Jun: the Japanese fusion restaurant in the heart of Saint-Germain-des-Prés

Ready to take off on a gourmet journey to Japan? Head for Jun, located in the legendary Saint-Germain-des-Prés district of Paris, to savor the fusion cuisine orchestrated by two talented Japanese chefs, Shu Hasegawa and Yoshifumi Morita.

Regular visitors to the Saint-Germain-des-Prés district will certainly have noticed the change. The Cod House is no more. This famous restaurant has closed its doors, making way, since November 2022, for a new ultra gourmet address, still featuring the Japanese specialties we love so much. The name? Jun!

At Jun, Japanese gastronomy takes pride of place. But be warned: here, it takes center stage in a fusion cuisine of multiple inspirations, but oh so tasty. It has to be said that two great Japanese chefs are at work in the kitchen. On one side is Shu Hasegawa. A specialist in the Japanese art of sashimi, he has earned his stripes with several of Japan's top chefs. At his side is Yoshifumi Morita, a former Tokyo baker who has also worked at the Buddha Bar in Paris. After working together for 6 years at Bar des Prés, Shu and Yoshifumi decided to continue their collaboration at Jun.

To tantalize their customers' taste buds, the two chefs are banking on a cuisine d'auteur and a menu that is both rich and daring. On the menu? Japanese culinary favourites, revisited in a modern version and combined with flavours from around the world. Yes, at Jun's, you can prepare to travel to Peru, Korea or even France. But the Land of the Rising Sun remains the restaurant's common thread, with Japanese ingredients such as yuzu, miso and ponzu slipped into every plate.

Japan is also at the heart of the scenography. Visible from the outside, Jun reveals a particularly meticulous décor. If you look up, you'll see a cloud of cherry blossoms. There are also beautiful, imposing hanging Japanese lanterns and komodaru, the famous sake barrels, set high up near the bar.

A modern setting, ideal for enjoying the sharing plates lovingly prepared by Shu Hasegawa and Yoshifumi Morita. Because at Jun's, cooking is all about sharing. A cold starter, two hot starters, fish or meat, followed by california rolls or maki... the possibilities are endless.

For our part, we start with Yellowtail's succulent, tangy tiradito, served as ceviche and enhanced with aji amarillo pepper and red shiso. Spiced just right, this plate takes us to Peru in mere seconds!

We continue with the tasty and ultra-melting semi-cooked prawn tartare. Enhanced by a yuzu and honey vinaigrette and a few pieces of creamy mango and pomegranate, this cold starter is to die for. It's a delight!

Next, we continue our feasting with an impressive plate of Japanese mushrooms sautéed in butter and ponzu. To accompany them, we opt for the grilled black cod marinated in miso sauce, cooked to perfection.

And to finish with the savory side, we turn to two types of California roll. On the one hand, we love the half-cooked tuna roll with jalapeno vinaigrette. On the other, we're tempted by the California roll with beef tataki, also half-cooked. The whole dish is garnished with miso sansho pepper and ponzu.

If you still have room, Jun offers no less than 5 desserts, including the must-have yuzu cheesecake. Finally, let yourself be tempted by the green tea tiramisu with a surprising coffee jelly.

To accompany all this, the house suggests wine and sake, as well as cocktails to match the dishes, such as the " Mohïto " with rum, vanilla syrup, lime, Japanese peppermint and bergamot, or the " Jun Mule " made with gin, sugar syrup, lime, ginger and ginger beer.

With its fusion cuisine featuring Japanese gastronomy in all its diversity, Jun succeeds in surprising and seducing our taste buds from the very first bite!