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Experience Korean &  Japanese Dining Like Never Before

Embark on a gastronomic journey like no other at Jang, where the artistry of Japanese Zuke (づけ) and the heritage of Korean Jang (장) techniques converge to create a truly remarkable culinary experience.

 

Step into a realm where the boundaries between two rich culinary traditions blur, giving rise to an innovative fusion of flavors and techniques.​ At Jang, guests are invited to savor the exquisite craftsmanship of professional chefs as they meticulously blend the distinct essences of Japan and Korea into elegant Sus and Yori.

 

Delight in the delicate balance of flavors as tender slices of fish, vegetables, and Meats are expertly pickled using traditional Zuke methods, infusing each morsel with a symphony of savory and tangy notes.​Meanwhile, the soulful depth of Korean Jang sauces adds a layer of complexity to every bite, elevating the dining experience to new heights.

 

Whether it's the umami richness of Ganjang (Soy Sauce), the fiery kick of Gochujang, or the earthy undertones of Doenjang, each sauce lends its unique character to the culinary ensemble.​As you indulge in the meticulously crafted creations at Jang, prepare to be transported on a culinary odyssey that transcends borders and celebrates the harmonious union of two ancient culinary traditions. Immerse yourself in the artistry, tradition, and innovation that define this unique dining experience, where every bite tells a story of cultural exchange and culinary mastery.

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Zuke | づけ |  Jang | 장

Zuke (づけ) denotes a traditional Japanese culinary technique involving the artful pickling of ingredients in a blend of soy sauce, vinegar, or a harmonious fusion of both. This method, esteemed for its preservation qualities, infuses the selected elements—ranging from fish to vegetables and even fruits—with a rich tapestry of flavors.​ ​

 

"Jang" (장) is a term deeply rooted in Korean gastronomy, symbolizing a diverse array of fermented condiments and sauces. Among these, ganjang (soy sauce), gochujang (red chili paste), and doenjang (soybean paste) stand as exemplary representatives. Revered for their ability to bestow depth and intricacy upon countless Korean dishes, these fermented essences constitute indispensable elements of the culinary landscape.

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