Sep 18, 2026 - Food and Drink
Inside Sushi Fukami's intimate omakase experience
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Sushi Fukami, Nimblefish chef Cody Auger's new, eight-seat omakase restaurant downtown, is intimate in every sense of the word.
- The space is tiny, about 700 square feet. A few stools surround the hinoki cypress countertop and low-hanging slats above create a false ceiling and shattered shadows, forcing focus to the plate in front of you.
It almost feels intimidating. That quickly melts away, just like a perfect bite of Hakkaido uni — buttery and smooth, delicate and sweet.
- I got to experience Auger's full menu earlier this week before Sushi Fukami's grand opening Friday (there was a slight delay in his summer opening plans). Here's what to expect.
The vibe: Plan to be in very close quarters with your fellow diners and Auger himself.
- You'll see everything Auger does to prepare every bite of the 19-course meal: grating the wasabi, brushing the nikiri on each slice of fish and shaping the rice with his hands — a practice akin to a baker forming dough.
- The sheer proximity is an ice breaker. Let your curiosity lead the way: Auger said he welcomes questions and conversation, but is also happy to let guests have their own private experience.
The menu: Season dictates availability, so have an open mind.
- Auger sources from around the globe — fatty tuna from Nova Scotia, akami zuke from Spain, sole from Oregon, albacore from Washington, as well as white trevally, rockfish and naked headed bream from Japan.
- Auger said he lightly salt cures most of the fish for about a week.
Yes, but: It's the rice Auger is most proud of. He sources it as brown rice, mills it himself and seasons it with vinegar. "Anyone can buy good fish," he said.
If you go: Sushi Fukami (1128 SW Alder St.) is open Wednesday through Saturday by reservation only.