Sushi Foo 鮨ふう

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Sushi Foo 鮨ふう Experience The Best Japanese Food In Omakase (おまかせ) Style Japanese Restaurant

02/08/2026

Have you ever had sashimi with a hint of citrus? 🍊🐟Meet Mikan Tai — a premium Japanese sea bream raised on a special diet enriched with Japanese mikan peel. The result? A delicate citrus aroma, a cleaner flavour, and a subtle natural sweetness.

At Sushi Foo, we serve it simply with just a touch of salt and fresh wasabi, so you can experience its true flavour.

你吃过带着淡淡蜜柑香气的刺身吗？🍊蜜柑鲷（Mikan Tai）来自日本，以加入蜜柑皮的特殊饲料养殖，肉质清甜细致，带着淡雅的柑橘香气。

ほんのり蜜柑が香るお刺身、食べたことがありますか？🍊🐟 みかんの皮を配合した特別な飼料で育てられた「みかん鯛」。ほのかな柑橘の香りと、上品な甘みをお楽しみください。

📍 Sushi Foo 鮨ふう
📍 Plaza Kelana Jaya, Petaling Jaya
📞 +6011 13366463

每一贯寿司，都从料理台前开始💯🇯🇵每一次落刀，都凝聚着多年经验与对食材的尊重。Foo-san 细心处理每一道当季食材，让它以最自然、最纯粹的风味呈现于餐桌。真正的美味，始于每一个细节。Every exceptional piece begi...
27/06/2026

每一贯寿司，都从料理台前开始💯🇯🇵每一次落刀，都凝聚着多年经验与对食材的尊重。Foo-san 细心处理每一道当季食材，让它以最自然、最纯粹的风味呈现于餐桌。

真正的美味，始于每一个细节。

Every exceptional piece begins long before it reaches the plate. With years of craftsmanship and unwavering respect for seasonal ingredients, Foo-san carefully prepares each fish to reveal its finest flavour. Every precise cut reflects the dedication behind every piece of sushi.

一貫の美味しさは、料理台から始まります。
長年培った技と旬の食材への敬意を込め、一つひとつ丁寧に仕上げています。素材本来の旨みを最大限に引き出すこと。それが鮨ふうのこだわりです。

📍 Sushi Foo 鮨ふう
📍 Plaza Kelana Jaya, Petaling Jaya
📞 +6011 13366463

Yubiki Hamo 海鳗🌸 夏季限定的一道旬味。鱧经过传统「湯引き」处理，保留细嫩弹牙的口感，并带出淡雅天然的甘甜。搭配清爽的柚子醋汁，每一口都呈现日本夏天最纯粹的风味。Yubiki Hamo 🌸 A cherished delicac...
27/06/2026

Yubiki Hamo 海鳗🌸 夏季限定的一道旬味。鱧经过传统「湯引き」处理，保留细嫩弹牙的口感，并带出淡雅天然的甘甜。搭配清爽的柚子醋汁，每一口都呈现日本夏天最纯粹的风味。

Yubiki Hamo 🌸 A cherished delicacy of the Japanese summer. Prepared using the traditional Yubiki technique, the Japanese pike conger is lightly blanched to preserve its delicate texture and natural sweetness. Finished with a refreshing citrus dressing, it captures the elegance of the season in every bite.

湯引き鱧 🌸 夏を代表する旬の鱧。湯引きにすることで、繊細な甘みとふっくらとした食感を引き出しました。さっぱりとした味わいの中に、季節の趣をご堪能ください。

📍 Sushi Foo 鮨ふう
📍 Plaza Kelana Jaya, Petaling Jaya
📞 +6011 13366463

17/06/2026

初夏旬味 · Early Summer Omakase @ Sushi Foo 🍣
A journey through Japan’s early summer season, from Iwa Kaki, Hotaru Ika, Sawara with Bafun Uni sauce, to Ishidai, Tobiuo, Kawahagi with liver, Torig*i and the luxurious pairing of Aka Uni with Amaebi — each course reflects the elegance of Japan’s early summer harvest.

Thoughtfully curated. Seasonally driven. Crafted one piece at a time.

📍 Sushi Foo, PJ
📞 +60 11-1336 6463

Reservations recommended.

