Jun I, Montréal: Uni, Funny Maki, and all that Jazz

After several days of foie gras and more foie gras, I stopped in at Jun I, a beautiful, simple bar a sushi. Chef Jun Ichi from Kyoto sliced up Salmon with Japanese plum and maple syrup, Kampachi with yuzu miso (a favorite), Artic Char with fresh wasabi and soy, Striped sea bass with ginger, Pernod, and honey and Scallop with Matcha green tea powder and Hawaiian sea salt…Rolls and maki (funny and lucky maki) were also on the menu. Jun I, a Jazz lover, recommended the upcoming Montreal Jazz Fest while we imagined flavor combinations for happy maki, blues maki, and melancholy maki.

Chef Jun Ichi (right)

Chef Jun Ichi (right)

Uni and Tasmanian trout were my favorites…

Before you leave the neighborhood, stop in next door at Les Touilleurs to sign up for cooking classes or to drool over the selection of Le Creuset cookware, beautiful linens, and more…

Les Touilleurs, Montreal

Les Touilleurs, Montreal

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Comments

  1. June 5, 2009 1:36 am by j. umeda Reply

    that tabemono looks awesome. i’m jealous….

  2. July 15, 2009 9:38 am by Seung Hee Reply

    I remember my dad and I used to catch sea urchin at Haewoondae beach in Pusan, Korea. He would crack up sea urchin in half and scoop out eggs with back of the chopstick and put it on top of my tongue. I could taste salty yet bitter taste of the eggs – eversince, it’s my favorite sushi!

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