Been wanting to try this for years. I like how the interior is spacious. I wouldn't hear or feel my…read moreneighbors despite knowing they're around me. If you're bigger than a group of 2, you're seated at a longer table which could comfortable fit 6 people. My party of 3 sat in one of those and it was great. I like the casual vibe too. Overall I liked the creative flavors and preparation. Even if I didn't necessarily like everything, I'd be happy to come back to try a different menu. Part of me is bothered but part of me is intrigued the way they don't add in the preparation methods for each dish, so it's a surprise when it arrives. I was here for restaurant week and everyone got the four course option plus shared the fried chicken. Everyone gets rice and banchan along with the main. Appreciate how the three course option would still be three savory dishes rather than app, main, and dessert. They give seaweed chips to start. For the first course, we got fluke and asparagus. Originally we were skeptical about asparagus but it ended up tasting so good. It's deep fried in panko and has a garlicky bright sauce. The japchae in the middle was alright. I'd rather get another stalk of asparagus. Fluke had sweet juicy fresh fish, but I didn't like the granita approach to the omija. I guess I'm sensitive to cold, so the iciness affected my ability to appreciate the flavors. For the second course, we got octopus and mussels. Octopus was soft but I personally didn't like iberico ham or the smokiness of their sauce. Mussels was good with the savory green sauce. The amount of mussels was sufficient. The minced pork was a bit too salty and savory but tolerable when mixed with everything else. Fried chicken came in 6 pieces without bone. Love how hot and juicy it came. Slightly complaint was how the batter was very thick in certain spots. It came with spicy peanut sauce and yangyummy sauce. I like both. The spicy peanut sauce wasn't spicy at all, just a muted warmth. It had such a strong peanut taste without feeling like peanut butter. The yangyummy sauce had ketchup sweetness but also appreciate the brightness and umami. Rice wasn't just plain white rice. It had seaweed (?) powder mixed in and dressed in sesame oil. It was very nice to even by itself. However the sesame oil was too heavy and pooled at the bottom. It was too oily for me to finish the last few bites of my rice. Their banchan was cucumber and broccoli rabe or mustard green kind of thing. They were both intriguing and funkier than typical places. I had a few of each but overall not my thing. For third course we got salmon and pork jowl. Pork jowl had smoky flavors that I didn't particularly like. The green sauce helped balance it out for me. The meat was a bit too fatty for me at parts too. Freekeh at the bottom seemed repetitive since they give us rice anyway. Salmon was smoked which was unexpected. The white kimchi foam and orange zest was fun. For dessert we got the granita and perilla oil cake. Granita was too cold for me similar to the comment I had for the first course. The yogurt and burrata combination was too heavy for a dessert. I might be ok with this for a breakfast or snack instead. My friends didn't like this at all and couldn't finish it. Perilla oil cake was warm and comforting. The rice ice cream had gentle flavors and provided good contrast in temperature. The jelly was interesting but the perilla flavor overpowered it. The cookie crumbs were nice and loose too.

I've heard so much about this place, so I was very excited to try. It was a pleasant surprise when…read morewe got there that they were participating in restaurant week so we had 4 courses and some wine pairings to go with it. Overall, the food was very delicious and super interesting. I do think it might've been a bit too experimental for me (sometimes I just want something simple) but it did all work. Service was phenomenal and everything was explained to us in detail. Everyone was so friendly and I felt like they paid attention.

I've been coming to Jungsik for years, starting back in the pre star era, and they continue to…read moreimpress me every time. This dinner was no exception and here are some highlights. The menu started out strong with the striped jack with Oscietra caviar and smoked fish sauce. The fish was delicate and clean, while the caviar added a pop of brininess and the smoked fish sauce brought a deeper savory dimension. The flavors were layered without overwhelming the fish. The mandoo was another standout, especially the broth. The dumpling itself was delicious, but the broth had so much depth and flavor. It was rich and deeply savory without feeling heavy. It's the kind of broth that makes you want to keep drinking every last drop. The Arctic char was probably my favorite course. The technique was honestly insane as they were able to make the skin incredibly crispy while the fish underneath remained a perfect medium rare, tender, and moist. That contrast in texture and doneness was so impressive that I'm still trying to figure out how it was done. The perilla emulsion added another layer of flavor while still allowing the char to shine. I also loved the yellowtail kimbap. The truffle rice brought a subtle richness, but the seaweed bugak was incredibly crispy, adding such a satisfying crunch and texture to the dish. And the Jungsik Garden petite fours were almost too beautiful to eat. The presentation was so aesthetically pleasing and intricate, turning the final course into a little edible garden. Such a beautiful and playful way to end the meal. What keeps bringing me back to Jungsik after all these years is their ability to take Korean ingredients and flavors and elevate them through exceptional technique without losing their Korean identity. Service was excellent and attentive. I've been to several Korean fusion fine dining restaurants in nyc and Jungsik is still my favorite.

