01 / ABOUT THE PLACE
About this place
A seasonal sashimi platter is a natural place to start at Jun. One diner enjoyed sashimi featuring 11 varieties of fish, while another recalls being recommended an assortment of 12 kinds. Its colourful presentation makes it a good choice for a table hoping to compare the flavours of several fish.
The small plates go well beyond seafood. “Uni-niku”—seared Saga beef topped with sea urchin—offers a different centrepiece for the meal; one diner who ordered it singled out the beef’s melt-in-the-mouth texture. The same diner also enjoyed a generously sized cream croquette with prawns and the texture of a lotus-root dumpling. A dish combining water eggplant, avocado and tomato adds another change of pace between fried and meat dishes.
For chicken, the menu includes Daisen chicken grilled over an open flame and served with spring onion. A visitor described it as charred chicken topped with plenty of spring onion and enjoyed it with sake. It can accompany a meal built around sashimi or add a meat dish to a gathering over drinks. The menu’s range also suits diners who would like to choose one plate, then add another as they go. Pick from seafood, meat and vegetables, and pair the dishes with local sake or wine.
