The Indigo Road Hospitality Group of Charleston, South Carolina, opened its sushi-based concept Junto last August in downtown Bentonville, and the restaurant has since been overwhelmingly greeted with high praise. Junto’s menu is steeped in classic preparation first and foremost, set against the occasional anomaly of Americana-Japanese fusion when least expected.  Think classic sushi, nigiri and sashimi in its purest form as well as Junto’s signature temaki options including sea bass, lobster and hotate, masterfully designed with thought and nuance. And that’s just the beginning. 

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Chef de cuisine Donovan Johnson helms Junto and the adjoining Bar Kapu tiki bar concept, brandishing and balancing a keen eye for detail and a playful way about his edible art. Of course, we love raw fish, but his work with miso soup, fried panko-crusted cheese curds, and bao buns is just as exciting and shouldn’t be dismissed. 

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The ambience is sleek, dark and forever comfortable — dark wood, built-in shelves housing books and albums, luscious foliage, decorative floor rugs and exposed brick give way to warm, monochromatic vibes. Junto is partnered with the Motto by Hilton in Bentonville, and the two run into each other appropriately, like two long-lost friends.

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Junto means “together” and serves as the mantra for the connection between food and guest throughout the menu. The Small Plate and Chef Specialty sections nudge guests to share and cross chopsticks with delicate gems such as the Yellowtail Carpaccio ($19), designed with paper-thin serrano pepper, cilantro, ponzu and orange oil; the Edamame ($6), pods slathered in earthy truffle butter ($7); or the opulent Toro Caviar Service ($40), presented as bluefin tuna, caviar, tosa shoyu and toasted Japanese milk bread. Don’t forget to add a bottle of the Arkansas-based Origami “A Thousand Cranes” sake ($65) and plenty of sips of the Lychee Martini ($16), made with vodka, lemon and fresh lychee, surprisingly dry with just a whisper of sweetness.