A First Look Inside Jeju, Opening in East Vancouver on Nov. 15th

Myungseok “Julie” Suh and Dylan Kim of Jeju

Jeju, the Tofino restaurant known for its sharp blend of Korean roots and West Coast ingredients, is opening a second spot at 540 East Broadway later this month – bringing Sung and Dylan back to the city where they first cut their teeth in hospitality.

The Vancouver location pushes the Jeju vision further, offering Sung and Dylan more space to experiment. Last night, we slipped into their first friends & family service for a quiet look at what they’ve been building.

Right away, the menu — designed by Glasfurd & Walker — sets the tone: a minimalist Venn diagram of hand-drawn circles, mirroring the collaboration in the kitchen. On the left: “mama Julie’s” dishes. On the right: Dylan’s. In the overlap you’ll find the two headliners: Galbi (35-day aged prime short rib, $175) and Bossam (sakura pork belly, $92) – pricey, yes, but built for sharing. We were only two, so we kept things tight by ordering spot prawns in orange vinaigrette with garlic aioli, shiso, and jalapeño jangajji; followed by coal-roasted eggplant stuffed with prawn and served on stones with dill aioli. Then it was time to move on to the main event.

The Galbi lands like a showpiece. It takes two servers to bring the dish to the table, including a full plate of prime rib topped with a generous tangle of spicy-sweet arugula salad and a charred bone for effect. It heads up a tray of sides in custom Korean ceramics, which our server walked us through one at a time: thick, savoury ssamjang; ssam-mu (thin pickled daikon); still-crisp jangajji (slightly sweet pickled vegetables); and a bowl of perfectly cooked rice. No fuss needed; simply wrap, season, and bite.

Partway through, we were given the option of adding more char to the meat, to which we said “yes”. Our server returned moments later with a blowtorch. We did our best to finish it, but still ended up with leftovers that I’m very happy to be calling lunch.

The drink list was developed with Byungjin Lim of Seoul’s Bar Cham (ranked #6 on Asia’s 50 Best Bars 2025), and draws heavily on Korean winter nostalgia: citrus, red bean, soju, memory. As the menu puts it: “Each season has its own story… we’ve turned them into cocktails for you to enjoy, one sip at a time.” Standouts included the Jeju Old Fashioned, built with ghee, rye and a sweet presentation, finished with a chocolate garnish and subtle mandarin edge. The Bloody Mary brought a touch of heat via clarified tomato, basil and black pepper–infused vodka, and celery seed. Finally, the herb Negroni – a mix of basil and cheese–infused gin, Campari, and sweet vermouth — rounded things out, and held its own.

Overall, the service was warm and dialled-in. Dylan settled into rhythm beside his mom on the line; while Sung floated through the room, gracious, sharp and seemingly everywhere at once. The room (realized by &Daughters) feels both sleek and grounded. It’s low-lit, but not gloomy. Recessed booths offer semi-privacy, while the central bar and chef’s counter bring the action into focus. Mirrors, back-lit shelving and square light panels break up the walls. It’s calm, intentional and steady — the kind of space built for conversation and attention to what’s on the plate.

Jeju Vancouver opens on Saturday, November 15th. Bring people who know how to eat.