Danji has long been my go to theater restaurant.

Although, it is not only a dining establishment that is convenient for after theater meals or for a midtown lunch.

Danji always delivers.

Danji is upscale creative Korean small plates emphasizing organic and sustainable ingredients.

It is a consistently delicious place to dine.

The dishes, broken down in traditional and modern categories,  are meant to be shared.

It also offers a terrific fixed priced meal.

Danji is small and intimate with whitewashed brick walls, high stools and at the tables, drawers to store the menus…settling in at the bar is as comfortable as a reserved table.

The restaurant is always buzzing.

Credit is dished out to chef/owner Hooni Kim, a Korean-American who grew up in New York and cooked at Daniel and Masa.

Kim has forsaken the fine-dining circuit to cook his own food in his 36-seat space.

The sake selections are limited, but all are wonderful.

The homemade sangria is also a satisfying option.

The Tofu is a must. Yes, tofu which I would never choose to consume except if it is floating in miso soup.

The tofu is deep-fried, creamy with just a bit of chew, garnished with scallion, ginger and blitzed with tempura crumbs for extra crunch ($10).

The garlic honey organic chicken wings with sesame seeds and pickled daiko are messy and delectable ($15).

The spicy yellowtail sashimi is always fabulous…fresh with crispy potato flakes and jalapeño in a spicy Korean sauce ($15).

The Soy-Poached Black Cod with spicy daikon is another consistent favorite ($28).

The Kimchi Bacon Fried Rice with sunny side up jidori hen egg is another unique and tasty dish and great for sharing ($20).

Crispy Calamari with wasabi mayo is always a sure thing ($12).

The Pork Belly Sliders with scallions, cucumber julienne & gochujang are rich and filling ($13).

Danji has been around 10 years and it is always consistently delectable.

Danji 346 West 52nd Street New York City. Open for lunch Monday-Friday 12-2:30pm, Dinner Monday-Thursday 5pm-12am, Friday and Saturday 5pm-1am, closed Sunday. Reservations on OpenTable.com.