Anju seeks to provide intricate yet approachable noodle bowls, along with a variety of other modern Asian bites. The kitchen is intimately joined to a welcoming bar, where one shares a word with their chef between slurping noodles. The small, open dining space facilitates an energetic atmosphere, perfect for a midday meal or a late night excursion.
Gary has memories as a child of his mother preparing traditional Korean kimchi. He learned that great joy could be had from a bowl of perfectly prepared vegetables and rice. His family moved to the United States when he was 5 years old and eventually located on the New England Seacoast. Gary has been in the kitchen since the age of 16, locally working front of house roles at Pesce in Portsmouth, and in the kitchen of The Black Birch. In early 2013 Gary opened SonMat Foods with his business partner, Julian Armstrong.
Julian is a native of the New Hampshire Seacoast, and an active supporter of the local food scene. Julian has run the gamut of front of house and kitchen work. He left a career in wine sales to follow his dream of starting a restaurant. . In early 2013 Julian opened SonMat Foods with his business partner, Gary Kim., and has since been an equal part of developing recipes for the wholesale kimchi business.