Jushu

Seasonal ingredients and delicious crabs at this cozy, intimate restaurant

In traditional kaiseki (course meal) dining, "Owan" bowl dishes are particularly important. Our bowl dishes include snow crab fritters, "Shogoin" daik read moreon radish, mushrooms, red kidney bean greens and thick wakame (seaweed) topped with grated turnip. It is an elegant soup, with exquisite, vivid flavors. We only select crabs with the finest texture. A firm texture blends perfectly with the miso (fermented soybean paste) and the sweetness of the flesh. Recently we have used crabs from Kami, in Hyogo Prefecture, but we're actually more interested in sourcing the finest products available in season than in simply focusing on famous production areas. Proximity with out customers is also a distinctive trait of Kansai cuisine. Without being invasive, we like to hold moderate conversations with our customers, adapting to their desires and personal preferences, and striking a delicate balance that really takes years of experience to master. Our restaurant is rather small (roughly 10 square meters) and the floor space is organized around our counter-seats. Our ceiling is high, however, so it avoids feeling cramped, and European-style wooden flooring creates a feeling of harmony and comfort. learn more from chef