Joon

Under the direction of Chef Tamang Sunil, Joon delivers genuine Nepalese and Tibetan cuisine that stays true to Himalayan culinary traditions. The kitchen's expertise shines particularly in its momos—those beloved dumplings that are central to the region's food culture. Each momo is carefully handcrafted, filled with various options including meat, vegetables, and vegan alternatives, then steamed to achieve the perfect texture: tender dumpling skin encasing flavorful, well-seasoned fillings. These aren't just appetizers; they're a showcase of the precision and care that defines the restaurant's approach to traditional recipes.

The menu's centerpiece is dal bhat, Nepal's national dish that represents the heart of home cooking throughout the Himalayas. This complete meal brings together perfectly cooked lentil soup (dal) with steamed rice (bhat), accompanied by various side dishes that might include pickles, vegetables, and other traditional accompaniments. It's comfort food in its purest form—nourishing, satisfying, and deeply flavorful, offering a window into how Nepalese families eat every day.

Beyond these signatures, Joon's kitchen prepares thukpa—hearty noodle soups that warm you from within—alongside a range of curries and sautéed dishes. The pork curry showcases the cuisine's approach to meat, with tender pieces in aromatic, spice-forward sauces, while the tofu sauté demonstrates equal attention to vegetarian preparations. Throughout the menu, you'll find the characteristic Himalayan balance of spices: warming rather than scorching, complex rather than one-dimensional, with layers of flavor that reveal themselves as you eat.

Vegetarian and vegan diners will find Joon particularly accommodating, with plant-based options integrated throughout the menu rather than relegated to a separate section. The kitchen understands how to create satisfying, flavorful dishes without relying on meat or dairy—a reflection of the strong vegetarian traditions within Nepalese cuisine itself. The beverage program complements the food with traditional options like lassi (the yogurt-based drink that pairs beautifully with spiced dishes), alongside sake, cocktails, and wines. Even the dessert menu shows creativity, with offerings like the house-made matcha crème brûlée that bridges Asian and French pastry traditions. Chef Tamang Sunil's commitment to authenticity means you're experiencing recipes and techniques passed down through generations, adapted thoughtfully for a Parisian setting while maintaining their essential character and soul.