It looks like the West End just got a big new player in its dining scene, and it comes from a name many locals already know well.
After a year of construction inside the old Moxies unit on Davie Street, the space has officially transformed into Jeon and opened on September 4th.
This is the latest project from Chef Tom Jeon, who also runs popular Tom Sushi and co-owns Tozen.
“I decided to use my last name, “JEON” because to me, every restaurant I open is deeply personal. I put my heart into it, and if there are challenges, I believe it’s my duty to take full responsibility,” Chef Tom shared with Noms Magazine.
“More than that, my philosophy has always been to care for and respect every guest beyond expectations. Using my own name felt like the most honest way to reflect that commitment.”
This marks his third concept in Vancouver, but this time he’s stepping away from sushi and into modern Korean dining.
For those unfamiliar, Chef Tom built his reputation in Vancouver’s sushi scene before branching out himself in 2019 with Tom Sushi, which many (including us) still consider one of the city’s best nigiri spots.
His second venture, Tozen, leaned into a slightly more upscale Japanese dining, but Jeon shifts the focus to Korean food, blending tradition with modern refinement.
“Our menu ranges from traditional Korean dishes to some of the trendiest foods you’ll find in Korea today”, Chef Tom says.
Dishes like bibimbap with seaweed soup and pork kimchi jjim nod to tradition, while plates like the Old Days Fried Chicken bring nostalgia with a thin, crispy batter that Chef Tom remembers from childhood.
The star of the menu is the Woodae Galbi, a prime rib dish sous-vide for 12 hours and served with scallion salad and pickled radish, which Chef Tom describes as “Korea’s answer to steak.”
There’s also a signature Jeon pancake elevated with caviar, showing the restaurant’s mix of comfort and sophistication.
During a recent friends and family soft opening, the crispy ga-ji — deep fried eggplants coated in a sweet and sour Korean glaze — quickly became a table favourite.
On the dessert side, well-known pastry chef Kiko Nakata, who has worked at spots like Tall Shadow and Miku, is lending her expertise with creations such as a daring gochujang ice cream.
We have to say that the interior is STUNNING.
The former Moxies space was entirely gutted and reimagined into a sleek, moody dining room.
A long marble bar anchors the room, flanked by dark leather booths, wood paneling, and screens featuring Korean-inspired patterns.
Warm lighting highlights the modern design, creating a space that feels upscale — almost too fancy for the Sandman Hotel it’s attached to, but undeniably striking.
Despite being nearly 5,000 sq. ft, Jeon only seats about 100 guests.
As Chef Tom explains, “Compared to the size of the space, this may seem like a relatively small capacity. The reason is that we’ve dedicated a significant portion of the unit to building a large, well-equipped kitchen. As a chef, I believe that the heart of the restaurant is the kitchen, and by prioritizing that space, we can deliver consistency, quality, and the high standard of food we want to share.”
Jeon now joins other recent Vancouver openings like Ellipsis, Daan Go Vancouver, and Just Another Cafe in Mount Pleasant.
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Address: 1160 Davie Street, Vancouver BC