“Moon Mart started as a lockdown project, making kimchi and traditional Korean condiments, and has grown into a cafe which serves Korean and Japanese food inspired by tradition but also the fun new side of Tokyo konbini (convenience stores) and Seoul cafes.
When I opened Moon Park in 2013, there were not a lot of restaurants exploring Korean food, beyond fried chicken and barbecue, and I thought it would be interesting and unique to show the other parts of Korean food that I grew up with and love.
I think the fundamental flavours of Korean food are the fermented seasonings that add depth and create deliciousness… A well-stocked Korean pantry should contain soy sauce, gochujang, fish sauce, gochugaru and sesame oil.
Every weekend at Moon Mart, we do a special that is inspired by things that I ate and loved growing up: traditional Korean meals like yukgaejang (spicy beef soup) and grilled mackerel. It’s so nice to see people responding so well to the food that I grew up with; it makes me very proud of my Korean heritage.”
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