A DESTINATION
Located in the historic Five Points neighborhood of NYC, Juku offers three distinct dining experiences curated by chef Kazuo Yoshida; the Omakase bar, our main dining room, and the Straylight bar and lounge.
OMAKASE
The Nagasaki-born and raised chef Kazuo Yoshida oversees the entire menu at Juku and will most often be found at the reservation-only, 10-seat omakase bar on the restaurant’s top floor. Known for his delicate presentation and superior sourcing, Yoshida serves the lesser-known Japanese delicacies such as Tsumi Buri, Ishidai and a ever-rotating list of Uni sourced from multiple locations such as Kyushu, Hokkaido, Chile, Maine, and Alaska. Omakase starts at $180 per person. Omakase is a style of dining that originated in Japan, where the chef selects and prepares a meal for the customer based on their preferences and what is fresh and in season. The word omakase means "to entrust" or "to leave it up to," and it allows the customer to put their trust in the chef's expertise and creativity. The chef will serve the dishes one by one, adjusting the menu as they go based on the customer's reactions and preferences. Omakase dining is a unique and personalized dining experience that allows the customer to try a wide range of dishes and flavors.
MAIN DINING ROOM
In November of 2022 Juku launched a new menu on the ground floor that explores Japanese ingredients while utilizing classic French techniques. The menu consists of a $89, 4 course tasting prix fixe that is also available a la carte. The menu changes seasonally and can be viewed here
STRAYLIGHT BAR & LOUNGE
Our subterranean bar offers expertly crafted cocktails, a bites menu and an immersive art space curated by artists Jonah Freeman and Justin Lowe. The cocktail menu, created by World Class Winner Jamie Jones, boasts exotic ingredients of the Far East like yuzu, jasmine, cherry blossom, sesame, matcha and ginger honey. The menu can be viewed here.
KAZUO YOSHIDA
SUSHI BOSS
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Kazuo Yoshida brings decades of experience to Juku, where he is executive chef and partner.
Named “One of the most masterful sushi chefs in the city,? by food writer Tejal Rao, and "the Albrecht Dürer of Sushi,? by restaurant critic Pete Wells for his work at his previous establishment, the Nagasaki-born and raised Yoshida has honed his craft for two and a half decades.
Yoshida came to New York in 1992 and worked his way up from an assistant sushi chef at Hasaki, to sushi chef at Match Restaurant, and then went on to work as an executive sushi chef for Jewel Bako and Williamsburg’s, 1 or 8.