Baroo puts fermentation in the foreground.
Kwang Uh and Mina Park cook Korean temple and fermentation traditions at a long, low counter on East 2nd Street.
The Koreatown chapter began sixteen floors above Manhattan. This one begins with a Korean kitchen at street level in Los Angeles, where the onggi crocks sit on the pass for everyone to see.
In a minimalist concrete and blonde-timber sanctuary in the DTLA Arts District, Baroo opens with rows of hand-thrown Korean ceramic onggi crocks lining the open kitchen pass.
Husband-and-wife chefs Kwang Uh and Mina Park translate ancient Buddhist temple cooking and deep Korean fermentation: multi-grain nuruk porridges, yellow squash aged with wild koji, and tidal seaweed broths carrying profound savory umami.
Guests sit along a wide, low dining counter where courses are plated like botanical compositions, accompanied by house-fermented kombuchas, cloudy natural makgeollis, and low-intervention California wines.
Baroo stands as Los Angeles's intellectual and emotional culinary conscience, reminding diners that time, wild microbes, and culinary patience are the ultimate luxuries.
- Kwang UhChef, Baroo
- Mina ParkChef, Baroo
From the MICHELIN listing
- Distinction
- MICHELIN Guide selection
- Price band
- $$$$
- Cuisine
- Korean Contemporary
- Address
- 905 E. 2nd St., #109, Los Angeles
Sources
- MICHELIN Guide · Baroo · checked Sep 28, 2026
Distinction, address, cuisine and price band come from the listing above. Descriptions of rooms and dishes are from Dine Digest’s earlier reporting and were not re-checked for this issue.
Chapter 06 · The Arts District TableRead it in the issue →
