Ju-Ni's only menu — 14 pieces of nigiri plus a few complementary courses. The magic is in the sourcing: Geoffrey Lee hand-selects fish from Tokyo's Toyosu Market and builds the menu around that night's best offerings. The 1:4 chef-to-diner ratio allows for intimate conversation and personalized guibalance through each course. Expect to spend 90 minutes at the counter, with every bite explained.
Tips from diners
The chef will guide you through each piece — ask about origins, aging, and technique. This is the draw of the restaurant.
You're seated at an intimate counter with only two other guests (one chef group). It feels personal without being awkward.
This is a memorable experience. Mention special occasions when booking — Chef Lee acknowledges them.
Ju-Ni opened off Divisadero in NoPa, with just 12 seats at an intimate counter. Chef-owner Geoffrey Lee sources 90% of fish from Tokyo's Toyosu Market, designing the 14-course menu around what's optimal each night. Every four guests shares one chef — this 1:4 ratio is rare in San Francisco omakase. The restaurant earned a Michelin star in 2017. Reservations are final and non-refundable but fully transferable.
Book through Tock as far in advance as possible. Weekend availability disappears weeks ahead. Weekday slots (especially Wednesday-Thursday) are more attainable.
Reservations are final, non-refundable, and non-changeable once booked. You can transfer your spot via Tock if needed, but cancellations are forfeit.
Closed Sunday and Monday. Only one seating per night, so street parking can be tight — consider a car service or bike.
Solo diners are welcome and will be seated at the counter with other guests. The intimate format makes conversation natural.
Similar picks in San Francisco
Page last updated: