This collaboration brings together two parallel expressions of cooking and fermentation. Jun’s represents the present: through its in-house fermentation lab, the team produces their own koji sambal, soy sauce, and more. A thoughtful use of waste sits at the heart of Jun’s cooking philosophy, where techniques such as fermentation and pickling transform scraps and trims into deeper layers of umami and flavour - ensuring nothing goes to waste. Ojina Jeju represents time. A true master of fermentation and pickling, their ingredients are shaped slowly through patience, repetition, and time. At the table, these two approaches sit side by side, allowing tradition and modernity to speak in their own voices. It is a natural meeting point of shared philosophies, where respect for ingredients, technique, and time comes together.

Rooted in seasonality and place, the experience centres on a specially curated menu celebrating Korea’s ingredients and fermentation traditions, featuring dishes such as jeon bok jatjuk with Jeju pine nut, a Tongyeong oyster dish with koji sambal, and premium Hanwoo beef served with an assortment of pickles. These are complemented by seasonal vegetables and thoughtfully paired accompaniments that reflect both Ojina Jeju’s traditional roots and Jun’s third-culture cooking perspective. The Ojina Jeju team will incorporate a curated selection of ingredients, including long-aged ganjang and doenjang, house-fermented sauces, Ojina kimchi, dried wild mountain vegetables, and freshly pressed sesame and perilla oils, offering guests a rare insight into their family’s culinary heritage.

Together, the collaboration reflects a shared respect for time, process, and flavour, using food as a way to connect cultures and communities. Through this one-night dinner, Jun’s, Ojina Jeju and 1004 Gourmet come together to create a meaningful culinary exchange that celebrates craftsmanship, collaboration and the power of gathering around the table.