Today we’d like to introduce you to Myungchul Jun.
Hi Myungchul, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
Jun came to San Diego in 2006 and began working at a sushi restaurant. At that time, kitchens were tough places — chefs were strict, tempers were high, and it wasn’t unusual to see pans flying across the room. He was often scolded for mistakes, and his hands were frequently covered in cuts from long hours of practice. He learned by watching over the shoulders of senior chefs and practicing on his own. On his days off, he would buy fish and spend hours honing his knife skills and techniques. While working at several Japanese restaurants around San Diego, he not only learned how to make sushi but also how to manage daily operations. Over time, he began to dream of opening a restaurant of his own.
Now, after 20 years, he still considers himself a student. He continues to explore other cuisines, seeking new ideas and inspiration to grow and refine his craft. He is still the first to arrive each morning, personally selecting produce by hand, and takes on any role in the kitchen. He believes that hard work are reflected in every dish served to his guests.
In 2019, Jun finally opened his own restaurant. He treats it like his own child, working tirelessly day after day with the same passion and consistency that have guided him from the very beginning.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
We opened our Bay Ho location in November 2019 — and just a month later, the COVID-19 pandemic began. Only a few months after opening, we were forced to close our dining room. It was an incredibly uncertain time, and we truly would not have made it through without the support of our Bay Ho neighbors, who continued to show up for us in every way they could.
We also faced a long and difficult process obtaining our alcohol license, which took more than a year to secure. During that time, one of our regular guests generously stepped in and helped connect us with the right people, allowing the process to finally move forward.
Looking back, we are deeply grateful for the community that stood by us and supported us through those challenging early days.
Thanks to the incredible support and encouragement from our guests, we were able to get through those difficult times — and last year, we were honored to open our second location in Point Loma. We truly would not be here without the continued love and support from the community that has embraced us from the beginning.
As you know, we’re big fans of Chef JUN sushi & kappo. For our readers who might not be as familiar what can you tell them about the brand?
Chef JUN sushi & kappo is a place where guests can enjoy premium sushi in a relaxed, casual setting. We believe sushi is something everyone should be able to enjoy anytime — not just for special occasions. One of our unique features is our “mini omakase” style experience – kappo by JUN, with three different course options that allow guests to enjoy a variety of chef-selected dishes in an approachable way. In addition to premium sushi, we also offer casual Japanese dishes and California-style rolls, so guests can enjoy a wide range of options depending on their mood.
Our chefs are highly experienced, each with 20–30 years in the industry, including many who have served as head sushi chefs at other restaurants. Sushi is a craft where flavor begins with the knife, and that level of precision can only come from years of dedication and practice.
Food has a remarkable way of bringing simple, immediate joy, and our hope is that every guest leaves our restaurant just a little happier than when they arrived.
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
San Diego’s dining scene has been facing growing challenges from ongoing inflation and rising labor costs, and many people are eating out less often. As restaurant owners, we feel these pressures just like many of our neighbors in the industry, and it’s likely this trend will continue for some time.
At the same time, the city’s food scene is also evolving. Well-known brands are opening here, more restaurants are earning Michelin recognition, and the overall level of dining in San Diego is rising. As people dine out less frequently, they are looking for places that are truly worth it — restaurants that deliver great food, consistency, and a satisfying experience.
At Chef JUN, we want to build on the trust we’ve earned over the years. From day one, our mission has been simple: to serve premium-quality food in a comfortable, casual setting — a place guests can count on and feel good about returning to again and again.
We will continue working hard to live up to that promise and to be a restaurant that people can rely on for both special occasions and everyday meals done right.
Contact Info:
- Website: https://chefjun.com/
- Instagram: https://www.instagram.com/chefjun.sushi/
- Facebook: https://www.facebook.com/chefjun.sushi
Image Credits
photo by SDfoodie