This place is truly dedicated to the art of the meal. I think even the fine dining skeptics among…read moreus wouldn't be able to deny the story each dish tells progressively over the course of the meal, from the carefully curated banchan first course, to the final three dessert courses that end the meal. Even the way the dishes were laid out on the table was clearly carefully rehearsed and orchestrated. I watched as multiple servers signaled to each other when it was time to clean up our plates, refill our glasses, and how each plate was placed on our table in a very specific order and place on the table. The staging was impeccable and they didn't miss a beat. I've been fortunate to have had a lot of upscale meals, but have to say this meal was next level-- every single course was unique, beautifully plated, and full of flavor. Some standouts include the octopus served with gochuchang aioli, the striped jack served with a hand roll that was lightly fried on the outside of the seaweed, and the jungsik garden. This had to be one of the most beautiful desserts I've ever seen. Our meal felt playful both in presentation and the way you were invited to eat it. Even though this is a three Michelin starred restaurant (only one of 13 in the country), this didn't feel stuffy at all. The pacing was phenomenal and our servers were warm, even recommending really amazing and rare whiskey to me and my partner. This is one of the rare meals I've had recently that will stand out in my memory and I'm glad I got to celebrate my birthday there this year. Thanks, Jungsik!

Wonderful service and decor. Omakase style at counter or at tables. Drinks were expertly made. Nice…read morechange from the usual omakase. Some items were great, some a bit mediocre. Overall not earth shattering but the price was not too bad, so all in all a great deal for a great dinner.

For a place that presents itself as a Michelin starred, fine-dining experience, much about the…read moredining experience from start to finish had me feeling totally swindled. First it was small things, like that the interior didn't look like the photos, the place smelled of cleaning solution & wet mop and felt like an old Hell's Kitchen restaurant that needed updating. No one greeted us or acknowledged us in the front for a while. We weren't given menus for so long that we thought they had forgotten about us. Clearly they were short staffed. They mentioned the restaurant was more full than they anticipated. Then we were given different drinks than the ones we ordered, and served dishes at different times. We were a group of 4 who had all ordered the tasting menu. It was awkward when 3 of us were served a course but the fourth person was not. When our fourth finally got his course, our server accidentally dropped the handroll on the table. They of course replaced it, but it took so long to replace it that we thought they had forgotten about it entirely. What was weird was that they kept serving subsequent courses before he got the replacement hand roll, and we almost gave up on expecting it would ever arrive. I think they definitely could have ameliorated our confusion and dismay if they just communicated with us, which they didn't. After multiple snafus in a row like this, we started to lose faith in the quality of the rest of the meal. Some bites were tasty for sure, but the hand roll portion felt a little abbreviated before we were served a soba noodle course that felt like a filler course. Our server tried to make amends by offering us a complimentary round of shots and we were trying to be positive and be good sports about it so we just accepted, paid the bill and moved on. This wouldn't have been so bad were the meal not about $200 per person, because the experience did not justify the cost at all.

I mean, obviously it's five stars. It'd be 200 stars if that were an option. The World 50 Best made…read moreit 2025's best restaurants in North America. The chefs have spoken though frankly, the excellence at Atomix speaks for itself. It's a beautiful experience. Best ingredients, fantastic flavors, every bit is truly unforgettable. I hated the abalone - the sweet and sour sauce drowned everything out, but everything else just blew my mind. My favorites include a green tartlet, Kohlrabi with king crab in the best cream sauce in the world, and a lobster which was just magnificent but actually not nearly as special as the little rice bowl on the side. The bowl had a jeotgal infused with lobster stock for a flavor so sublime it could have been served as a standalone. I love how they cleverly incorporate banchan with all the mains, to be taken as a bite between each bite. It really resets the palate and allows you to taste new aspects of the dish every time. Oh, and the dessert is divine! Burdock root ice cream is literally the best thing I've ever tasted, and the cake with mirror glaze is just breathtaking. Yes, it lives up to the hype. The food is so spectacular, and I love that it's clearly Korean without being literal. Service is seamless but not at all stiff, and the entire experience is elegant but approachable. The devil's in the details, and nothing here is overlooked.

