Jungsik
Heading into the weekend, Jungsik was the reservation I was most excited about. As the only three-star Korean restaurant in the U.S.—and freshly awarded that third star—I had heard nothing but praise. Unlike the avant-garde flair of places like Atomix, Jungsik was said to showcase a refined mastery of technique and depth of flavor, grounded in elegance rather than experimentation. After our lunch at Le Bernardin, still riding the high, we made our way downtown to lower Manhattan. As we approached the understated entrance, the anticipation peaked. I couldn’t have been more excited.
We were greeted warmly by the front of house—gracious, polished, and ready for service right as the restaurant opened at 5pm. Being the first to arrive gave the experience an almost private feel. With all smiles, they welcomed us and led us to our table. The space itself was refined and understated—elegant without being showy. It had that quiet confidence that immediately puts you at ease. I could get used to this.
We browsed the wine list and decided to begin with a glass of champagne: Coquillette “Carte d’Or” Brut ($38). Simple, bright, and a lovely way to start the evening. Jungsik offers a single tasting menu ($295)—remarkably fair for a restaurant operating at this level. We opted to forgo the wine pairing and instead selected a bottle of white, a bottle of red, and a half bottle of dessert wine for dessert, which I’ll speak more about later.
Then came the banchan, a stunning procession of five bites that set the tone for the evening. First, a yukhwe: wagyu beef tartare with truffle atop a perfect circle of brioche—silky, rich, and beautifully balanced. Next, hwe muchim; jet-bang uh, gochujang, and roasted soy cream—slightly spicy with a whisper of sweetness, incredibly well-executed. The gyeranjjim, a soft steamed egg with gamtae and seaweed, was pure comfort—succulent, luxurious, and subtly briny. Then a joomukbap: squid ink rice ball and within squid and shrimp, one of my favorites of the night. Finally, foie gras baesook—served with Asian pear and pine nut. The natural sweetness of the pear lifted the foie in a way that felt seamless. An “amuse” course that truly lived up to its name. Bravo. (10.0 /10)
The first official course was a beautifully plated dish of thinly sliced striped jack, served with fried white kimchi, fermented tomatoes, and a generous spoon of oscietra caviar. It was all brought together by a rich fish bone broth infused with chive oil. The fish was extremely fresh, with a natural sweetness that paired harmoniously with the depth of the broth. The fermented tomatoes added a subtle tang, while the caviar brought a salty pop that perfectly rounded out the dish. Each element played its part—balanced, thoughtful, and quietly luxurious. A strong and satisfying start to the meal. (8.2 /10)
To pair with the opening courses, we selected a 2020 Monthelie “Les Toisières” from Le Grappin—a white Burgundy from Côtes de Beaune. At ($200), it was an absolute gem. Bright, precise, and layered with notes of white stone fruit, and a gentle minerality, it complemented the fish beautifully. Elegant without being flashy, it had enough structure to carry through the early part of the meal with ease. A showstopper of a wine that overdelivered in every way.
Next came what is widely considered Jungsik’s signature dish: a flash-fried octopus, marinated in dashi for over 24 hours. The result was a beautifully tender interior with a crisp, golden exterior that gave way effortlessly with each bite. It was served with a gochujang aioli—subtle and refined, though I found myself wishing for a bit more punch from the sauce to fully elevate the dish. Still, the technique was undeniable, and the overall composition felt like a well-paced progression in the menu. Distinctly Jungsik. (8.9 /10)
Here the scallop course arrived —served in a scorching hot miniature cast iron pot over squid ink nurungji, and finished with a citrus emulsion. It was a nice presentation, and conceptually intriguing. However, the execution had its flaws. Much of the rice had stuck to the bottom of the pot. The bits I could salvage offered a nice textural contrast, bringing a crunchy, toasty element to the dish. The citrus emulsion, while vibrant, leaned too acidic for my taste; something a touch more mellow or savory might have balanced the richness of the scallop more effectively. A unique and thoughtful dish overall, but not without its shortcomings. (8.0 /10)
What followed was, in my opinion, the strongest dish of the night—and I’ll admit, I may be a bit biased, as Arctic char is one of my favorite fish. The fish was marinated and dry-aged, and then cooked over a binchotan grill. The result was stunning: just underdone in the center, with a beautifully crisp skin that shattered on contact. It was served in a kimchi curry that tied everything together—the acidity and spice bringing brightness and depth without overwhelming the delicacy of the fish. Each element felt intentional, and the balance was nearly flawless. A standout dish, and a perfect example of Jungsik’s ability to merge technique with bold, expressive flavor. (9.8 /10)
