
Uni bibimbap성게비빔밥
Cold Santa Barbara uni, sweet amaebi shrimp and trout roe over warm rice. The one everyone orders.

Korean Dining, from a first-generation table.

Cold Santa Barbara uni, sweet amaebi shrimp and trout roe over warm rice. The one everyone orders.

Reserve wagyu over Yukon mash, mushroom and ginkgo, in a deep, glossy jus.

Buckwheat noodles in a bright chili sauce, sliced sea bream, perilla and a whisper of jalapeño.

Bluefin tuna and caviar over steamed egg, built to wrap in perilla and seaweed, bite by bite.

Lacy, crisp-edged baby scallops under a slick of mentaiko cream. Tear it straight off the pan.






Modern Korean food, rooted in the flavors we grew up on.단비
단비 is the first sweet rain after a long drought, the kind you wait all season for.
We grew up between two tables. The Korean one at home, with its banchan, steamed rice, and a grandmother's expectations. The American one everywhere else. For years we tried to pick a side.
Danbi is what happened when we stopped. The flavors we were raised on, plated for the Koreatown we love. Meat over charcoal, crispy scallop pancakes, soju by the bottle.
In the kitchen: executive chef Lareine Ko, with junior executive chef Mike Kim right beside her.
Host your people here
Soju cocktails with a smaller ABV that still mean business. Rice wine, canned highballs, and a bottle list for the curious. Start the night the Korean way, and we'll take it from there.
Explore the bar

Throw the dinner they'll remember.
Birthdays, rehearsal dinners, the company card, or a Tuesday that got out of hand. Tell us who you're feeding and how rowdy it's getting, and we'll build the night around them, right here.
Prefer email? reservations@danbi-la.com
Thank you. Our events team will be in touch within 1–2 business days.