As someone who doesn't usually like seafood, Atomix completely exceeded my expectations…read more The service was one of the best I've ever experienced (9.9/10). Every staff member remembered we were visiting from Chicago and details we shared from our conversations. They even gave us a handwritten card with their personal NYC recs. I also loved that every course came with a card explaining the chef's inspiration and ingredients behind the dish. The dining room was beautiful with warm wood finishes, an open kitchen, and a stunning seasonal floral arrangement at the entrance. With only 14 seats served at the same time, the experience felt incredibly intimate. 9.5/10. Every course was at least an 8/10, but a few really stood out. The Kohlrabi & King Crab (9.9/10) was my favorite with an incredible creamy truffle sauce and crunchy kohlrabi. The Golden Eye Snapper (9.8/10) was perfectly cooked with delicious al dente sujebi. The Lobster (9/10) had an amazing creamy sauce, while the Scallop (9/10) and Littleneck Clam (9/10) both had incredible textures and freshness. The Honeysuckle Sikhye (9/10) was fruity and refreshing, and the Strawberries & Cream cocktail (9.3/10) was one of the most unique cocktails I've had, with a cold foam that reminded me of popping boba. The Chamoe palate cleanser (9/10) was one of the few palate cleansers I've actually enjoyed, and the Doraji dessert (8.5/10) was light, refreshing, and the perfect ending. Overall, Atomix absolutely lived up to the hype. The hospitality was world-class, every course felt thoughtful, and despite being a seafood-heavy menu, I genuinely loved the experience.

Went for lunch -- two Michelin stars, I believe -- and it was a really lovely experience…read more Great menu with really clean flavors throughout. It's not your traditional omakase, but everything was executed so well, and it was surprisingly filling for a lunch service. The price honestly isn't bad either, considering you're getting a taste of a two-star kitchen. The space is very intimate, and there were only two other guests dining at the same time as us, which made it feel even more special. You can tell a lot of thought has gone into every element -- the ingredients, the plating, all of it. Highly recommend if you want to experience a place like this without committing to a full dinner tasting!

Came here for to try their lunch on a weekday. It is a very intimate, counter kaiseki 5 course…read morelunch that's $150 per person. As soon as we walked in, we were greeted by the friendly hostess who brought us to the dining area, which is separate from the bar area in the front of the restaurant. We started out strong with crab chawanmushi perfectly executed. The egg was silky smooth, umami, packed with crab meat and the caviar added a touch of pop in texture. I also appreciated the hint of floral from the lily petal. The second course was a fish in a clear broth. Although the fish was tender and flavorful, I felt the broth was a little too bland, almost water-like. The small bites of seasonal harvest were beautifully presented - almost too pretty to eat. I enjoyed every little bite but the only thing I thought was weird was they had recommended to take one bite of the grilled fish first as it was just freshly made (which I agree), but then I was told to start eating the strawberry with tofu sauce next which I would have liked eat my savory items before the sweets. The next course was their seasonal chirashi and wagu soba noodles. I enjoyed both of them very much as I thought the fishes in the chirashi were very fresh and toro literally melted in my mouth. I also really liked the shiso leaf that made the dish refreshing and helped elevate the flavors of the fishes. The soba was also refreshing, noodles were just the right consistency and the wagu were smooth and flavorful. This course gave just the right amount or carbs to satisfy my hunger. The last course was a surprise as most kaiseki's dessert course normally just gives you a fruit or mochi. So I was pleasantly surprised that we were presented with something other than fruit and tea. The milk ice cream was smooth and creamy and I particularly liked the chestnut biscuit. The dish was well balanced in terms of flavors and textures. Overall, for $150 pp, it is quite reasonable given Odo is a 2 Michelin star restaurant and the price to dine in nyc has gotten a little out of control over the past years. So in comparison, this price is acceptable. I enjoyed most of the courses and felt there was a nice progression to the meal. My only complaint is that because it is a 2 Michelin starred restaurant, I had expected more in terms of plating and presentation. In my clear broth and fish dish, the scallions in my bowl were actually scattered all over the place (instead of nicely put in a pile as shown in the photo - I had taken my friend's bowl instead just because it looked nicer). The chestnut biscuit in my dessert course was also broken off. I feel at this caliber, the broken off pieces should not have been used at all. However, these are minor complaints and I would definitely return to try out their dinner menu.

