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About Sushi Joon
JOON, originally from Seoul, moved to Chicago in the early 1980's where he worked around the city at different restaurants including Daruma (Evanston) and Matsuya (Clark Street). In 1985, he was brought on as the head sushi chef of Midori (Bryn Mawr Avenue) where he further honed his skills and developed his signature style.
After many years at Midori, Joon opened his first restaurant, Harubang (Lincoln Avenue), which was family-run with his wife and sisters' help. They served a mix of Korean and Japanese specialties, two of the cuisines that Joon had studied and loved.
In 1997, after closing Harubang, he opened his second restaurant - Sushi Joon in the suburb of Wheeling. It was also family-run and the food was traditional Japanese with Korean specials. Joon operated this restaurant successfully until 2004.
A few years later in 2007, with the help of his family, Joon opened his third restaurant - Sushi Joon in Mundelein. Joon's wife, Jinny, handled the front, Joon oversaw the sushi bar, and their son Andy helped out around the kitchen. Once again, the family operated this restaurant successfully until they sold it in 2015.
Now with over 35 years of experience, Joon has opened his fourth restaurant - Sushi Joon in Chicago.