MATJOA
From a bowl
of yukgaejang.
Joe Bare wasn’t born Korean — he was taught by one. When he caught a bad cold years back, his wife brought him a bowl of yukgaejang. In Joe’s own words: “it knocked the cold right out of me, and I just ended up loving it.”
He spent the next few years learning Korean cooking from his mother-in-law and father-in-law, both restaurant owners themselves. In 2020 he opened the first Matjoa in Clearwater and spent five years earning a devoted following one table at a time.
In the summer of 2025 Joe moved the whole thing to 8568 Gunn Hwy in Odessa — a bigger kitchen, more grills, the same scratch-made everything. The recipes haven’t changed. The family has grown.
— from Joe’s kitchen to your table
Matjoa
맛있어|mat-ˈjoa| — interjection
Korean for “it tastes good.” A reflex you blurt out between bites when the food is so good you have to say something. The name of our restaurant. Also a promise.
Banchan
반찬|ˈban-ˌchan| — noun
The constellation of small side dishes served with every Korean meal — kimchi, pickled radish, seasoned greens, marinated cucumbers. We cut, pickle, and toss a dozen fresh every morning. Refills are on us.
Odessa, Florida
Est. 2020 · Moved 2025
Open 7 Days
12:00 PM – 10:00 PM
8568 Gunn Hwy
Odessa, FL 33556
How the
meal is made.
01The Marinade
Cut and marinated in small batches from scratch every morning — soy, pear, garlic, and time. Hits the grill ready to caramelize.
02The Selection
Brisket, pork belly, bulgogi, spicy pork — plated raw and ready to sizzle. One platter, six flavors, and a parsley-topped onion wheel for the first round.
03The Banchan
A dozen small sides — kimchi, greens, roots, pickles, potato salad — cut and tossed fresh each morning. Refills on the house.
04The Fire
Tableside grills fired one at a time. Short ribs caramelize, edges crisp, fat renders. Cook at your pace — we hover close.
05The Wrap
Perilla leaf, lettuce, rice, ssamjang, garlic, meat. Fold it, bite it whole. That’s the instructions.
06The Table
Eat slow. Go again. Bring the kids, bring the parents, bring the friend who hasn’t tried it yet. That’s the whole idea.
“Everything is from scratch, and I just love that.”
Joe Bare, as told to Tampa Bay Times
“What does a white cook know about Korean barbecue? But this is super authentic — we're well known in the Korean community.”
“A dynamic blend of tradition and innovation, making it a go-to spot for Korean barbecue enthusiasts and first-timers alike.”
“The selection and quality at Matjoa easily reigns supreme.”
“I'm a big believer in hospitality and service together. If you do both well together, people always come back.”