Marujun

“Maru” can mean many things in Japanese – “circle” and “purity” are but two. After three decades at now-closed Sushi To Dai For, Chef Jun Takeda has come full circle, crafting an intimate Japanese restaurant that pays homage to the culinary traditions of his island home in Kyushu. It started with the sake list where Niwano Uguisu Kurougu 45 Daiginjo and Niwano Doburoku, a very cloudy style of lower alcohol sake, are sourced from Fukuoka, a city in northwestern Kyushu. 

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Fresh wasabi from Half Moon Bay and nikiri, a sweeter soy sauce, are hallmarks of the sushi menu, which includes nigiri and handrolls as well as sashimi and omakase plates. There’s soup and salad, too, and a daily offering – Obanzai – prepared in the tradition of home cooking. It’s the cuisine of home for Takeda that feels new and fresh in Marin.