Jun

Jun is an intimate Japanese restaurant built around the philosophy of omakase. The name itself translates as "pure," and that idea runs through everything: from the choice of ingredients to plating and service. Brand chef Artemy Lopatin, who honed his craft in Tokyo under the legendary Sugita, at London's Nobu Matsuhisa, and at New York's Sushi Nakazawa alongside Daisuke Nakazawa, has poured years of experience into Jun.

Our guide's team rated Jun 9 out of 10. This is the best sushi we've had in Moscow.

Jun offers two dinner formats. The first is omakase at the sushi bar, where guests share their preferences and the chef builds the set at his own discretion from the best ingredients of the day. The second is ordering à la carte. In both cases, the kitchen is built around clarity of flavor and seasonality. Chutoro nigiri reveals the texture of tuna's fattiest cut, squid and sea bass sashimi are served without soy sauce to keep the focus on the natural flavor of the fish. Uni rice with sea urchin roe, marinated chum salmon roe and shiso leaf has become one of the restaurant's signature dishes.

The interior, by Natalia Belonogova's architecture bureau NB-Studio, draws on the minimalism of traditional sushi bars in Tokyo, London and New York. Light wood, marble, antique Japanese vases and Tenmoku-style bowls, linen sleeves for the cocktail menu — every detail is deliberate. The restaurant seats 47, and the sense of intimacy is felt from the first minutes.

The cocktail menu by head bartender Maxim Gorelik and bar manager Andrei Lekomtsev carries the kitchen's concept forward: built on natural ingredients and classic formulas, with close attention to detail. Sake is served in traditional Japanese cups made of carved Edo-kiriko glass. The wine list by sommelier Vladimir Gogolev goes beyond champagne, and the by-the-glass approach lets you pair a new wine with every course. Jun is a restaurant for those ready to trust the chef and take in one of the most striking culinary experiences in Moscow.