Aomori Prefecture, Japan — one of the most respected regions for wild bluefin tuna. The cold waters between Tsugaru Stra...
03/06/2026

Aomori Prefecture, Japan — one of the most respected regions for wild bluefin tuna. The cold waters between Tsugaru Strait and Oma create stronger currents, which means the tuna develops firmer texture, cleaner flesh, and deeper umami compared to ordinary maguro.

This time, Sushi Foo managed to source line-caught Aomori bluefin tuna — something rarely seen because the catch is limited and highly seasonal.
Each tuna is individually caught and carefully handled, preserving the natural shine, color, and purity of the meat without stressing the fish.

The result?
A clean yet intense flavor, delicate iron-rich aroma, and a lingering sweetness that slowly opens up bite after bite. 🍣

日本青森县。
被誉为顶级天然蓝鳍金枪鱼的重要产地之一。
津轻海峡与大间附近的寒冷海域、水流强劲，因此孕育出的本鲔肉质更紧实、味道更干净，鲜味层次也特别深。

这次 SushiFoo 带来的，是非常难得的「青森县海钓蓝鳍金枪鱼」。 由于属于一尾一尾海钓、产量有限，而且季节性极强，所以即使在高级寿司店也不一定常见。

海钓方式能减少鱼只压力，更完整保留鱼肉原本的光泽、色泽与口感。 入口后那种干净却浓郁的鲜味、淡淡铁香与尾韵回甘，真的会让人记住。✨

📍Sushi Foo @ Petaling Jaya
📞+6011 13366463

06/05/2026

春のおまかせ — Spring Omakase 🌸A quiet conversation between winter and spring, told through 18 courses. Iwagaki’s brine. Chiayu in vinegar. Sumi ika grilled with kimo sauce. Madai in sakura mushi. Hotaru ika over chawanmushi. Tori g*i at its sweetest. Sawara — the fish that carries spring in its name. Shirako as winter’s last whisper. Aka uni as spring’s first word.
Every piece, precisely where the season is.

冬與春的交界，一場安靜的季節對話。岩牡蠣的海潮、稚鮎的微苦、墨烏賊的甘甜、真鯛的桜蒸、螢烏賊的春訊、鳥貝的清甜、鰆字帶春——白子是冬天最後的餘韻，赤海膽是初春的鮮甜宣告。

十八道菜，每一道都是時令的刻度。

冬と春のはざまで、静かな季節の対話。
岩牡蠣の潮の香り、稚鮎のほろ苦さ、墨烏賊の甘み、真鯛の桜蒸し、蛍烏賊の春の知らせ、鳥貝の清らかな甘さ、鰆は名前に春を它す魚——白子は冬の余韻、赤雲丹は春の第一声。
十八品、すべてが旬の刻。

鮨ふう Sushi Foo
📍 Plaza Kelana Jaya, Petaling Jaya
📞+6011 13366463

桜蒸し — 真鯛🌸春季限定的一道溫柔。真鯛以磨碎淮山包裹，再以櫻葉輕蒸，花香與薯蓣的綿滑融為一體。頂上綴以真鲷鱼卵與山葵，浸於清透出汁之中。滑、鮮、暖，層層遞進，是Sushi Foo對春天的詮釋。Sakura Mushi — Madai🌸A...
14/04/2026

桜蒸し — 真鯛🌸春季限定的一道溫柔。真鯛以磨碎淮山包裹，再以櫻葉輕蒸，花香與薯蓣的綿滑融為一體。頂上綴以真鲷鱼卵與山葵，浸於清透出汁之中。滑、鮮、暖，層層遞進，是Sushi Foo對春天的詮釋。

Sakura Mushi — Madai🌸A quiet expression of spring. Sea bream wrapped in grated yamaimo and cherry blossom leaf, gently steamed until the silky yam melds with the floral fragrance of sakura. Crowned with madai fish roe and wasabi, resting in clear dashi. Smooth, delicate, warm — spring in a bowl.

