Sanjusan
Restaurant · North Loop
33 N 1st Ave, Minneapolis, MN 55401
Highlights
Sanjusan blends Japanese and Italian flavors into vibrant small plates, thin-crust pizzas, and pastas served in a sleek industrial-chic setting.
Sanjusan blends Japanese and Italian flavors into vibrant small plates, thin-crust pizzas, and pastas served in a sleek industrial-chic setting.
"Chef Danny del Prado (Martina, Colita, and more) and chef Shigeyuki Furukawa (of Kado No Mise) fuse their talents with a unique Japanese-Italian menu at Sanjusan. Share a memorable night with dishes like pork gyoza with wood ear mushroom and foie gras, or squid ink pappardelle. The pizzas feature flavor combinations like prosciutto, preserved lemon, and bonito cream." - Justine Jones, Eater Staff
"Made fresh in-house every day, many of the pasta dishes at Sanjusan marry Japanese and Italian ingredients and techniques: salted pollock roe is melted into a basil-pistachio pesto with lumache; dungeness crab fettuccine is served with saffron butter and shiso. With a seasonally changing menu and a rotating slate of guest and resident chefs, there’s always something new on offer." - Julie Yu
"Chef Danny del Prado and Shigeyuki Furukawa’s marriage of Japanese and Italian cuisines shines in this sparse dining room on North First Avenue. The menu features vibrant dishes like hiramasa crudo in a bright, mineral cucumber vinaigrette; squid ink pappardelle in a silky food bolognese; and a variety of small plates and thin-crust pizza. The cocktail menu is intriguing, but be sure to save room for an after-dinner Japanese whisky upstairs at Gori Gori Peku." - Justine Jones, Alex Lodner
"Sanjusan serves a Japanese and Italian-influenced menu — a collaboration by chefs Danny del Prado and Shigeyuki Furukawa — on a sunny patio near the Missippi River." - Justine Jones, Eater Staff
"Gyoza is a humbler offering among the envelope-pushing, Japanese Italian fare at Kado No Mise’ sister eatery Sanjusan. And folding foie-gras into a dumpling certainly isn’t novel — due credit should be given to Anita Lo, who famously incorporated the prized liver in soup dumplings, a dish that remained on her restaurant’s menu for 17 years before it shuttered — but it’s a welcome delight. And like the best gyozas we’ve had, Sanjusan’s are encased in a skin that’s crisply burnished on the bottom and softly pleated on top." - Jon Cheng, Justine Jones
