Restaurant Details

Best Of 2013: Japanese/Sushi

It's what isn't on the menu that brings some people back to Jun year after year. Don't get us wrong — the menu is long and varied. But "at this point," says Jun's general manager Roy McCartney, "we just keep doing what we're doing." So those in the know will ask, "What are you guys doing that's new?" It's a question the folks at Jun, from owner Jun Aizu on down, love to hear. If you ask they will build it, and chances are very good you will like it. — Bret Wright

Bites 2013: Shabu- Shabu

Jun is the only place in the city you can find Shabu-Shabu, commonly called "Japanese fondue." You take carpaccio-thin steak cuts of your choice and quickly boil them in dashi water (dried kelp and fermented tuna flake) with optional spicy sauce and miso paste enhancement. In goes cabbage, onions and other veggies, all of which is spooned out over rice or plonked in bright, house-made Ponzu, Yuzu or sesame dips. (New York strip/$39.50, filet/$47.50, Kobe filet /$89.50)

Price: $$

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