十二

Concept

Jūni, literally translated to 12 is an innovative, nomadic dining experience that reimagines the omakase through a meticulously crafted culinary journey. Combining modern Japanese cuisine with Scandinavian influences, the restaurant offers a 12-course tasting menu across 12-week residencies in select global locations.

The Gaijin team work with local producers, farmers and artisans to create a unique 12 course journey viewing the local cuisine through their own lens.

Philosophical Foundation

十二 (Jūni) is more than a restaurant—it's a culinary laboratory exploring the intersection of:

  • Japanese precision

  • Scandinavian simplicity

  • Local terroir

  • Seasonal storytelling

Culinary Philosophy

  • Minimalist plating inspired by Japanese and Scandinavian design

  • Emphasis on:

    • Seasonal ingredient selection

    • Precise culinary techniques

    • Clean, uncluttered but surprising flavour profiles

    • Locally-sourced components

    • Minimal waste

    • A flare for the dramatic, a touch of culinary theatre throughout the dining experience. 

[View Menus]

Core Team Structure 

  1. Head Chef

    • Culinary mastermind and concept creator

    • Responsible for menu development

    • Lead in ingredient sourcing and recipe innovation

    • Oversees culinary direction

  2. Sous Chef

    • Right hand to the Head Chef

    • Execution of prep and service

    • Kitchen operations management

    • Assists in menu development and ingredient research

  3. Head of Beverages 

    • Curates beverage pairings

    • Focuses on:

      • Sake selections

      • Natural and biodynamic wines

      • Local craft beverages

      • Signature cocktails

      • Non-alcoholic pairing innovations

  4. Head Waiter

    • Run service and accommodate the guests

    • Storytelling and guest interaction 

    • Manages dining room flow

    • Provides deep context for each course

    • Translates culinary narrative to guests