First crafted as an off menu item by chefs at David Chang’s NYC Momofuku Noodle Bar, our original sando was too good to be kept behind the counter. and then it was too big for the restaurant. So it got its own East Village joint in 2015. And it’s been Fukusanity ever since.
Created by the culinary icon who bravely asked,
just how good can a fried chicken sandwich get?
A David Chang creation
Created by the culinary icon who bravely asked,
just how good can a fried chicken sandwich get?
A David Chang creation
THE FUKU WAY
THE FUKU WAY
Food you’ll cry over
Because it’s so good that the last bite is tragic, or because the heat is for real. Or both.
Don’t bother with labels
We combine flavors and influences in a way that makes mouths water. That’s the only definition we need.
Good enough for the kitchen crew
Our sando was made to reward chefs after a long day on the line. That’s still our quality standard today.
Food you’ll cry over
Because it’s so good that the last bite is tragic, or because the heat is for real. Or both.
Don’t bother with labels
We combine flavors and influences in a way that makes mouths water. That’s the only definition we need.
Good enough for the kitchen crew
Our sando was made to reward chefs after a long day on the line. That’s still our quality standard today.
find fuku
@ Hudson Yards
