Juju is from the same folks behind Susuru, and it shares the same quirky dining room with an izakaya menu, but here they take it to another level with a seven-seat kappo bar that features something similar to kaiseki yet original. Seasonality reigns and diners choose from a wide menu of snacks and soup before selecting from the fried, grilled and dry-aged sashimi courses. Slices could include Japanese rock fish with citrus zest and skin-on goldeneye snapper, both aged a few days. Two-week-aged king salmon and four-week-aged otoro finished with Kaluga caviar are loaded with depth and prove that this spot is putting a different spin on sashimi. Steamed chawanmushi made with spiny lobster and mushroom is hit with a supremely creative lobster head dashi that packs on the flavor.
