I visited my favorite Italian restaurant called "Jusara" in Nishitenma during my regular visit. This Italian restaurant combines Italian cuisine with a touch of Japanese influence, and it always ends with delicious rice cooked in a clay pot, which is a unique experience that I can't find in other restaurants. The more I visit, the more I become a fan of Chef Mano, as the restaurant has a deep charm to it. When talking about Jusara, the first thing that comes to mind is the live atmosphere. The timing of serving the dishes and drinks is impeccable, and the coordination between the chef and staff is so smooth that it's mesmerizing to watch. Yet, they still pay close attention to the customers. The 10-course meal is all creatively crafted and packed with the chef's passion, making each dish incredibly delicious. Especially, this time, I was blown away by the clam and seaweed soup. Every dish that followed was equally delightful, and I enjoyed the whole experience feeling happy throughout. The knockout came with two types of clay pot rice at the end. It was another amazing visit, and I made sure to book my next reservation before leaving, savoring the lingering feeling of happiness. It's no surprise that they are featured in the Gault & Millau 2023. Thank you for the wonderful meal!

4th visit, favorite restaurant Visited after 5 months, 4th time at my favorite restaurant. It was delicious as always today. The fig and foie gras tart was especially delicious. The meat was tender too. Today's ten dishes included: - Crab bisque porridge - Fig and foie gras tart - Grilled conger eel from Awaji Island - Sea urchin and matsutake mushroom consommé - Smoked oysters from Senshoji - Deep-fried kelp-wrapped swordtip squid with celery and karasumi pasta - Sautéed wakasagi fish from Awaji Island in an ethnic style - Kobe beef grilled over straw from Uchihira - Ginkgo nut clay pot rice - Shirasu (whitebait) gelato - Herbal tea

It was a visit after a long time. I was captivated by the meticulous service and the delicate dishes prepared by the chef. - Watarigani bisque porridge - Fig and foie gras tart - Charcoal-grilled Hamo from Awaji Island with Yura sea urchin - Hamo consommé with Matsutake mushrooms - Smoked oyster kadaif bake from Senojoji - Spaghetti aglio e olio with swordtip squid and celery - Sautéed Uoze from Awaji Island in ethnic style - Kobe beef Uchihira straw-smoked grill - Ginkgo nut clay pot rice with whitebait - Kyoho grape gelato - Coffee

I couldn't get into this popular restaurant for a while, but I finally came back after a year. They said they have increased their "island" factor. People from Awaji Island call Awaji Island "island", right? The quality has definitely improved... so delicious... and yet elegant. The best. Plate art with my dog... happiness.

Ten-Sara is a restaurant run by a chef from Sufida, offering creative dishes based on Japanese and Italian cuisine. The wines, curated by Salvis, also from Sufida, are perfect for pairing with natural wines. The dishes are gentle, highlighting the ingredients without overpowering them. The fusion of Italian cuisine with Japanese flavors creates a unique dining experience. Enjoy a relaxing pairing experience in the cozy ambiance of the restaurant. It was a delicious meal.

Chef Mano's passion for his ten dishes is evident in every visit, as he always strives to showcase the best seasonal ingredients. The menu is carefully crafted each month, reflecting the colors of the season. This is truly the magic of Chef Mano! During our visit with four people, two were first-timers and they were delighted, becoming instant fans. A second restaurant is set to open in November, featuring dishes cooked with firewood. We are already looking forward to it!

Visit date: 7/29/2023 Dinner Ordered: A ten-course dinner featuring seasonal ingredients served in stylish dishes, along with 3 bottles of draft beer (Marueff). Today, I watched the final game at home in the morning and then headed to Oe Bridge on foot in the evening. I had been curious about the restaurant called "Jussai" for a while. It's not highly rated on Michelin or Tabelog, but it's listed in GoEmiyo. The dinner service starts at 6:00 pm, so it was hard for me to visit, but I managed to find an available reservation on the booking site the day before and quickly made a reservation. I arrived at the restaurant 10 minutes early. The counter had 8 seats in a configuration of 1/2/2/2/1 (me). It seemed like there were many regular customers. The course meal cost 13,200 yen. The wine pairing was recommended, but I was too thirsty, so I started with beer. The dishes I had, if I remember correctly, were as follows: - Hot soup of softshell turtle with egg, white shichimi pepper, and sprout onions - Snack of shrimp and avocado with green curry - Marinated Osaka Bay small sardines in hand-rolled sushi style with potatoes, lotus root, and ginger jelly - Gazpacho jelly with Akashi octopus and couscous - Crispy ayu (sweetfish) salad with cucumber marinade and liver sauce - Cold capellini with sweet shrimp and cherry tomatoes - Steamed conger eel and Kamo eggplant - Roasted Kobe beef uchihira meat from Kawagishi Ranch with purple carrots - Unagi (eel) and Shishito pepper clay pot pilaf with rosemary - Peach compote with black tea jelly - Coffee The dishes were quite visually appealing. The marinated sardines were particularly delicious. I expected the pilaf to have more eel flavor, but it wasn't very strong. The restaurant was a bit warm as the air conditioning was weak, so I ended up sticking with beer throughout. Perhaps the experience would have been different if I had paired the dishes with wine. The meal lasted about 2 hours, and the bill came to around 16,000 yen. Thank you for the meal.

