Taste is what owner and chef Eunsook Kim is mostly concerned with. Her dignified and somber character, reminds many people of their own mothers.

Doju 〜 a combination of Head Chef/Owner Mika Chae’s hometown Jeollanam-do and Meju, a fermented, Korean soybean block.

Connecting you to Korean Flavours Our name, SOT(솥), is the Korean word for a traditional cooking pot, the soul of every Korean kitchen.

Established in the heart of Essendon North, Goon BBQ creates a heart warming Korean Barbecue atmosphere.

Established in the heart of Collingwood, Goon BBQ creates a heart warming Korean Barbecue atmosphere.

K-Town Korean BBQ House is a contemporary yet authentic Korean restaurant based in Sydney’s north shore suburb of Neutral Bay.

Food in Korean culture goes beyond just sustenance, it is deeply intertwined with social relationships, hospitality and expressing care and affection.

Kobo is the workshop for Hatted Chef, Jacob Lee, a space for him to demonstrate his love for his homeland of Korea,

The artisan way of doing Korean BBQ, Kogi's management team goes back 35 years. Donald Bae the founder was the first to bring Korean BBQ to Australia.

Matkim is short for “Mat kim” (Entrust)“Cha rim” (Table) which is Omakase in Korean Matkim is a Korean BBQ Chef’s table like you have never experienced before.

Tokki is a modern day Japanese/Korean Izakaya with an emphasis on shareable dishes accompanied with bespoke cocktails.

Our concept for The Dining & Co. came from our simple but profound personal passion for food and family.