Ali
Google
Jang Restaurant sits on the Mezzanine of the Royal Exchange. The setting feels calm and polished, and the space suits an evening out with someone special. The menu blends Korean and Japanese techniques with British produce. Head chef Dana Choi draws on flavours from Gwangju, Seoul, Kyoto and other regions. You feel that influence in every dish. The kitchen pays attention to detail. Ingredients arrive fresh. Flavours stay focused and clear.
We opened with the Chef’s Sushi and Sashimi selection. Presentation came clean and sharp. Each piece carried its own balance of texture and flavour. The salmon and avocado roll delivered a smooth bite with a light, fatty finish. The spicy tuna roll had a firm texture with a steady heat that did not overpower the fish. The seared hamachi stood out. The light char brought depth, and the natural sweetness of the fish held up well. The plate worked as a strong introduction. It showed the dual Korean and Japanese identity of the restaurant.
We followed this with Jang KFC, the Korean fried chicken with sweet and spicy gochujang sauce and five coloured ssam mu. The coating stayed crisp. The heat from the sauce sat well with the sweetness. The ssam mu cut through the richness and reset the palate. It was a dish with clear intent, and it stayed consistent from the first bite to the last.
My wife chose the Spicy Lobster for her main. It featured half a lobster with kimchi butter, spicy gochujang sauce, samphire and seaweed salad. The lobster tasted fresh and tender. The kimchi butter gave a sharp lift. The gochujang brought depth and warmth. The samphire added a crisp bite, and the seaweed salad added a light, briny note. The plate came together with confidence. Nothing felt heavy. Nothing distracted from the quality of the lobster.
I went for the Spicy Miso Cod. The fish arrived flaky with a clean glaze that carried heat and sweetness in equal measure. The soy-braised Delica pumpkin added a soft, almost creamy texture that paired well with the cod. The balance of earthiness and spice made the dish memorable. It was simple food with strong technique behind it.
Dessert kept the same standard. We tried the Fig Hwachae and the Hotteok. The Fig Hwachae featured fresh fig, nashi pear, fig sorbet and an Earl Grey lime drink. It tasted fresh and bright. The fruit held its shape and flavour. The sorbet added a cold, sharp contrast. The drink tied the elements together and kept the dish light. The Hotteok offered something warm and comforting. The pancake carried brown sugar and cinnamon. It came with pear compote and brown butter cream. Each element sat well together. The filling stayed warm. The compote added freshness, and the cream added richness without feeling heavy. Both desserts showed the kitchen’s ability to handle subtle flavours.
We also enjoyed two mocktails during the evening. The Virgin Lychee with Seedlip Spice, lychee syrup, lime juice, cranberry juice and flowers tasted clean with a soft floral note. The Minteuhyang with green apple juice, lime, elderflower cordial, tonic water and mint felt crisp and refreshing. Both drinks paired well with the food.
Service played a key role in the experience. Giorgio looked after us with care and confidence. He offered helpful suggestions and stayed attentive without being intrusive. The pace of the evening felt smooth. Plates arrived on time. Nothing felt rushed.
Jang Restaurant offers a clear point of view. The menu shows strong technique. The flavours stay focused. The atmosphere suits a relaxed evening. It worked well for a date night with my wife. Halal options were available during our visit, but it is always worth checking with the team when booking. We left pleased with the food, the service and the setting. We would return without hesitation.
