Danji
346 W 52nd St
New York, NY 10019
(212) 586-2880
Official Site
When a restaurant receives raving reviews after only a few months it opened its doors to the public and a star for each year that it has been in full operation by the Michelin guide (including the 2013 edition), then it must be worth a visit . I’m talking about Danji here, a modern Korean restaurant in Hell’s Kitchen where the chef and owner Hooni Kim previously cooked for some of New York City’s most notable restaurants like Daniel and Masa. Chef Kim’s interpretation of Korean cuisine combined with his French technique in small plate offerings has been impressing this city’s demanding diners for the past few years.
This tiny restaurant on West 52nd street has a total seating available for less than 40 people. Danji’s narrow layout is designed with a beautiful golden bar top in the front that can easily get crowded from guest waiting to be seated due to the restaurant’s no reservation policy for parties less than six. The bar is followed by two communal counter tables both accompanied by white frame high chairs. In the back are a series of two top tables and a long bench. The space is decorated with clay pots that are displayed along the whitewashed brick walls, hanging light bulbs from the ceiling and a section divider that showcases an assortment of wooden and metal spoons.
The staff is informative and warm. Old guests are welcomed while new ones are instructed that the menu is located in the drawer of the table. They will answer all of your questions about the menu and will even provide recommendations to make the meal more enjoyable.
Danji’s small plates are very good and reasonably priced. There is no item that cost more than $20. The menu is divided into “modern” and “traditional” dishes with close to ten items on each. A party of four can easily run through the entire menu.
An earthly bowl of mushroom risotto with truffle oil is a great intro to a wonderful meal and a side order of the trio of kimchi is an excellent compliment to each plate.
The best dish that I had here was the Poached Sablefish w. Spicy Daikon. This happens to be SPE certified .The poached sable fish has a nice soft texture and soaked in dark, sweet sauce that is very appealing to the palate. The chef, as well as our server recommended ordering a side of white rice to soak up all the succulent sauces after devouring the fish.
I enjoyed the spicy ‘K.F.C.’ Korean fire chicken wings. It has a nice crunch and spiciness. Another outstanding plate was the Spicy Yellow Tale Sashimi. The fresh fish that Chef Kim uses for the was so tender that it melts in your mouth and the jalapenos add a nice kick with every bite.
The Bulgogi beef sliders were tasty. The beef seemed like it was marinated with some sort of Asian or soy sauce that is very recognizable. The fried calamari with wasabi mayo was cooked just right and minimal chewing was required to break it down. The wasabi mayo added another depth to the taste.
During the lunch, excellent rice bowls like farmers market bibim – bop and dup bop brisket bulgogi are available as well as the empanada-like handmade vegetable dumplings.
All of these savory dishes goes along with Danji’s decent selection of sake, soju and an Asian inspired cocktail list. A price range between $20 – $50 for a bottle of sake or soju, while the majority of cocktails are priced at $12.
Chef Hooni Kim might not be a house hold name yet like David Chang when it comes to Korean cuisine, but his cooking and his restaurant Danji are simply superb. The food and the hospitality are always on point. It was consistent throughout my visits to Danji.
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