Nōksu was so much more than a restaurant, it was dinner and a show. I will highlight a few points here because the elements of surprise really heightened the overall a dining experience. From beginning to end, the service was elevated. The service staff were kind and engaged. It was mesmerizing to observe the chefs work meticulously to plate every dish to perfection. Every bite was a beautiful, delicate, work of art. The portion sizes looked small but I was definitely satiated by the end of the service. The intimate setting also enhanced the ambience. read more

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As huge fans of "Knife's Edge", my husband and I were super excited to try this place!! Knowing their story and drive from the show, we were cheering them on to win a star and we were so happy for them when we saw that they did!! So we obviously wanted to try it when we were in town!! Unfortunately, we were a bit disappointed. I think the show may have hyped it up a bit for us, but objectively speaking, I didn't think it lived up to one star Michelin expectations and I wouldn't be surprised if it loses it soon :(. Also chef Dae Kim seems to be no longer working here and we were really rooting for him from the show. Unfortunately, we felt that the best dish of the night was actually the desert!! (That already tells you all you need to know about their tasting menu right?) There were a few good dishes in there but the overall menu didn't feel cohesive enough - it didn't sing a song. And some dishes had sauces that were fighting other elements in the dish. For example, I only tasted the sauce in the scallop dish and it had caviar in it which didn't do anything for the dish. #1 Michelin rule is that you should only add ingredients that add to the dish. Also two of the proteins were overcooked: one of the fish dishes and the duck was slightly over with the skin not being crispy enough. We also found some of the dishes to be too salty. We did the classic beverage pairing and we thought it was just ok. It wasn't bad, but it was nothing out of the ordinary. It was more white forward to accommodate the seafood. We sat at the very end cap of the restaurant so perhaps it made excellent service a bit harder but this is something I would expect them to nail by now. There were a few times when the next wine pairing was brought to us before realizing that they needed to change our glass. In addition, one of our dishes didn't get presented to us because the owner was talking to us while one of the wait staff brought it out. We loved talking to the owner (!!) but I expected the waiter to come back to introduce the dish. WOULD I COME HERE AGAIN? No. I think there are probably better dining experiences at this price point and in NY. read more

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I've had Noksu on my must-try list since they first opened, so expectations were understandably high. We finally visited for an early Valentine's Day + anniversary dinner, and unfortunately, the experience didn't quite live up to the expectation--or the price. The meal itself felt very light. Even as light eaters, my boyfriend and I left hungry, despite ordering add-ons. For a tasting menu at this price point, we expected to feel at least satisfied. Service was inconsistent and, at times, disappointing. When I asked one of the sommeliers for a sweeter drink option, I was simply told to choose from the mocktails--without any recommendations or guidance while giving me a stinky face and left straight away. Another sommelier later made up for this by offering to turn the mocktails into alcoholic drinks, which I appreciated. One moment that stood out was during dessert, when the head chef made rounds to speak with every other table except ours. I'm not sure why--whether it was because we looked younger, or because earlier in the meal I had sent back a dish due to a visible fuzz/fiber (likely from a towel) in my food. Instead of remaking the entire dish, the kitchen moved the burdock vegetables and short rib onto a new plate and gave me fresh rice. While I appreciated the acknowledgment, I wasn't entirely comfortable with how it was handled. Food-wise, some dishes were stronger than others. For example, the rice flour dish with shrimp tartare really relied on the uni add-on to bring out depth and flavor--we both felt it would have been quite flat without it. Overall, while there were highlights, the experience fell short of expectations given the cost. Between the portion sizes, uneven service, and how certain situations were handled, it didn't feel like the value matched the price. I truly wanted to love this meal, but left feeling more disappointed than impressed. read more