The meal started with a soup made from softshell turtle and mushrooms, followed by shrimp and avocado. Then came sujia, capellini, and finally Kobe beef with eel. The restaurant is stylish with a relaxed atmosphere. The dishes are creatively presented without being overly formal, allowing diners to enjoy a variety of delicious foods. With ten dishes to choose from, diners can eat to their heart's content without worrying about which dish is the main course. I should have ordered the eel and Man'yoji rice in a smaller portion as it was quite filling. Even the large peach at the end was a surprise. I hope to visit again someday.

I visited "Jusara," an Italian restaurant located in Osaka city. It opened in November 2018 and operates on a reservation-only basis. It is located about a 10-minute walk from JR Tozai Line Kitashinchi Station, and within walking distance of Osaka Metro Yodoyabashi Station and Higashi-Umeda Station. The restaurant is situated on the first floor of the "Tokuya Building," tucked away in a side street off the main road. The interior is a stylish space with chic colors, and the L-shaped counter seats are spacious. Chef Jun Mano, originally from Awaji Island, performs in the counter area. Today's menu at Jusara includes: - Hot soup of softshell turtle - Snack of carabineros shrimp and avocado - Akashi octopus carpaccio with Seviche sauce - Soup of tama-nasu eggplant with foie gras croutons - Grilled ayu fish salad with kadaif noodles - Cold capellini pasta with sweet shrimp and fruit tomatoes - Steamed conger eel and Kamo eggplant - Roasted Kobe beef from Kawagishi Bokujou - Clay pot pilaf with eel and shishito peppers - Peach compote, peach gelato, and Earl Grey jelly - Herbal tea The eel-infused rice in the clay pot pilaf was delicious. The dishes were artistically presented in carefully chosen Japanese-style tableware, providing a multi-sensory dining experience. Thank you for the wonderful meal.

Every month, the chef comes up with a new menu, and it seems like there are endless ideas with various drawers. Chef Mano doesn't seem to have such worries! He always provides amazing dishes using fresh seasonal ingredients and his unique perspective. Tonight, my favorite dish was the piping hot soup with snapping turtle right at the beginning. It was rich and deep with the essence of snapping turtle and a perfect balance of flavors. Another favorite was the corn soup with seared foie gras. The technique of searing the foie gras to a crispy texture like croutons in the sweet corn soup was exceptional. The sweet corn and crispy foie gras had a wonderful balance. I also heard that a new branch will be opening in early November in the same Nishi-Temma area. I can't wait for the opening and look forward to seeing more of Chef Mano's creations!

I fell in love with Juusara from the first time I went there, and I have been back many times since. The food is incredibly delicious from start to finish, including the dessert. Today's dishes included Ethnic Sakura Shrimp Somen, Sea Bass Tartare with Caviar, Isaki Carpaccio with Duck and Asparagus Egg Yolk Sauce, Anago Carbonated Fritter, Hagfish and Manjiro Pepper Pasta, Awaji Red Kappo Vapor Onion Soup, Kobe Beef Roast with Aya and Pepper Clay Pot Pilaf, and Miyazaki Mango and Pineapple Shaved Ice. Every dish was delicious and everyone was thoroughly satisfied. The menu may seem unfamiliar, but the fusion of Japanese and Italian cuisine with subtle seasoning is sure to please everyone. The service is also excellent, making for a truly enjoyable experience. It may be difficult to make a reservation at this restaurant, but once you try the food, you will be hooked. I am so glad I discovered Juusara.

I tried ten dishes. Italian, French, and Japanese elements were all present... Each dish showcased the ingredients and had delicious flavors. It was creative cuisine. The chef seemed to have a good personality and the customers appeared to be enjoying themselves. I would like to visit again. Thank you for the meal.

