Fukuda Yakitori Dining at Desa Sri Hartamas: Review

Hard-boiled chef Yasunori Doi rules the roost at Fukuda, a new yakitori restaurant that hatched this month in Desa Sri Hartamas, capturing full-house crowds with a far-reaching range of chicken recipes that seem well worth crowing about.

Each Bite Proved Deliciously Seasoned and Cooked

We had only mild expectations for Fukuda, so we were pleasantly surprised by how every skewer was terrifically executed; from the juicy thigh to the luscious tail, the heart to the liver to the meatball, each bite proved deliciously seasoned & cooked.

Beyond Skewers

It’d be fine to head here simply for yakitori, but the kitchen goes beyond skewers, making the most of chicken with soul-food creations like chicken terrine (RM25), boiled chicken skin with ponzu sauce (RM11), chicken cha-siu with boiled egg (RM15) …

… as well as chicken leg confit (RM30; a tableau of tenderness), chicken karaage (RM18; a sacrament of succulence) & chicken liver stew (RM14; a canvas of creaminess). Sure, Fukuda also offers several non-chicken concoctions (Wagyu beef, prawn & salmon kushikatsu, costing RM25-RM35), but fowl play really is the way to go here.