Rechercher un restaurant du Guide MICHELIN

Juju is from the same folks behind Susuru, and it shares the same quirky dining room with an izakaya menu, but here they take it to another level with a seven-seat kappo bar that features something similar to kaiseki yet original. Seasonality reigns and diners choose from a wide menu of snacks and soup before selecting from the fried, grilled and dry-aged sashimi courses. Slices could include Japanese rock fish with citrus zest and skin-on goldeneye snapper, both aged a few days. Two-week-aged king salmon and four-week-aged otoro finished with Kaluga caviar are loaded with depth and prove that this spot is putting a different spin on sashimi. Steamed chawanmushi made with spiny lobster and mushroom is hit with a supremely creative lobster head dashi that packs on the flavor.