Ju-Ni
Sushi restaurant · North Panhandle ·
Upscale omakase sushi with a personal touch; Michelin-starred experience
Upscale omakase sushi with a personal touch; Michelin-starred experience
"The word "jūni” is Japanese for “twelve,” which also happens to be the number of seats available in this petite, omakase-only spot, housed just off the busy Divisadero corridor. They’re a young, lively crew, often led by Chef/owner Geoffrey Lee, and they’ve designed this space with a crowd of similarly young, moneyed professionals in mind.A meal may begin with a tasting of seasonal vegetables—think tomatoes over edamame hummus—before proceeding to an array of nigiri. Standouts include sakura masu with a salt-cured cherry blossom leaf, buttery Hokkaido scallop and the signature ikura—cured, then finished with a grating of velvety frozen monkfish liver. The meal finishes with a surprisingly gentle send-off: sweet, tender mochi dabbed with adzuki bean paste." - Michelin Inspector
"Chances are high that you, your best friend, or your best friend’s hairdresser’s cousin has been to Ju-ni at least once—and can describe the seaweed-wrapped ikura covered in a mountain of shaved frozen monkfish liver like it was yesterday. This spot in NoPa is bucket list omakase ($198), and for good reason. During the 14-course set dinner of mostly nigiri, you’ll get up close to high-end, Japan-sourced fish and tightly-wrapped, chef’s choice temaki. The rice is warm and lightly seasoned allowing the buttery tuna, wild horse mackerel, and king salmon to shine. The fact that there are only 12 seats at the counter, and one chef for every four guests, certainly adds to the intimate feel. And somehow, the bare white and wood interior always makes us more relaxed than when we walked in." - julia chen 1, lani conway, patrick wong
"Chances are high that you, your best friend, or your best friend’s hairdresser’s cousin has been to Ju-Ni at least once—and can describe the seaweed-wrapped ikura covered in a mountain of shaved frozen monkfish liver like it was yesterday. This spot in NoPa is bucket list omakase ($198), and for good reason. During the 14-course set dinner of mostly nigiri, you’ll get up close to high-end, Japan-sourced fish and tightly wrapped, chef’s choice temaki. The rice is warm and lightly seasoned allowing the buttery tuna, wild horse mackerel, and king salmon to shine. The fact that there are only 12 seats at the counter and one chef for every four guests certainly adds to the intimate feel. And somehow, the bare white and wood interior always makes us more relaxed than when we walked in. Cost: $198 per person, with optional add-ons." - julia chen 1, lani conway, patrick wong
"Ju-Ni keeps things simple, and that’s why we love it. While other spots in the city over-embellish with gold leaf or serve sashimi atop a ceramic fedora, this 12-seat counter in NoPa focuses on one thing: an excellent omakase that showcases the fish without any distractions. The $198 14-course dinner is dialed in from start to finish. 12 of those courses are nigiri, with rice that tastes like each grain has been sponge-bathed in vinegar. The fish (most of it is sourced from Japan) changes, but there’s always a showstopper: a mountain of frozen, shaved monkfish liver pâte that’s like the funky, umami version of Dippin’ Dots. video credit: Julia Chen photo credit: Sarah Park photo credit: Sarah Park Pause Unmute With one chef for every four guests, a meal here always feels intimate—the details of your flirtatious escapades at Dateway are limited to just a select few. If you’re after a showy sushi experience with an abundance of uni or over-the-top presentation, there are more innovative options we’d send you to first (like Omakase or Ken). But for an easy last-minute celebratory dinner or to give someone a starter-pack introduction to omakase, Ju-Ni is where to go. RESERVE A TABLE WITH RESERVE A TABLE Food Rundown Omakase For $198 per person, you get a multi-course procession of a dozen nigiri that’s torched, caviar-topped, and soy-brushed. Other small plates are included, like miso soup, chef’s choice temaki, and cucumber salad. The fish, ranging from baby barracuda and soy-cured fatty tuna to seasonal firefly squid, is as good as it gets. You can add on more pieces, but you probably won’t need to. photo credit: Sarah Park" - Julia Chen
"Chances are high that you, your best friend, or your best friend’s hairdresser’s cousin has been to Ju-ni at least once—and can describe the seaweed-wrapped ikura covered in a mountain of shaved frozen monkfish liver like it was yesterday. This 12-seat spot in NoPa is bucket list omakase ($198), and for good reason. During the 14-course set dinner of mostly nigiri, you’ll get up close to high-end, Japan-sourced fish and tightly-wrapped, chef’s choice temaki. The rice is warm and lightly seasoned allowing the buttery tuna, wild horse mackerel, and king salmon to shine." - julia chen 1, ricky rodriguez
