Meju

About Meju

Meju is Hooni Kim's Long Island City restaurant, and its organizing principle is fermentation — specifically the jang, the soy sauce and soybean pastes that underpin Korean cooking, which the kitchen ferments itself rather than buying. That commitment shows up as depth in dishes that would otherwise read as simple. The menu is a tasting format with a small number of seats and a quiet, focused room. Kim was the first Korean chef in New York to earn a Michelin star, at Danji, and Meju has earned one of its own. It is among the most serious Korean restaurants in the city and it is in Queens, which says something about where the cooking has gone.