When I last wrote about Bone Daddies Shackfuyu it was only meant to be a pop-up but it was around longer than first expected. However it was closed to be refurnish and it has now reopen. I took the opportunity of the soft launch period to revisit the newly refurnished Shackfuyu.
If you have not heard about Shackfuyu or read my original post here is a slight background. The concept is serving Japanese food with a twist and I consider it to be tapas style portion. But even in my last visit there was a Korean influence to some of their dishes.
Although not obvious, the menu is divided in to two parts, small dishes and large dishes. We ordered a range of dishes from each section.
Wagyu beef tartar served with peppered prawn crackers (£11.50). Tartar is a western dish but it is also served in Korea with sliced pears. This was across between the two but with the twist of serving it with prawn crackers.
Prawn toast masquerading as okonomiyaki (£6.50) is a dish I had previously. This dish uses the idea of prawn toast to turn it in to okonomiyaki.
Korean Fried Chicken (£5.90).
Monkfish cheeks (£6.50) in a chilli pepper batter coated and served with a lemon mayo. It was nicely cooked and the texture of monkfish cheek is very different to my favourite monkfish tail. Instead being meaty it has a silky texture that melt in your mouth. May be due to this it felt like just eating crispy batter coating that I didn’t felt it was worth at full price of £6.50.
Hot stone rice with beef (£8.30)
Sukiyaki style wagyu picanha (£18) is served in a Korean hotpot that was bubbling at our table. As with a tradition sukiyaki it comes served with a raw egg but with a twist. The staff will be happy to explain how to eat this dish, but you would mix up the raw egg mixture. Pick up a piece of the thinly sliced beef and dip it in the raw egg.
One of my favourite dish of the evening has to be the Iberico pork pluma (£16.20) served with a black pepper miso and chopped spring onion. The pork was so tender, but we did find the black pepper miso was fairly strong.
As well as the main menu there is also the special menu which intend to change daily. My favourite Hand dived roasted scallops (£8 each) served in a chilli miso butter has now moved on to the special menu.
The scallops was beautifully cooked and in a strong miso sauce. Squeeze some lime juice and you get another level of flavour to the sauce.
Lamb neck fillet (£14.50) served with kimchee tare.
Kinako french toast served with soft green tea ice cream (£6) has improved since my first visit at Shackfuyu. The toast was not burnt this time and the ice cream was not as powdery. It was much smoother and I defintely could just have the green tea ice cream on its own.
Shackfuyu is an ideal place to go with friends as the dishes are good for sharing. However, do beware of over spending as there so many interesting dishes on the menu and you could easily find an expensive bill.
Bone Daddies Shackfuyu
14a Old Compton Street,