Jusei

At Jusei, dashi is a good place to start. The set menus bring together seasonal seafood, oden, skewered tempura made with seasonal ingredients and simmered conger eel. The menu lists a seasonal chef’s selection of 7 dishes and a Jusei chef’s selection of 9 dishes. Diners have praised the dashi in the oden and across the cooking, and reported that the tempura was expertly fried. Moving from oden to skewered tempura and seafood, these courses offer a way to sample seasonal ingredients over dinner.

Lunch choices include seared local chicken with tofu in a thickened sauce, a grilled fish set meal from Amino, and an oyakodon set served with sōmen. One diner who tried the tofu dish mentioned enjoying it with rice topped with dried young sardines. The grilled fish set is another option for a midday meal centred on fish. The oyakodon comes with sōmen, with a choice of hot or cold, so you can decide whether to make lunch about the rice bowl alone or add noodles.

The sake list includes both glasses and one-go servings, with labels and origins such as Nishijin from Kyoto and Atago no Matsu from Miyagi. Wine is also available by the glass. The French red Luberon Rouge La Cibouasse is described on the menu as having aromas of red fruit and fine tannins. Whether you are looking for a drink to accompany dinner or a set meal at lunchtime, the menu caters to different occasions.