After a year and a half of pop-ups held around town, Kyuu-juu is ready to take flight in its permanent home. The restaurant occupies the main floor and outdoor spaces of a lovely two-story Victorian in Ohio City that neighbors the Tinnerman Lofts. The upper level of the building is home to the high-end, eight-seat omakase restaurant Sushi Kuwahata.
When it opens on July 18, Kyuu-juu will build upon the success it established at all those pop-ups while expanding the scope and reach of the food and beverage. Partners Ryan Endrian and Chef Kwan – along with executive chef Dereck White – have crafted a wide-ranging menu of contemporary Japanese dishes starring vegetables, rice, fish, chicken and beef. All of the food is artfully presented on ceramic tableware.
The food is described as “chopstick-friendly” small and shared plates and the idea is to eat, drink and order freely.
“If you liked your first wave of food, your first wave of drinks, just keep them coming,” says White.
One side of the menu is devoted to otsumami (small plates starring fish) and a dozen or so varieties of sashimi. The other side lists a selection of cold vegetable-based plates such as a microgreen salad with yuzu-ginger vinaigrette, shishito peppers with ponzu and katsuobushi and summery dashi tomatoes. Hot plates range from grilled broccolini with onion vinaigrette on up to an imported wagyu steak tasting. Other items include eggplant with miso butter, flash-fried octopus with dill and grilled beef cheek with chili oil. Clay pot rice dishes come with a choice of mushroom, eel or chicken. There are yakitori skewers threaded with breast, tenderloin and thigh meat. And a selection of highly prized Japanese wagyu beef that is grilled, sliced and served on hot clay plates with sides of shoyu butter and chili crisp. Diners can look forward to nightly features as well.
Endrian and Kwan have curated an exceptional selection of sakes from various prefectures that span the flavor and sweetness profiles. Those pours are joined by wines by the glass, cocktails – including batched highballs – and some of the best Asian lager you’ll find in the region. Kyuu-juu’s special dispensing system produces super-chilled, properly carbonated glasses of Kirin and Sapporo that are served with proper heads in frosted mugs.
When it opens later this month, Kyuu-juu will be dinner only Tuesdays through Saturdays.
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