jū-ni

07/19/2026

07/14/2026

ivory king from copper river. first run.

first opener this year was 962 kings total. about 1 in 20 comes up ivory, genetic thing where the flesh never turns red. so maybe 40 or 50 of these exist in the world this year. we got one.

first run fish carry the most fat, they’re loaded up for 300 miles of glacial water they haven’t swam yet. super froze it at -63c the day it landed so it’s the same fish it was in may.

taste is the interesting part. all the fat of a red king but way less of that salmon flavor. more like butter. people always guess wrong when i serve it blind.

on the counter this week.

07/13/2026

Executive Chef Geoffrey Lee, broiling the eel for dinner service.

There’s no timer for this. No recipe that tells you when. You watch, and you know — the moment before it’s ready, and the moment it’s gone too far. Recognizing the difference took years.

This is what I do. That doesn’t change.

Back at Jū·ni Tuesday.

07/10/2026

Nodoguro from Toyosu came in this morning 🇯🇵

Blackthroat seaperch — they call it the toro of white fish. Fat content is unreal. Basically melts the second it hits the rice.

Doing something fun with this one. Taking the liver, making a pâté out of it, and putting it right back on the nigiri with some kanzuri — a fermented pepper paste from Niigata, aged in the snow with yuzu and koji. A little heat, a little citrus, a lot of fat. Great bite.

Few counter seats open this week. Link in bio 🔗

07/03/2026

Tonight’s counter isn’t full yet — which almost never happens. 👀

A couple of seats are open for this evening’s omakase. First come, first served (literally).

Link in bio to grab yours. 🍣

06/09/2026

The season’s first Copper River Kings have arrived — and they are destined for sushi.

Each spring, a small number of these salmon ascend Alaska’s Copper River: glacial, swift, and unforgiving. The journey demands extraordinary reserves of oil-rich, deeply marbled flesh — the same lush, melt-on-the-tongue quality that makes Copper River King extraordinary raw. Sliced thin as nigiri or sashimi, it needs nothing more than a whisper of soy and a touch of wasabi. Clean, buttery, with a finish that lingers.

The first run is fleeting. The window is narrow, the harvest limited, and true first-run fish reach only a fortunate few. Of the ten our supplier received, three are now ours.

Experience it at its peak — pristine, raw, unforgettable — while the moment

05/15/2026

Straight from Japan.

Beautiful kinmedai — vivid red skin, rich clean fat, and that signature sweetness that makes this fish so special.

Handled with intention from the first cut to the last slice.

05/11/2026