Juniper is a globally inspired restaurant and gin bar along Suzhou Creek — 400 bottles of gin, a menu that punches above its weight, and wine bottles starting from ¥350.
About Juniper
Founder Banu left the corporate life to open Juniper in late 2025, channeling her personal obsession with gin — a home collection of 280 bottles — into a bar program that now stocks 450 gins, the largest collection in Shanghai. It’s located at 195 Guangfu Lu, within a remodeled historic warehouse home to a cluster of eateries and boutiques, and the former home of the legendary Ultraviolet.
Juniper is split into three spaces: a dining room, a bar and lounge, and a chef’s table launching soon with a tasting menu revolving around gin.
The dining room is warm and unhurried — high ceilings, exposed original warehouse columns, earthy tones and a warm evening glow. On good weather days, the side doors open up and a few tables shift outside for al fresco dining, making it dog-friendly too.
The bar is a different energy: sleek and modern, the entire back wall lined to the ceiling with bottles, so high they have a ladder to reach the top, and a gin still sitting under a spotlight at the far end. The gin still isn’t just for show — the lounge also hosts regular gin tastings and distilling workshops where you can make your own.
The Food
The restaurant serves a globally inspired menu executed by a team of young chefs with backgrounds in Michelin-starred kitchens, alongside dishes drawing from Banu’s Turkish-German heritage.
Start with the Duck Confit Water Chestnut Croquettes (¥98/five), panko-crusted one-biters that have a satisfying crunch. The water chestnuts are a smart choice to cut the richness of duck confit while adding texture. Rich but not heavy, and a strong opener.
The Argentinian Beef Skewer (¥108) with chimichurri and house-made pickles is perfectly tender, well-balanced with the acidity and fresh herbiness of the chimichurri. A dish that doesn’t try too hard and is better for it.
A favorite of the night is the Moro Squid (¥128) with dried tomatoes and hazelnuts. The base is a tomato-pepper sauce similar to a harissa with a slow-building hint of spice. The squid was absolutely tender, too.
Another is the Smoked Cauliflower (¥68) with satay-tahini sauce and crushed cashew nuts is light and tasty, the tips lightly crisped.
A good palate break between the richer dishes is the Citrusy Capellini (¥68). Wispy, thin capellini pasta is built with layers of lemon juice, lime peel, and finger limes, a bright and summery dish that’s creamy without being rich. It’s a welcome detour from the usual heavy, meat-sauced pastas on bistro menus.
The Sous Vide Short Rib (¥258) — fat rendered, pink, and tender — is a textbook execution of a rich cut. The beef jus is velvety, paired with lightly sautéed vegetables and a potato mille-feuille.
For dessert, the Black Tea Brûlée (¥68) with seasonal fruit is decent, though the black tea profile could have been pushed further. They have a Tiramisu (¥68) with a gin twist. But honestly, the brûlée could have easily gone down that route too.
The house G&T (¥68), made with Bombay, is the entry point into the gin program. Wines by the glass start from ¥60, with bottles priced very reasonably from around ¥350. Whether you’re swinging gin or wine, they have you covered.
In Summary
Overall, the dining experience exceeded expectations. It was well-executed across the board, creative without being overwhelming, and flavor-focused with clean, clear ideas. Good for a casual night out, a date, or simply an excuse to work through that gin wall.
Juniper
View the listing here.
