As you open the doors to MUSU restaurant, situated off bustling Bridge Street in the vibrant heart of Manchester’s City Centre, you’re greeted with a friendly face who leads you to your table.
Entering MUSU restaurant, there is an instant sense of authenticity. From the beautiful décor to the mood lighting and open kitchen, the scene is set, and you’re immediately transported to Japan through your senses.
MUSU, a contemporary 2 AA Rosette Japanese restaurant run by Chef Patron Michael Shaw, features a variety of dining options, allowing guests to experience the artistry of the plates at varied price points. From an intimate Omakase sushi counter to a sushi a la carte menu and an elaborate ‘Land of the Rising Sun’ tasting menu, each option offers quality through the innovative approach to traditional Japanese cooking.
The ‘Land of the Rising Sun’ takes inspiration drawn from four cooking styles: Edomae, Izakaya, Teppan and Kaiseki. The Edomae technique originates from Japan’s original fast food, and the idea of moulding bite-sized pieces of fish and vinegared rice to quickly serve to passing travellers. Izakaya style dining focuses more on comfort food and is where you’ll find well-known Japanese dishes such as the gyoza, sashimi, karaage and fried rice. Teppan, meaning ‘metal plate’ in Japanese quite literally means to cook utilising a metal plate, whilst the Kaiseki method is the belief in utilising seasonality and locality, and is an art form that balances taste, texture and appearance. This is where your culinary journey at MUSU begins.
The menu offers five, eight or twelve courses, with the option to add a wine pairing. There is also a vegetarian menu, and dietary requirements are easily catered to. I opted for the twelve-course menu and wine pairing and sat back in my chair as I embarked on an adventure through my taste buds for the next three and a half hours.
Each dish is presented to you by the team, and in this case, Restaurant Manager, with every element on your plate explained to you with a smile and finished with an ‘enjoy’ before you pick up your chopsticks to explore what the plate has to offer.
The open kitchen leaves nothing to the imagination, but in the best way. With fresh herbs lining the countertop, chefs creating and plating the dishes, and a waft of your next dish filling the air. It’s amazing to see the team operate and allows for a bit of in-house dining entertainment. Think of it as the best kind of people watching you can get.
In between courses, the Sommelier arrives at the table with fresh wine glasses. Each time explaining the wine pairing for the upcoming dishes with the most incredible amount of knowledge. From the region to the grape variety and the notes, the perfect pairings are crafted and meticulously described, leaving you excited to taste styles you wouldn’t usually, and becoming pleasantly surprised each time.
The showstoppers on the menu and places on the food podium have to go to the A5 Wagyu, the Chawanmushi and a MUSU signature dish, the White Chocolate dessert.
At course number seven of twelve, the A5 Wagyu features the Teppan method and is presented under a smoked cloche adding a theatrical flair. The scent of the smoke, paired with the beautiful marbling of the beef and the carefully positioned garnish make for a real treat. This dish was paired with a District 7 Chardonnay. One of the reasons why opting for a wine pairing allows you to push boundaries you wouldn’t usually, with a white wine option over a red paired to meat. However, the Sommelier goes on to explain that the A5 Wagyu speaks for itself, therefore the pairing focuses more on the creaminess of the sauce and allows it to cut through with ease, leaving you pleasantly surprised and questioning your future wine choices.
Then comes the Chawanmushi, a small and extremely flavour filled bowl of girolles, peas, garlic blossoms and herb broth. An egg custard dish and one of the few Japanese dishes that are traditionally consumed with a spoon, the Chawanmushi is a charming surprise and one that entered the menu just in time for spring.
And finally, the dish that leaves you wanting more, the White Chocolate dessert. The dessert features almond and salted white chocolate cream and is served with a yuba (tofu skin) tuile, crumble, and finished off with almond sorbet and micro celery. A dessert that stands tall like Mount Fuji and creates the perfect balance for a delightful finale.
Every dish tells a story, it’s about how you listen, and if you choose to do so carefully, you’ll leave with memories that’ll last a lifetime.
‘As we conclude this journey through Japan’s culinary heartland, we just want to say a big thank you for dining with us. From the timeless charm of Edo to the spirited Izakaya, the technique of Teppan, and the artistry of Kaiseki, we’ve loved showing you around.’ – Chef Patron, Michael Shaw.
Review and Images by Natasha Levy @tillylevyx
Feature image supplied
