From the chef
An encounter with Japanese-style cuisine in Osaka changed his life afterwards on a grand scale
He was born in Saga prefecture in 1976. After graduating from high school, he set his sights on the path of Western cuisine at first in culinary school. However, he was so deeply impressed by the Japanese-style cuisine at "Totoya" in Kitashinchi, Osaka, that he decided to change his focus to Japanese cuisine. He then entered and trained at "Totoya" for nine years before moving to Tokyo to hone his skills at restaurants such as Japanese restaurants and sushi restaurants. Subsequently, he opened "Jushu" in a quiet residential area in Nishi-Azabu in 2010. His unwavering hard work and research allowed him to finally obtain two Michelin stars in 2012.
先崎 真朗
SENZAKI MASAAKI
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Jushu
Nishi-Azabu, Tokyo
Japanese / Kaiseki (course menu)
The Reasons Why I Recommend.
It is a French restaurant in Kiba, and it is an important store to visit for wedding anniversary etc. It is a classical orthodox French, and I am always amazed by the taste of jibees such as partridges and reindeers.
Chef SENZAKI MASAAKI’s Recommendation
2022-02-08
Jushu
Nishi-Azabu, Tokyo
Japanese / Kaiseki (course menu)
The Reasons Why I Recommend.
I was impressed by the delicate and gentle taste of the dish, which combines seasonal fish with seasonal vegetable sauce. The taste of the vegetables themselves, not the seasoning, stands out and is "deep".
Chef SENZAKI MASAAKI’s Recommendation
2022-02-08
Jushu
Nishi-Azabu, Tokyo
Japanese / Kaiseki (course menu)
The Reasons Why I Recommend.
The sushi served in a dignified restaurant where you can see the general's personality is more like having a firm grip than drinking it. I also handle fish, but even on holidays, I want to go when I want to eat fish.
Chef SENZAKI MASAAKI’s Recommendation
2022-02-08
Jushu
Nishi-Azabu, Tokyo
Japanese / Kaiseki (course menu)
The Reasons Why I Recommend.
Carefully prepared sincere French cuisine that is both casual and delicious. The "Poire of boiled conger eel and puree of grilled eggplant" that I received in the summer was especially excellent. The inside of the restaurant is simple and bright, and the atmosphere where you can eat radiantly is also wonderful.
Chef SENZAKI MASAAKI’s Recommendation
2022-02-08
Jushu
Nishi-Azabu, Tokyo
Japanese / Kaiseki (course menu)
The Reasons Why I Recommend.
It was interesting to use something like soup with shrimp flavor in the main dish of crabs, and how to combine the ingredients. French cuisine with a delicate taste created by the strange combination. It is a shop that you want to use for a fancy dinner for adults.
Chef SENZAKI MASAAKI’s Recommendation
2022-02-08
Jushu
寿修
Nishi-Azabu , Roppongi , Tokyo
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