The first supplement of the night was the sea urchin bibimbap ($75), and while it certainly sounded indulgent, the execution felt somewhat flat. A generous portion of uni was layered over seaweed rice and kimchi for a touch of acidity, and on the side crispy quinoa to provide some much-needed texture. The flavors were clean and cohesive, but the dish lacked dimension—it felt more like a luxurious add-on than a meaningful part of the progression. Simple, pleasant, but ultimately forgettable. (7.8 /10)
The next course was another highlight for me: yellowtail kimbap. Presented on two separate plates, the composition was thoughtful and interactive. One plate held four pristine slices of yellowtail, each topped with shiso and a dusting of green pepper powder. The other featured the kimbap—rolled tightly with truffle-infused rice and a crispy seaweed exterior that added a satisfying crunch. We were instructed to use tongs to place a piece of yellowtail atop the kimbap, creating one composed, flavor-packed bite. The textures, the balance, the aroma—it all came together beautifully. Every element was intentional and deeply enjoyable. I absolutely loved this course. (9.6 /10)
At this point, I spoke with the sommelier about moving into a light red to carry us through the final savory dishes—perhaps a Pinot Noir. He suggested something I hadn’t tried before: the 2019 Alphonse Mellot Sancerre La Moussière Rouge. It turned out to be a brilliant pairing, bringing gentle red fruit and structure that worked effortlessly with both the kimbap and the final savory course to come.
The final savory course was a beautifully executed galbi made from wagyu beef. Cooked to perfection, the meat was incredibly tender—rich and buttery, as if it had been braised for hours. It was served over gondre barley rice, which added an earthy, slightly nutty base that paired well with the intensity of the beef. A glossy beef jus with beech mushrooms tied everything together, deepening the umami without overwhelming. On the side, a small portion of white kimchi provided a clean, refreshing palate cleanser. A classic flavor profile, elevated through precision and restraint. Simply delicious. (9.1 /10)
The first dessert was called Dolhareubang—a playful, almost kitschy creation with a lot going on. Inspired by the stone statues found on Jeju Island, the dish evoked a sense of nostalgia and place. At its core was a black bean mousse, accompanied by puffed rice, sesame, and an array of other textural elements that made each bite feel like a small discovery. Despite the complexity, the flavors were remarkably cohesive. There was something joyful about it—it reminded me of being a kid again. Whimsical, unexpected, and genuinely fun, it was unlike any dessert I’ve had before. (9.0 /10)
The second dessert was another of Jungsik’s signature creations: The Carrot. Presented with a bit of theatrical flair, the server arrived tableside and invited us to "choose our carrot" from a small garden-like display—a whimsical, interactive touch that made the experience all the more memorable. Once selected, the carrot ($25) was plated alongside a dollop of black tea ice cream. The carrot itself was crafted from white chocolate, filled with a cream cheese mousse that encased a moist, nutty cake at its core. The flavors were playful yet well-integrated, and the textural contrast between the crisp shell, airy mousse, and soft cake was spot on. A fun, experimental dish that still felt polished and cohesive—an imaginative way to close out the meal. (9.1 /10)
With this, we ended the night on a high note—a 1998 Château de Fargues Sauternes. Lush, honeyed, and beautifully balanced, it was absolutely sublime. A perfect final touch to an evening that celebrated precision, playfulness, and polish in equal measure.
The final bites of the evening began with a hodugwaja—a charming imitation walnut nestled among real ones. Inside was a soft walnut cake and red bean paste. It was a thoughtful and nostalgic touch, and a pleasant little treat to ease into the finish. (9.0 /10)
The petit fours, however, didn’t quite leave the same impression. By this point, we were thoroughly full, and the trio of bites felt more obligatory than exciting. The kumquat-flavored piece was sharply tart, the mugwort tea macaron offered an interesting herbal note but lacked balance, and the honey-based bite was delicate but unmemorable. A fine ending, but one that quietly slipped into the background after such a strong series of courses. (7.0 /10)
Jungsik was an absolute delight—an evening that felt, in every sense, magical. From the warm, attentive service to the refined interior and a staff that operated like true rockstars, we felt completely taken care of from start to finish. It’s an incredibly approachable entry point for anyone new to fine dining, and the fact that it celebrates Korean cuisine at such a high level only adds to its significance. The flavors were bold yet precise, the experience thoughtfully choreographed without ever feeling stiff. Downright delicious, deeply memorable—I know I’ll be back again soon. Powerful.
Jungsik
Visit WebsiteChef de Cuisine: Jungsik Yim
Location: NYC, New York
Date of Visit: 01.31.2025
Three Michelin Stars
