Takeout From Chef Jun

I first noticed that Chef Jun was opening back in November of 2019, the place finally opened a few weeks later.

While "Kappo" style originally means simply "cut and cook", these days we tend to associate it with high level seasonal cuisine, or like "FOY" Junichi puts it:

"Kappo usually means higher end small plates and multi-course meals in Japan"

"FOY" Derek was also quite interested in Chef Jun; so a couple weeks back, on a day I was especially hungry, I decided to place a takeout order from Chef Jun. Because I would rather have nigiri sitting at the bar, I decided to not get that nor the ramen.....also, it seems that Chef Jun does oshizushi....though none of it based on traditional battera, kaku, or the like. And it also seems that they do aburi (torched sushi); but I'll hold off on that.......it would be interesting to see how it measures up against places like Miku. 

Instead, I took a look at the non-nigi, and none of the 23 rolls presented on the menu. I decided to veer away from the stuffed jalapeno, garlic edamame, and ramen. Instead, I went with a standard, karaage ($6.50), Tuna Tataki ($12), and an interesting fusiony, item; the Yellowtail Crudo ($13.50). Yes, I was pretty hungry on this day. Everything went smoothly from the order, to the pick-up, and the presentation of the dishes was also quite nice.

The Chicken Karaage was a bit of a disappointment. 

It was neither crisp nor crunchy....I think it really should have held up during a less than ten minute drive home. It also wasn't decently marinated or seasoned. It was quite bland.

I like the presentation of the Tuna Tataki; but it was on the chewy side and the fish had a metallic finish.

It was also dry and the "garlic sauce" was quite bland. Just look at the color of the maguro.....

The best item was the Yellowtail Crudo.

It was perhaps sliced much thinner than I prefer; but the fish was of decent quality. Loved the presentation; though I really didn't taste much truffle from the supposed "truffle oil" and there could have been more "kale salt". Loved the pickled cucumbers and this as a pretty good dish overall.

So, on that note I decided to return in mid-March. I just went with the Chirashi-zushi ($25), simply because I'd had the Chirashi-zushi from Kokoro the week before (BTW, Kokoro also claims Kappo cuisine). Again, ordering and pick-u was a breeze.

 This was decent, though the shiromi was super dry, the ebi mushy, and the avocado starting to brown. I enjoyed the maguro-zuke, the fish was much better quality than earlier. The salmon and hamachi were decently fatty; though the amount of rice seemed on the small side; like the amount for an onigiri. Also, just having had the Chirashi from Kokoro ($3 cheaper and better quality/execution) probably had an effect a well. Still, this was not bad.

I the end; I'll probably wait to "eat in" at Chef Jun and try the nigiri/oshizushi/etc......

After all, the place has potential, so I'd like to see them at their best.

Thanks for inspiring my visit Derek. I wonder if you've had the chance to check them out yet?

Chef Jun
4033 Avati Drive
San Diego, CA 92117
(858) 886-7331
Hours:
Tues - Fri 1130am - 9pm
Sat - Sun 4pm - 9pm
Closed Mondays

Comments

[kat]

hoping they will be good when you get to try eating there:)

[Junichi]

I was up in Costa Mesa a few weeks ago and had Tenkatori karaage. Why can't we have that in San Diego? So good.

[Kirk]

I hope so too Kat!

I think that's kind of what the owner of RakiRaki is trying Junichi....though I'm not really impressed with most things I've had at his places. Also, there's some new Japanese Fried Chicken place coming to Oceanside....again.......I'm not quite sure...

[Soo]

That's sad they didn't season the karage.

[Kirk]

It was just quite bland for my taste Soo.

[caninecologne]

I was wondering about that place. We saw it when trying out Lazy Dog Coffee in that same lot.

[Kirk]

I'm going to wait until everything fully opens and dine in CC!