Chef Danny Im, who grew up in Korea and trained in Japanese cooking, has opened Anju on Valencia Street.
A neon sign hangs on the wall of the Mission’s newest restaurant, emanating a soft violet glow: “One more sake, one more Anju.” To those familiar with Korean and Japanese food, it might seem like a mistake. Anju, a Korean term, refers to food eaten alongside soju, beer, or makgeolli. Sake, meanwhile, is a traditional Japanese drink.
The mixed message reflects the vision of owner Danny Im, who opened Anju at 206 Valencia St. on July 1. Im describes the restaurant as “Japanese-Korean fusion,” a reflection of his culinary upbringing. He grew up in Korea and studied Japanese cooking at a culinary high school; marrying the two felt natural.
Im says the differences between Japanese and Korean cuisine can be seen in technique, plating, and ingredients. But there’s also a lot of overlap, including the importance of side dishes, a heavy reliance on rice, and the ability for food to pair well with either sake or soju, both of which are on the Anju menu. “For instance, I might take a traditional Korean sundubu-jigae [soft tofu stew], elevate it with premium Japanese ingredients, and finish it with a clean Korean-style plating,” Im says…