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The team behind obtaining Michelin is no longer in place. As such, it will be challenging to remain a one star given the recent experience. Annoying aspects of dining is receiving a beverage list only to realize it is unavailable. Then presented with another selection with a price point 25% higher vs bringing the list. Having an add-on side menu for an expensive tasting menu is purely price gauging and frankly a tasteless practice. Please provide a complete course versus we purposely eliminated the better quality dishes so your $400 experience will be $600. You realize there must have been a lot of thought and work into creating the dishes. Most plates presented nicely and appeal to someone new to tasting menus or omakase. Outside the detailed plating, the food lack character and depth when eaten. Everything was average in flavor and nothing really excited my palate. Inconsistent use of oil and spice. Overall, the dishes seemed recycled hits from restaurants the staff visited with an I can do that mentality. However, the execution seemed inconsistent with the tasting menu and overall flow. One of the courses was congee. Really?! Porridge. Victim of overthinking a simple dish. Spices overpowering any nuances of rice infusion, broth, and sauce. The final entree was inedible. Supposedly wagyu but definitely not. It was challenging navigating the tough tissue/membrane in the meat and extensive chewing similar to choice grade meat at the local grocer. I was told it was a trial. This was infuriating for an establishment asking over $400 to dine with them. I pointed out the issue (see attached photo). No apologies from chef and kitchen. Simply ridiculous. The appeal of access with keypad and underground location is simply a way to stimulate conversation and nothing more. What a dissatisfying experience. read more

Nōksu - Wagyu?! IDK - it was tough with the connective tissue and frankly inedible - Seafood Near Me - New York, New York

Brought my parents here while they were in town celebrating my dad's birthday a little early. Everyone we interacted with wished him a happy birthday. Service was attentive and descriptions of the wine pairing were great. This was definitely a special occasion meal and I look forward to finding an occasion to return. read more

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This place was so unique and I absolutely loved it. This place is actually located in Penn Station (yes, inside the subway station!) and you'll see the entrance saying "Noksu" but the door is locked as you'll need a code to enter. When you enter though, the inside is really nice and its a bar-seating style so you can see how the chefs are working, which was great to see! The food was absolutely delicious and they were all so unique. The food did have some Korean fusion to it so It did give me some nostalgia on some taste of it. We did both premium (wine) pairing and non-alcoholic pairing and they both paired very well with the food (hands down!!). I even met the owner of the restaurant and he was super friendly and so kind. He also is Korean so had some nice quick chats about the restaurant and the food. And note that this place is a 1-Star Michelin, you won't be disappointed! read more

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Booked a reservation, this restaurant is unique, sitting 15 at a Chef's counter. We entered through the subway, a code being provided to you ahead of time to enter. Light music, easy to talk to your party in with a front row seat to their small kitchen. When you enter, you're greeted by a delicious aroma. They seat you and offer to take your jacket. They have hooks under the counter for your purse/bag. Slightly chilly inside but overall a comfortable environment. They offer a wine list and currently offering 2 cocktails, a brandy based top with champagne and the other is an old fashioned. We ordered a half bottle of the Delamotte to start. The wine here is a little on the higher price end and when ordering a glass, it seems to be a smaller pour than the standard which is a little disappointing for the price. A neat note is that they also provide a light to take photos. They do explain the dishes but it's a low tone so we did find ourselves asking for them to repeat some of the ingredients. 1. Skipjack Tuna Very light and crispy with a slightly salty taste. Paired well with champagne. 2. Blue Nose Fish This was nice and refreshing, slightly tart and a hint of spice. The sauce was a thick puree. I didn't really taste any hint if smokiness but it was well balanced. 3. Oyster & Geoduck Also a cold dish, very light and refreshing. The tomatoes add a burst if flavor and were absolutely delicious 4. Peekytoe Crab & Caviar So many layers to this, and balanced. Saltiness from the Foie gras and caviar, and balanced out with the savory waygu and king crab over the egg custard. 5. Spanish Mackerel Not my favorite. The Mackerel itself was delicious but the skin was inedible and made it difficult to separate. Unable to cut through. The flavor itself was good but as of now, my least favorite dish. My brother ordered the Bae Bae cocktail, the brandy based topped with champagne. It was sweet but it was just ok in my opinion. Something I also noticed, while obviously not a big deal, when they place the silverware down, at least for me, it's careless but noticed placed a little more carefully for others. There was a bit of a longer gap between the 5th & 6th course 6. Monkfish The monk fish was delicious, the jalapeno added a nice hint of spice. This was a very savory dish and had a smoky finish. 7. Broken rice This was warm and hearty but there was an overwhelming taste of white pepper. The caviar supplement did add a nice touch but it the pepper was almost a little too strong. My brother also ordered the uni kombu beignet. The "beignet" was topped with caviar, unique and the first black truffle of the season. I would not call this a beignet, more like a milk bun fillerld with squash puree. The puree was thin and a sauce consistency. This was provided in between the 8th & 9th course. 8. Veal Veal was beautifully cooked but the sauce was very sweet. The chili oil didn't add too much to the dish but it also seemed like it was a sweet chili oil. The sauce was too syrupy and overpowered the pink peppercorn. 9. Caraway custard with red bean fudge and concord grape jam Salted pistachio foam Chrysanthemum sorbet Ginger & Elderflower Pâte de Fruits Black garlic, Coconut Macaron I really enjoyed the dessert courses. I didnt think it was too sweet and it was light and a good finish to the experience. Overall, a good experience, service was pretty good and some interesting dishes that did incorporate foam a lot. read more