桜蒸し — 真鯛 🌸春を纏った一品。真鯛をすりおろした山芋で包み、桜の葉とともにやさしく蒸し上げる。山芋の滑らかさに桜の香りが重なり、真鯛の魚卵と山葵を添えて澄んだ出汁に浮かべた。滑らか、繊細、温かい——椀の中の春。

鮨ふう Sushi Foo 📍 Plaza Kelana Jaya, Petaling Jaya
📞+6011 13366463

墨烏賊（すみいか）🦑，口感爽脆甘甜，從入秋開始鮮味逐步增強，至春末初夏達至巔峰——春天的墨烏賊，正是最當造的時候。Sushi Foo以松笠切的刀法劃出細密格紋，炙烤後花紋綻開，鎖住甜味與彈性。一旁附上墨烏賊的卵與濃醇肝醬。山葵提鮮，酢橘解膩...
14/04/2026

墨烏賊（すみいか）🦑，口感爽脆甘甜，從入秋開始鮮味逐步增強，至春末初夏達至巔峰——春天的墨烏賊，正是最當造的時候。Sushi Foo以松笠切的刀法劃出細密格紋，炙烤後花紋綻開，鎖住甜味與彈性。一旁附上墨烏賊的卵與濃醇肝醬。山葵提鮮，酢橘解膩，肝醬添深——三種蘸法，三重層次，是Sushi Foo對一尾墨烏賊的完整表達。

Sumi ika 🦑is prized for its crisp, sweet flesh. Its umami deepens from autumn through to late spring — making this the peak of its season. At Sushi Foo, scored with precise matsukasa crosshatch cuts and grilled until the pattern blooms open, locking in sweetness and bounce. Accompanied by its own egg and a rich kimo sauce. Wasabi for brightness, sudachi for lift, liver sauce for depth — three ways into one cuttlefish. An essential of Edomae sushi, fully expressed.

スミイカは🦑、爽やかな歯応えと甘みが持ち味。秋口から旨みが徐々に増し、翌年の春から初夏にかけて最も味が乗る——まさに今が旬。鮨ふうでは松笠の包丁を入れ、炙ると格子の切れ目がふわりと開き、甘みと弾力を閉じ込める。添えるのは烏賊の卵と濃厚な肝ソース。山葵で引き締め、酢橘で軽やかに、肝ソースで奥行きを——江戸前鮨に欠かせない素材を、鮨ふうならではの一皿で。

鮨ふう Sushi Foo
📍 Plaza Kelana Jaya, Petaling Jaya
📞+6011 13366463

桜蒸し — 真鯛🌸春季限定的一道溫柔。真鯛以磨碎淮山包裹，再以櫻葉輕蒸，花香與薯蓣的綿滑融為一體。頂上綴以海膽與山葵，浸於清透出汁之中。滑、鮮、暖，層層遞進，是Sushi Foo對春天的詮釋。Sakura Mushi — Madai🌸 A ...
14/04/2026

桜蒸し — 真鯛🌸春季限定的一道溫柔。真鯛以磨碎淮山包裹，再以櫻葉輕蒸，花香與薯蓣的綿滑融為一體。頂上綴以海膽與山葵，浸於清透出汁之中。滑、鮮、暖，層層遞進，是Sushi Foo對春天的詮釋。

Sakura Mushi — Madai🌸 A quiet expression of spring. Sea bream wrapped in grated yamaimo and cherry blossom leaf, gently steamed until the silky yam melds with the floral fragrance of sakura. Crowned with uni and wasabi, resting in clear dashi. Smooth, delicate, warm — spring in a bowl.

桜蒸し — 真鯛 🌸春を纏った一品。真鯛をすりおろした山芋で包み、桜の葉とともにやさしく蒸し上げる。山芋の滑らかさに桜の香りが重なり、雲丹と山葵を添えて澄んだ出汁に浮かべた。滑らか、繊細、温かい——椀の中の春。

鮨ふう Sushi Foo 📍 Plaza Kelana Jaya, Petaling Jaya
📞+6011 13366463

Address

D-6-1 , NO. 1 , Jalan SS7/13A, SS7
Petaling Jaya
47301

Opening Hours

Monday 12:00 - 15:00
18:00 - 22:30
Tuesday 12:00 - 15:00
18:00 - 22:30
Wednesday 12:00 - 15:00
18:00 - 22:30
Thursday 12:00 - 15:00
18:00 - 22:30
Friday 12:00 - 15:00
18:00 - 22:30
Saturday 18:00 - 22:30

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