Say hello to a new Korean Anju bar, a Korean BBQ steakhouse, and an intimate chef’s table experience.
Korean foodie lovers, get excited! Kolture, the hospitality group with a passion for putting Korean food on the Aussie map, has announced three new delicious dining concepts to open in the next three months. The team (who are behind already impressive venues like KOGI Korean BBQ, Honey, Kinhboy and Kobo), will start with a relaunch of Tokki in mid-April, the opening of Soot in late April, and the opening of Leemix in early June.
Kolture’s founder, David Bae, has most notably been involved in previously opening Moochi, the successful frozen yoghurt franchise, as well as the Vietnamese street food franchise, Bun Me, before launching the hospitality group. With a desire to tap into new Korean dining trends, Bae wanted to provide Sydneysiders with more authentic culinary experiences, inspired by his childhood of growing up in his own family’s restaurants. These three new spots will have Executive Chef Jacob Lee at the helm, who met Bae by chance almost five years ago. Both immediately recognised the other’s unparalleled passion and vision for Korean food, and the rest was history.
The first of the three venues to open is Tokki, a Korean Anju bar (traditionally where snacks are consumed with liquor). Tokki will be an intimate venue that will immediately transport guests to a night out in Itaewon, one of Seoul’s most trendy areas. The vibe is fun, casual and cool, with a focus on famous snacks with modern twists. Expect ‘Mul Hwe’ (Korean sashimi) with Kingfish, chojang and heirloom tomato kimchi, ‘Seafood Pancake’ with octopus, squid and shallot, and Jjajang pork ribs (Korean fermented black bean glazed pork ribs). Match your meal with some refreshing cocktails, using imported ingredients like Jeju Island mandarin, Korean pear and Jeju Camellia flower. Tokki will also be hosting a Makgeolli night every month, a hard-to-find milky sparkling rice wine with a shelf life of only 30 days.
Following Tokki is Soot, opening in Barangaroo in late April. Soot will be Barangaroo’s first Korean BBQ, a premium option for those looking for a modern KBBQ experience. All fittings will be taken up a notch, with smokeless and odorless DIY grills on every table (so you can leave without smelling like smoked meat). On the menu are premium and aged wagyu cuts, with a spotlight on Australian cuts that aren’t usually found at your typical Korean BBQ joint. Pair this with seafood and banchan (side dishes) to balance out your BBQ experience.
Leemix will open last in the heart of Circular Quay, designed as a Korean chef’s table experience by Jacob Lee. Similar to their previous venue, Kobo, Leemix (which literally translates to Lee’s Mix) will be an intimate experience where guests can taste Lee’s remix of traditional Korean food. It also involves a storytelling element that journeys through Korea’s culinary history and cultural development.