SOUS-SUS (スシュ) Akita

A French Course to Enjoy in Akita's Kawabata, a Restaurant of True SkillI had dinner at "SOUS-SUS," a French restaurant located in the Omachi area of Akita City, Kawabata district. The course began with a chilled potato and fava bean potage. The fragrant fried sea pineapple added a touch of the ocean, enhancing the gentle sweetness of the potato and the freshness of the fava beans. The flavor of the green laver combined with a hint of lemon balm created a refreshing dish that perfectly captured the essence of early summer.Next was the pan-seared sweet sea bream, notable for its crispy skin. The winter melon absorbed the rich broth of the sea bream, while the textures of the junsai and okahijiki added a light rhythm to the plate.The main dish featured a roasted summer venison knuckle, crusted with herbs and cooked to a beautiful rosy pink. A rich sauce accentuated the meat's flavors, making it the most powerful dish of the entire course.For cheese, we enjoyed a rich Époisses and a tangy goat cheese, paired with a 10-year-old Quinta da Devesa Port Branco. The sweet aftertaste of the aged cheese blended beautifully with the unique characteristics of the cheeses, creating a luxurious finale.Finally, the dessert starred Miyazaki mango. The creaminess of the vanilla ice cream was complemented by the refreshing notes of lime and mint, perfectly balancing the rich sweetness of the mango.Despite being in Akita, this was a night of French cuisine that showcased refined techniques and skillful handling of seasonal ingredients. Less

When it comes to hard-to-book French restaurants in Akita, this is the place. Run by a female owner, the restaurant is staffed entirely by women, which contributes to a refreshing atmosphere that feels light and inviting. The smart yet casual vibe is also quite appealing. The cuisine strikes a balance between delicacy and robust flavors, embodying classic French cooking. One standout dish was the foie gras paired with French toast and strawberry sauce. As I began to eat, I thought to myself that this combination might not have come from a male chef, but it was absolutely delicious. The foie gras and French toast complemented each other perfectly. The fish dishes featured bonito and sea bream, while the main meat was venison from Iwate. Each was cooked to perfection, and the accompanying vegetables and sauces were excellent. Before dessert, a cheese platter was served, allowing us to choose from various types, which was a fun touch. It made the wine flow even more. The overall cost performance was outstanding. Everything was delicious. Thank you for the wonderful meal. ----------------------------- Thank you very much for reading until the end. I truly appreciate all your "follows," "likes," and "saving the restaurant" actions. I look forward to your continued support. Less

I had long wanted to visit this popular restaurant in Akita. This time, I decided to try making a reservation over the phone for the first time. To my surprise, I was connected in just 30 minutes and was fortunate enough to complete my reservation. I wondered if I was just lucky or if it was actually easy to get through. Regardless, since this was a place I had yearned to visit for years, I headed there with high expectations.Since it was a special occasion, I chose the top course priced at JPY 13,000. I wanted to enjoy a variety of drinks paired with the dishes, so I inquired about pairing options after entering the restaurant. However, the staff seemed to misunderstand my intention. It’s possible they didn’t even have a pairing menu available, but given my anticipation, I felt a bit let down at the start and ultimately decided against ordering any drinks.The chef in the kitchen was completely focused on preparing the dishes and appeared quite busy with the cooking right in front of me. On the other hand, the female staff member attending to the floor seemed to be a part-timer, and her service felt somewhat mechanical and scripted. Since I was visiting alone, I struggled to blend into the overall atmosphere of the restaurant, and honestly, I didn’t feel very comfortable during my time there.Of course, every dish that was served was outstanding. The presentation was incredibly beautiful, and the flavors were undoubtedly delicious, exceeding my expectations.However, when it came to the overall satisfaction of the dining experience, including all the little aspects of visiting a restaurant, I couldn’t help but feel disappointed. Although the chef finally showed his face during the payment and when I was leaving, he didn’t engage in any friendly conversation. I felt like shouting, "I came all the way from Tokyo just to be here!" but I held back and quietly left the restaurant.Given the chef's undeniable skill, it was a visit that left me feeling a bit lonely in terms of communication with guests and the creation of a warm atmosphere. Less

I relied on the Tabelog map and used my smartphone to find the restaurant, but since the entrance is not facing the road and is located towards the patio, I ended up passing it by. I recommend doing thorough research beforehand.The interior is bright and clean, and it’s a cozy little restaurant. The staff consists of the chef and three part-time servers, which seemed sufficient.I arrived at 6 PM and ordered the JPY 10,000 menu along with the JPY 5,400 pairing. For the aperitif, I had the Roger Goulart sparkling rosé for JPY 1,300. Additionally, I ordered cheese for JPY 1,200.As shown in the photos, the dishes were very beautiful, but I felt that the sauces and ingredients didn’t always match well. For instance, I don’t think a strong orange flavor pairs well with the dish featuring fresh sea urchin, and the wild vegetable dish didn’t seem to highlight the flavors and bitterness of the ingredients effectively. Also, unfortunately, the lamb was imported. I would appreciate it if they could offer local options like Suffolk from Fujisato Town, even at an additional cost. Furthermore, I would like to know where the ingredients are sourced from.It was a bit disappointing that the restaurant has become somewhat of a high bar due to its difficulty in making reservations, being featured in Gault & Millau, and receiving rave reviews from other diners. However, I can’t entirely blame the restaurant for that.Additionally, the pace of the meal was very slow. I finished my coffee and left the restaurant close to 10 PM. I believe that if they had a sous-chef, it could become an even better establishment, but that might be a challenge. Less