JUJU Korean Grill & Ganbei: A Wagyu KBBQ Party Spot
After much anticipation and hype, JUJU Korean "grill and ganbei joint" has opened in the former Cannery space. Charcoal grilled wagyu beef, a curated party playlist, and ganbei energy. It's KBBQ with attitude.
About JUJU
JUJU first launched on the Bund in 2019, where it built its reputation as a late-night Korean BBQ party spot before closing. Now on Yuyuan Road, it's back and bigger - a huge space anchored by a bar and dressed in red with graffiti wall art that gives it its street character.
As a Cannery regular, it feels familiar, just with a very different energy and the obvious built-in grills.
It's backed by The Cannery's own Mark and Brenda, joined by Xiao Luis, a beef importer and supplier who provides most of the wagyu for the menu under his brand UYYU.
That said, the meat program is largely wagyu beef, supplemented by a few pork cuts for the grill, and solid hot dishes.
Meats For The Grill
My favorite cut is the JUJU Bulgogi Chuck Cap (¥148), thinly sliced wagyu quickly swished over the grill for a light cook. Smoky, beefy, and impossibly tender. Eat it immediately when it comes off the grill. What's surprising is how much smokiness it picks up for such a short cook time. Credit goes to JUJU's mix of binchotan and Chinese hardwood, the latter lends a deeper, smokier profile.
The Woo-Dae-Galbi (¥298) is the showpiece: M7 wagyu short rib on the bone, pre-marinated and pre-seared, finished on the grill. Incredibly marbled and indulgent. The best part is the strip that clings to the side of the bone, muscular with a chew but intensely beefy. Reach for the lettuce and make your own ssam wrap if you find the richness a little intense.
With the short rib, you also get three sauces: seasoned salt with orange zest and nori, wasabi with herring roe, and toasted barley ssamjang.
For something less fatty, the Saichi-Sal (¥148) chuck steak is a solid option, served with black truffle brown butter.
The kimchi selection covers all the basics, though I felt it could be pushed a little further. (Kimchi snob here.)
Fiery Buldak & Comforting Soup
The grill is the main event, but the kitchen dishes hold their own.
The undisputed star is the Slow Seolleongtang (¥68) ox bone soup. It's made the traditional way, boiled over three days to extract maximum flavor. The result is a clean-tasting soup that packs extraordinary depth. It's served with thin somen noodles, silky and gentle in texture, and thin slices of beef. Be sure to finish every last drop of this nourishing soup.
More beef comes in the form of a tartare, JUJU UYYU Yukhoe (¥98), made with M7 wagyu petite fillet. Chunky strips dressed in sesame oil and soy sauce with raw spring onion, shredded cucumber, pear, and shiso. Clean, well-balanced, and a good contrast to the grilled meats.
The Japchae (¥48) is delicious: springy glass noodles stir-fried with soy and a splash of vinegar, a lighter, palate-refreshing option between the richer dishes.
For a spot of excitement, the Buldak (¥98) brings the heat: spicy chicken with chewy tteokbokki rice cake and gooey melted cheese, available in "fire or nuclear." Fire is spicy but manageable, the kind that has you reaching for an ice cold beer. Nuclear is more of a party trick - for sadists only. (Just kidding.)
Keeping The Cannery's spirit alive is the K-Poutine (¥68), fries loaded with crisped bulgogi beef bits, kimchi relish, K-gravy, and a substantial amount of melty mozzarella. Perfectly suited to the late-night crowd JUJU is clearly gunning for.
Vibe Check
I visited during the soft opening, so I didn't get to experience the full intended atmosphere. But the direction is clear: they want you to eat good KBBQ and end up doing soju bombs with the table next to you. The playlist, curated by Mark himself, is superb. It's not just K-pop, but Chinese rap and hip-hop that fuels a fun, party-like energy as the night progresses.
Karaoke Nights & Porky Mondays
As promised, they've locked in karaoke nights: every Thursday, step up to the mic after 9pm and put on a bit of a show between bites.
Finally, JUJU has a Monday deal: ¥98 gets you samgyeopsal (pork belly, 100g) for the grill plus two hours of free-flow Asahi, Jim Beam highballs, and Aperol Spritz. Whoa.
Come for the wagyu, stay for the soju bombs.
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About Rachel Gouk
Founder & Editor, Nomfluence
Rachel Gouk is a seasoned dining journalist based in Shanghai with over a decade of experience covering food culture, restaurant developments, and the Asian culinary landscape.
