The Nagasaki-born and raised chef Kazuo Yoshida oversees the entire menu at Juku and will most often be found at the reservation-only, 12-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.
On the ground level, we offer new interpretations of Japanese izakaya dishes, such as Cedar Rice, Fried Chicken, and Inaniwa Udon Noodles. Smaller plates include dishes such as Cherry Wood Smoked Scallops, and Striped Jack in Tomato Compote.
Our subterranean bar offers expertly crafted cocktails and a small bites menu. 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. Artists Jonah Freeman and Justin Lowe designed the immersive art space open Wednesday 6pm to 12am and Thursday - Saturday 6pm to 2am.
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.