jū-ni

This was my first experience at an omakase, and it absolutely delivered! The restaurant strikes a perfect balance between sleek minimalism and warmth. The seating is comfortable and spacious while still maintaining a sense of intimacy. Our chef was incredibly knowledgable, and helpful in guiding our group of first-timers. Service was amazing as well. While the price point is steep, the craftsmanship mostly justifies the expense. Here are some of the courses I would like to highlight.Salad:A simple salad to start off with. Tossed with a light vinaigrette. The sweet beetroot was a welcome addition. Satisfying, although a little mundane.Ume Madai (Japanese Plum Snapper):The light and lean snapper carried floral notes and a hint of cinnamon. Delightful!Hotate (Hokkaido Scallop):Absolutely gorgeous. The scallop had ideal density and plumpness, with a clean maritime sweetness.Kinmedai (Golden Eye Snapper):Tender, delicate, with a complex flavor palette. Really liked this one.Zuke Toro with Caviar (Soy Cured Fatty Tuna):Mind-blowingly good. The textural interplay delivered a tidal wave of umami that was nothing short of revelationary. The fatty tuna melted to coat the sushi rice perfectly and the buttery caviar cranked the it up to an 11.Sawara (Japanese King Mackerel):The accompaniments of this one stole the show. The application of miso and precisely cut chives contributed allium depth and savory complexity that transformed the fish.Ikura with Ankimo (Salmon Roe with Monkfish Pate):The other signature bite of the restaurant. The popping salmon roe with the melting pate was incredible. Creaminess with bursts of umami to break up the monotony.Shirayaki (Grilled Freshwater Eel):Technical mastery on display. The crisp, yet firm, skin yielded to smoky and succulent flesh. Topped off by the hints of spice from the glaze that invoked a mouthwatering response.Kaisui Uni (Unprocessed Hokkaido Sea Urchin):This was an additional add-on that we purchased. The pristine uni delivered custard-like consistency with remarkable freshness, offering oceanic sweetness.Temaki (Handroll):This handroll was comprised of the scraps of the previous cuts of fish, an ingenious way to make use of the high-quality ingredients. This supercut of the evening's progression created a satisfying penultimate savory course, with salmon roe providing textural punctuation.Miso Soup:A traditional palate cleanser executed with technical correctness, but lacking distinctive character. The slightly sweet broth was well-balanced but perhaps too restrained.Ice Cream:Competent though not boundary-pushing. The addition of crumbs was a nice touch however.

I finally got a chance to try out Ju-Ni and after all these years and yes the gourmet nigiri fix you seek will be satisfied here no doubt. The price is fair and I would recommend getting at least 1-2 add-ons.Ju-ni in Japanese means 12 because originally there were 12 seats. There are 16 seats now so technically the name should be Ju-roku (Japanese for 16).I'd give 5 stars, but the service was a little lackluster. Albeit, this is a solid choice for omokase in SF!

FOOD: Beautifully curated pieces that taste as delectable as they look. Omakase menu of the day is presented within an envelope and an a la carte menu is available later. Certain pieces deserved to be ordered again bc they were that good, like the torched ones (done in front of you). Super fresh scallops were buttery sweet and you cannot go wrong with the fatty tuna. Monk fish was a delicate surprise with the way it was prepared and presented (no spoilers bc you gotta try for yourself).AMBIANCE: Modern minimalist vibes throughout. Lively setting but quiet enough for conversation with your party and the chef. SERVICE: Staff attentiveness 10/10. I don't think my tea cup ever dropped below the half bc they came by to check. Very personable chef who was a master at his craft. Would def recommend this place to omakase fans.

Ju-ni is one of the best omakase restaurants in SF. Their fish is flown in from Japan that morning. It is so fresh, and each piece of nigiri is made with care. Clearly a lot of thought goes into the flavors they craft. As expected, the service is excellent. It was nice talking to the owner/chef and hearing him talk about the different kinds of fish. My husband and I enjoyed every piece of nigiri which usually doesn't happen for us. Ju-ni has a steep price point but I would recommend it for special occasions as it was quite a treat!

My husband surprised with a birthday dinner at JuNi as I love Omakase. For anyone interested in booking Ju-Ni, please know that you have to book in advance as well as prepay everything before. I believe that cancelling isn't easy either so please be mindful when deciding. After all that, you're in for an amazing Omakase experience. It is a very small cozy restaurant with a sushi chef that takes care of 4 people at time. The chef we had was extremely skilled, knowledgeable, and friendly. As I'm an avid sushi lover and Omakase connoisseur, it was a really fun experience taking each nigiri in and trying to understand and enjoy the combination of flavor for each fish. The fish was extremely fresh and buttery. Literally, everything was melting in my mouth. Their drink selection is small but I enjoyed my white wine. I didn't try their sake so cannot comment on that. An indulging dinner but a very memorable one. Definitely will come back for a big occasion!

