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jū-ni
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jū-ni
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.
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