Fushimi, Grant City’s japanese-french fusion hotspot, adds the Kaiseki traditional tasting menu to its bill of fare

by Jessica Jones-Gorman • Photos By Alex Barreto

When the modern sushi trend hit Staten Island almost 15 years ago, and wasabi and the slabs of sashimi that accompanied it suddenly became the new gastronomic norm, there were few dining options where borough residents could enjoy this traditional Japanese staple. But then came Fushimi: the loungey, fashionable hotspot in Grant City that catered to a food-forward crowd. Now, more than a decade later, the still-popular locale is consistently reinventing its menu and its mission—offering the latest in fusion fare.

“We’ve been serving modern Japanese cuisine here for 12 years,” noted Kent Tse, general manager of Fushimi’s Staten Island location.“But we’re constantly changing, adding new items, following the trends, and experimenting with new ingredients. Refreshing our menu and the restaurant itself—that’s what this place is all about.”

Over the years, those changes have often been major; the restaurant’s physical structure has expanded several times, the interior made over with all new tables and chairs, and an open kitchen added—and its traditional Japanese cuisine was changed to Japanese Fusion several years ago, but the recent addition of formal Japanese Kaiseki fare to Fushimi’s menu is something Tse is particularly jazzed about.

“Most Japanese restaurants on the Island are still doing traditional menus. Kaiseki is something that is popular in Manhattan, but people can now try this new style here,” he explained.

A multi-course Japanese dinner, Kaiseki also refers to the skills and techniques necessary for making it (not unlike how we use the term haute cuisine). The courses are served on unique plates imported from Japan.

“Our Omakase, for example, is a multi-course tasting dinner that allows the chef to create a special customized menu based on the daily market availability of fresh ingredients,” Tse noted. “The literal translation of Omakase is ‘Put your trust in me,’ and when our customers do that, they’ll enjoy the freshest foods from the mountains and the sea.”

Chef Chul Kee Ko virtually grew up in the kitchen of his parent’s restaurant in Seoul, Korea, before earning a degree from Vancouver’s French-inspired Pacific Institute for Culinary Arts. He then bounced between traditional French and Asian kitchens (first in Vancouver and then in New York City), and is responsible for introducing the new style to Fushimi’s kitchen.

“We are proud to offer superb modern Japanese cuisine with special seasonal ingredients,” Ko said. “It is our desire to offer our guests not only a delicious meal but also a wonderful experience. Kaiseki is a meal you will never forget.”

“We continue to offer a lot of specials and promotions; new dishes are presented all of the time,” Tse said. “But you need that type of variety. We still have the traditional dishes that our regular customers love, but they also love innovation.”

The restaurant’s most popular menu items include dishes like Spicy Tuna Gyoza, Filet Mignon (served char-grilled in a port wine reduction), and a Sushi & Sashimi plate for one. There’s also Rack of Lamb, Surf and Turf, and a Seafood Risotto. Appetizers like Crispy Calamari, Organic Eggplant Tofu, and Goat Cheese served crispy with plum sauce and garlic toast showcase the inventive French inspiration of Chef Ko.

His Gallic and Asian cooking styles are combined in almost every dish: listed among his entrees are lemon-butter poached lobster and shrimp, a Scottish salmon, and parmesan-crusted chicken breast. Even his sushi rolls—lightly fried spicy tuna with asparagus and chopped seaweed salad, and shrimp tempura topped with seared filet mignon and mint honey mustard—are spiced by Ko’s Continental fascination.

“The fusion menu we offer is very modern…very unique,” Tse said, adding that both the Bay Ridge and Williamsburg locations will feature the Kaiseki menu. (“Each has its own loyal following,” he noted.)

Fushimi’s vibe caters to all ages, although the restaurant draws a younger DJ crowd every weekend. Blood Orange Margaritas, Strawberry Sangria and Bella Bellinis round out the drink list, but Tse mentioned the Samurai Mojito (served with muddled mint leaves and Bacardi Limon) and the Sweet Dragon (dragonberry rum, pineapple, cranberry, and lemonade) as among the most popular sellers.

Fushimi’s future plans include a possible expansion and/ or the addition of new locations, but for the moment, he and his crew are content to keep the innovation train rolling—balanced between honoring Japanese tradition and thrilling to the unexpected.

Fushimi Modern
Japanese Cuisine & Lounge
2110 Richmond Road
718.980.5300
fushimigroup.com
Cuisine: Japanese Fusion
Hours:
Monday-Wednesday: 11:30 a.m. – 11 p.m.
Thursday, Friday: 11:30 a.m. – 12 a.m.
Saturday: 1 a.m. – 12 a.m.
Sunday: 1 a.m. – 11 p.m.
Price: Appetizers $5 – $13
Entrees $15 – $34
All major credit cards accepted
Service: Friendly
Bar: Full bar with a focus on a range of mixed drinks. Also features a nice selection of beer, sake and premium wine.
Parking: Street, Valet
Private Parties: Yes