Jun Tanaka

Jun Tanaka, executive chef at Pearl Restaurant, thinks anyone can learn to cook with the right help. In his television series, Cooking It, he attempts to transform some of the UK's worst kitchen klutzes into talented cooks by teaching them all the tricks of the trade.

Jun was born in the US to Japanese parents, but he specialises in fine French rather than Japanese cuisine. Having started at Le Gavroche at the age of 19, Jun spent the next ten years working with some of London's best chefs in seven top Michelin star restaurants. He worked and trained at Chez Nico, The Capital, The Square, Les Saveurs and Marco Pierre White's restaurant, Harvey's. He also worked under Marco Pierre White at both The Restaurant and The Oak Room.

Jun Tanaka is currently the executive chef at London's Pearl Restaurant - decorated with over a million hand-strung pearls.

Books
Simple to Sensational

Jun Tanaka

Jun Tanaka's Recipes



 
Clementine and orange blossom clafoutis
Clementine and orange blossom clafoutis on Market Kitchen

Jun Tanaka makes his variation on a classic French dish by using fresh clementines and orange flower water

Avg user rating: 4 out of 5 stars



easy

Total time
55 min

Quick cassoulet
Quick cassoulet on Market Kitchen

Try Jun Tanaka’s easy version of cassoulet if you love the French combo of sausages, confit duck and beans, but are short of time

Avg user rating: 4 out of 5 stars

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easy

Total time
50 min

Herrings with crushed potatoes
Herrings with crushed potatoes on Market Kitchen

A zesty herb dressing brightens up Jun Tanaka's meal for one

Avg user rating: 3 out of 5 stars

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easy

Total time
40 min

Smoked salmon with horseradish and potato salad
Smoked salmon with horseradish and potato salad on Market Kitchen

Jun Tanaka tea-smokes salmon in a wok for this simple and classic dish

Avg user rating: 2 out of 5 stars

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easy

Total time
45 min

Earl grey and white chocolate rhubarb trifle
Earl grey and white chocolate rhubarb trifle on Market Kitchen

A pretty and simple dessert of earl grey-poached rhubarb and white chocolate cream from Jun Tanaka

Avg user rating: 3 out of 5 stars

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easy

Total time
20 min

Pig’s kidney on toast
Pig’s kidney on toast on Market Kitchen

Jun Tanaka shows how heady pig’s kidneys go fantastically with a creamy mustard sauce – go on, give it a go!

Avg user rating: 3 out of 5 stars



easy

Total time
25 min

Monkfish, razor clam and chorizo parcel
Monkfish, razor clam and chorizo parcel on Market Kitchen

Jun Tanaka’s seafood fest is easy to prepare and a delight to eat

Avg user rating: 3 out of 5 stars

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easy

Total time
25 min

Clam and chorizo stew
Clam and chorizo stew on Market Kitchen

Iberian flavours intermingle in this speedy but special stew from Jun Tanaka

Avg user rating: 4 out of 5 stars

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easy

Total time
20 min

Sea bream with pomegranate, fennel and orange salad
Sea bream with pomegranate, fennel and orange salad on Market Kitchen

A fresh flavoured winter salad with pan-fried bream makes a great lunch dish, from Jun Tanaka

Avg user rating: 4 out of 5 stars

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intermediate

Total time
25 min

Monkfish Poached In Spiced Red Wine
Monkfish Poached In Spiced Red Wine on Market Kitchen

Big on impact, low in effort: a stunning dish of monkfish and creamed leeks from Jun Tanaka

Avg user rating: 3 out of 5 stars



easy

Total time
55 min