The first thing Tadashi Hashiguchi noticed when he arrived in Australia was the difference between the Japanese food on offer and the cuisine he’d left behind. Wanting to stay true to his culture, Hashiguchi set about providing an authentic culinary experience.
To find Jun you’ll need to go down an empty laneway, through a rather generic looking door and descend a set of stairs. You’ll see two chefs pumping out yakitori (grilled chicken skewers). By this stage, you’ll have forgotten you’re in the middle of Perth’s CBD.
With basic wooden tables, delicate screen doors and sunken booths (shoes off, please), there aren’t many similarities between Jun and other Japanese restaurants around town.
It’s a traditional Japanese restaurant serving traditional Japanese fare. For many diners, Jun is a postcard from a past holiday, for those who haven’t made the trip, it’s a hole-in-the-wall-sized portal into the wonders of life in Japan.
While the restaurant’s specialty is kushiyaki (grilled skewered dishes), the menu also features plates of fresh sashimi, steaming bowls of ramen and platters of rice, vegetable and meat dishes.
The food is fresh and full of flavour, the licence is BYO and the service is ultra-polite. It’s no wonder Jun packs crowds on weekends. Make sure to book ahead.
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