Meju

It was an amazing experience where you really felt the intentionality behind the food and the knowledge from Chef Kim. It's not often where you get to have a Michelin meal that satisfies both your intellectual and physical hunger. It was great having an intimate experience, being able to ask questions and learn about traditional Korean cooking and fermentation methods. You'll definitely leave healthier than when you came in 😁.

Probably the most fun Michelin starred meal I’ve had. Loved learning about traditional Korean approaches to food and fermentation methods. Food was delicious, with lots of rich, deep, and comforting flavors. Also loved the fermented ginger tea. The quantity of food is more than pictured, you get multiple rounds of fried dishes and multiple cuts of meat plus refills of vegetable sides. I thought it was plenty for me. Great service in an elegant atmosphere. If you’re a nerd who likes learning about food (and especially if you dine solo) this is a great place.

Let me begin by saying that Chef Kim took me back to my childhood. My mother passed away 4 years ago. She rarely cooked with a recipe. As a kid, I would watch her cook and eventually helped in the kitchen and she developed in me a love for cooking. My wife and I really enjoyed our experience at Meju. The dishes here are not going to be laden with caviar or have bits of gold foil just for the opulence. The dishes here are crafted with love and simplicity with a strong homage to the Korean art of fermentation. Many foods I consumed took me right back to my childhood as they were elegant, elevated versions of what many would consider Korean home cooking. This was the first restaurant in a very long time that actually inspired me to "do" as well as eat. Leaving this restaurant I felt like a more mindful person and renewed interest in learning the fermentation processes for Korean cuisine which I have gotten away from. Also, Chef Kim wears Melin hats which I absolutely love because I can never find any other brand of hat that fits so well for my big head. Thank you and your team for making a night so wonderful for us.

Amazing food with elegantly curated interior plus detailed explanations by the chef. It’s a great experience to have a thoughtful designed course and learning about Korean culture.

The ambiance of Meju is exceptional. It exudes a speakeasy atmosphere as you enter from the little banchan shop. The culinary experience commences with traditional Korean music. The intimate setting, accommodating only eight guests, enhances the overall dining experience. As previously mentioned with the other google reviews, the chef provides informative explanations about natural fermentation, encouraging questions from patrons. While this may feel slightly overwhelming for introverts, the chef’s genuine passion for his craft shines through in his explanations, which are infused with enthusiasm about his food. At the conclusion of the meal, I felt quite satiated. This was undoubtedly an exceptional dining experience. I was particularly impressed by the chefs’ vision, which manifested in his culinary creations, embodying the essence of cooking for one’s own home. The service was exceptional and personalized. The entire team demonstrated their utmost dedication, ensuring the satisfaction of eight guests. The whole experience takes about 3 hours. I would definitely return for a new menu

A dining experience focused on fermented soy products with frequent informative speeches from the chef. The ambiance was pretty awesome. There is a speakeasy vibe as the restaurant is hidden in the back of a Korean side dish shop, accessible via a narrow corridor decorated with an impressive artwork on the ceiling. They played some traditional Korean music in the beginning, followed by Jazz throughout the meal. While the food was mostly great, I thought the grilled pork was pretty bad, especially compared to its previous grilled beef course, which was amazing. The chef quite frequently talked about his experiences in Korea with soy and the time he spent with his mentor. Because each time he spoke, it was quite lengthy, after several courses, it became somewhat lecture-like. I appreciated the dedication he has to his fermentation craft, and the food showed it. The raw fish course was especially memorable with its creativity and amazing flavors. Unfortunately, the rest of the menu was somewhat uninspired and predictable, albeit delicious. I would return for a different menu, but I would prefer shorter speeches from the chef throughout.

Chef Hooni Kim succeeded in his vision: dinner at Meju should feel like getting invited as a guest to enjoy a home-cooked meal. Many dishes allude to home cooking yet the flavors clearly tasted professional. This was one of my best meals in the past year. The hwe was perfect. In NYC’s glut of modern Korean tasting menus, Meju has set itself apart by firmly rooting itself in tradition and fermentation. A 3.5-hour dinner here educates not only the palate but the mind as we learn about the history and context of fermentation in Korean cuisine. The experience is much more preferable than waitstaff plopping plates at a table while quickly reciting an ingredients list. The chef encourages friendly conversation in this intimate eight-seat speakeasy. In no time, strangers started talking with each other, though there was no pressure for anyone to do so. A highlight of the meal is getting to taste a few drops of 129-year old soy sauce. It tasted just like how I imagined it to be, mellow and a tad yeasty, though surprisingly devoid of vanilla-like compounds.