Kaohsiung’s “Bigger Than Your Face” Wooden Bowl N< Rice – Enjoy Seven Types of Seafood in One Go!

Huli had tried Fuchuancho N<,,,,,,, ,,Up~

Text and photos byHuli Xiao Hai Hai

▲ Each dish is made to order, and in addition to the standard menu, limited-time recommendations are made based on the day’s fresh ingredients.

▲ The Over-the-Top Luxury Sea View N< NTD380

Fuchuancho’s most popular dish is the “Over-the-Top Luxury Sea View N<”,N<78,,,?,,,,,.

▲ The Over-the-Top Luxury Sea View served in a wooden bowl<,,.

▲ Generous and thick slices of salmon belly, tender and smooth with a rich aroma.

▲ Firm and chewy amberjack with a crispy yet tender texture, deliciously fresh; scallops are lightly seared on the surface, offering thick, plump flesh with a fragrant taste.

▲ Sweet and juicy red shrimp that’s Q-textured and refreshing.

▲ Halibut becomes even more flavorful after searing, with rich fats bursting in your mouth, melting instantly and perfectly complementing the vinegar rice.

▲ Salmon roe, sea urchin, and caviar form a dream trio; pairing them with shiso leaves lets you enjoy layers of umami and the unique texture of the leaves.

▲ The Over-the-Top Luxury Sea View N<,,,.

▲ Three-Style Salmon Parent-Child N< NTD300

Sari, who loves salmon, especially ordered this dish to try. It includes raw salmon, seared salmon, and spicy salmon, all topped with plenty of salmon roe — absolutely delightful.

▲ Before eating, squeeze a bit of kumquat juice for added flavor, then mix in okra to enrich the taste.

▲ The specially prepared salmon has a spicy kick, with a soft and smooth texture. Paired with salmon roe, it offers a slightly salty flavor and is less likely to feel heavy.

▲ Fresh salmon with ample thickness, satisfyingly firm and melts in your mouth as you chew. The seared salmon adds a fragrant touch, soft yet slightly springy with retained juiciness. This Three-Style Salmon Parent-Child N<,.

▲ Seafood Tempura N< 300

Fuchuancho has newly launched a Seafood Tempura N<,,,.

▲ The shrimp tempura features delicate and plump meat, with a crispy outer layer. Biting into it reveals springy shrimp that’s very satisfying, dipped in a special daikon radish sauce for a sweet-salty kick.

▲ Carefully selected conger eel with no earthy taste, and a very solid bite.

▲ The fish is thick and full, with a unique fragrance even without dipping sauce.

▲ Perilla-wrapped fish is fried to achieve a crispy outside and soft inside, along with an enticing aroma.

▲ The seaweed is very appealing — one side is coated and fried, while the other retains its natural seaweed flavor. Dipped in sauce, it’s slightly crispy and soft, very smooth. Bell peppers are crisp and juicy, balancing the palate, while sweet potatoes are thick and become even sweeter when fried, almost like a dessert — so delightful.

▲ Beneath the seafood tempura is a generous serving of sushi rice, mixed with bits of tempura batter for a crispy crunch and richer, deeper flavor.

▲ Assorted Seared Hand Rolls NTD 320

Coming to Fuchuancho isn’t just about enjoying N<,,.

▲Each nigiri is hand-pressed by the chef, with the warmth and pressure of their palms tightly binding the vinegar rice together.

▲Then, based on experience, they sear the raw fish, allowing the aroma and oils of the fish to meld with the vinegar rice. Just watching this scene makes Hu Li’s mouth water.

▲Salmon belly

The salmon belly is thick and rich in fat. Lightly seared, it boasts a deep, rich aroma while retaining its tender texture—paired with the vinegar rice, it’s the perfect bite.

Fukukawa-cho Mixed Seared Nigiri Beef

The beef is prepared to retain its tenderness, wrapped around the vinegar rice, delivering the meat’s fragrant, sweet-salty flavor. This dish is perfect for beef lovers.

▲Seared Conger Eel

The conger eel is incredibly soft and tender, almost melting in your mouth, with a delicate aroma that pairs beautifully with the vinegar rice.

▲Shrimp

The shrimp is crisp and tender, and when combined with specially prepared mayonnaise, it offers a double layer of flavor.

▲Seared Halibut Fin Edge

The richly fatty halibut fin edge is an absolute favorite of Hu Li. The moment it melts in your mouth, combined with the chewy texture of the vinegar rice, it’s absolutely divine.

▲Seared Scallop

The lightly seared surface of the scallop is tender and juicy, with a pleasantly crisp, smooth texture that’s very appealing. A dab of soy sauce enhances its deliciousness.

▲Clam Miso Soup NTD60

Fukukawa-cho’s steaming hot soup is also worth trying—the miso is rich, yet the soup itself is refreshingly light.

▲Each clam is plump and juicy, with the sweet-salty richness of the miso. The flavor isn’t overly salty, making it instantly lovable.

▲The dining environment at Fukukawa-cho is comfortable, with plenty of seating ideal for group meals. There are also four private rooms available for larger gatherings—be sure to make a reservation in advance.

▲The specially designed counter allows you to watch the chefs prepare your meal up close, without the barrier of refrigerated display cases. It’s a fascinating experience.

Fukukawa-cho’s N<,,,,,N<,,,!

Recommended for those who want to enjoy a generous N<&a(*´∀｀*)(*´∀｀*)&a

Fukukawa-cho Sushi N<
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Address: No. 180, Zhengxing Road, Sanmin District, Kaohsiung City
Phone: 07-3807870
Business Hours: Monday to Sunday, 11:30–14:00, 17:00–21:00

Hu Li laughs happily
Life is about experiences, and living is about trying new things.
“Taste” is a highly subjective thing—only when expectations are met and emotions are stirred can a beloved flavor be born.
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