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hidden inside a Manhattan subway station -- the concept sounds amazing, but sadly the food didn't live up to the hype. You get a secret code texted to you before dinner, then enter through a black door by the train platform -- it feels mysterious and cinematic at first. The first two courses were great: a butterfly-shaped crisp with tuna and avocado, and a refreshing yellowtail with citrus and plantain. After that, things went downhill. The oyster dish was way too fishy, the foie gras with caviar was heavy and cloying, and the Spanish mackerel lacked flavor completely. The broken rice course was salty to the point of being unpleasant. Only the veal stood out -- tender and nicely fried -- but it couldn't save the overall menu. Desserts were also off balance -- overly sweet and creamy. For a $400 tasting menu, I expected more precision and creativity. The concept is fun, but the execution just doesn't match the price tag. read more

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Incredibly beautiful experience. Food, wine pairing, service, all top notch and in an amazing intimate setting (deep within the belly of the subway). Without a doubt, I am definitely revisiting this place! read more

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Had some trouble finding the entrance until I remembered they emailed me prior to my reservation to remind me the entrance is in the 34th Street subway station and has a passcode to enter the door. Don't forget this when you come here! The interior ambiance is fantastic. Super modern and clean cut with great vibes. All servers and staff were phenomenal. The food was absolutely incredible -- almost every single dish had me at a loss for words. My favorite bite of the night was the add-on beignet with pumpkin puree and topped with uni, osetra caviar, and black truffles. I kid you not, this course almost made me cry it was so good. Would love to come back here someday and explore what other kinds of creations they can dish out! read more

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We went on a snowy day to dine at Noksu. After a minor struggle, we located that mystery door which opened to our given code. We were shocked to learn that Chef Deh had left but appeared to be capable hands of Chef Jing. The tasting menu that followed were all exquisite in presentation, creativity and taste surprising our palate quite a few times pleasantly of course! Truly a unique culinary delight! Some dishes including the cracker at first, the custard , the surf and turf play and the macaron desert were all amazing!!! read more

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Stepping out of the train and passing by the bustling streets straight into this hidden restaurant left my mind reeling. The black marble and intimate dining table ,a sharp juxtaposition from herald square, had me believing that I was transported to a different dimension. The sea food orientated blend of Korean, Japanese and French inspired flavors left my tongue confused. Some flavors caught me off guard, but the egg custard stole the show, and overall it was a treat for my taste buds. The service was impeccable and I would recommend even for that alone. If you are trying to wow your significant other on an anniversary or celebrating a personal moment with your best friend, add this to your list. read more

