Jungsik Reservations

Jung Sik Yim coined the term New Korean before anyone else in New York was using it. A Culinary Institute of America graduate who trained at Aquavit and Bouley, he opened Jungsik in Seoul in 2009 and brought it to TriBeCa two years later. Three Michelin stars. The nine-course tasting menu applies French technique and an obsession with pristine ingredients to the flavors of Korean tradition: kimchi, fermented vegetables, seafood. The result lands in a room that is minimal, low-lit, and completely focused on what arrives at the table. Raw striped jack with white kimchi and chilled fish bone broth. Octopus and yellowtail kimbap. The kind of meal that earns its reputation every night. Tock drops at 10 AM, 30 days out.