The story
Meju is a traditional Korean fermentation restaurant located within Little Banchan Shop in Long Island City, New York. It is the third restaurant from Chef Hooni Kim, following Danji and Hanjan, and represents the culmination of his years of experience as a Korean chef. The restaurant's name itself refers to the fermented soybean block that is the foundation of many Korean staples, signaling a deep commitment to the craft.
The experience at Meju is built around a single, focused tasting menu priced at $235 per person. The cuisine is rooted in the techniques and flavors of Korean fermentation, a theme that runs through every course. To complement the food, the restaurant offers pairings of Korean and natural wines ($145) as well as non-alcoholic beverage pairings ($85). The menu is designed to highlight the depth and complexity that fermentation brings, and as such, the kitchen requires 72-hour notice for dietary restrictions, noting that traditional Korean ferments often contain traces of barley and seafood.
Meju’s focused vision and execution have earned it a Michelin star for 2023, 2024, and 2025, a testament to the high quality of its cooking. The restaurant is open for dinner from Wednesday through Saturday, offering counter dining and a selection of outdoor seating. It is a place where the chef’s singular approach to Korean cuisine is presented with clarity and purpose, making it a distinctive destination in New York City’s dining landscape.
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