Junsei, an authentic yakitori restaurant in London’s Marylebone, has quickly become a culinary destination. This venture from chef Aman Lakhiani and his business partner, former Cinnamon Club and Kanishka general manager Rizwan Khan, brings a unique dining experience centred around a zero-waste principle.

At Junsei, every part of the chicken is meticulously grilled on skewers over white-hot Binchōtan – a special white charcoal made from Japanese oak.

Diners can savour over 20 variations, from chicken meatball and thigh to heart, each skewer coated in a house tare, an aged blend of soy sauce, sake, mirin, and either sugar or salt.

While the skewers take centre stage, the menu also boasts an array of sharing plates, such as wagyu seared tableside with Binchōtan charcoal and clay pot rice dishes. An omakase menu offers eight skewers paired with wines, sake, or soft teas. Complementing the food, the drinks list features sake, shochu, and Japanese-inspired cocktails.

Nestled in the heart of the city, Junsei is an authentic Japanese restaurant that is a culinary haven for food enthusiasts seeking an unforgettable dining experience. From the moment you step inside, the ambience exudes elegance and warmth, setting the stage for a delightful culinary journey.

Omakase Extravaganza

Sitting at the bar, engaging with the masterful chef adds an extra layer of enjoyment to the dining experience. Opting for the chef’s choice, also known as Omakase, was the best decision, as it showcased the chef’s creativity and expertise in crafting a symphony of flavours.

Shiso Maki Breast with Leaf and Plum Sauce

The Shiso Maki Breast with Leaf and Plum Sauce is a true testament to the chef’s artistry. The tender breast meat, wrapped in delicate shiso leaf, bursts with a harmonious blend of savoury and sweet notes, perfectly complemented by the luscious plum sauce. Each bite is a revelation of flavour and texture, leaving a lingering sensation of culinary bliss.

Negima – Chicken Thigh Skewer

Succulent chicken thigh skewers, known as Negima, are a revelation of tenderness and umami goodness. The tender chicken, expertly grilled to perfection, is imbued with smoky charred notes, while the interplay of savoury chicken and vibrant green negi (spring onion) creates a harmonious balance that tantalises the taste buds.

Sea Bass with Ponzu Sauce

The Sea Bass with Ponzu Sauce is a testament to the restaurant’s commitment to quality and freshness. The delicate sea bass, bathed in tangy ponzu sauce, melts in the mouth, imparting a symphony of flavours that dance across the palate. Each bite is a celebration of the ocean’s bounty, leaving a lasting impression of culinary excellence.

Tuna Ceviche with Caviar on Puffed Rice

The Tuna Ceviche with Caviar on Puffed Rice is a masterpiece of culinary innovation. The pristine freshness of the tuna is complemented by the briny pop of caviar, while the crisp puffed rice adds a delightful textural contrast. It’s a symphony of flavours that transports the palate to new heights of gastronomic delight.

Sasami – Tender Loin with Wasabi

Sasami, or tender loin skewers, are a testament to the chef’s skill in coaxing out the natural flavours of premium ingredients. The tender chicken, paired with fiery wasabi, creates a harmonious balance of heat and umami, tantalising the taste buds with each succulent bite.

Hatsumoto – Aorta Skewers

The Hatsumoto, or Aorta Skewers, are a revelation of texture and flavour. Reminiscent of well-cooked octopus, the aorta boasts a tender yet resilient texture that yields effortlessly to the bite. Paired with savoury seasoning, each skewer is a testament to the chef’s mastery in transforming humble ingredients into culinary delights.

Tofu Skewers with Ginger, Negi and Seasoned Soy

The Tofu Skewers are a study in contrast, with a crispy exterior giving way to a velvety soft interior. Deep-fried to perfection before being griddled, the tofu achieves the perfect balance of crunch and silkiness. Paired with ginger, negi, and seasoned soy, each skewer is a delight for the senses.

Quail Egg Skewer

The Quail Egg Skewer is a bite-sized indulgence that packs a punch of flavour. The delicate quail egg, perfectly cooked to creamy perfection, is elevated by a touch of seasoning, creating a burst of umami with every bite. It’s a small yet mighty offering that leaves a lasting impression.

Chicken Meatball Skewer

The Chicken Meatball Skewer is a testament to the chef’s dedication to traditional flavours and techniques. The succulent chicken meatball, expertly seasoned and grilled to perfection, is a symphony of savoury goodness. Each bite is a celebration of simplicity and craftsmanship, showcasing the essence of Japanese cuisine.

Roast Duck Medium Rare and Rice

The Roast Duck, served medium rare, is a culinary marvel that transports the palate to new heights of indulgence. Succulent slices of tender duck, imbued with smoky charred notes, are paired with fragrant rice, creating a comforting yet sophisticated dish that delights the senses.

A Feast for the Senses

As I savoured each exquisite dish, I couldn’t help but notice the neighbouring diners enjoying roast garlic and onion, as well as indulging in crispy chicken skin crisps, further adding to the culinary spectacle unfolding before us.

From start to finish, the dining experience at this authentic Japanese gem was nothing short of extraordinary, leaving me with memories to cherish and a palate yearning for more.

132 Seymour Place, London W1H 1NS
020 7723 4058