Juju Special Selection Course – 11 plates, 18 dishes in total – Reservation required by the day before; not available for same-day booking (Course Menu Only)

Menu

[1] Suzu Specialty: Low-Temperature Roasted Japanese Black Wagyu and Herb Salad The gentle sweetness of our house-made secret sauce complements the rich fat of carefully slow-cooked meat Generously prepared with herbs grown through carefully selected farming methods [2] Three Seasonal Kobachi Dishes Seasonal blessings arranged in small bowls, please enjoy these appetizers little by little to awaken all five senses -One day's example- ・Wagyu boiled dumplings ・House-made sesame tofu ・Young bamboo shoot and wakame stew made with yakiniku restaurant stock 1. Premium Thick-Cut Upper Tongue Spanish Sal de Añana salt and fresh Cambodian Angkor pepper The perfect pairing to enjoy thick-cut tongue at its very best 2. Today’s Featured Tenderloin Steak An exceptionally tender and rare cut, yielding only a small portion from each whole animal Known for its refined umami and clean, delicate flavor 3. Assorted Three Kinds of Kimchi from the Famous Tsuruhashi Restaurant Karubi House Kimchi with a gentle dashi flavor suited to Japanese tastes Personally selected by the owner to pair perfectly with our cuisine 4. Today’s Two Carefully Selected Cuts of Salt-Grilled Japanese Black Wagyu From the finest rare cuts of premium Japanese Black Wagyu sourced from across Japan, we select the best two cuts of the day with the ideal balance of marbling and lean meat, served refreshingly with ponzu sauce 5. Special Cold Noodles with a Broth You’ll Want to Finish to the Last Drop Suzu’s cold noodles are made with broth taught directly by the owner of a renowned yakiniku restaurant in Hokusetsu Please enjoy every last drop 6. Two Kinds of Japanese Black Wagyu with Sauce A dish featuring egg yolk from carefully selected sashimi-grade eggs from Teranishi Poultry Farm, blended with our signature house sauce 7. Yakiniku Restaurant’s Special Soup A secret soup recipe taught directly by the owner of a renowned yakiniku restaurant in Hokusetsu Made without unnecessary additions, this soup is slowly simmered over time with Wagyu 8. Today’s Donabe Rice Fresh Niigata Koshihikari rice grown without pesticides Cooked all at once in a donabe pot, it releases a sweet aroma the moment the lid is opened, while each bite reveals the rice’s naturally rich sweetness at its finest 9. Original Sorbet from the Popular Mukonoso Sweets Shop Blanche and Seasonal Fruits Created by the pastry chef of our affiliated reservation-only plated dessert full-course restaurant, this finest sorbet is served with seasonal fruits