An exciting and innovative dining experience exploring traditional Korean techniques through the lens of California agriculture.
About this project
Some say opening a restaurant in San Francisco is crazy. To be honest, I couldn’t agree more–the hope is that my passion will supersede the crazy.
Over the past few years, I’ve been on a personal journey to find my voice in food. This search has inevitably led me back to my roots. Turning to my heritage has broadened the depth of my pantry and has allowed me to explore what it means to be a Korean American chef rooted in California cuisine. Korean food can mean so much more than just BBQ and kimchi, and I want to broaden San Francisco’s notions of typical Korean fare by showcasing all the spicy, delicious foods of my grandparents’ home country.
I envision Junju as a lively and exciting bar and restaurant serving up modern and elegant plates using old-school Korean traditions like fermentation, live fire cooking, and spice.
Throughout the years, I’ve cultivated strong relationships with some of the best farmers in the Bay Area who are doing amazing things, and together we are exploring heritage Korean seeds to really help push Junju forward.
The bar at Junju will draw inspiration from the street foods and drinking culture of Korea. Local architect IwamotoScott is designing the bar to capture the casual, lively spirit of Korean street stalls with an added touch of elegance. The bar will complement Junju’s late-night dining menu, which will add a much needed option for San Franciscans in search of post-midnight snacks. . We are working with some of the best bar minds in the area to curate a thoughtful, seasonal bar program.
The dining room at Junju will be my homage to Korean BBQ. In place of BBQ tables, an exposed wood-burning hearth will serve as the centerpiece of the dining room.
This Kickstarter Campaign is part of an Opentable competition, so please, donate to help us win and turn this dream into a reality.
Risks and challenges
Opening a restaurant in San Francisco can be extremely challenging. I am committed to bringing my dream to San Francisco. Most of the rewards offered are not reliant on the opening date of the brick and mortar. Due to the challenges that come with building a restaurant in San Francisco, I felt it was important to give back before the opening date to really build the momentum of the project.