Jushu

The crest on the shop curtain depicts a Eurasian magpie, the official bird of Saga Prefecture, in flight. The same motif is embroidered on the cooks’ whites. From his native Saga, the chef sources rice, Imari beef and yuzu pepper. Serving vessels of Karatsu and mid-Edo-period Imari are a point of pride. In a nod to Osaka experience, each dish is served once the previous one has been consumed. No food is wasted, and for the same reason decorative vegetation is never used. Grilled items are served with rice and soup, as in a set meal, expressing the restaurant's free-spirited character.

• The Eurasian magpie crest of Saga Prefecture runs through the restaurant, on the noren and on the cooks' whites.
• Saga sourcing is explicit, rice, Imari beef and yuzu pepper, matched with Karatsu and old Imari tableware.
• A no waste, no decorative garnish rule, and a dish by dish cadence borrowed from Osaka.

• Saga rice
• Imari beef
• Yuzu pepper
• Seasonal vegetables and seafood handled in Kansai style kappō
• Grilled items finished with rice and soup

Kansai style kappō served as omakase in a small Nishiazabu counter restaurant. Seasonal vegetables and seafood are threaded with ingredients shipped from the chef's home prefecture of Saga, including rice, Imari beef and yuzu pepper. The pacing is strict, each course lands only after the previous one is finished, with grilled items arriving with rice and soup in a set meal rhythm.