Doju

Doju 〜 a combination of Head Chef/Owner Mika Chae’s hometown Jeollanam-do and Meju, a fermented, Korean soybean block. Meju is the first step for making a number of Korean dishes like doenjang (Korean miso), ganjang (soy sauce) and gochujang (chilli paste). Since Doju is Mika’s first restaurant, Meju is perfectly incorporated into the name and sets the scene for meaningful, passionate food.

Meet Mika

Born in Jeollanam-do, South Korea—a region renowned for its bold and vibrant flavours—Mika Chae’s journey into the culinary world began unexpectedly. After moving to Melbourne in 2013, he started washing dishes in a local kitchen. One day, a chef handed him a jacket and an opportunity to step onto the line. Though reluctant at first, Mika discovered a talent and passion for cooking that would shape his future.

Seeking a deeper connection to food, Mika moved to Tasmania, where he immersed himself in the world of local and seasonal produce. Working closely with farmers and embracing the island’s rich culinary culture, Mika developed a philosophy of simplicity in cooking, letting the natural beauty of ingredients shine.

Now back in Melbourne, Mika brings this ethos to Doju, a contemporary dining space in the heart of the city. His minimalistic approach celebrates Australia’s finest produce, creating dishes that are thoughtful, balanced, and deeply connected to their origins.

Our Ethos

Chef Mika personally chooses all of our ingredients and has a close connection with the producers we work with.

At Doju, we believe in keeping things simple, letting the natural flavours of our ingredients shine.

We take care to source everything from the right place and make sure it tastes just right. If it’s not up to our standards, it won’t make it to the menu.

For us, quality is everything — and we know that good things take time and care. That’s what drives us every day.