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Tucked away in a subway station, Noksu delivers a unique dining experience from the moment you arrive. On the day of your reservation, they text you a pin code to unlock the door (it changes daily), adding a cool, speakeasy vibe. The set menu that night featured 9 courses: Sardine - charred romaine, caesar Hay-Smoked Mackerel - za'atar, sunchokes, pistachio Surf Clam - caviar, hen-egg custard, scallion Arrow Squid - monkfish liver, satay, urfa biber Cod Milt - razor clam, white asparagus Snowy Grouper - squid sauce, purple kale Broken Rice - anson mills carolina gold, beech mushroom Lamb - seaweed, fermented bean paste Calamansi - crème de violettes, honey, champagne Lily Bulb - white chocolate, banana Macaron - shiitake mushroom, coconut The plating was stunning across the board. The sardine dish might've been the best I've ever had, and the surf clam and arrow squid were equally memorable--perfectly balanced flavors and textures. Noksu really shines with seafood. The broken rice dish was incredibly comforting, and the desserts were standouts--especially the calamansi and lily bulb courses, which ended the meal on a high note. That said, cod milt wasn't for me (pro tip: don't Google it if you're squeamish), and I really wish there had been an option to skip the lamb since I'm not a fan. Some customization would've made the experience more enjoyable. Lastly, while service was efficient, it felt a bit robotic and impersonal. I would've appreciated more warmth or interaction from the servers to match the intimacy of the space and concept. Overall, Noksu is a creative and ambitious dining experience--especially if you're a seafood lover. Just be aware that it leans experimental, and flexibility with the menu is limited. read more

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Hidden behind a mysterious door at the Subway entrance, Noksu is a small luxurious retreat with a delicious tasting menu. When you emerge from behind the curtain the aesthetic inside is clean, bright and reminds me of the sea. A stark contrast from the outside! The menu is seafood forward and plays with flavor and spice. The menu itself changes with adjustments and tweaks almost every day but some of the classics include the surf clam with caviar and egg custard. I also really enjoyed the mackerel, tilefish with amazing sauces, comforting broken rice and the lily bulb and shitake macaron dessert! The beverage menu is extensive and inclusive. The somm spent time with us to understand what we wanted and made some great wine suggestions. read more

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This restaurant is unique because as soon as you enter the code to the door it's a different universe. You go from a loud subway to a quiet small chef's counter. The service is excellent and I really enjoyed being able to see the chefs work their magic. I enjoyed their non-alcoholic pairing which consisted of different teas and nonalcoholic wine. As for the food, they know how to make flavors that pop! I enjoyed each dish besides the tilefish as I felt the dish needed something maybe salt. However, the monkfish was a powerful dish right after and the wagyu fillet finished the meal with a bang! The first dish (some star dish with sardine) and the wagyu fillet were my favorite dishes. I also opted in for a sour cream and onion filled beignet and they did not miss on the flavor. I don't like sour cream and onion but they are experimenting with this dish so I gave it a try. If you like sour cream and onion then it's a dish for you. The desserts were a little too tart for me but they were good. All in all, this is an excellent place in a fun location at a fun part of town. read more

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My husband and I went to Noksu for our wedding anniversary and had an amazing experience. Every dish was outstanding, though the oyster caviar course was my personal favorite, with every other dish a very close second. What I appreciated most was that the food felt elevated yet unpretentious. Some critics have said it lacks a "time and place," but I actually loved that about it. The menu does not try to pay homage to any single culture or cuisine. Instead, it feels entirely original, weaving together Korean, French, and Japanese influences, yet ultimately standing on its own. Noksu's food is not something I could categorize; it is its own brand, and that is what makes it so special. Every dish was packed with flavor, which I absolutely loved. I really admire that the chef has the courage to keep changing the menu even after receiving a Michelin Star. A less confident chef might have left everything exactly the same, but it is clear that he has the talent to evolve the dishes while making them taste just as good, if not better. We've been to plenty of Michelin restaurants but this one is my favorite. I wouldn't be surprised if they receive 3 Michelin stars one day. read more

