Last updated: September 20, 2025

Opening Thoughts

January 8, 2024

When four different people ask you, “Have you tried Anju yet?” in the same week, you check it out.

Located in the middle of ParkTowne Village, between Total Wine and Qdoba (across from Park Road Shopping Center), Anju is a Korean restaurant with a bar specializing in two national spirits, soju and makgeolli. Soju is a clear, distilled spirit which can be derived from anything from rice to sweet potatoes, related to the Japanese sochu. Makgeolli is a milky white, slightly sparkling rice wine.

The interior is clean with an air of stark Asian simplicity about it, including the bowed bar stools. An initial look at the menu reveals an approachable list of traditional Korean dishes, such as kimchijeon (kimchi pancake), as well as some with a bit more contemporary influence, like the bulgogi tacos. All dishes on the menu, even the soup, are designed for sharing, but a solo diner can navigate the choices comfortably.

If you are looking for a variety of cocktails, this isn’t your place. Anju is justifiably proud of its soju and makgeolli offerings, and all the cocktails are derived from it. The bartender did mention most of the cocktails lean on the sweet side, but you can also order bottles of the spirits themselves (375 and 750 ml) as you would sake in a Japanese restaurant.

When asked for the least sweet cocktail, the bartender returned with “Back in the Day” — a combination of soju, baekseju (another Korean rice-based spirit), ssanghwa tang (a nice, slightly bitter tea), and a splash of tonic water. He was right with his selection. There was a touch of sweetness to it, but the drink harmonized quite well with subtle blend of herbaceousness from the baekseju and the mild bitterness of the tea. Along side the cocktail, he served up a little surprise: a bowl of cheddar cheese puffs as a bar snack. I have to say, this was a first for me. Nowhere near traditional Korean, but I liked it.

My meal kicked off with crispy tofu — lightly breaded and sautéed slices of tofu, served with the house Anju (ponzu) sauce. The tofu was fresh and clean, however, while there was a slight crunch on first bite, not really what anyone would call “crispy.” Nomenclature aside, the dish was enjoyable as presented.

The bulgogi tacos are a fusion riff on Korea’s national beef barbecue dish combined with the American obsession with all things taco. Served in soft corn tortillas, dressed with diced onion and tomato, and topped with a pile of cilantro, the three-taco plating makes for fun table sharing. I did find the beef itself a hair underseasoned. It was missing a depth of flavor typically found in bulgogi, but not enough to put me off the dish. I’m hoping this develops as the restaurant evolves.

Without doubt, Anju’s crispy soy suyuk is a must-order dish. Soy sauce-marinated slices of tender pork belly boast a flavorful seared exterior and beautifully buttery melt-in-your mouth fatty meat. Served on top of a kale salad and finished with more tangy cilantro, it’s going to be difficult for me not to order this dish every time I go.

The secret star of the night was served with a few of the dishes: the house soy sauce pickled radishes. Meant to be a palate cleanser between plates, the radishes are crispy with a tangy balance of soy and vinegar, opening up your taste buds to keep eating.

Most impressive about Anju: its service staff. Friendly, knowledgeable, and energetic (but not in that bothersome way), they were quite eager to explain the menu and make suggestions. It’s clear they are proud of the restaurant and what they are serving. As they should be.