Koyoté team debuts Italian-Japanese fusion restaurant

• All pastas are made in house — except their gluten-free noodles — according to Hiro Tagai, who co-owns the fine dining restaurant with head chef Felipe Oliveira.
• The restaurant's alcohol menu includes beer, wine and sake.

The intrigue: Itameshi, the fusion of Japanese and Italian food, is incredibly popular in Japan, where spaghetti has been featured on cafe menus since the 1920s.

Between the lines: Tagai told Axios he and Oliveira knew they wanted to open a second restaurant following Koyoté's success and landed on the concept only after finding the former Seasons Plant Based Kitchen space.

The vibe: Unlike Koyoté, a quick-service ramen shop, Junah is designed for people to linger.

• The moody restaurant, illuminated by straw-like fixtures, features comfortable yellow velvet booths and armchairs.

What I tried: My favorite was a tagliolini pasta dish cooked in clam broth and a dry white wine sauce.

What they're saying: "We want [people] to have both, experience and taste, and deep flavors — something new that people haven't tried," Tagai said.

Hours: Junah (916 Jefferson St.) is open 5-9pm Monday-Thursday and 5-10pm Friday-Saturday.

• Reservations can be made online.