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.

Say Hello to 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

Mika himself hand selects all of our ingredients and knows the producers personally. At Doju we believe that food should be simple and the natural flavour of our ingredients should be centre stage.

We source everything from the right place and make sure that it tastes good. If it’s not the way we think it should be, then it’s not making it to the menu.

Quality underpins everything we do at Doju, all good things take time and attention, and that’s why we do what we do.