Junsui

The story

Junsui in Meerbusch: An Intimate Omakase Experience

Behind the Counter

At Junsui in Meerbusch, sushi master Jay Lee guides guests through a tightly paced omakase progression across six counter seats. He approaches Japanese cuisine with a focus on Kyoto high techniques, treating each piece as a precise study of texture and temperature. A recent three star rating from Der Feinschmecker highlights how he translates those traditions into a curated daily menu. Visitors watch him work directly, observing how he balances raw ingredients with careful knife control.

The Interior

Bare wooden tables, chairs, and ceilings define the room, creating a quiet environment that matches the pacing of the meal. Only six places are available, which keeps the service personal and allows the kitchen to adjust each course to individual preferences. The layout removes any visual clutter so attention stays fixed on the preparation happening just inches away. This restrained setting turns a simple dinner into a focused ritual.

The Omakase Selection

The menu shifts daily, built entirely around seasonal catch and the chef’s current selections. A standout preparation features fresh cuttlefish sliced into thin noodles, then dressed with soy marinated salmon roe, grated ginger, chives, quail yolk, sake, and sesame. European white wines and curated sakes run alongside the plates, chosen to complement the natural salinity of the seafood. Every visit presents a different arrangement of sushi and refined accompaniments.