We’re hiring.
Chef de Partie (Full-Time)
We’re a small, tight-knit team looking for someone who’s ready to jump in —no task too small, no ego, just teamwork.
What we’re looking for:
• At least 1 year of experience
• Relevant fine dining experience
• Ability to work with a sustained sense of urgency
• Strong work ethic + team-first attitude
• Someone who takes pride in every detail
How to apply:
Apply via Culinary Agents with:
• Your resume (with references)
• A short note on why you’d like to join us
Please review the full job description before applying.
No DMs.
June reservations will be released on TOCK on Friday, 5/8, 10am PDT.
/corridor109
We will be open Thursday through Saturday.
Thursdays 7pm
Fridays 7pm
Saturdays 5pm, 8:30pm
We will open reservations for groups of 2, and have a solo diner or 3 person reservation open for each evening. If you are not able to book your desired date, we encourage you to join Tock Notify to be informed of any openings and cancellations.
We look forward to serving you soon.
Everybody knows the hard work that goes into sardines. Sardines are delicate, highly sensitive to temperature, and with one wrong step, they go sideways. While this dish appears simple in presentation, I like to think it’s far from it.
During my time at Sushi Noz, I started testing and experimenting with sardines and various hikarimono (blue-backed fish) before and after work. I explored different curing and aging techniques, times, ratios - the list goes on.
I wanted to create a dish that would encapsulate some of my different cooking experiences, while still being unique, and that also paid homage to my time working under Chef Nozomu Abe - an incredibly influential period for me. Over the years, this has become one of our signature dishes.
Looking forward to getting back to it.
📸:@palatism
#corridor109 #losangeles #losangelesfood #melrosehill
Two years ago, in January 2023, I launched the Test Kitchen. It started with a one-year lease, which kept me on a tight timeline. My goal was simple: continue building an audience, find a long-term home, and connect with potential partners – all while handling most of the food prep myself. Looking back, the plan was ambitious, and in hindsight, my timing expectations were a bit unrealistic.
A friend recently reminded me that we’re approaching Corridor 3.0 – which made me pause and reflect that we’ve actually come a long way. It’s been quite a journey leading up to finding a long-term location, and while it’s hard to sum up everything that’s happened in the last two years, one thing stands out: this space has given me the privilege to keep creating and sharing the Test Kitchen concept on my terms. Sure, there were limitations, but from day one, our focus has always been on the food, the ingredients, and the guest experience.
I want to take a moment to say thank you to everyone who’s supported us along the way – whether you’ve been with us since the early days at Kobawoo (Corridor 1.0) or more recently. Your support means so much to us. We still have a ways to go, but we’re beyond excited to share the next chapter with you. Stay tuned!
#corridor109
#losangeles
#losangelesfood
When I left NYC to move back to LA, whatever clear path I thought I had in front of me quickly vanished with the Pandemic. Like many people, I did a lot of pivoting, which is why I consider my LA / hometown journey to have begun in 2021 when I started the Kobawoo pop-ups—the first iteration of Corridor 109.
Now that some time has passed, I can look fondly, and with humor, at the nonsensical nature of what it took to execute those first Monday dinners using the off-site commissary kitchen of my parents’ restaurant in Koreatown, which was available to me for one seating a week when they were closed.
The reality, however, was that this set-up lacked basic restaurant equipment and proper kitchen conditions for the style of food I wanted to prepare. To execute one dinner, and not compromise the ingredients, I prepped at 2-3 different facilities and transported ingredients and equipment to and from each location. On Sunday nights, after Kobawoo closed, I drove a full SUV carload from the commissary kitchen to the restaurant. It took four separate trips to transfer supplies, equipment, flatware, glassware, and ingredients. Then, I would move everything back Monday night after the dinner was completed.
For the first two months I sold tickets at my food cost. What I was doing was never meant to be long-term (I definitely went a bit nuts managing the logistics); I had no idea that it would continue past a few dinners. It ended up going on for six months. Then, I decided to close that chapter and search for a better-equipped space to continue building my concept.
Challenges aside, I wanted to highlight this part of the journey because it’s how I started—I was developing a vision of what I wanted this to become, but lacked the resources to bring it fully to life. There are a number of people I’m thankful to have met through those first pop-ups, all of whom were pivotal in helping me unfold more of this journey. I want to express my gratitude for those who have supported and continue to be a part of it.
#corridor109 #losangeles #losangelesfood
