Wednesday, May 4, 2016

Back in Japan (April 2016)...Elegant Dinner at Jushu

Kamado-san donabe with the chef's knives

On another evening, I met Akiko in Nishi-Azabu for dinner.

 photo IMG_0265_zpsy8dte42r.jpg
We had a reservation at Jushu, a very small hidden Japanese restaurant in a residential block of the area. At Jushu, Chef Senzaki offers one seasonal omakase dinner course menu every night. He is from Saga, Kyushu and had an extensive experiences cooking at fine dining in Osaka. He moved to Tokyo and opened Jushu a few years ago.

 photo IMG_0262_zpsennap5xt.jpg  photo IMG_0269_zpsm1kml8wh.jpg
Hotaru ika (firefly squid) and spring green cabbage in s-miso (vinegar miso) sauce. Anago (sea eel) nigiri sushi.

 photo IMG_0272_zpsz0pzua90.jpg  photo IMG_0273_zpsozhdmcnw.jpg
Steamed ai-name fish with bamboo shoot and wakame in dashi broth. Sashimi plate of kombu-cured kinme-dai (skin was broiled), shima-aji, bai-gai, and kensaki-ika.

 photo IMG_0276_zpscll8sth0.jpg  photo IMG_0279_zpsz7vyrqbj.jpg
Fried sakura-dai and taranome. Simmered abalone and bamboo shoot.

 photo IMG_0284_zpsty6xwa1i.jpg
Grilled Saga beef ichibo (marbled bottom) and nodoguro fish.

 photo IMG_0280_zpsv1hkptrx.jpg  photo IMG_0287_zpslz6bab5h.jpg
At Jushu, Chef Senzaki cooks special Saga rice in our double-lid donabe rice cooker, Kamado-san!! I actually didn't know about it until I came here, so it was a wonderful surprise and the rice was INCREDIBLE.

 photo IMG_0290_zpsjyxx2s35.jpg
Dessert was caramel ice cream monaka (stuffed in thin rice wafers).

It was a real incredible dinner and every dish was so memorable. I would really love to come back here again.

Happy donabe life.