The Ninth
London, United Kingdom
1 Star
The Experience
From Michelin Guide
Jun Tanaka’s restaurant may be centrally located on Charlotte Street, with its plethora of dining options, but this feels very much like a neighbourhood spot. Two floors of closely set tables and a relaxed, informal atmosphere help to create the feel of a lively bistro de-luxe. The menu is immeasurably appealing and designed for sharing, although it can easily be enjoyed solo too. There's a discernible Mediterranean influence to the cooking, with the pasta dishes being particular highlights, and the boldness of the flavours really stands out.
From Visitor Experiences
Sharing-First, Pasta-Centric Menu
- The Ninth emphasizes sharing as the best way to enjoy the menu and features beautiful home-made pastas, highlighting a focus on seasonal ingredients and signature desserts like pain perdu.
Jun Tanaka's First Solo Venture (The Ninth) and a 'Ninth Restaurant' Identity
- The Ninth marks chef Jun Tanaka's first solo venture and is presented as his ninth restaurant in a celebrated career, blending French Mediterranean cooking with a relaxed, 'bistro de-luxe' vibe.
Private Dining on Two Levels and a Terrace
- The restaurant offers flexible private dining options, including a semi-private space for up to 20 on the first floor and the entire first floor for larger events, plus a covered heated terrace for al fresco dining.
From Visitor Experiences
Signature Ingredients
- Crab & Seaweed Tartlets: Delicate crab morsels paired with the umami depth of seaweed, highlighting The Ninth's seafood-forward, seasonally driven approach and the restaurant's signature sharing plates.
- Merinda Tomatoes: Bright Merinda tomatoes used in the Osso Buco Tortellini, adding fresh acidity and sweetness that balance the braised veal filling.
- Braised Veal (Osso Buco Tortellini): Handmade tortellini filled with slowly braised veal, showcasing rich-depth meatiness complemented by gremolada and the tomatoes for brightness.
- Chargrilled Turbot: A standout seafood dish featuring a well-cooked turbot, showcasing precise technique and clean flavors at the core of the menu.
- Vin Jaune Sauce: Nutty, slightly oxidative sauce that accompanies the Turbot, defining the dish with a distinctive Jura-style character.
- Peas & Broad Beans: Fresh spring legumes served with the Turbot, contributing vibrant color, texture, and a seasonal touch.
- Pain Perdu: The restaurant's famous dessert, a refined take on French toast that epitomizes comfort with elegance and is a defining end to a shared meal.
- Tonka Bean Ice Cream: Aromatic accompaniment to Pain Perdu, adding warm almond-like and spicy notes that distinguish the finish.
- Truffle & Parmesan: Truffle-spiked spaghetti finished with Parmigiano-Reggiano, representing The Ninth's celebration of luxurious, aroma-rich ingredients.
- Iberico Pork Pluma: Premium marbled pork served on the Chef’s Choice Menu, highlighting the restaurant's ability to source exceptional meat and execute refined preparations.
- Cured Scallops: Cured seafood offering that demonstrates precision technique and the handling of delicate sweetness within the kitchen's repertoire.
From Visitor Reviews
Tasting Menus
- Chef's Choice Menu (Five Courses) — £97.00 per person
Set Menu
- 2 Courses: £35.00
- 3 Courses: £38.00
Lunch/Dinner Set Options
- Set Lunch Menu: £35.00 – £38.00 per person
- Early Dinner (available until 6pm; 1 hour): £35.00 – £38.00 per person
Signature Dishes
- Pain Perdu & Tonka Bean Ice Cream: £15.00