‘To cage luck’. The best Japanese cuisine we remember from Tokyo – the chef’s counter, the small tables in a row, the private areas of Japanese friends and colleagues, the long fish and meat menu, and the homemade desserts. The grill over the coal, the boiling tea at the end of the meal, the wait. Fukurou is peculiar – indeed traditional and of sublime quality. We book a table every now and then, record the booking in our agenda, and wait for the lucky day to come, when we will seat at Fukurou.
Words Paola Corini. Translation Alessia Andriolo