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Days Closed:
- None
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Multilingual Staff:
-
Ownership:
- Asian American
- Braille: Yes
- Wheelchair Accessible: Yes
- Week Two Inclusion (January 23-29): Yes
- Week Four Inclusion (February 6-12): Yes
- Lunch: Not Offering Lunch
- Dinner: $60
- Sunday Lunch/Brunch: Not Offering Sunday Lunch/Brunch
- Sunday Dinner: $60
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Mastercard Status Venue:
-
Buyout Available:
- Max Group Size: 16
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Meals Served:
- Lunch (Regular)
- Dinner (Regular)
- Pre-Theater Menu (Regular)
- Prix-Fixe Menu (Regular)
- Primary Cuisine: Korean
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Reservation Platform:
- OpenTable
- Restaurant Capacity: 37
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Gift Cards Available for Purchase:
- Online
- Re-Opening Status: Open - Limited Service/Capacity
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Alcohol Available To-Go:
- Cocktails
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Delivery Available:
-
Indoor Seating:
-
Outdoor Dining:
-
Outdoor Heaters:
-
Takeout Available:

- Doeun Lee
- General Manager
- doeun@danjinyc.com
- 346 W. 52nd St.
- Manhattan, NY 10019
Danji showcases authentic Korean flavors prepared with classic techniques to enhance the taste, textures and aesthetic of each dish. They offer small but shareable portions served in multiple courses, allowing diners to enjoy each dish hot out of the kitchen. From its decor to its music, Danji represents the owners' idea of a great place to enjoy amazing food. Danji uses meat raised with no antibiotics or growth hormones, their fish are caught wild but not overfished or endangered, they strive to use organic and local produce, and do not use chemicals, such as MSG, to enhance flavors.
- Doeun Lee
- General Manager
- doeun@danjinyc.com
- 346 W. 52nd St.
- Manhattan, NY 10019

Danji showcases authentic Korean flavors prepared with classic techniques to enhance the taste, textures and aesthetic of each dish. They offer small but shareable portions served in multiple courses, allowing diners to enjoy each dish hot out of the kitchen. From its decor to its music, Danji represents the owners' idea of a great place to enjoy amazing food. Danji uses meat raised with no antibiotics or growth hormones, their fish are caught wild but not overfished or endangered, they strive to use organic and local produce, and do not use chemicals, such as MSG, to enhance flavors.
