Founded in March 2018, Jiuzao is one of the few high-end Japanese restaurants in Suzhou that has reached 1,000 per capita, and its biggest signature is Chef Inoue Yoichi, who has nearly 40 years of experience in the industry. Yoichi Inoue has served as the head chef of many Japanese restaurants, the most famous of which is Manshu Kaiseki, a recommended Japanese restaurant in Hangzhou, and the exquisite kaiseki cuisine of Mizuho in Hangzhou. The difference is that Kuza's cuisine is all produced by Yoichi Inoue, and the food is reliable and stable, which is clearly different from most other restaurants where he is the head chef.
The judging factor of Japanese cuisine is the ingredients and the chef, and the chefs of Kuza are not small, and the performance of the ingredients is naturally not inferior. Officials say that most of the ingredients are flown in from Japan every day, and the freshness is guaranteed. Diners need to make a reservation at least one day in advance and specify the number of visitors, and after successfully paying a deposit of 500 yuan per person, Jiuzao will prepare the corresponding amount of ingredients to ensure unnecessary waste.
The restaurant does not have a fixed menu, and the menu is changed according to seasonal ingredients, and it is written by Yoichi Inoue himself. However, the menu is like a book in the sky, and it is in Japanese, which is obscure, and most Japanese food lovers can only look forward to the dishes that will be served. Of course, diners who have made reservations can communicate directly with the waiter on WeChat to learn about the dishes.
Diners at the bar in the lobby can see Chef Inoue Yoichi's cooking, which is quite standard. Inoue uses different knives to handle different ingredients to ensure that the final dish is presented in the best possible way, and there are several knives on the shelves behind the cooking table. It is reported that Yoichi Inoue has more than 40 knives, all of which are carefully selected in Japan. The chef's rigor in cooking is also reflected in the fact that sometimes the assistant's presentation skills are not good, and Yoichi Inoue will directly correct the dishes he has set. The tableware of the nine seats is basically imported from Japan, and the texture is very warm, and new ones are added from time to time. Coupled with two good-looking waiters in kimonos, the whole dining process is a great visual enjoyment.
As a kaiseki restaurant, Kuza's dining ceremony is not simple, and it is generally presented according to the first payment, eight inches, imperial bowls, sashimi, grilled food, boiled food, fried food, food, desserts, etc. With the permission of the diners, the waiter will present each dish and then introduce it, and the diner can also ask him questions if he has questions, but the waiter is a little stiff. The chef does not understand Chinese, so diners who have a strong curiosity and understand Japanese can communicate with the chef. The nine waiters are all trained, so there is no problem with Japanese communication skills.
Jiuzao only operates a dinner market, and there are only two set menus to choose from, which are 980 yuan/person and 1280 yuan/person, which generally do not provide a la carte, but will try to meet the needs of diners. The private rooms are the same as the lobby, there is no minimum charge, and a 15% service charge is charged. Many media outlets say it has only 9 seats or a maximum of 9 guests a day. In fact, there are five seats in the lobby and two seats in each of the two private rooms (up to 6 people), so it is not strictly said that the restaurant has a total of 9 seats. In addition, officials say that only 9 guests are generally accepted on weekdays, and slightly more on weekends. In any case, the name "Nine Seats" can attract the attention and discussion of diners, which is a victory in the sense of the word.
