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 & STRAYLIGHT BAR & LOUNGE
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.
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.