Jang – the name stemming from the Korean word for sauce – is where the flavours of Seoul meet the spirit of Kyoto, all within a Grade I Listed London landmark.
Taking flavours from her hometown of Gwangju as well as impressions from Seoul, Kyoto and beyond, head chef Dana Choi has created a menu that champions techniques from both countries, using the best of British produce.
Set right in the heart of the City, Jang is open for lunch and dinner, Monday to Friday. This is an intimate and sumptuous space with nods to Asian heritage throughout and is just as well suited for a corporate catch-up or a business dinner as a long lunch or a date night.
Korean Barbecue
Dry-aged sirloin steak, Wagyu beef or duck breast with an array of Korean condiments: Maldon salt in perilla oil, chilli butter, Jang chimichurri, pollock roe, beetroot jangajji, shimeji jangjorim
The Raw Bar
A selection of nigiri, sashimi and maki rolls all freshly-prepared by our dedicated sushi chef. Either pick and choose your perfect selection or let our team put together a platter on your behalf.
Yuk Hwe Steak Tartare
Raw beef, gochujang, charcoal oil, ssam mu, pear sorbet, egg yolk, finger lime and kimbugak
Born in Gwangju, head chef Dana Choi’s passion for her home country’s cuisine was apparent from a young age. Her journey began studying Korean royal cuisine before moving to London where she worked at the two Michelin-starred restaurant The Square, under Phil Howard, as well as Jinjuu Soho with Korean chef Judy Joo. Now at the helm of Jang, Dana balances tradition with innovation with her own interpretations of Korean and Japanese cuisine using the best of British ingredients.
When at home, Dana enjoys preparing some of her all-time favourite meals.
“There is a dish called aehobak jjigae (courgette stew) which is one of my local foods back in Korea. The name itself doesn’t contain pork, but pork is one of the key ingredients as well as courgettes for this dish. You season it with gochujang (Korean chilli flakes) to make it spicy and a touch of salted shrimp paste brings extra umami flavour. I would love to introduce it on Jang’s menu one day.”
Leading our front-of-house team is Jose, General Manager of both Jang and sister bar Engel. Jose has seen it all, from mastering the art of mixology, to moving into a managerial role across a range of high-profile restaurants throughout London during his 14 years’ experience at D&D London.
While he’s a big fan of the whole menu at Jang, his favourite dish so far is the Yuk Hwe Steak Tartare and he’s excited to see what our guests’ favourite dishes will be.