I went here for a birthday and anniversary celebration and we chose the pre fixe menu. The service…read morewas impeccable from the hostesses who coat checked my jacket and umbrella to the sommelier who gave a very informative background on the wine I selected (Spanish white wine - Esmeralda Garcia, Castilla y león 2023). The vineyards for this particular wine are over 200 yrs old which is rare but the sandy climate helps to deter pests! The waiters were also helpful when I asked about the sweetness level of desserts and any crowd favorites. As for the ambiance, i loved the lamps and the bream blue wall color with walnut wood. And as weird as it sounds the bathroom was really cool! They have sketches of the recipe brainstorming the chef made for the menu on the wall. This was honestly the coolest part to me. The drawings were very good too. For the menu between the two of us we tried: 1st course: beef tartare, gyeran-jjim, spotted prawn (eaten in that order); I liked the prawn the best as it was very creamy itself but the vinaigrette added some depth 2nd course: striped jack hwe (my favorite) & scallop; the striped jack has three pieces and each was very refreshed. The sauce tastes a bit Smokey as well which complimented it well. The raw scallop was creamy yet light 3rd course: lobster ramyun (my bf favorite); I could have eaten a giant bowl of this. I enjoyed that it was cold and that the chili spice was not overwhelming as to let the lobster shine. Even those who do not like spice can safely enjoy. 4th course: sea bass & galbi; the seafood broth with the sea bass was amazing and the umami flavor really stood out in this dish. I also appreciate the crispy rice adding a different texture along side the crispy skin in the sea bass. The galbi was really great as well. I loved the various ingredient of the dish especially the peach kimchi and that the sauce was lighter in flavor. The galbi basically melted in your mouth. 5th course: chapssal donuts & peach parfait The peach parfait was really unique. Each layer on the parfait introduced a new flavor but maintain the cohesiveness without making it overly sweet. I can see why the donuts are a fan favorite though! Crispy yet chewy on the inside. I could have eaten more dessert it was great.

Food: 10/10 Service: 7/10…read moreAmbience: 10/10 This place was so delicious! I could tell every dish was made fresh and not to mention the portions were pretty decent sized! My friends and I were so full by the end of the dinner. The service was overall okay. I think it may have been just our server though. He was very monotone and not friendly nor welcoming. But the other servers who brought out our plates were much nicer and made sure we were enjoying our experiences. Other than that I definitely want to come back and try again because oijimi bowl was sooo delicious I kept thinking about it even afterwards!

I loved everything we tried--each dish just kept getting better and better. The hosts were very…read morefriendly, explained to us what were in every dish, and sometimes with a story. The entire dinner experience was topped off by a live matcha creation demonstration. Would recommend.

They do it again! 10/10 meal and experience. We love going every season when they change their…read moremenus. Consistently good.

It was fine. Food is clean and good chicken but it gets…read moreboring. A bit pricey for what you get. They hid the Grade Pending sign behind door though... Host was a bit unfriendly but the rest of the staffs were really nice.

BEST. YAKITORI. IN. NYC…read more We were able to snag last minute reservations for Torien on a Saturday and we are still talking about all the perfectly cooked and seasoned chicken a week later. From the minute you enter to them walking you out the door after service is over (just like in Japan), it felt like a perfect 10/10 experience. It is no wonder they have received multiple michelin stars. Reservations are for counter/bar seating and you get to watch 2 masters do what they do best: cook chicken over charcoal and fan the heat so that the chicken is cooked perfectly. They make small conversation with you and you can tell how much they love what they do. The tasting menu is a set menu but towards the end, you can order a la carte from the options they have. I was full but my partner ended up adding a gizzard and inner thigh and he said it was some of the best chicken gizzard he's had. They don't cut the hearts or gizzard in half here so the meat stays quite (and I hate this word but) moist while keeping the outside crispy and smokey. We had gone to Kono a few weeks ago and this restaurant blows that out of the water. Price wise, it is expensive for what it is, but it is the best yakitori I have had in the USA. Would definitely go back and recommend it for a cute date night if you're looking to splurge a little. You won't be disappointed.