The only way to experience Meju. The menu is an education in Korean fermentation, featuring dishes like silky house-made tofu with 3-year-aged soy sauce, Miyazaki beef with funky doenjang (soybean paste), and various seasonal kimchis. Each course is designed to highlight a specific fermentation stage or ingredient. Reviewers consistently praise the depth of flavor and the intimate interaction with the chef.
Tips from diners
Pay attention to the rice course at the end. It seems simple, but the way it's served with his most prized kimchis is the most poignant part of the meal. It's the soul of Korean dining.
A study in purity. Tofu is made fresh daily and served warm, offering a texture that is more like a custard than a curd. It's seasoned only with a few drops of intensely concentrated, house-aged soy sauce that provides a deep, nutty umami. It is a brilliant example of how high-quality fermentation can transform a simple ingredient.
A luxurious meat course. The richest grade of Japanese wagyu is quickly seared and paired with a sauce made from doenjang—a funky, salty fermented soybean paste. The fermentation provides a savory backbone that cuts through the intense marbling of the beef. Reviewers highlight the balance between the 'high' luxury of the meat and the 'low' earthiness of the paste.
Chef Hooni Kim (of Danji and Hanjan fame) created Meju as a space to celebrate the foundational blocks of Korean cuisine: fermentation. The restaurant is hidden behind his grocery store, Little Banchan Shop, and serves only 8 diners per night. The menu utilizes jangs (fermented pastes) and kimchis that have been aged for years, showcasing the deep, complex flavors that define authentic Korean fine dining.
There are only 8 seats per night, so reservations are extremely difficult. They drop on the first of every month at noon ET on Resy. Be ready at your computer.
The restaurant is located inside the Little Banchan Shop. Walk all the way to the back of the grocery store—there's no big sign outside. It feels like a secret club.
Because the menu is built on traditional Korean fermentation (which almost always involves seafood), they cannot accommodate vegan diets or severe seafood allergies. Check before booking.
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