Future Future

191 Swan St
Richmond, VIC 3121
https://www.futurefuture.com.au/

In the wake of the 2010s boom of Modern Asian cuisine, the well-worn formulae have been feeling rather tired. But I wanted something light but still a bit interesting, so Future Future it was. And turns out, Modern Asian is not dead, at least not here. With a very clear sense of identity in its Japanese roots, rather than just some vague Asian-ish influences, Future Future makes fusion cuisine (can I say that??) feel fresh again. Not to mention, the juxtaposition between traditional and edgy at Future Future really reminds me of being in Ginza in Tokyo, so that is a definite win.

Rating: 13/20 – ginza in melbourne.
Must-order: according to my waitress I got full marks on my dish-choosing so, everything here? special recommendation for the tuna and brussels sprouts though.

I’m a bit over fancified sashimi dishes these days, but the Tuna, Whipped Tofu Cream ($29) came highly recommended, and it was utterly gorgeous. The medium-fatty tuna was thick cut and plump, the rich mouthfeel amplified by a full-bodied tofu cream, and a cracking combination of briny kombu oil and lime. The crispy potato straws were a daredevil addition, but I really enjoyed their brittle crisp texture, and they added a touch of grounding earthiness to the seafood.

The Pumpkin Agedashi Tofu ($16, 2pcs) is a great twist on the classic, with its wholesome, nutty-sweet flavour, and satisfyingly custardy texture.

I thought the Udon, Calamari ($29) was rather clever in the way it mixed twirls of calamari right into the noodles, so every now and then, you get the surprise contrast between the hearty chew of udon, and the sticky bouncy calamari. Otherwise, this is a great comfort dish, the noodles swimming in a rich sesame-based sauce, pepped up with a generous helping of chilli crisp.

Yes to all the secondary cuts! I loved picking the fatty bits of meat off the lightly charred and absolutely delicious Kingfish Wing ($21), cooked simply over the hibachi grill and served with a squeeze of lime.

Another must-order for me on any menu is Fried Brussels Sprouts ($16), and these were top of the line. The tender-crisp buds came soaked in a sticky teriyaki sauce, which would’ve already left me happy, but what really made this stand out was the hidden base of capsicum tofu cream, with its rich, smoky notes, and hint of sweetness. It really made this something unique and rather special.

To round out, there was the Milk Pudding ($16). I quite liked this, though I felt that between the black sugar syrup, umeshu-soaked apple, milk crumble, and caramelised puffed rice, there was a little too much going on. I would’ve happily just had the milk pudding with the syrup and crispy rice.