| House Special Appetizersl
| * Duck Tataki | Duck breast marinated with sake & black pepper, grilled to
perfection. Served chilled with sweet soy sauce & sauteed onion | 12.50 | | Sake Aburi | Torched salmon on top of crab stick, avocado & shitake mushroom.
Topped with eel sauce & scallion | 8.50 | | Baked Seafood Tart | Crab stick, shrimp, octopus, tobikko moxed with spicy mayo.
Baked to perfection in a tart shell | 8.50 | | Unagi Sandwich | Fresh water eel sandwiched with sweet potato, deep fried in light
batter & topped with eel sauce | 9.50 | | Kamikaze Maki | Avocado, shrimp tampura, tobikko & unagi sauce rolled with
thinly sliced cucumber. Topped with spicy mayo | 10.00 | | Lobster Kaiyaki | Baked avocado, lobster, tobikko, spicy mayo & cheese in
avocado shell | 13.00 | | | | Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of food borne illness | |
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Appetizers From Sushi Bar
| Nigiri Appetizer * | Assorted filets of raw fish on seasoned rice balls | 9.00 | | Sashimi Appetizer * | Assorted filets of raw fish | 10.50 | | Beef Tataki * | Thinly sliced seared sirloin steak with ponzu sauce | 9.50 | | Maguro Tataki * | Thinly sliced seared tuna with spicy ponzu sauce | 11.25 | | Sake Tataki * | Thinly sliced seared salmon with spicy ponzu sauce | 10.50 | | Binnaga Tataki * | Thinly sliced seared white tuna with spicy ponzu sauce | 10.50 | | Nama Hamaguri * | Fresh cherrystones served with spicy ponzu sauce | 7.75 | | Nama Uni * | Fresh sea urchin | Seasonal | | Miruhimo * | Giant clam & cucumber mixed with mustard sauce | 8.50 | | Sake Kinuta Maki * | Salmon, avocado, cucumber & tobikko rolled with thinly sliced pickled daikon radish | 8.50 | | Naruto | Crab stick, tobikko & avocado rolled with thinly sliced cucumber | 8.50 | | Summer Handroll * | Shrimp, crab stick, cucumber, tobikko, scallion & spicy mayo
wrapped with cucumber hand rool style | 8.50 | | This special hand roll also available with
a. Spicy tuna
b. Spicy salmon
c. Spicy yellowtail |
9.50
9.00
9.00 | | Suno-mono | Fresh seafood in light vinegar | | | a. Tako (Octopus)
b. Ebi (Cooked Jumbo Shrimp)
c. Seafood Combo (Seafood, octopus & shrimp) |
7.50
7.25
7.75 | | Maguro Yamakake * | Grated Japanese yam over chunks of raw tuna topped with a quail egg | 9.00 | | Ika Tobikko Ae * | Raw squid coated in tobikko & topped with a quail egg | 7.50 | | Lobster Sashimi * | Live Boston lobster sashimi | 36.00 | | | | Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of food borne illness | |
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Kitchen Appetizers
| Hino Maru Age | Salmon, whitefish, crab stick, avocado, shitake mushroom & tobikko,
wrapped with seaweed & deep fried in light batter. Served with eel sauce | 8.25 | | Shrimp Tempura | Fresh shrimps & vegetables deep fried in light batter | 9.50 | | Vegetable Tempura | Seasonal vegetables deep fried in light batter | 8.00 | | Soft Shell Crab Tempura | Deep fried soft shell crab, served with ponzu | 11.25 | | Gyoza | Pan-fried pork & vegetable dumplings | 6.00 | | Yasai Gyoza | Pan-fried vegetables dumplings | 6.00 | | Shumai | Steamed shrimp dumplings | 6.25 | | Haru Maki | Deep fried Japanese vegetables spring rolls | 6.00 | | Aspara-gyu Maki | Asparagus & scallion rolled with sliced beef, grilled & topped with teriyaki sauce | 9.25 | | Tatsuta Age | Japanese style ginger batter fried chicken tenderloin | 6.75 | | Kani-katsu | Deep fried crab meat in bread crumb batter | 7.50 | | Ika Kaiyaki | Squid, crab sick, tobikko, spicy mayo & cheese baked on half shell | 9.00 | | Hotate Kaiyaki | Scallop, crab sick, tobikko, spicy mayo & cheese baked on half shell | 9.50 | | Shitake Kaiyaki | Shitaki mushroom, crab sick, tobikko, spicy mayo & cheese baked on half shell | 9.00 | | Seafood Kaiyaki | Squid, scallop, shitaki mushroom, crab sick, tobikko, spicy mayo & cheese baked on half shell | 9.50 | | Nasu Dengaku | Broiled egg plant smothered with sweet soybean paste | 7.00 | | Agedashi Tofu | Fried tofu served in light fish brooth with scallion & bonito flakes | 6.50 | | Hiyayako | Chilled tofu served with ginger, scallion & bonito flakes | 6.00 | | Ohitashi | Boiled fresh spinach served chilled with house special sesame sauce | 5.50 | | Edamame | Boiled green peas with light salt | 4.75 | | Squid Tempura | Fresh squid deep fried in light batter | 6.50 | | Miso Yaki | Grilled Chilean sea bass with special miso sauce | 10.00 | | Yaki Mono | Broiled fresh seafood with light salt & Japanese wine | | | | a. Hamachi Kama (Yellowtail collar served with ponzu)
b. Ika (Squid | 12.00
8.50 | | Kushi-Katsu | Cubed meat or fresh seafood deep fried in bread crumb batter. Served with sweet & sour fruit sauce | | | | a. Chicken
b. Pork
c. Shrimp
d. Scallop
e. Combo (chicken, pork & shrimp) | 6.50
6.50
6.75
6.75
8.95 | | KUSHI-YAKI | Barbecued tender meat or fresh seafood on a skewer | | | | a. Chicken
b. Beef
c. Shrimp
d. Scallop
e. Combo (Chicken, Beef & Shrimp) | 6.50
6.50
6.75
6.75
8.95 | | | | | | | | Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of food borne illness | |
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| |  Sister Restaurants
Our customers expect the best. Here at FuGaKyu Cafe, we strive to exceed your expectations. We are also affiliated with some of the best restaurants in the Boston area. If you are looking for another wonderful culinary experience, be sure to visit one of our partner restaurants:
Fugakyu Cuisine (Brookline)
KAZE Shabu Shabu
East Ocean City (Specialize in Seafood)
Imperial Seafood (Dim Sum)
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