Jū-Ni

“Sushi will never be the same for me after this. This was my first omakase experience, and it was nothing short of amazing. Geoffrey’s technique is incredible, he brings out the perfect balance of flavor in every piece. The attention to detail and care in each bite made the entire experience unforgettable.”

“My wife and I went as our Valentine's date night, expecting maybe a quiet-ish time at the bar and some polite banter perhaps with our chef and maybe the couples next to us. What we got instead quite by happy happenstance was a rollicking good time chatting with the super friendly couples next to us at the bar, while our chef JK obliged with friendly comments within our conversation while still preparing the delectable courses of the omakase. Of course, the happenstance of the chatty friendly couples sitting next to us can't be replicated, but our chef JK really rolled with it and knew how to adjust the service to the cadence of our conversation -- our lucky accidental group ended up being the last guests at the restaurant, at which time the chefs broke out some japanese sake for us on the house, and we proceeded to chat another 20 minutes before leaving with the distinct conclusion that this was unquestionably the best time we have ever had at an omakase and that we shall return!”

“16-course omakase service in this tiny location. The fish was outstanding, half of the courses were interesting, memorable, and outstanding and only two courses were "just fine" but that's gonna come down to personal preferences. Limited drink options, and service was fine but nothing to write home about. Come for the fantastic fish and creative courses. Was pretty loud whole I was there for to a business dinner that was very boisterous, but seems like that's probably rare for this place.”

“ju-ni focuses on the fish with some delicious nigiri pieces, but overall the ambiance & service was distracting and overpriced for the number of pieces served. overall, glad I tried it and loved the standout pieces, but wouldn’t recommend. service: our chef wasn’t bad but the difference of service between our seating and the one next to us was night and day. ended up listening to the other chef more since he explained each dish with detail while ours mumbled his way through. standout dishes: fatty tuna, red snapper, salmon roe with monkfish pate”

“man i’m so disappointed that i’m disappointed. Other than Ken, there just doesn’t seem to be any good omakase in the city. for $238/head the fish they offered for the menu was puzzling. uni was an add-on and they smoked it. not a fan. why ruin the pure, sweet buttery taste of uni? wine/sake list was underwhelming. biggest faux pas for me was putting sesame oil on one of the sushi. that was a frustrating bite. i had brought a guest to try omakase for his first time, hyping it up immensely, and i left feeling slightly embarrassed.”