Ju-ni in SF is Michelin-starred for a reason. Yes, it's pricey, but it's absolutely worth every penny. The experience here is truly extraordinary. The chefs go above and beyond, not just in preparing the food but in creating an atmosphere that feels special from start to finish.One of the highlights was the fresh fish they bring in directly from Japan, which took the entire meal to another level. The chefs are not only skilled but also personable, sharing stories about the food and its origins, which added a unique and memorable touch to the evening.If you're looking for a top-tier dining experience in San Francisco, Ju-ni is a must-visit. The quality of the food, the attention to detail, and the overall experience make it stand out as one of the best.

-Omakase Course _I visited Ju-Ni on my birthday, and it exceeded my expectations! I've been searching for an omakase place in San Francisco, and this is probably the best one I've tried that isn't overly expensive. It's still pricey but i've seen omakase over $300 in the city. The ambiance is lovely, with bar seating around the restaurant. The staff is friendly and attentive, doing an excellent job of keeping us engaged throughout the courses. During the meal, the chef mentioned their sister restaurant, Handroll Project. I decided to visit, but I was disappointed. It doesn't match the quality of Ju-Ni, so I'd rather spend my money here instead.

I've heard good things about ju-ni ever since I moved to SF years ago but never got to try their omakase until this year! To be honest, I was a little skeptical and couldn't imagine what all the hype was especially after I tried Kusakabe twice. But now I totally get it. I'm an extremely picky eater and there are just some types of fish that taste more pungent than others (mackerels, sardines, monkfish, etc.) and ju-ni had somehow convinced me that even those fish can taste good. Every piece in general was melt-in-your-mouth, something I only associated with toro, sake, and the like. I remember distinctly eating the hamachi and was floored by how buttery soft it was when I've usually had it with a firmer texture at other places. One of my favorite pieces of sushi is scallop and I could taste every individual layer on my tongue! The pinnacle moment of the night was when we reached the signature monkfish liver course. I HATED monkfish liver before this meal and did not believe a word when our chef told us that "if it was made well, it wouldn't have a pungent taste". I'm sorry I doubted you chef Brandon. I decided to try it, if not to prove him wrong, and I was in complete disbelief that everything he said was true. If I had to gripe about anything, the non sushi courses were pretty average and uni and sake are only available as an add-on. Despite that, ju-ni has won me over and I would 100% recommend trying this experience!

Celebrated mine and my husband's 1 year wedding anniversary at jū-ni, and it was the perfect spot for omakase. Chef Brian was personable and engaging, and each dish got better and better. We are new to the omakase world, but this certainly has set the standard. Everything was well portioned and timed well. We felt very full at the end of the night!

This was my first omakase experience and I thoroughly enjoyed it. The restaurant was spacious and modern, with enough space between the members of my group while keeping enough space with other parties. Our sushi chef JK was friendly and knowledgable, carefully crafting each piece of sushi with a skilled hand that clearly showed his many years of practice. It was expensive but coming out I felt it was worth every penny.We had 12 courses. They were all very good but I'll focus on my favourites for this review.Umi Masu - Ocean TroutOne of the only cuts not from Japan but nothing to scoff at. The fish was very meaty and was my favourite piece of the first three courses.Hotate - Hokkaido ScallopThe presentation of this dish was very unique, with the scallop cut into a cube-like texture, topped with a shiny layer of soy sauce. It was very meaty and slightly sweet.Zuke Toro with Caviar - Soy Cured Fatty TunaThis was one of the my top three dishes of the meal. The fatty tuna melted in your mouth like butter, with the caviar adding small bursts of saltiness.Ikura with Ankimo - Salmon Roe with Monkfish PateI loved the presentation of this, the pile of orange pate shavings and salmon roe complementing each other beautifully. The roe exploding in your mouth with the melting pate created an unforgettable flavor experience. Shirayaki - Grilled Freshwater EelThe presentation was beautiful, with the seaweed wrapping the angular piece of eel with the compact bed of rice beneath. The skin was crisp and had a slight crunch to it, providing a satisfying contrast to the tender meat inside.Temaki - HandrollNothing goes to waste. This handroll featured the scraps from the previous courses. The combination of all the tastes with the salmon roe once again exploding in the mouth every odd bite made for a wonderful conclusion to the savory courses.