The Ninth Story
The Ninth is a restaurant by London-based chef Jun Tanaka. Located on Charlotte steet in the heart of London's busy Fitzrovia neighbourhood, the contemporary, yet warm and inviting 90 seater restaurant offers up simple but refined French Mediterranean-style dishes, all made for sharing.
The a la carte menu – available at lunch and dinner – focuses on the finest seasonal produce and vibrant, honest flavours. Specialities include house-cured meats and fish, robust French classics with Jun's signature fresh twist, and lovingly thought-out vegetable dishes that are more than just 'sides'.
Jun Tanaka - Chef Owner
With over 20 years' experience working in London's top restaurants such as Le Gavroche, The Restaurant Marco Pierre White and The Square, where he was trained in classic French cuisine by Marco Pierre WHite, Phillip Howard and The Roux brothers, the US-born, UK-raised chef Jun Tanaka has become a household name in the restaurant industry as well as a recognised face on television.
Cyril Baligand - General Manager
Cyril studied Catering, Hotel and Restaurant Management in his native France whilst beginning his waiting career in hotels and restaurants across central France. Following a move to the UK in 2007, he joined Pearl, the then Chancery Court hotel and fine dining restaurant. Showcasing exceptional talent and customer service as Head Waiter, Cyril was a regional finalist in the Young Waiter of the Year Competition in 2011.
From there, he joined Lutyens on Fleet Street (the Prescott & Conran venue) as Assistant Manager, overseeing a large team across two restaurants and two bars. Gaining valuable experience as acting General Manager for a portion of his time with the company, Cyril was later promoted to Private Club & Private Dining Manager – his most recent role – where he exclusively managed the four private dining rooms and all-day members club.
Kevin Burke - Head Chef
A native of Dublin, Ireland, Kevin found his calling at an early age and he enrolled in the Dublin Institute of Technology studying Culinary Arts. After completing his educational training, he began his career by securing his first position at Venu Brasserie, working under Chef Dennis Massey. It was not long before Kevin’s talents were noticed and he was offered a position at the renowned Restaurant Patrick Guilbaud: Ireland’s only two Michelin-starred restaurant. Under the guidance of head chefs Guillaume Lebrun and Kieran Glennon, Kevin developed a passion for French cooking and an appreciation of the importance of high quality produce.
In 2013, Kevin was given the opportunity to showcase his skills in Ireland’s Young Chef of The Year Competition, where he was awarded the title of first runner-up. A year later, his culinary journey took him to London, where he took on the position of sous chef at Jason Atherton’s Michelin-starred Pollen Street Social. In search of a new and exciting challenge, Kevin joined Jun Tanaka’s team in 2016 as sous chef before being promoted to head chef in 2017.
"For great food, service, price and surroundings, Jun Tanaka’s latest venture – his ninth – ticks every box."
"The standout dish – the Eagle of the Ninth, as it were – was crispy red mullet with pickled carrot and shallot."