Anju sits in Dupont Circle as a modern Korean restaurant and pub, built by chefs Danny Lee, co-founder of the Fried Rice Collective, and Scott Drewno, who cooked previously at The Source, Vong, Spago, and Chinois. The kitchen is known for Korean fried chicken, handmade mandu, and bibimbap, and the restaurant runs dinner, brunch, happy hour, and a tasting menu.
The restaurant has been named to Eater's Essential 38 and Washingtonian's 2025 best-of list, and Anju has appeared in the Michelin Guide's Selected tier in 2021, 2022, 2024, and 2025. It has also drawn repeated James Beard Foundation attention, including recognition for Outstanding Restaurateur (finalist and semifinalist, 2025), Best Chef Mid-Atlantic (semifinalist, 2024), Best Chef and Emerging Chef (finalist, 2022), and Best Chef and Rising Star Chef of the Year (semifinalist, 2020), along with a StarChefs Rising Stars nod in 2022.
The restaurant has been named to Eater's Essential 38 and Washingtonian's 2025 best-of list, and Anju has appeared in the Michelin Guide's Selected tier in 2021, 2022, 2024, and 2025. It has also drawn repeated James Beard Foundation attention, including recognition for Outstanding Restaurateur (finalist and semifinalist, 2025), Best Chef Mid-Atlantic (semifinalist, 2024), Best Chef and Emerging Chef (finalist, 2022), and Best Chef and Rising Star Chef of the Year (semifinalist, 2020), along with a StarChefs Rising Stars nod in 2022.