Under the soft glow of amber light and with a sharp, stylish aesthetic, Fuji Japanese Steakhouse is redefining the fine dining experience in Southeast Idaho.
For the last 10 years, the Japanese-style restaurant has continued to provide Gem State residents with high-quality sushi, an array of seafood offerings and a unique hibachi experience — all within a space that is comfortable, visually pleasing and welcoming.
In keeping with its dedication to offering a quality dining experience, Fuji recently held a grand reopening at its new location, 220 Bullock St., only a year after announcing the move.
The new location includes a variety of kitchen updates, an improved parking area, more seating and visual upgrades that lend an air of sophistication.
The first thing patrons will notice upon entering is an enormous live bonsai tree with vibrant green foliage — a distinct contrast against the interior’s black and terracotta-tinged tones. Red wine bottles of varying vintages, all real and available for purchase, line a section of the lobby.
The large bonsai tree at the entrance of the new Fuji Japanese Steakhouse location at 220 Bullock St. in Chubbuck.
Taylor S. Calder/Idaho State Journal
The bar area of Fuji Japanese Steakhouse, located at 220 Bullock St. in Chubbuck.
Taylor S. Calder/Idaho State Journal
A Fuji Japanese Steakhouse chef prepares food at its new location at 220 Bullock St. in Chubbuck.
Taylor S. Calder/Idaho State Journal
A selection of specialty sushi available from Fuji Japanese Steakhouse at 220 Bullock St. in Chubbuck.
Taylor S. Calder/Idaho State Journal
Decorating the walls in one corner are tawny-hued paintings of iconic Japanese topography — a snow-capped Mount Fuji surrounded by mist-cloaked trees and an idyllic lake.
A multitude of colorful liquor bottles are assembled on the shelves behind a sprawling bar, where a flat-screen television displays a sports program as patrons engage in conversation.
The seating has been completely reformatted. Black leather chairs and booths adorn the spacious hibachi grill and dining areas. A private party room in the back seats around 40 guests and is separated by a traditional Japanese-style sliding door, offering a sense of exclusivity.
Where the old location could serve approximately 110 guests, the new Fuji location accommodates as many as 200, while also expediting pickup orders from delivery services such as DoorDash.
The kitchen has been thoroughly upgraded with a large amount of new equipment, along with an expanded counter for to-go orders that require warming or chilling. The staff has grown as well, adding sushi chefs, cooks and other personnel.
For Fuji Japanese Steakhouse owner Karen Deng, the quality of the food remains the top priority.
“That’s the most important thing — the high quality of the food,” Deng said. “We are here by 8:30 a.m. and then the truck delivers by 9 a.m. The chef starts the side job to prepare in the morning by 9:30 a.m. and everything is made very fresh.”
From fresh vegetables to salmon, chefs are already preparing the variety of ingredients they will use throughout the day, and even before the doors open, Fuji is abuzz with activity as staff await their first customers.
Deng said she specifically wanted the new building to be visible from the nearby freeway and drew inspiration from her fine dining experiences in Las Vegas.
“I’m trying to bring some ideas here to town and bring local people a very good experience with an affordable price,” Deng said. “You don’t have to overpay to get the experience. So far, this is the highest level of the fine dining restaurants in the area.”
Fuji’s business hours remain the same: 11 a.m. to 2:30 p.m. and 4:30 to 9:30 p.m. Monday through Thursday; 11 a.m. to 2:30 p.m. and 4:30 to 10 p.m. Friday and Saturday; and 11 a.m. to 9 p.m. Sunday.
Deng credits her team for making the transition quick and smooth, noting that staff worked late hours to keep the restaurant open throughout the move. She also allows team members to add personal touches to the new location, something apparent in subtle details throughout the bar area and other sections of the restaurant.
Fuji hopes to host an official ribbon-cutting ceremony with the Pocatello-Chubbuck Chamber of Commerce in the coming weeks and is preparing for what is expected to be a busy Father’s Day weekend.
As for the future of the old location, Deng hinted that something new may be on the horizon.
“We might try to turn it into a different concept of the restaurant,” Deng said.
Dining and Cooking