I’ve been here before. In fact, I’ve been coming here for years. It’s my favourite Japanese place in this part of the world (outside Japan of course).
I’ve always wanted to “document” this place, especially that this is a hyper competitive food scene where you’re swallowed up by the fickle nature of its diners.
Thankfully after years in operation, it’s still here.
I always come back for that Nagano rice, cooked in a copper stove top cooker. I’ve not seen this elsewhere nor would I be able to replicate it.
Suju of course brings more to the table than just amazing rice. For a “family style restaurant”, it does an amazing array of Japanese food styles remarkably well.
Perhaps it’s anchored well by two fundamental things, the first I’ve touched on and the second focuses on its soy bean products- soy sauce and miso. It’s is a common element in this cuisine however Suju’s soy goodness lacks the ever present preservatives and chemicals often present in the supermarket versions.
Coupled with a strong foundation in treating ingredients respectfully and classical techniques, the food is excellent.
This is an unpretentious place, food straightforward and honest.
Tonight’s food is superb and the highlights were the shatteringly crispy vegetable tempura and the surprisingly original Wagyu beef cheek in red wine and miso. The “nutty salad” was a great start and the rest of the dining party had the sautéed pork in ginger and soy.
We must end where we began, with that amazing pressure cooked Nagano rice.
thebearandhiscigar 