I have eaten at Danji uptown several times, and was eager to walk on 26th Street so that I could experience Hooni Kim’s latest venture. Sitting at the sleek but warm bar at Hanjan restaurant, with fresh Korean food in my stomach and soothing American jazz music in my ears, I was impressed by what felt like such a seamless integration of such different cultures. This made a lot of sense after learning a bit about Chef Hooni Kim, who was born in Seoul, Korea but immigrated to London and then to New York at ten years old. He eventually headed to California to study medicine, before deciding that he would like to use his skilled hands in a different way – cooking. He came back east to attend the French Culinary Institute, and after working at several internationally respected restaurants, he opened his first – Danji in Hell’s Kitchen. It was there that he began working toward his goal of raising traditional Korean food to a higher level and into the world of modern cuisine. Hanjan, his second venue, is meant to be both a bar and a restaurant and is styled after a classic “Korean joomak,” which was basically a tavern that welcomed weary travelers with good food and drink. With its tranquil atmosphere and mouth-watering food, Hanjan certainly succeeds at feeling traditional and relaxed and at the same time modern and classy.