Osaka, Nishi-Temmabashi. "Jusara" is located right next to Osaka District Court. It opened on November 7, 2018. It received 2 tocks at the Go and Miyo 2022 after 3 and a half years, and has a rating of 3.85 on Tabelog (as of June 17, 2023). It seems that such restaurants that have not been discovered by Michelin are often good restaurants. The name "Jusara" comes from the book "Ten Dishes" by Chef Masao Saizu, a chef at the famous restaurant "Cote D'Or" who was a senior to Chef Mano during his hotel days before "Sfida". When Chef Mano decided to open his own restaurant, he wanted to express his 20 years of experience as a chef in Awaji Island, Hyogo Prefecture, through "ten-course dishes," which became the concept of the restaurant and the name. By the way, the cutlery is used from the left, not from both ends. Here is the drink menu. Pairing 500cc \6,000 300cc \4,500, so I asked for 500cc. When the reserved guests fill up, it starts with a polite greeting from the owner. I took a seat at the L-shaped counter with 8 seats + a private room with 4 seats at the end of the counter. ● Draft beer (Marueff) \700 The menu is well-written with clear descriptions, which is good. I don't like menus with recent ingredients or even those that are hard to understand. ● Radice, Lambrusco di Sorbara DOC 2021 The glass is Riedel. ◆ Ethnic Sakura Shrimp Somen The soup is consomme. It has a flavor similar to green curry. It is topped with fried sakura shrimp. It's quite ethnic from the beginning. But it's delicious and interesting. The flavor of the sakura shrimp is a key essence. It was the moment when I was convinced that it was delicious from the beginning. ◆ Biwa Trout Tartare Caviar The tartare contains Awaji Island onions, adding a crunchy texture. The fusion of Lake Biwa and Awaji Island is splendid here. ● Herdade do Cebolal Branco ◆ Isaki's Kombu-Shime Carpaccio with Potato and Wasabi Jelly Kombu-shime is a personal favorite, so I was thrilled. ◆ Anago Fritters with Cucumber and Sudachi Citrus Sauce On top are green onions and shiso sprouts. The anago, as well as the chef's love for his hometown of Awaji Island, are evident. The cucumber sauce adds a refreshing touch to the fritters, which can sometimes be heavy. ● Dom. de Malavieille Les Petits Dragons ◆ Kawachi Duck and Asparagus with Egg Yolk Sauce The duck is served with fried white onions. The duck, as well as the green asparagus from Kagawa Prefecture, are very fresh and delicious. The egg yolk sauce is excellent and goes well with the asparagus. ● Cyclic Beer Farm VOLTA Here, I had beer pairing. It's so interesting, delicious, and enjoyable. ◆ Awaji Haya and Manjuto Togarashi Spaghetti The pasta, which combines hay and hay roe from Awaji Island, is a unique and exquisite dish. The zest of green yuzu on top adds a nice touch, making it a pasta that truly represents "summer." The seasoning was somewhat Japanese-style. It was really delicious. ● Le Chenin de la Colline / Domaine de la Garreliere ◆ Akappo's Vapor with Onion Soup Akappo refers to Akahata. It seems to be a name used in Wakayama, and it may be called that on Awaji Island as well. Topped with Shirona and white celery, with scallion oil, it has a Chinese-style flavor. They serve dishes that are not just delicious but also make your heart leap. It's the first time I've experienced such a high level of happiness from food. It's very uplifting. ● Anthony Paret Côtes du Rhône Valvigneyre Syrah ◆ Kobe Beef from Kawagishi Ranch Roasted Uchihira meat smoked with straw and served with Awaji Island onions. It's been a while since I've had Kobe beef, so it feels luxurious. Of course, it's delicious (laughs) They also cook rice in a clay pot. The cooked rice. ◆ Ayu and Corn Clay Pot Pilaf Topped with ayu liver sauce and sudachi. It's corn rice, which is very common at this time of year, but it's the first time I've had it with ayu. The ayu is carefully roasted and placed on top. It was incredibly delicious. ● Anthony Paret Côtes du Rhône Valvigneyre Syrah ◆ Kobe Beef from Kawagishi Ranch Roasted Uchihira meat smoked with straw and served with Awaji Island onions. It's been a while since I've had Kobe beef, so it feels luxurious. Of course, it's delicious (laughs) They also cook rice in a clay pot. The cooked rice. ◆ Ayu and Corn Clay Pot Pilaf Topped with ayu liver sauce and sudachi. It's corn rice, which is very common at this time of year, but it's the first time I've had it with ayu. The ayu is carefully roasted and placed on top. It was incredibly delicious.

Genre Italian, but it's different than you'd expect, haha. It's not your typical Italian, it's more of a fusion of Japanese and Western cuisine. The final dish was clay pot rice, which you wouldn't typically find in Italian cuisine. Innovative Italian. I enjoyed some amazing dishes today. It's an omakase style meal, so there are times when a dish might not suit your taste, but they ask about your preferences beforehand. Each dish was well thought out from start to finish. The food here is exceptional, unlike any other restaurant. It was a truly blissful experience. Today, we dined in a private room and had a relaxing meal. I always request a private room, it's just so nice. I can't wait for the next visit already.

I visited after 3 years, as it has been difficult to get a reservation lately. I saw on Instagram that there was a cancellation, so I was able to go. Chef Mano, who I liked, was still there. The food was as delicious as ever. I was happy with the rice cooked in a clay pot with green peas and cherry shrimp. I heard that they will start accepting cancellations from next month, so I will try my best to make a reservation again.

