Dining Out: Futago Japanese & Korean Restaurant, Kew

by April@MyFoodTrail on August 15, 2009

in BYO Place, Dining Out, Japanese Korean, Kew

Futago Japanese & Korean Restaurant
192 High Street, Kew VIC
(03) 9853 8239

Cuisine: Japanese & Korean
BYO: Yes
Price: Entrées $2.50 to $10.50, Mains $13 to $27, Bento boxes $17, Korean BBQ $17
Parking: Along High Street and Cotham Road

Mr MH & Ms LH rave about a Japanese place near their house that they go to quite often and finally one Saturday night we got the chance to join them. Futago is located along High Street, not far from Kew Junction and where High Street and Cotham Road splits in two.

The woody interior

Futago is a standard sized neighbourhood restaurant with a “woody” feel – floor, table and chairs are all made from wood. The restaurant was half full when we got there and pretty much remained that way during our meal. There is a good mix of Japanese and Korean food on the menu, with plenty of choice available from kimchi and sushi through to bento boxes and Korean BBQ dishes.

We started off with the seafood pancake. We were expecting something more like the Japanese okonomiyaki, but on the menu it did mention it was a Korean pancake. I found the pancake on the floury side and quite bland and I was struggling to see the seafood inside.

Seafood pancake – Korean pancake with a mixture of seafood & vegetables $9

Next up was the pan fried gyoza dumplings. Again these were different from what we expected. They were made from wonton wrappers rather than the traditional white skin and the filling was spicy! I found the spiciness a tad overpowering but do remember I’m a chilli weakling!

Pan fried gyoza – Homemade Japanese dumpling with pork & vegetables $9

The sashimi came next. None of us like the white fish sashimi so we requested only salmon and tuna. My favourite sashimi is salmon and this salmon sashimi was incredibly fresh. I prefer my sashimi a bit more thinly sliced, but I enjoyed every single mouthful!

Salmon & tuna sashimi (large) $25

The next dish, beef galbi, was the stand out favourite of the dinner. The beef ribs are thinly sliced with bone still intact and marinated in a Korean sweet sauce. These were so, so good – extremely tasty and the meat was so tender. I have had galbi before at Kim Chi Grandma in Carnegie but there the meat was quite tough and chewy. All of us could have eaten several more serves!

Galbi – Beef ribs BBQ marinated in Korean traditional sweet sauce (large) $15

The last dish was mixed tempura which came in a cute wooden boat. There were two prawns, two calamari rings, one green bean, a piece of zucchini, pumpkin and sweet potato. The tempura batter was light and crunchy and not too oily.

Combination tempura – Vegetables & seafood deep fried in vegetable corn oil $17

The prices are mid-range but the serves are quite small. The entrées were a let down but the mains were good. Hubby has said he would go back just for the beef and order two serves for himself next time!

Over & Out, Rilsta xx

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{ 7 comments… read them below or add one }

Iron Chef Shellie August 16, 2009 at 6:49 pm

Oh my, I think I might give this place a miss! I love gyoza more than anything, but it's gotta be fresh skin not wonton skin!

great review though!


Maria@TheGourmetChallenge August 16, 2009 at 8:52 pm

I drive past this place everyday! The tempura looks so light and crispy, I love it when its crunchy and not so oily!


Conor @ HoldtheBeef August 17, 2009 at 10:21 am

I don't think I've seen salmon sashimi served like this before, it looks like a chopped us sushi roll! I'd go the sashimi and tempura but you can keep the rest 🙂


SK August 17, 2009 at 2:35 pm

Prefer straight Korean or Japanese. I'm not a big fan when they serve both in the same place.


Lorraine @ Not Quite Nigella August 17, 2009 at 5:59 pm

That galbi looks amazing and thinly slice but still on the bone is genius as it would have that lovely flavour from the bone.

Hmm odd about teh gyoza wrapping-they look nice and plump though! 🙂


Anita August 17, 2009 at 9:48 pm

Pity about the entrees. I would love tempura and dumpling though… haven't had them in ages!


Rilsta August 18, 2009 at 12:28 pm

Hi Iron Chef Shellie: Thanks! 🙂

Hi Maria: Yeah tempura is best when it is light and crunchy and not too oily. Actually, any batter is!

Hi Conor: Haha, but I doubt you will find any sushi rolls that contain so much salmon!

Hi SK: I know what you mean. That way they can specialise in being good in one cuisine!

Hi Lorraine: I'm always amazed at how thinly they can slice the beef on the bone and it looks so perfect too!

Hi Anita: The tempura was really good!


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