Restaurant Julia

Restaurant Julia, helmed by chef-sommelier duo Nao and Kenichiro Motohashi, balances the warmth of a neighbourhood gem with ambitious culinary artistry. The Motohashis, partners in both business and life, have created an intimate space that showcases Japan’s terroir. Chef Nao's refined sensibilities and love for her home country shine through in the plant-forward tasting menu. Locally sourced fruits and vegetables take centre stage in delicate, inventive preparations: cucumber adorned with melon marbles and herbs; caviar-crowned potato cubes; chilled surf clam atop bavarois with fermented pineapple sauce; and bonito accompanied by beet slaw infused with shiso and umeboshi. A perfectly tender cut of Japanese beef arrives on a canvas of vibrant green vegetable purées.

The wine selection offers about 60 varieties and 100 bottles, focusing on Japanese wines with some Champagne and New World options. The list features selections from small local wineries to vintages from major producers, including rare Japanese and California wines from Head Sommelier Kenichiro’s private collection. It’s an excellent choice for wine enthusiasts seeking to explore diverse offerings from across Japan. In the future, Kenichiro plans to develop an all-Japanese list, showcasing the quality and appeal of these wines to international and domestic guests alike. Your choice of wine pairing or non-alcoholic pairing is included in the menu price.