Maki-ng The Cut!
For those who’ve been mourning the loss in June of Wicker Park sushi-house Arami’s former chef BK Park, your days in black are officially over now the nimble knifeman has joined forces with GM Jason Chan (ex Urban Union) to launch their highly-anticipated new restaurant Juno. The MO is simple – use high quality ingredients and offer mostly straightforward creations that allow said ingredients to stand in the spotlight, and considering Juno’s dining room has been jam-packed nightly since its opening, we’d say Park and Chan’s formula thus far looks to be a winning one.
The quietly elegant beige, black and gold dining room is dominated by a wall-spanning, 7-seat sushi counter where Park and his team hold court. As always, God is in the details, and Juno has no shortage of clever nuances elevating its offerings. Maki and nigiri are made using premium Californian short-grain Tamaki Gold rice, arguably the best in the US; the signature ‘smoked’ sashimi dish enhances perfect slices of raw yellowtail, salmon or tuna by serving them under an applewood smoke-filled glass dome; and DIY ‘charcoal’ handrolls come complete with tabletop brazier for seaweed warming and either lobster or tuna filling. Choose from a solid list of fine sakes (including Eiko Fuji Honkara) and signature cocktails like the Stray Dog (shisito-infused mezcal, grapefruit, togarashi salt rim) to accompany.