Juno Omakase, a six-seat culinary gem in London's Notting Hill, offers an innovative fusion of Japanese and Mexican cuisines in an intimate, underwater-themed setting. This unique omakase experience combines exceptional skill and creativity with sustainably sourced ingredients, creating a bespoke dining adventure that has garnered rave reviews for its inventive dishes and immersive atmosphere.
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Nestled above Los Mochis restaurant, Juno Omakase stands out as the world's first gluten and nut-free omakase experience. This intimate six-seat counter, led by Executive Chef Leonard Tanyag and Head Sushi Chef Han, offers a 15-course menu priced at £180 per person with optional drink pairings. The restaurant's commitment to sustainability is evident in its carefully sourced ingredients, with seafood caught within 48 hours of serving. Diners can expect an ever-changing menu featuring premium selections like madai from South Japan, saboten hirame from Jeju Island, and botan ebi from Hokkaido Bay.
The culinary concept at Juno Omakase ingeniously blends Japanese precision with Mexican flair, resulting in unique flavor combinations. Standout dishes include madai with Oaxacan-inspired chicatana and arbol chilli seasoning, kinmedai served aguachile-style, and chutoro with jalapeño sauce and garlic chips. The fusion extends to creative elements like house-made Mexican-inspired seasonings, pickled Mexican radish alongside traditional ginger, and the use of agave worm salt for wagyu nigiri. This innovative approach showcases the chefs' expertise in balancing traditional omakase techniques with bold Mexican influences, creating a truly distinctive dining experience.
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The intimate six-seat counter at Juno Omakase fosters a uniquely interactive dining experience. Chefs Leonard Tanyag and Han personally present each course, offering detailed explanations and guidance on how to best enjoy the dishes. This close interaction allows diners to witness the chefs' exceptional skill and creativity firsthand, creating a warm and engaging atmosphere that feels more fun than formal. The restaurant's layout, with ingredients displayed on wooden blocks and a handmade walnut counter serving as both dining space and chef's stage, further enhances the immersive nature of the experience.
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Manuela Hamilford's ingenious design transforms a former storage cupboard into an intimate jewel box, maximizing the minimal space with curved elements and reflective ceiling wallpaper. The underwater theme is brought to life through seagrass wall coverings evoking fish scales and waves, while a bamboo light fixture serves as a captivating centerpiece. Eco-conscious material choices, including bespoke timber worktops and warm, gold-toned metalware, align with the restaurant's commitment to sustainability. This thoughtful design earned Juno Omakase the Global Category award for Small Space, praised for its comfortable and unique atmosphere despite size constraints.
Juno Omakase is more than just a dining destination; it’s a culinary journey that redefines omakase through its masterful fusion of Japanese and Mexican influences. With its commitment to sustainability, innovative menu, and immersive design, this six-seat gem in Notting Hill exemplifies the art of thoughtful dining. The meticulous craftsmanship of Chefs Leonard Tanyag and Han, paired with Manuela Hamilford’s stunning underwater-inspired design, creates an intimate experience that resonates with both the palate and the soul. Juno Omakase not only pushes the boundaries of culinary creativity but also invites diners to embrace a more sustainable and interactive way of savoring fine food. It stands as a testament to the power of blending cultures, ideas, and flavors in a way that is as unforgettable as it is groundbreaking. For those seeking an extraordinary gastronomic adventure, Juno Omakase is a must-visit, offering not just a meal but a memory.
