Raw fish with a side of creativity differentiates Juno from the rest of this city’s sushi brethren. Inside, a rather plain and dimly lit bar up front gives way to the more contemporary, bright and airy dining room, which is a huge hit among locals looking to get all dressed-up for a night out. The menu offers cool bites like the Juno queen, a special nigiri of salmon topped with scallop and potato crunch; and hot treats like honey-glazed quail. Chef B.K. Park's omakase must be ordered 24 hours in advance. Try cleverly spun morsels like gently torched prawn with pineapple salsa, pickled garlic oil-drizzled New Zealand King salmon, soy-marinated sea eel dabbed with ground sesame seeds, and spicy octopus temaki-it's a feast well worth the extra effort.
- MICHELIN guide inspectors