9737 Joseph Campau, Hamtramck, MI

artisanal fare + communal dining

Ji Hye Kim September 2019.jpg

Chef Ji Hye Kim grew up in Seoul, South Korea, raised by a mother who made absolutely everything from scratch. “We lived in an older-style house. It was square, with rooms built around open courtyard. All of our relatives were in walking distance, and they would all get together in the fall and make the kimchi for the year. I remember oceans and oceans of chili flakes, Mom wondering if she should get 50 or 100 heads of cabbage, and a crock so big that I could fit inside of it.” She's an avid researcher of her home country's cuisine, amassing a collection of hundreds of Korean cookbooks, and documenting over 200 types of kimchi. Her food at Ann Arbor's Miss Kim restaurant is rooted in Korean tradition and adapted to showcase Michigan’s bountiful produce. She works with local farmers to build a menu that shines seasonally. Her very special appearance at (revolver) is no different. From the beloved and ever-trending Korean Fried Chicken, to the unique and locally-sourced Michigan veggies, to the lovely translucent Japchae noodles, this menu has something new and delicious for everybody. And, it's naturally vegan & vegetarian friendly, with a main course option of Korean Fried Chicken or Korean Fried Tofu. Needless to say, see you soon.

Really Great Korean Food
with Chef Ji Hye Kim
of Ann Arbor's Miss Kim

Friday, September 27th, 2019 @ 6pm & 9pm
Saturday, September 28th @ 6pm

$50 per guest
INCLUDED: all food, sparkling water, sales tax
ADDITIONAL: cash gratuity welcome & very much appreciated

-served friends & family style -

Buddhist Snacks
of lotus roots with cashews in ssamjang
- vegan, dairy free -

Japchae Noodles
with shiitake, enoki, and wood ear mushrooms
antohi and elephant ear peppers
center cut zucchini
- vegan, nut free -

Heirloom Tomato, Silken Tofu, and Avocado Salad
dressed with a soy & wasabi vinaigrette
- vegan, nut free -

Korean Fried Chicken
with soy butter rice & cucumber kimchi
- nut free -
Korean Fried Tofu
with sesame rice & cucumber kimchi
- vegan, nut free -

Toasted Black Sesame Cake
with raspberries & banana + edible flowers
Chocolate Cake
with matcha & raspberries

both by pastry chef Rachel Liu Martingale of Milk & Honey

Dinner served family-style.
You will be contacted nearer the event regarding your party’s
meat and/or vegan/vegetarian options.

Date / Time:
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