Jun Tanaka trained with some of the best chefs in the world and has worked at a number of London’s Michelin – starred restaurants such as Chez Nico, The Capital, The Square, and the Oak Room.
Before owning The Ninth, Jun was executive chef at Pearl Restaurant, Covent Garden. This restaurant was well known for its menu of fine French Cuisine and high quality service. During his tenancy at Pearl, Jun was awarded three AA Rosettes.
Jun Tanaka
Background
Jun’s parents were very encouraging when he was young and food was always a passion of his, whether it was just eating or whether it was learning how to cook. Jun said, for him to become a chef “it just seemed very natural.” Jun struggled with academics and after coming out with disappointing grades for A level he chose very high profile and very specific types of restaurant to work in as part of his plan for his future.
It took Jun 20 years to understand French cuisine; the US born and raised chef was brought up on Japanese food so he had a natural understanding of it and its flavours, however, his current cuisine offers refined French Mediterranean- style dishes, all made for sharing.
Jun trained in The Restaurant Marco Pierre White and The Square, where he was trained in classic French cuisine by Marco Pierre White, Phillip Howard and the Roux brothers. Jun has become a household name in the restaurant industry as well as a recognised face on television.
Television
Jun presented his own series, Cooking It, on Channel 4 back in 2006. Since then, he has been a regular on BBC1’s Saturday Kitchen, UKTV’s Market Kitchen and BBC2’s Something for the Weekend, and appeared on various other shows such as MasterChef, Michel Roux Jr’s Food and Drink and Food Network US’s Chopped, where he won the title of Chopped Grand Champion in 2013. Jun says the reason he does TV is to improve the business in the restaurant.
He says it is one of the best marketing tools and brings in a lot more customers than any article or review. Jun says, TV is something different and gets him out of the kitchen, which he enjoys. By spending all his time in the kitchen it could inhibit creativity so appearing on TV has broadened his possibilities and has improved the food that he cooks.
Pickled Carrots, hazelnuts,
radicchio & yoghurt
The Ninth
This London based restaurant is located in the heart of London’s Fitzrovia neighbourhood and is a 90-seater restaurant.
The a la carte menu is available at both lunch and dinner and focuses on the finest seasonal produce. Some of The Ninth’s specialties include house – cured meats and fish, French classics with Jun’s signature fresh twist and vegetable dishes. Jun Tanka announced Andy Hall as The Ninth’s new head chef in 2015. Andy previously worked with Jun at Pearl Restaurant where he was sous chef. Then in 2017 Kevin Burke was promoted from sous chef to head chef.
Food style
Jun uses elements of what he has done before and adapts it and tries to improve it each year. He says it is not possible to create completely new dishes, good dishes which look great or taste great, on a constant basis.
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