I finally managed to make a reservation for my second visit to this restaurant for lunch. The dishes here are beautifully balanced and the flavors of the ingredients are carefully preserved. Although it's Italian cuisine, there is a strong Japanese influence. The squid and octopus skewers were a hit this time. The rice cooked in a pot was a bit lacking in flavor, but overall, everything was delicious. The desserts at the end were especially good. I will definitely visit again. Thank you for the wonderful meal!

I was able to slide into the April menu thanks to a last-minute cancellation in the private room. It was my first time in a private room, and it was a very fulfilling dining experience to enjoy delicious food while chatting with friends, unlike at the counter! I felt like I got more firefly squid than usual this year, which was great! It's always a pleasure to enjoy seasonal dishes like the delicious sea bream and octopus from Akashi.

There were 8 counter seats and private rooms available. Lunch starts at 12:00, and dinner starts at 18:00. Dinner is already almost fully booked for the next two months. Today's ten dishes included thin bean risotto, aioli marinated squid with salsa verde, Akashi cherry snapper carpaccio with snapper roe jelly, Akashi octopus and butterbur tempura with olive sauce, blowfish shirako wrapped in pancetta with white asparagus soup, Suruga Bay cherry shrimp and river celery spaghetti, Onjuku sea bream tempura with seaweed soup, Kawagishi Farm Kobe beef uchihira meat smoked with straw, Toyama Bay firefly squid clay pot pilaf, and strawberry and pistachio eclair. The restaurant pays attention to the quality of the ingredients and serves very meticulous and delicate dishes.

I visited Ten Sara for the first time and I was captivated. This is my third visit and I am still in love with the gentle, Japanese-style dishes that Ten Sara offers, unlike heavy Italian cuisine. The menu changes every two months, so I always look forward to seeing what new dishes will be served. Today's meal was once again fantastic in every aspect. I don't have the menu with me, so I can't describe the dishes, but everything I ate was delicious and it was a blissful experience. Ten Sara only serves one round per day, and although I wish they had a second round, I understand it must be the chef's commitment to quality. The service was also excellent, making me feel elegant and grateful to have discovered Ten Sara. I am already looking forward to my next visit and it gives me the motivation to work hard until then.

I visited for a lunch course to celebrate my birthday. I made a reservation on New Year's Day as the booking slots on TableCheck open two months in advance. The course consisted of 10 dishes using ingredients from Awaji Island, just as the name of the restaurant suggests. There was an option for wine pairing, but I opted for a glass of wine with each course. The clam and seaweed soup that came out first was impressive. It had a gentle yet flavorful broth. I felt assured that every dish following would be delicious. Each dish was beautifully presented, tasted amazing, and the staff provided detailed explanations of the dishes. It was a truly happy and enjoyable time. I was able to get seconds of the rice cooked in a clay pot at the end. Since it was a celebration, I ordered the dessert plate. For an additional fee of 1000 yen, the talented wife drew a caricature on the plate with a message. It was so cute and satisfying, and my partner was also delighted. Considering the quality of the food, 11,000 yen for the course felt surprisingly affordable. The lunch course is slightly cheaper than dinner, making it the best value for money. It seems like the course content changes monthly, so I would love to visit again.

This was my second visit to Ten-Sara this year, and I went with a friend who has become a big fan of the restaurant. We were invited by a Western gourmet monster who always wants to go there, and we enjoyed ten amazing dishes together! 1. Clam and seaweed soup: A flavorful soup with large clams that made us feel the beginning of spring. 2. Foie gras mousse with strawberry and pistachio topping: The topping was a great accent to the creamy foie gras mousse. 3. Sayori (halfbeak) and asparagus carpaccio with karasumi sauce: The unique topping of fried Sayori bones was innovative. 4. White fish and fuki (butterbur) shoot fritters: The mild white fish paired well with the slight bitterness of fuki shoots. 5. Steamed Sakoshi oysters with spring onion oil sauce: The large oysters steamed with spring onion oil sauce and a squeeze of lime was a fantastic combination. 6. Bamboo shoot cheese spaghetti: Topped with wood buds, this dish allowed us to fully enjoy the taste of spring. 7. Grilled white sea bream scales with black cabbage soup: The crispy and fragrant grilled sea bream scales paired perfectly with the fatty white sea bream meat. 8. Roasted Uchihira beef from Kawagishi Ranch: This lean and flavorful beef roast was a meat lover's dream. 9. Hot pot rice with wasabi and sea urchin: A luxurious dish with grated yam and sea urchin on top of rice. 10. Black tea souffle: A light and fluffy homemade souffle that was a delightful end to the meal. Overall, it was a delicious and refreshing spring dining experience at Ten-Sara. I will definitely visit again!