Co-owners, James and Kaylee Mason, opened JeJu at the beginning of the month.
Running the stall six days a week, Mr Mason told Express that he was “pretty emotional” when they first opened.
James Mason is a chef who spent most of his career working and training in both London and Melbourne.
The pair came back to live in Jersey after the pandemic struck.
“In the back of my mind, there’s always been the idea to have my own place eventually. I just never thought it would be this soon,” he said.
Specialising in Korean and Japanese food, the pair told Express that, “…the main idea was to provide seafood that was extremely fresh, from our neighbours, that had got it in that day and it was something that was very accessible that you could eat right now – that was the point.”
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“We’ve been very popular so far. We didn’t want to advertise anything in the beginning because we wanted to take out time, we wanted things to be quite steady. Every day was getting busier than the last and then we started to sell out at the end of last week.
“And that was just from word spreading.
“I guess the food is speaking for itself.”
Mr Mason explained, “I got tired from working in high end restaurants, I got fazed after a while. It didn’t really do much for me anymore.”
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Kaylee Mason told Express that the name JEJU had a double meaning. She explained that JEJU is a small island between South Korea and Japan, much like Jersey being between the UK and France.
They offer both cuisines with James specialising in Japanese food and Kaylee in Korean.
“Everything on there [the menu], I enjoy making and enjoy eating” the head chef told us.
“As far as tradition goes, the Korean dishes are particularly traditional, they’re all made in their authentic way and the sauces are all real recipes.
“This is one of the most important factors, we didn’t want to adjust recipes or the taste for the western palate.”