Juno: Where Japanese Omakase Meets Mexican Flair

Introduction

Last month, I had the pleasure of indulging in an extraordinary dining experience. At Juno, a discreet six-seater counter restaurant hidden in the popular Los Mochis, the concept of omakase takes centre stage.

For the uninitiated, omakase means entrusting the chef to curate a personalised tasting menu. Juno’s 15-course sustainable menu promises an intimate and unforgettable dining experience that will no doubt leave you feeling impressed by the end. At least I was. It was probably one of the best meals I've had in London this year.

The Fusion of Japanese and Mexican

But what truly makes Juno stand out is its bold fusion approach. The menu is like a flavour explosion where the best of Japanese and Mexican cuisine collide. Forget food snobs – Juno celebrates the magic of unexpected pairings, creating a taste bud party that'll blow your mind.

Before the feast kicks off, Chef Leonard himself gives you the lowdown on the omakase concept, highlighting their commitment to sustainable ingredients. Then, his sous chef unveils the glistening bounty of the sea – the fish that will soon become your delicious companions. Trust me, this sneak peek will have you drooling in anticipation. At least that was me.

Food That Tastes As Good As It Looks

Here are some highlights, without spoiling the surprise for you when you go and visit for yourselves.

Our epic food adventure starts with a stunning hamachi tartare. The melt-in-your-mouth fish is beautifully complemented by the earthy truffle and the satisfying crunch of crispy rice. Consider this just the opening act of a truly captivating culinary performance.

Next up is a king crab claw that's a masterpiece of presentation. Its rich, buttery sauce perfectly complements the crab's natural sweetness.

It's so darn pretty you almost hesitate to dig in. But fear not, because the reward is a pure flavour explosion.

While I wouldn't want to spoil the surprise, let's just say every dish that lands on your plate is a testament to Chef Leonard's genius.

Each course is a meticulously crafted combination of textures and flavours, a feast for both the eyes and the soul. Unlike some places where style overpowers substance, I really felt that Juno delivered on both.

As we moved into nigiri territory, I was mesmerised by the chef's skills. The meticulous scoring of the scallop, the delicate slicing of the fish – each movement spoke of years of honed technique. Watching the preparation itself was an experience in itself.

Among the nigiri, the fatty tuna was the undisputed king. This melt-in-your-mouth indulgence (a personal fave) was further elevated by Chef Leonard's signature Mexican twist. But that's just a taste of the innovative surprises you can expect throughout the omakase.

Food With Theatrics

Later, we were treated to a playful yet decadent fusion street taco. Imagine a thin, sesame-seed-speckled rice paper shell cradling a luxurious combo of sushi rice, salmon, and a rich, blowtorched mayo sauce.

The dramatic preparation – complete with a mesmerising display of culinary pyrotechnics – was just as captivating as the final product. To me, this is the epitome of fusion food. SO good!

Speaking of culinary theatrics, the wagyu nigiri was another showstopper. Here, the star wasn't the wagyu itself, but a piece of bone marrow that was expertly blowtorched until its drippings infused the wagyu slices below.

It's a testament to Chef Leonard's creativity and a technique that might just spark some inspiration in my own kitchen adventures.

Another unforgettable highlight was the caviar course.

Served on the back of your hand (think playful tequila shot vibes), this unique presentation was coupled with a delightful flavour twist that I won't reveal – let's just say it might change your perception of caviar forever.

‍Level Up Your Omakase: Sake Pairings

To take things to the next level, I opted for the sake pairings. These carefully chosen sakes, switched every three courses, accentuated the nuances of each dish.

Even if you're not a sake pro, the expert sommelier will guide you through these flavour bombs, unlocking a whole new world of food exploration. (Of course, enjoying the omakase without sake is totally cool too.)

Sweet Endings

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The meal wouldn't be complete without a stellar finale, and Juno delivered in spades. We were presented with a stunning matcha tiramisu – a vibrant green masterpiece that whispered of Japanese elegance. Each bite was a delightful balance of earthy matcha and creamy sweetness, perfectly complemented by the accompanying raspberry granita.

Let's just say the entire dessert disappeared faster than you can say "food coma."

A Price Tag to Match the Experience

Now, if you've been reading with a growing sense of "wow" (and maybe a touch of "ouch" at the back of your mind), then let's address the elephant in the room.

At £180 per person (as of July 2024), Juno isn't exactly your average night out. However, the quality of the ingredients, the innovative menu execution, and the intimate, interactive experience all contribute to justifying the price tag. Consider it an investment in a truly unforgettable culinary adventure.

Summary

Juno is undeniably a special occasion kind of place, perfect for celebrating a milestone or simply treating yourself to something extraordinary. But fear not. If the price tag makes you pause, Los Mochis (Juno's bigger sibling) offers a more affordable introduction to Chef Leonard's unique fusion creations.

So, whether you choose to splurge at Juno or start with a taste at Los Mochis, you're guaranteed a delicious and memorable dining experience. I personally love both!