Nōksu - Seafood Near Me - New York, New York

Have visits in August 2025, November 2025 and now January 2026. Noksu has been so consistent in delicious dishes each time while creative and different/tweaked ingredients. Set in the 34th street subway, super convenient if traveling by that, especially by 32nd st exit, you get a code the day of reservation (make sure you confirm your res!) and enter through a locked door. You then enter an elegant dining area with chefs counter surrounding a kitchen, it's incredible such a place exists just steps from the gritty NYC environment outside, it's like a sanctuary. The restaurant has the spotlight on the dishes and chefs, otherwise nice ambiance, not loud at all but still intimate between parties. The highlights from my recent visits - the crispy butterfly starter now featuring monkfish liver (previously was bluefin tuna) was a yummy, fantastic starter to stimulate the appetite. The next dishes - aged yellowtail and pacific mackerel - had similarly artsy presentations with more complex ingredients but delicious, the mackerel especially had a lot of flavor. Next was my favorite - peekytoe crab with custard and caviar. The rich cream was so delicious paired with the crab and the caviar was a great balance to the richness with a bit of saltiness and texture. Monkfish had a smoky fish and had a bit of barbecue taste. The broken rice was warm with textural contrast and had strong seasoning, I got the wine pairing which helped balance that but standalone I think the dish was a bit too strong. Finally, the wagyu last savory course was tender and juicy. the dessert courses - palate cleanser and then sorbet - were both sweet and moderately light - great ending to the many courses. The pacing between courses was consistent and appropriate without feeling rushed or waiting for too long and even with the second seating we ended at a solid time. The wine pairing featured a variety of wines and geographic locations and they all paired great in either enhancing the flavors or providing contrast. I've loved each of my experiences at Noksu and look forward to returning! read more

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Nōksu - NYC (*) Nōksu is an intimate chefs counter restaurant serving a seafood-heavy menu nestled in the heart of the subway system (near 32nd street). It was just awarded its first star so I decided to check it out. The space is cozy and definitely small, but its lack of size is hardly felt during the dining experience. From the moment we stepped into restaurant the service was tight and kind - no issues there. The food, unfortunately, left me a bit disappointed. Particularly I was sad to have missed out on the Squab -- a dish that had seemed almost synonymous with Nōksu in all the media I had seen. I probably wouldn't return to Nōksu, but am glad to have at least tried it. Notes on the food: Albacore Tuna - Surprisingly had a BBQ like flavor to it, not bad. 7/10 Sardines - Plated beautifully with a nice punchy flavor. 8/10 Blood Clam - Delicate broth but nothing memorable. 7/10 Horse Mackerel - Surprisingly very deep, almost spicy flavor. Enjoyed this. 8.5/10 Surf Clam - This went really well with the custard and caviar. 9/10 Squid - The squid itself didn't taste like much but you could tell it was cooked well. 5/10 Tilefish - Good citrusy broth with this one. Didn't enjoy the liver the fish was lying on. 6/10 Broken Rice - The supposed hearty course left me very disappointed. Didn't really get any flavor from this. 3/10 Monkfish - Solid, but perhaps I was a bit disappointed since I was expecting a meat course. Not a huge fan of the sauces. 7/10. Barley Sorbet - Paired with Yuzu and Champagne Ice was a very nice palate cleanser. 8/10 Shiitake Mushroom Macaron - Didn't taste the mushroom but was a very nice macaron. 8.5/10 Anniversary Dessert - Can't remember what was in this one. It was surprisingly doughy in texture but in a positive sense. 7/10 Makgeolli and Coconut - Another good dessert. The pistachio and raspberry was quite good. 8.5/10 Though most dishes were solid, the few disappointing ones and a lack of any real mind-blowing courses left me wanting more. read more

