Means “untitled” in Korean, pronounced “moo-jeh”.
From the Michelin rated team at Jungsik, MUJE is Chef Yim's newest addition to the ever-growing Asian food scene.
Meaning "untitled" in Korean, MUJE steps away from labeling itself under a particular cuisine. Rather, fusing influences across the Asian continent with our team's varied backgrounds and experiences.
Through this core, we strive to be formless yet refined, evolving but grounded, reflective but deliberate. Found only within our doors, our team is excited to present to you a truly unique tasting menu experience.
We invite you to join us as we explore new territories and forms of elevated Asian cuisine.
Jungsik Yim
Chef / Proprietor
Chef Jungsik Yim is widely recognized as one of the pioneering figures behind the New Korean movement, redefining the possibilities of Korean cuisine for a global audience. Through the success of JUNGSIK in both Seoul and New York, he has helped elevate Korean cuisine onto the world’s fine dining stage, earning international acclaim and numerous accolades, including Michelin stars.
For Chef Yim, however, cuisine is not something confined to a single category or tradition—it is an ever-evolving creative process. After years of exploring and reinterpreting Korean cuisine, he now turns his attention to a broader landscape through MUJE, seeking inspiration from the diverse cultures, ingredients, and culinary traditions found across Asia.
MUJE is not defined by any one country, heritage, or genre. Instead, it is a space for exploration, where ingredients, techniques, and cultural memories from across Asia come together to create a new perspective on contemporary dining. Through MUJE, Chef Yim aims to move beyond familiar boundaries and reimagine what modern Asian cuisine can be today.
Daeik Kim
Chef Daeik Kim has played an integral role in the growth and evolution of JUNGSIK New York, where he currently serves as Executive Chef and Director of Operations. Working alongside Chef Jungsik Yim, he has helped shape JUNGSIK into one of the world's leading fine dining destinations, contributing to numerous achievements, including the restaurant's Michelin Three-Star recognition.
Building on years of experience at JUNGSIK, Chef Kim now embarks on a new chapter with MUJE. Free from the boundaries of any single country or culinary category, MUJE explores the diverse food cultures, ingredients, and techniques found across Asia, creating a contemporary dining experience through a unified and personal perspective.
Chef Kim believes that cuisine is more than the craft of cooking—it is a way of connecting people, cultures, and memories. Through MUJE, he seeks to express the most exciting flavors and ideas emerging from Asia today, driven by a spirit of constant exploration and evolution.
Undefined by design, MUJE embraces the freedom to continually transform. It is the beginning of a new story that Chef Kim is excited to share.
Executive Chef /
Director of Operations
Zhaojin Dai
Chef De Cuisine
Chef Zhaojin Dai was born in Shanghai, China, and moved to the United States at a young age. His passion for food began in childhood, which evolved into his greatest joy and lifelong pursuit. After studying at Le Cordon Bleu in Los Angeles, he traveled across the country, gaining a wide range of culinary experiences and perspectives.
Since joining Jungsik, Zhaojin worked his way up from line cook to Executive Sous Chef, a testament to his dedication and artistry. Drawing on his fine dining experience and cross-cultural upbringing, he crafts dishes where technique, culture, and emotion converge. Now leading the culinary team at MUJE, he channels that perspective into creating innovative dining experiences that honor tradition while celebrating global influences.
Chris Lee
Operations Manager
Since joining the hospitality industry 7 years ago, Chris Lee has held every position in the kitchen. From dishwasher to line cook and finally sous chef, Chris gained firsthand experience in the pace, discipline, and culture of Michelin-level fine dining. His background across every level of the kitchen shaped a deep appreciation for hospitality, precision, and thoughtful service.
With his Korean American background, Chris hopes to contribute his experiences to the MUJE team, both in the kitchen and in the dining room. Drawn to modern fine dining and elevated guest experiences, Chris brings a grounded, hands-on perspective to restaurant operations while maintaining a strong connection to the people and culture behind hospitality.
Vincent Ercolino
Sous Chef
A graduate of the Institute of Culinary Education, Vincent Ercolino has honed his craft at renowned New York restaurants including Rezdora, Jungsik, and Massara. He is inspired by the bold, complex and unique flavors of Asian cuisine and aims to bring that same depth and uniqueness to his work at MUJE.
JiHun Choi
Assistant General Manager
JiHun Choi brings a passion for hospitality and a curiosity for wine pairings that elevate the dining experience. He strives to create a warm, seamless atmosphere where guests can connect through thoughtful service and the harmony of food and wine.