BANSANG

"Bansang is what happens when a wood cabin and a boutique hotel lobby have a baby. The Korean spot (by the Daeho team) is the Fillmore’s answer to upscale-ish weeknight dinners that won’t decimate your checking account. You’re here for traditional Korean flavors with modern twists—think rice cakes served in a creamy gochujang tomato sauce, charred romaine salads topped with tender bulgogi, and slabs of galbi with a sticky-sweet black glaze." - julia chen 1

"Michelin Guide-worthy Bansang may be part of the Daeho empire, but this modern Korean restaurant feels and tastes entirely different. In a high-ceilinged space near Japantown, chefs Jin Lim and Ethan Mi offer diners a parade of small plates — each clearly rooted in Korean cuisine but transformed with a combo of attention to detail and luxe ingredients like uni and caviar." - Lena Park

"At Bansang, a restaurant by the Daeho people, traditional Korean flavors are jazzed up with modern twists in the form of exciting small plates. You’ll see rice cakes served in a creamy gochujang tomato sauce, charred romaine salads with tender bulgogi resting on top, and thick galbi that’s plated like it’s the centerpiece of a modern art exhibit. Eating it all in a space that looks like a wood cabin mixed with a boutique hotel lobby is a great way to punch up Friday night dates, or dinners that hit the sweet spot between laid-back and fancy." - julia chen 1, lani conway, ricky rodriguez

"Michelin Guide-worthy Bansang may be part of the Daeho empire, but this modern Korean restaurant feels and tastes entirely different. In a high-ceilinged space near Japantown, chefs Jin Lim and Ethan Mi offer diners a parade of small plates — each clearly rooted in Korean cuisine but transformed with a combo of attention to detail and luxe ingredients like uni and caviar." - Lena Park, Eater Staff

"This corner restaurant near Japantown is led by chefs Ethan Min and Jin Lim, who cooked at Atelier Crenn and Saison, and Kinjo and Michael Mina restaurants, respectively. Michelin described the tapas-style menu as “an unapologetically contemporary take on Korean cuisine.” Dishes include uni scallop toast, gochujang black cod, and jang cream pasta." - Dianne de Guzman, Clair Lorell, Paolo Bicchieri