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Is this the second best restaurant I've had in NYC after Tempura Matsui? I think yes. Came here for our anniversary dinner and was blown away. I've walked by the entrance of this restaurant so many times as I go into the 34th Herald Square Station so I was so happy to finally get to go inside. We made a reservation a few weeks in advance with no problem. The way Noksu works is that they have around 15 people seated at the counter served in 2 waves, once at 5:45 and another at 8:15. I loved this intimate setting as well as watching all the chefs do their thing. I will say that not everything on the menu was good, but the things that were good were absolutely amazing. - Sardine, charred romaine, caesar - Right off the bat, this appetizer absolutely blew me away. The sardine was incredibly tender and fresh, felt like it was just fished out fresh from the ocean without any of the fishiness. The potato chip sitting underneath and the bitterness of the flowers balanced out the dish wonderfully. - Hay-Smoked Trout, za'atar, sunchokes, walnut - This has got to be one of the top 3 dishes of the meal. This may or may not have been the best trout and fish in general I ever had as the fish was incredibly tender and flavorful, it literally melted in my mouth. The sauce that was sitting on top was also so light but full of flavor which was perfectly balanced out by all the pickled vegetables sitting underneath. - Surf Clam, caviar, hen-egg custard, scallion - Again, another absolutely banger appetizer. The custard was so incredibly soft and flavorful with the clams really shining through, again with not a lot of fishy flavor. Paired with the caviar and potato chip on top was absolute perfection. I would come back for this dish alone. - Arrow Squid, pig's blood 'nduja, pork créme - I didn't care much for this dish. - Monkfish Liver, artichoke curry, urfa biber - Okay this surprisingly was the best thing of the night. If the flavor of umami could be described in a dish, it would be this dish. I don't even know what monkfish liver is but I will now try to look for it in restaurants that I go to. The custard/flan was so intensely flavorful I don't even know how to describe the taste. This was my happy place. - Snowy Grouper, squid sauce, purple kale - I don't know why this tasted a bit like what you would get from a Chinese restaurant as the chili oil flavors were strong. - Broken Rice, anson mills carolina gold rice, beech mushroom - This was giving vegetable risotto. - Lamb, purple cabbage, fine herbs - I don't know why but I liked one side of the lamb that was intensely crusted with herbs a lot better than the other side. I thought the lamb was incredibly flavorful and the herbs only intensified that. I will say the star of the show, suprisingly, was the mushroom that was oh so tender. - Calamansi, crème de violettes, honey, champagne - A mouthful of what the word refreshing looks like. - Lily Bulb, white chocolate, banana - I don't know what in the world this was, but it is one of the best desserts I have ever had in my life. The ice cream was so delicate, creamy, and not overpowering while the cake had this amazing carmelized banana filling that was not overpowering and had almost a nutty flavor to it. That filling really brought me back to this childhood snack I used to have except if it was 100x better. This was absolutely mind-blowingly delicious. - Macaron, shiitake mushroom, coconut - I thought the mushroom was such an interesting flavor combination for a macaron, I loved it. Wow, writing this review made me so hungry. The highlights were definitely the Surf Clam, Monkfish Liver, Hay-Smoked Trout, and Lily Bulb. I will say that I was still a bit hungry after but I didn't mind it at all as this was one amazing flavor experience. I really cannot recommend this place enough! I can't wait to see how the restaurant grows overtime, maybe more Michelin stars? read more

