There are few dining rooms in London where history presses quite so elegantly against the present as it does beneath the soaring dome of the Royal Exchange. Framed by neoclassical columns and positioned directly opposite the Bank of England, the Royal Exchange carries centuries of commerce in its stone, yet within this monumental setting, Jang manages to carve out something far more intimate and sensual.
Ascending the discreet staircase toward the restaurant feels like stepping out of the City’s tempo and into a more curated rhythm. The entrance glows softly in red tones, and once inside, the palette deepens into warm terracotta, polished marble, curved arches and gentle, flattering light. There is a richness to the interiors that recalls the confidence of a 1970s steakhouse, yet it is refined through contemporary Asian detailing: intricate cornicing, sculptural forms, and a layout that creates privacy without isolation. From certain tables, the vast atrium below becomes part of the theatre of the evening; City workers and visitors drift beneath the glass roof while inside Jang, the atmosphere remains controlled, composed and quietly luxurious.
It is a space that lends itself as easily to a corporate dinner as it does to a date night, balancing grandeur with comfort in a way that feels both assured and inviting.
Chef Dana Choi: Tradition Refined by Michelin Discipline
At the helm is Chef Dana Choi, whose culinary trajectory bridges Korean royal cuisine and London’s Michelin-starred precision. Born in Gwangju, she carries with her the bold flavours and fermented depth of her hometown, yet her years at The Square under Phil Howard and at Jinjuu Soho have instilled a discipline that is unmistakable on the plate. Her menu at Jang is not fusion in the casual sense; rather, it is a carefully calibrated dialogue between Korean and Japanese technique, interpreted through the lens of British ingredients.
The restaurant’s name, “Jang,” meaning sauce in Korean, signals its intent. Fermentation, balance, umami and depth underpin every dish, yet the plating remains elegant and restrained. Nothing feels excessive; everything feels deliberate.
The Raw Bar: Precision and Purity
We began at the raw bar with the Chef’s Sushi and Sashimi Selection (£47), an arrangement of salmon, tuna (akami), hamachi and maki rolls prepared by Jang’s dedicated sushi chef. The quality of the fish was immediately apparent; glossy, impeccably fresh and cut with confidence. Each slice possessed that subtle resistance that signals careful handling, before dissolving almost instantly on the tongue.
The nigiri rice was expertly judged, seasoned just enough to lift the fish without drawing attention to itself. It was neither overly compact nor loose, and its temperature was perfectly balanced against the cool silkiness of the seafood. The maki were, unexpectedly, my favourite element of the platter. The sauces chosen to accompany each fish were sumptuous yet controlled, enhancing the natural sweetness and brininess rather than masking them. There was a sense that every component had been considered individually, then composed into a harmonious whole.
This is sushi that speaks quietly but confidently; for diners who understand that quality reveals itself in texture and temperature as much as flavour.
Jang KFC: Sweet Heat with Structure
No visit would feel complete without sampling the much-discussed Jang KFC (£25), glazed in sweet and spicy gochujang and served alongside five-coloured ssam mu. The chicken arrived glistening, its coating audibly crisp as it yielded to the fork. Beneath the lacquered surface, the meat remained tender and juicy, the gochujang sauce delivering a layered heat that unfolded gradually rather than aggressively.
The pickled ssam mu offered brightness and relief, cutting through the sweetness and adding structural contrast to the dish. While generous enough to stand as a main, it would also work beautifully as a shared side next time, punctuating a table filled with lighter dishes and raw bar selections. It is indulgent without being clumsy, and comforting without sacrificing finesse.
Spicy Miso Black Cod: The Standout
The Spicy Miso Black Cod (£42), served with Savoy cabbage and fresh leek, emerged as the defining dish of the evening. Black cod is a familiar luxury ingredient, yet here it felt elevated rather than predictable. The fish was extraordinarily fresh, flaking into pearlescent layers with the gentlest encouragement. The miso marinade struck a delicate equilibrium between depth and restraint, allowing the natural silkiness of the cod to remain the focal point.
The Savoy cabbage and leeks provided vegetal clarity, ensuring the dish never tipped into excess richness. Each bite carried complexity without heaviness, making it both indulgent and refined. It is the sort of plate that lingers in memory long after the table has been cleared: a reminder that simplicity, when executed flawlessly, becomes profound.
Seafood Kimchi Fried Rice: Generous and Deeply Satisfying
The Seafood Kimchi Fried Rice (£37) followed with a more exuberant energy. Laden with king prawns, baby squid, scallops, salmon roe and fragrant shiso, it was generous in both portion and flavour. The rice itself carried that coveted smoky undertone, each grain distinct yet cohesively coated in umami-rich kimchi.
The seafood was precisely cooked: scallops tender and sweet, prawns firm yet delicate, squid yielding without chewiness. It was copious without feeling excessive, satisfying without overwhelming the palate. There is a joy to this dish, a reminder that high-end dining can still be hearty and deeply comforting.
Desserts: Freshness and Comfort in Equal Measure
Dessert at Jang defies expectation in the most pleasing way. The Fig Hwachae (£12), featuring fresh fig, nashi pear, fig sorbet and an Earl Grey lime hwachae drink, offered brightness and lift after the depth of the savoury courses. The fig sorbet was particularly memorable: pure, intensely flavoured and refreshingly light. The infusion of Earl Grey and lime added subtle bitterness that balanced the fruit’s sweetness elegantly.
In contrast, the Hotteok (£12) provided warmth and indulgence. The Korean sweet pancake, filled with brown sugar and cinnamon and accompanied by pear compote and brown butter cream, was nothing short of exceptional. Its texture was soft yet structured, the filling gently caramelised, the brown butter cream adding richness without heaviness. It was, quite simply, one of the most satisfying pancakes I have encountered; deeply gourmand yet impeccably executed.
Final Thoughts: A Restaurant That Stays With You
Jang is not simply another impressive address in the City; it is a restaurant that lingers in the mind long after the evening ends. In a neighbourhood defined by decisiveness and precision, it manages to introduce warmth, sensuality and genuine pleasure without ever compromising on refinement. The marriage of Korean depth and Japanese precision, interpreted through excellent British produce, feels not like fusion but fluency: a conversation between cultures spoken effortlessly.
The sushi alone would warrant a return visit, its freshness and composure speaking to serious craftsmanship. The black cod was faultless, balanced and memorable in a way few London dishes achieve. The seafood kimchi fried rice delivered comfort with elegance, and the desserts, particularly the hotteok, brought both surprise and indulgence in equal measure.
What makes Jang exceptional is not just the quality of individual dishes, but the cohesion of the experience. The service is intuitive and polished, the setting breathtaking without being overwhelming, and the atmosphere manages to feel intimate despite the grandeur of the Royal Exchange. It is luxurious, yes, but it is also deeply enjoyable; a place where you feel relaxed, indulged, and genuinely impressed.
In a part of London often associated with business and efficiency, Jang offers something far more seductive: an evening that feels considered, layered and emotionally satisfying. It is the kind of restaurant you recommend without hesitation, return to with anticipation, and leave already planning your next visit.
