Juni is by far my favorite sushi restaurant in Montreal……if not my favorite in Canada. I am fortunate to have eaten Sushi all over the world, and i am suspicious about trying out new places and seek many referances first. Obviously the fish has to be premium quality. the place has to be clean. but the one thing where i can tell how skilled is the chef is in the rice. Its difficult to explain the quality of the rice but once youve had perfectly selected, polished, washed, cooked and seasoned rice you wont forget it. Juni is a rice master. Also selection of Soy sauce is very important. Good Soy is a far cry from the pre packaged crap that you get at the regular mall kiosk sushi place. The Soy at Juni is intriguining. i suspected something adding even more “Umami” than just the Soy beans themselves and upon asking juni verified that. he soaks “Kombu” ( a form of seaweed) in the Soy, adding even more Umami sensation….an unctiousness that is almost “meaty”
i must admit i seldom have Main Courses in Sushi places, like the lamb or duck creations as i am never that thrilled. I go to eat Sushi. I have a few standards, Spicy Tuni maki, Grilled Eel maki, Yellow Tail Nigiri, Toro Nigiri, and salmon skin rolls. Then i try a couple of the other Chef Creations. i like the warm Sushi rolls at Juni, and also his playfull take on some other appetizers…..like the above pictured brushetta….sea Bass rolls on a bread round, with red pepper aioli, and braised fennel……YUM! Juni also seems to love doing sauces and make sure you try any sauces he is offering. I often do the tasting plate of Sashimi which he creates nightly from his freshest offerings and pairs each fish with its own sauce………………………….Last nights Bream with gingered Yuzu was crazy good. Often i will order the tuna tartar with white truffle oil………
Give it a try…make a reservation as hes busy all year every night.
Lormier St, montreal just off Parc near Mount Royale
Culinary Design Solutions 
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