From 4AM Repairs to Spring Drinks and 8 Years of Juraku

March wasn't loud. No big events. No major announcements.

But it was one of those months that reminds us why we do this. We got to see a lot of our regulars. And honestly, that's always the best part.

Behind the Bar

We finally tackled a project we've been putting off for a long time: we installed a brand new tap tower. Not just for looks, to make the bar more efficient, free up space, and fix something that's been bothering us for a while. The slushy machine used to sit too close to one of our tables, and it was loud, pushed out heat, and wasn't a great experience for guests sitting there.

So we fixed it. Sunday night after service, I started tearing out the old system and worked until after 4AM. Went home, slept a couple hours, came back Monday with more parts, more tools, and help from our neighbors at Schamous Paints on Delancey. Worked straight through again, didn't get everything running until almost 6AM. Went home, came back, finished everything in time to make sure beers were flowing for lunch service.

This is the kind of stuff that doesn't really make it online. But it's a big part of what keeps Juraku running.

8 Years of Juraku

April 21 marks our 8th anniversary. From a quiet opening with just a handful of guests to everything this place has become now.

It's never just been about food and drinks. It's the people. The regulars. The conversations. The late nights, the chaos, and everything in between.

Community, Always

Even on quieter months, the community keeps moving: weekly TEN TEN artist meetups every Wednesday, OMRC continuing to run out of Juraku, and regulars coming through, checking in, keeping the energy alive.

This place has never just been about food and drinks. It's always been about the people around it.

Spring Is Here

We're bringing in new drinks built for warmer days, starting with Megumi's Gin & Tonic, named after our friend Megumi from Kankitsu Labo. House-made tonic using five Japanese citruses including yuzu, amanatsu, and kawachi bankan, blended with sansho and spices, paired with Japanese gin. Clean, bright, and built for spring.

And of course, the Matcharita is back in rotation. If you know, you know.

New Partnerships

On a more personal note, I'm sponsoring Miyo Yoshida as she returns to the boxing ring. She's a multi-world champion and a longtime friend and regular of Juraku. This one is a personal sponsorship, not through the restaurant, but hopefully next time we can go bigger and even bring it into the space. Maybe a Miyo wall at Juraku one day.

The Juraku Network

One thing I've been thinking about more lately is how to extend what happens at Juraku beyond the physical space.

A lot of you already know I'm in group chats with regulars. People share trips, events, random ideas. So I wanted to open that up. We started a WhatsApp community, the Juraku Network. Think of it as a virtual Juraku bar: a place to share Japan travel tips, events happening around the city, and things you think other Juraku people would be into.

Join the Juraku Network on WhatsApp

Thank You

March was one of those months where a lot happened behind the scenes. Long nights. Small improvements. Real conversations. That's how Juraku grows.

Thank you for being part of it.

– Kiyo & the Juraku Team

More of the people we work with.