Danji Returns: Chef Hooni Kim Reopens NYC’s Iconic Korean Restaurant with New Energy and the Same Soul

Danji Reopens Its Doors: A New Chapter for a Pioneering Korean Restaurant

In the heart of Midtown Manhattan, tucked amid the clamor of Broadway shows and high-rise offices, a beloved culinary gem is making its long-awaited return. Danji, the trailblazing Korean restaurant that made history as New York City’s first Korean eatery to receive a Michelin star, is back after nearly two years of closure.

First opened in 2010, Danji set a new standard for Korean cuisine in the city—blending modern aesthetics with deeply rooted Korean flavors. Helmed by Chef Hooni Kim, it became a go-to for locals, critics, and international visitors alike. But in 2023, the journey took an unexpected detour. A fire next door caused extensive damage, triggering a prolonged and complicated landlord dispute that kept Danji shuttered for months on end.

Now, in December 2023, Danji has returned, carrying with it not only a legacy of excellence but also a renewed spirit of resilience and evolution. The timing is perfect—not just for longtime fans, but for New York’s ever-growing Korean culinary scene, which has shifted significantly since Danji first debuted.

The Story Behind the Concept: A Restaurant That Redefined Korean Dining in NYC

When Danji opened its doors over a decade ago, Korean cuisine in New York was mostly defined by traditional barbecue joints and homestyle spots in Koreatown. Hooni Kim had a different vision. A former medical student turned French-trained chef, Kim brought with him a refined sensibility, shaped by his experiences at Daniel and Masa. He wanted to present Korean food in a way that was both familiar and elevated, with fine-dining execution and deeply personal influences.

Danji was small—just 36 seats—but every detail was deliberate. The menu balanced traditional Korean flavors with modern presentation, and the space offered a minimalist, intimate vibe more commonly associated with contemporary European restaurants.

Critics and diners took notice. Within a year of opening, Danji earned a Michelin star, and dishes like the bulgogi beef sliders became icons in their own right. Chef Kim, now also the founder of Little Banchan Shop and Meju in Long Island City, had officially carved out a space for Korean fine-casual dining in NYC.

A Chef’s Culinary Philosophy: Culture, Comfort, and Craftsmanship

Hooni Kim’s cooking is rooted in a belief that Korean cuisine deserves the same care, precision, and prestige as French or Japanese fare. But at the core, it’s also about comfort and authenticity. Every dish at Danji reflects ingredients sourced with intention and techniques honed over decades—not just in professional kitchens, but in the home kitchens that inspired his career.

What sets Danji apart is how it balances complexity with accessibility. Kim avoids diluting Korean flavors to cater to Western palates. Instead, he presents dishes like kimchi paella, soy-pickled black cod, and gochujang-spiked fried chicken wings with full-bodied flavor and subtle refinement.

He also elevates banchan, the traditional side dishes that accompany Korean meals, to become integral parts of the experience. His time at Little Banchan Shop has further refined his approach to fermentation, seasoning, and preservation—skills now reintegrated into Danji’s reimagined menu.

What Makes the Menu Special: Signature Favorites and New Surprises

As Danji reopens, guests will find a menu that honors the classics that built its reputation, while introducing new dishes inspired by Kim’s recent culinary growth.

Signature items include:

• Bulgogi Beef Sliders – Soft buns filled with caramelized marinated ribeye, scallion salad, and pickled cucumber.

• Tofu with Ginger-Scallion Sauce – Silken tofu topped with fragrant oil and crispy garlic, a longtime vegetarian favorite.

• Crispy Korean Fried Chicken Wings – Glazed in sweet, spicy gochujang and served with a tangy sesame vinaigrette.

New dishes highlight Kim’s evolving direction:

• Seasonal Banchan Set – Rotating fermented, pickled, and sautéed vegetables showcasing hyperlocal ingredients and Korean technique.

• Doenjang Cacio e Pepe – A clever Korean-Italian mash-up that uses fermented soybean paste for umami depth in a noodle dish.

• Seafood Soondubu – A comforting, bubbling stew packed with soft tofu, clams, and spicy anchovy broth.

The restaurant will also offer prix fixe options to accommodate both business diners and those looking for a casual but immersive meal.

The beverage program features a tight list of Korean soju, natural wines, and Asian lagers, curated to complement the umami-rich dishes without overpowering the palate.

The Reopening: A Moment of Resilience and Renewal

The road to reopening wasn’t easy. A fire in 2023 caused extensive structural issues next door, leading to a multi-month battle with the landlord that left Danji in limbo. But Chef Kim remained committed to preserving what he had built.

During the closure, he focused on other ventures—most notably, Meju, a Korean fine dining concept in Long Island City that earned its own Michelin star, and Little Banchan Shop, a retail space dedicated to Korean side dishes and fermented products. These projects deepened his knowledge, broadened his influence, and reinforced his belief in the power of Korean cuisine as both heritage and innovation.

Now back in its original Midtown location, Danji has been refreshed but retains the intimate, understated charm that first made it special. The layout remains cozy, the service thoughtful, and the soul of the restaurant—unmistakably intact.

Why Danji Still Matters: Legacy Meets the Future of Korean Cuisine

In 2024, Korean restaurants in NYC span everything from high-concept omakases to fast-casual bibimbap counters. And while the scene is more vibrant than ever, Danji still occupies a unique space.

It’s not trying to be trendy. It’s not overly conceptual. Instead, it’s a refined, sincere expression of Korean-American identity, grounded in tradition and executed with grace. For Chef Hooni Kim, Danji is more than a restaurant—it’s a mission to honor his roots, connect with diners, and continue evolving Korean food’s role in global dining culture.

Conclusion: Danji’s Reopening Marks a New Era of Korean Dining in NYC

As Danji steps into its next chapter, it brings with it over a decade of culinary excellence, resilience, and cultural significance. The fire, the fight, the delays—all of it makes the reopening more meaningful. It’s a celebration not just of survival, but of a vision that continues to inspire.