Hooni Kim’s work has shifted. Early on, it was built on French and Japanese fine dining—structure and control. At Danji, he moved into Korean cooking. At Meju, fermentation sits at the center—shaped by temperature, environment, and handling.

Fermentation is developed in Korea, using controlled conditions and traditional methods.

Ingredients are handled directly.

Each batch changes. It does not repeat.

“The best Korean food is at somebody’s home. That’s the feeling I want to share with my guests—like you’ve been invited into someone’s kitchen.”

Hooni Kim is a Korean chef based in New York.
Danji. Meju. Little Banchan Shop.