FLAMED MACKEREL, DILL, CUCUMBER AND CAPERS

Jun Tanaka

With over 20 years’ experience working in London’s top restaurants – including several Michelin-starred kitchens – Jun has spent a decade under the tutelage of Michel Roux Jnr, Marco Pierre White and Eric Chavot. Most recently, Jun was Executive Chef at Pearl Restaurant in Holborn, where he gained three AA Rosettes. Together with his business partner Mark Jankel, Jun created the sustainable mobile Street Kitchen brand, which launched its fourth – and first permanent – site earlier this year in Broadgate Circle. He’s a regular face on cookery-based television shows, both in the UK and US, as well as the author of Simple to Sensational, published in 2009. In November 2015, Jun opened neighbourhood dining spot, The Ninth, named aptly due to it being the ninth restaurant he has worked in. The Ninth offers relaxed neighbourhood dining at its finest. Located in the heart of Fitzrovia, the menu marries simple yet refined French-Mediterranean sharing plates with casual, friendly service, and an expertly curated and approachable wine list which focuses on small producers and lesser known bottles. Jun Tanaka launches bar and terrace menu at Michelin-starred The Ninth Chef Jun Tanaka is launching a new bar and terrace menu at his Michelin-starred restaurant The Ninth. From Tuesday 29th May, the Mediterranean-inspired menu will be available to order exclusively from the bar or the restaurant’s al fresco terrace from 5.30pm to 7.30pm Monday to Saturday. Ideal for those wanting to grab a drink and a quick bite to eat after work or pre-theatre, Jun has designed the affordably-priced menu to be enjoyed as a precursor to dinner, or as a selection of dishes to share. The menu will include new dishes such as fried chicken wings stuffed with morels (£2.80 each),salted beef cheek and pickled radish on sourdough (£11), grilled Sicilian prawns in Shio koji (£6) andcrispy pig’s trotter with sauce gribiche (£8.50), as well as some of The Ninth's classic crowd-pleasers such as the duck and foie gras scotch egg (£6) and the razor clam ceviche(£9.50). "The main idea behind the new menu - which is perfect for grazing and pairs well with a pre-dinner drink or aperitif - is that it retains the essence of our a la carte menu, while also offering diners the flexibility we know they appreciate. It's also great to see that as we move into summer, guests are able to enjoy our newly renovated terrace in its full glory, which is why we've made the menu available to order from there, too. And the fact that you can book the bar seating is proving very popular with our Fitzrovia guests too", Jun Tanaka. The menu will also include two new cocktails: the Pesca Royale (Russian Standard vodka, peach liqueur and white peach puree mixed with Angostura bitters) and La Gariguette (Tanqueray gin, strawberry puree, lime juice and honey). Designed specifically with the summer season in mind, both cocktails (£11) are bright and refreshing - and make for great alternatives to classic aperitifs. Jun and this team opened The Ninth on Charlotte Street, Fitzrovia, in November 2015. Jun's a la carte menu, which is designed to be shared, focuses on showcasing the finest seasonal ingredients and robust French dishes which have been given a fresh Mediterranean twist. Within a year of opening, The Ninth gained its first Michelin star and much critical acclaim from the likes of Jay Rayner, who said "For great food, service, price and surroundings, Jun Tanaka’s latest venture ticks every box" and Grace Dent, who declared it "some of the best food I’ve eaten this year." Portrait by: Palida Boonyarungsrit