Two minutes with The Ninth's chef-patron, Jun Tanaka

The Ninth has a reputation for serving London’s best dessert - what’s the secret to your Pain Perdu?

It’s actually pretty simple. We under proof the brioche so the air pockets are smaller than normal and we soak this in creme anglaise for 24 hours. Then, we fry the pain perdu in foaming butter and bake it in the oven. We then cover it with sugar and caramelise with a blow torch.

What drew you to Charlotte Street?

I love the vibe of the street. It’s in central London, but it feels like a neighbourhood street with a real sense of community. Also, it’s home to some of the best restaurants in Fitzrovia - Kitchen table, Pied a Terre, Lisboeta and Mere to name but a few.

Which restaurant in London (other than The Ninth!) do you wish you’d opened?

Jolene in Newington Green. They are a relaxed neighbourhood restaurant and bakery. They’re open for breakfast, lunch and dinner 7 days a week and they are always super busy! Everything they do is delicious from their vienoisserie to their daily changing menu of simple European dishes. They focus on flavour, provenance and sustainability. It’s everything you can wish for in a neighbourhood restaurant.