Furusato Japanese Restaurant Q&A – Edmonton, Alberta

I make no qualms that Furusato (recent visit) is one of the best places in our city to get your raw seafood fix. Usually busy from open to close, you are, in my experience, about to engage in a wonderful meal when you walk through the doors. With a change of ownership in 2009, I knew that Furusato would easily fit the bill when I started my Culinary Q&A’s. To the fish!

Dave Phung

Manager – Furusato Japanese Restaurant.

How would you classify your cooking style?
Traditional and authentic, creative

Who taught you how to cook?
Yuji Oda/ Retired Furusato Owner

What are 5 kitchen ingredients/tools you can’t live without?
Rice, soya sauce, fish, sushi vinegar, seaweed

When did you realize that this was your passion? And do you have any passions outside of cooking?
I knew this was my passion when customers would come up to me and thanking me for the wonderful meal that we have just served. You will never understand this feeling unless you experience it yourself.. To have someone tell you how good your food is just makes you work harder and making sure the next one will be better than the last.

What is your biggest culinary guilty pleasure, something the foodies would maybe frown upon? (processed cheese slices etc..)
Pho (vietnamese noodle soup) is my biggest culinary pleasure..I can eat it everyday (MSG really bad for you lol)

When feeling under the weather, what comfort food do you create?
Miso soup..warms the soul..

Is there anywhere you would like to live and work for additional culinary influence?
Japan..Learn how to cut the Poisonous Blow Fish

Are there any food trends on the horizon you would like to work with?
Vietnamese food

Anything you want your customers to know, that they may never hear?
Furusato has been established for 20 years. Just recently Yuji Oda (former owner and creator of Furusato) has retired. He handed the restaurant down to Maria Ho (new owner) who has worked along side Yuji for 18 years. Now managing Furusato with Maria is Dave Phung (son) Who has also worked along side with Yuji for 14 years. We have kept all the ingredients the same..Did minor changes to the interior to make the work place more efficient and comfortable for the staff.. Furusato has been and will always be a family run restaurant.. We do not thrive on generating the big bucks.. We care more about making you feel comfortable and making sure you enjoy everything down to your last bite. Thank you for all the customers support for Yuji Oda and hopefully you will continue the same support for us down the road..

Furusato Japanese Restaurant
10012 82 Ave

7 thoughts on “Furusato Japanese Restaurant Q&A – Edmonton, Alberta

  1. This proves one thing to me: Sometimes it does not matter if you weren’t born in the country of the cuisine you are preparing – It is a matter of passion. Of course, having a great master helps a lot. Wonder if I should Edmonton one of this days just to visit it… 🙂

  2. With any job, the output is directly related to the passion/effort/care put into it. Thus, food is highly dependent on such. You can really tell the difference between food that is made with love and that which is not. Sounds like a place I’ll visit next time I’m there.

  3. Kim – It’s worth a trip one day.

    Shokutsu – I honestly didn’t know it had been around so long. People always talk about Mikado and it’s history, but Furusato is right there as well.

    Sherman – Well said. I think that’s what makes little homey joints that much better.

  4. I wanted to go there the other day, for lunch, and arrived a few minutes before 2pm… and it was closed. I hope to try again soon, after all the good things you say about it! (plus I haven’t found a Japanese restaurant that I like, yet, so the pressure is on).

  5. Pingback: Furusato Japanese Restaurant – Edmonton, Alberta « eating is the hard part

  6. Pingback: Mikado Japanese Cuisine- Edmonton, Alberta « eating is the hard part

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