Juno

Juno Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Juno, Restaurant, Juno Omakase, 2/4 Farmer Street, London.

Taraba KaniFrom the waters of Finnmark, Norway.King Crab is prized for its sweet texture and we prepare it in such a way...
29/05/2026

Taraba Kani
From the waters of Finnmark, Norway.

King Crab is prized for its sweet texture and we prepare it in such a way way to preserve its natural qualities. Here, a gentle steam allows its texture and flavour to speak for themselves.

Served with a combination of citrus, soy and butter, our ponzu buttery sauce complements rather than masks the crab’s natural sweetness. Finished with black Hawaiian lava salt and spring onion, each element is there to bring balance and clarity to the dish.

06/05/2026

.Mayfair. Now Open

Introducing our new sister restaurant MA/NA Mayfair. Japanese tradition meets the pace and energy of modern Mayfair. Guided by the philosophy that every ingredient is shaped by nature and the hands that prepare it, the experience moves from refined dining into a more intimate late-night rhythm.

The menu is rooted in balance and harmony, with each detail considered from ingredients to plating.

Precision / Heat / Rhythm

Reserve via the link in our bio.

OpenTable Icon 2026We are honoured to be named the Icon of 2026, recognised as one of London’s most influential restaur...
01/05/2026

OpenTable Icon 2026

We are honoured to be named the Icon of 2026, recognised as one of London’s most influential restaurants by a panel of hospitality critics and leaders within the industry.

From the six seats at our counter to each dish we serve, this one belongs to our team, chefs, sommeliers, suppliers, and every guest who has placed their trust in us.

Thank you for being part of it.

May Reservations Now OpenOmakase means I leave it up to you. Take your seat at ourcounter and place your trust in the ch...
22/03/2026

May Reservations Now Open

Omakase means I leave it up to you. Take your seat at ourcounter and place your trust in the chefs before you.

There isn’t a fixed menu here. Each season, the dishes shift, guided by the ingredients we receive that day. Japanese techniques build the core of each dish, while the spices of Mexico bring warmth.

With just six seats, everything happens before you. Fifteen courses are prepared one by one, each with their own story.

Alongside the dishes, we pour wines, sakes, and agave spirits chosen to move with the rhythm of the menu.

Hotate TiraditoHokkaido, JapanHokkaido scallops are prized in Japan and across the world for their clarity and sweetness...
26/02/2026

Hotate Tiradito
Hokkaido, Japan

Hokkaido scallops are prized in Japan and across the world for their clarity and sweetness, often served simply as sashimi so their natural flavour shines through. We slice them thinly for the same reason, preserving their softness and clean finish.

Our gazpacho, made in house with cucumber, bell pepper, and avocado, is accentuated with hoja santa, a Mexican herb with almost liquorice-like qualities.

Long used in Latin American cooking for its aromatic warmth, it adds a subtle spicy depth that lingers beautifully on your palate after the first bite.

28/01/2026

Inside JUNO

Inside a hidden room, the light comes down and the space begins to soften. Designed to echo the ebb and flow of the ocean, we draw diners away from central London into an intimate six-seat setting where Mexico meets Japan.

The counter brings everyone closer. Chef and guest share informative exchanges, and neighbours often become fast friends by the end of the evening.

A space designed to flow like waves and showcase the best of Japanese techniques and Mexican spices.

Chef Han shares his thoughts on Winter Truffle at JUNO, bringing depth and aroma to the counter this season.
15/01/2026

Chef Han shares his thoughts on Winter Truffle at JUNO, bringing depth and aroma to the counter this season.

06/01/2026

March at JUNO Omakase

This spring, the counter turns to new flavours from Mexico and fresh catches from Japan. Shaped by Chef Leo’s love of travel, the menu brings together Japan’s coastal waters, with catches from local fishermen and rare spices from Mexico’s terrain.

Join us this March from Tuesday to Friday, 6pm & 8:30pm, with additional lunch seatings at 1pm on Saturdays.

Address

Juno Omakase, 2/4 Farmer Street
London
W87SN

Telephone

+442072436436

Website

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