The deposit is $150 per person, non-negotiable, charged when you book. The cancellation window closes forty-eight to seventy-two hours out depending on which policy applies, after which you lose between $125 and $150 per person. Ju-Ni runs a tight ship—two seatings a night, two firm turnovers, no walk-ins, no exceptions if you arrive more than thirty minutes late. This is omakase as production schedule, and the restaurant has no interest in bending.
Karpo tracks Ju-Ni's current booking window, seating availability, and whether the Tock calendar has opened up for the dates you're targeting. Check the app before you start hunting for a weekend slot three weeks out.
What you get for that rigidity is a twelve-seat hinoki counter divided into three pods of four guests each, with a dedicated itamae working at conversation distance in front of you. The fish—ninety per cent of it—flies in from Toyosu Market in Tokyo. The format is roughly twenty courses for $238, plus a twenty per cent service charge and a five per cent Healthy SF mandate. The restaurant sits at 1335 Fulton Street in NoPa, operating under Tan Truong after Geoffrey Lee's departure in January 2025.
The three-chef pod system
Most omakase counters seat you in a row and rotate one or two chefs down the line. Ju-Ni divides its twelve seats into three groups of four, each with its own itamae working the progression in front of you. The effect is more intimate and more conversational—your chef is not splitting attention across eight strangers. The counter is blond hinoki, the lighting is low, and the elbow spacing is tight by design. There is no separate dining room. Every seat is at the counter.
The progression runs to about twenty courses. The house-cured ikura finished with grated frozen monkfish liver is the signature dish—rich, creamy, faintly metallic in the way good ankimo should be. Hokkaido scallop nigiri is sweet and clean. Lightly torched fish comes with yuzu kosho, a citrus-chilli paste that cuts the fat without overwhelming it. The shari preparation station is visible from certain counter positions; sit near it if you care about rice technique up close.
The seating trap
Seatings are at 5:30pm, 5:45pm, 8pm and 8:15pm only—two firm turnovers per night with no flexibility. If you arrive more than thirty minutes late, you will not be seated and the full cancellation charge applies with no exceptions. The restaurant does not accommodate stragglers or traffic excuses. Plan to arrive fifteen minutes early.
Booking opens on Tock three to four weeks in advance, longer for weekends. Weekday early seatings—5:30 or 5:45pm—are easier to secure and often have availability within one week. Friday and Saturday slots disappear fast. Reservations are fully transferable via your Tock profile, which gives you some flexibility if plans change.
What to order and what to skip
There is no choice. The omakase is the meal. An à la carte menu exists, but it is available only after you have completed the full omakase progression, which means it functions as an add-on for the very hungry or the very committed. The restaurant does not accommodate non-fish alternatives—the majority of the twenty courses is fish-based. If you do not eat fish, this is not your restaurant.
Optional sake or Champagne pairings are available, though the price is not listed. Corkage is $50 per bottle if it is not on the house list, $75 if it is, with a maximum of two bottles per party. The service charge is included, so tipping is not expected but also not discouraged. The final bill lands somewhere between $280 and $310 per person after all surcharges, before alcohol.
NoPa context and the Fulton block
Ju-Ni sits on Fulton between Divisadero and Broderick, a stretch that is residential on one side and low-rise commercial on the other. NoPa is not a destination dining neighbourhood in the way the Ferry Building or Union Square is—it is a place people live, with cafés and corner stores and a Whole Foods. Ju-Ni is the formal outlier, the restaurant that requires a reservation and a deposit and a willingness to sit still for two hours.
Street parking is extremely difficult. Metered spots on Divisadero and the side streets fill up after 6pm. Use Uber, Lyft, or have someone drop you off. The restaurant held a Michelin star from 2017 to 2021 but now carries Michelin Plate recognition according to some sources, though current Michelin status should be verified directly. It is no longer the chef-driven project it was under Geoffrey Lee, but the fish sourcing and the pod system remain intact under Tan Truong and the resident sushi chefs.
Hours, booking and getting in
Ju-Ni operates with evening seatings at 5:30pm, 5:45pm, 8pm and 8:15pm. Reservations are required via Tock; no walk-ins are accepted. The $150 per person deposit is charged when you book. The cancellation policy requires notice well in advance—check your confirmation for the exact window, as policies may vary. If you cancel or no-show after that window, you lose the deposit. Reservations are fully transferable, so if you cannot make it, you can reassign your booking to someone else through your Tock profile.
Book three to four weeks in advance minimum, longer for Friday and Saturday. Weekday early seatings are easier. The restaurant does not take phone bookings or email requests. The address is 1335 Fulton Street at Divisadero. Do not rely on street parking. The restaurant seats twelve people per service, split across two turnovers. It is small, it is strict, and it does not compromise.
Please drink responsibly. Must be of legal drinking age.
Tags: #omakase #juni #nopa #sushicounter #toyosumarket #tock #hinokiwood #ikura #itamae #fultonstrueet #sanfranciscorestaurants #omakasesf
All trademarks are the property of their respective owners.
Ask Karpo first
Ask Karpo whether Ju-Ni's Tock calendar has opened for your target date, whether weekday early seatings still have availability, and how long the walk is from the nearest Muni stop on Divisadero. Karpo will also tell you if the restaurant has posted any service changes or closures before you lock in that $150 deposit.
