JACKSON, WY– In a few weeks, some of our favorite local flavors will move in to brick and mortars, expanding the horizons of our evolving restaurant scene. One of these much anticipated eateries is Suda. A new installment from the popular Sudachi crew, the restaurant, (which is taking over former Lotus Cafe on Cache), is going to feature real, good, Izakaya style Japanese food.
“There’s so much more to Japanese food than just sushi,” said Jonathan Cohen, the restaurants executive chef, in an interview with Buckrail.
Cohen’s experience in Jackson has stayed true to his passion for Japanese cuisine. After working as sous at the Blue Kitchen, he has served as Dustin’s sous at Sudachi. He’s now ready for a new challenge. Along with owners Liz and Dustin Rasnick, Jon spent a week in Tokyo this past November to do research for their new establishment.
“We ate absolutely everywhere and everything we could,” said Liz to Buckrail, who, after 6 years as a bartender at The Snake River Grill is excited to take on a floor-management position at Suda. The result of their research is an authentic Japanese style menu aimed to introduce an experience true to the land of devoted excellence.
“In Japan, there is no fusion this and fusion that,” said Dustin. “It’s all just the best quality of one specific type of food. That’s it. It’s clean, real, good food.”
To start, their menu will sport traditional Japanese noodle bowls, katsu sandwiches (a rapidly growing trend in Tokyo’s food scene), kushiyaki/yakitori (grilled meats), and a raw bar (oysters and dressed sashimi). There will be no sushi.
“We are not here to compete with King Sushi,” said Dustin, “we like them a lot and this is a totally different concept. We’re focusing on other aspects of Japanese cuisine.”
Opening from 5-9 pm, the restaurant will be open 6 days a week (closed Sundays). If all goes to plan, they will open for lunch come summer time, with exciting plans down the road to introduce other traditional styles into their repertoire. With Dustin’s passion for the Japanese culture and respect for food, it’s safe to say we can expect authentic, clean flavors and experience from their new establishment.
If you are interested in applying for a front or back of house position, they will be posting for jobs soon. Keep your eyes peeled, it’s not an opportunity to miss.
