Austin · Yakitori · a la carte
Fukumoto Sushi & Yakitori Izakaya
Yakitori izakaya / Edomae sushiFukuoka-born chefEast AustinBinchotan charcoalMusashino lineage
Chef-owner Kazu Fukumoto was born in Fukuoka, Japan, trained for a decade at Musashino Sushi Dokoro under Edomae master Smokey Fuse, then returned to Tokyo to study traditional yakitori at Hiroya Yakitori. His East Austin restaurant fuses both disciplines — Edomae sushi and binchotan-grilled yakitori — in a single intimate izakaya.
- Price
- ¥¥¥
- Area
- East Austin (Corazón)
- Since
- 2015
- Chef
- Kazu Fukumoto

Plate № 65
About
Kazu Fukumoto's biography reads like a roadmap of authentic Japanese culinary education: born in Fukuoka, trained for ten years at Musashino Sushi Dokoro in Austin under Edomae master Takehiko Fuse, returned to Tokyo to apprentice at Hiroya Yakitori before launching Fukumoto in 2015. The restaurant merges two Japanese traditions rarely combined with equal mastery — the precision of Edomae sushi and the focused discipline of binchotan yakitori. Every skewer is grilled over Japanese white charcoal, yielding the clean, high-heat sear that defines the tradition. The sushi menu follows the same principles as Musashino's Edomae training. Set inside the Corazón complex in East Austin, Fukumoto has become a destination for Japanese culinary traditionalists.
Why it's on Washoku Guide
- Chef Kazu Fukumoto studied under two Japanese masters in two disciplines — Edomae sushi under Smokey Fuse and yakitori at Hiroya Tokyo
- Rare combination of authentic binchotan yakitori and Edomae sushi under one roof
- Fukuoka-born chef-owner with direct Japan training ensures every component meets the source-country standard
- East Austin's most disciplined Japanese restaurant — serious craft in a vibrant neighborhood setting
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