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Came with a 10 person group for dinner and had a wonderful experience! Food/Drink: This is a seafood focused multi-course tasting menu. We did not get the famous squab dish popular on social media though. For alcohol, they are more focused on wine, and there is a wine pairing available with the meal. There are only 3 cocktails on their menu. I had the Bae Bae cocktail that had Pisco and pear that was topped off with Prosecco. It was a light cocktail that is more on the sweet side. They do have multiple non-alcoholic beverage options as well. - Sardine (charred romaine, caesar): Great start to the meal! Sardines are often overlooked as a fish option in the US, so it was nice to see a humble fish shine. - Hay-smoked Trout (za'atar, sunchokes, walnut): This was like a treasure trove of flavor! I highly recommend scooping to the bottom of the dish as it is deceptively deep, and there are different layers to the dish. I have a high spice tolerance, so I did not find this dish to be spicy, but some other people in the party thought that there was a decent kick to it. - Surf clam (caviar, hen egg custard, scallion): tasty but paled in comparison to the trout dish above - Arrow Squid (pig's blood 'nduja, pork creme): beautiful presentation! Of note, I loved all their plates that they used throughout the courses as they highlighted the food. The squid paired well with the 2 sauces. - Monkfish Liver (artichoke curry, urfa biber): Unctuous and delightful! - Tofu style: I'm not sure if this was different from the menu online, and I cannot recall exactly what the waiter said regarding this dish. It was some type of fish though I believe that was made to mimic the texture of tofu in a pork consommé broth. This was delicious and heartwarming. The texture really resembled silken tofu. - Broken Rice (anson mills Carolina gold rice, beech mushroom): The broken rice dish is intentionally overcooked, so there is a borderline smokey flavor to it, which I liked. It has a comforting feel to it like a modern congee dish. - Lamb (purple cabbage, fine herbs): Lamb is an interesting choice on a tasting menu since the safer option would be another protein like beef. The lamb was not too gamey in flavor, so another person in our party that generally does not like lamb ate the whole thing. - Calamansi (creme de violettes, honey, champagne): This served as almost a palate cleanser before the dessert course. I liked the textures of this dish, but I found it to be almost too sweet for my palate. - Lily Bulb (white chocolate, banana): This dessert was lovely, and I liked the monochrome presentation. - Macaron (shiitake mushroom, coconut): I never thought I would have a shiitake mushroom in a macaron, but it was actually delicious! I couldn't place the flavor at first, but it gives it an interesting and familiar umami vibe. Environment/Service: This is a speakeasy located in the subway in the heart of K-Town. You walk down the subway steps, and there will be an unassuming black door on the lefthand side. You enter the code on the door keypad to reveal the Michelin star restaurant inside. This is a 15 seat tasting counter style restaurant, so everyone has a front row seat inside the kitchen. Service was efficient and friendly. The pacing of the courses was excellent. Overall: I would definitely come back for this experience again! read more

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Went here with my buddy Alex as an approximation of a bonus dinner. We both had watched a minute of a video on YouTube that made Nōksu seem pretty cool. I've probably eaten at a hundred new restaurants so far this year. As I write this, Nōksu is number one. I don't reserve a superlative for a fine dining restaurant, but this place really was incredible. There's so much effort here and the staff were all friendly. Any accolades now are well-deserved. Our favorite course was probably the cod milt. read more

You would never know that this place was in the subway, nor a former barber shop. Hidden right under ktown, is a Michelin worthy restaurant. The restaurant is mostly counter side besides a private dining room so you're up close with the open kitchen. The dishes were unique and delicious. Everything was warm and hot, as cooked food should be. I only say this because some restaurants serve dishes room temperature, which doesn't give the same warm feelings. The staff was very attentive and eager to help you get the best lighting for your food photos. The pricing is also very reasonable at $195 per person. Overall I'd recommend coming here. read more

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TLDR: Upscale speakeasy with an 11-course tasting menu, focused largely on seafood. More fancy than good and totally not worth the price. I'm very confused by all the good reviews as there were only 2 or 3 good dishes, one of which we paid extra for and otherwise wasn't part of the menu. Some courses were so bad I couldn't even finish and gave to my husband. And if you're sensitive to smoke, definitely don't come here bc it's poorly ventilated and everyone near us (ourselves included) complained that our eyes hurt from the smoke (a complaint that went ignored by our waiter). FOOD: Out of the 11 courses, I only really liked 3: (1) the surf clam (hen-egg custard with caviar - really amazing); (2) the market tomato (literally a small dish of very fresh market tomatoes); and (3) the BBQ squab (which they are famous for). I thought the monkfish, which gets highly reviewed, was awful. I couldn't finish and gave it to my husband. We both really disliked the squid dish as well, which was super slimey (more than usual). For the price, I also would've expected more protein or more luxury ingredients. Not so. There are also 2 add-on options: (1) a beignet topped with uni for $50 and (2) caviar for $25 to add on top of one of the courses. We went with the beignet only, which was not worth $50 (not even close). The beignet itself was done well but didn't mix well with the uni at all. DRINKS: We didn't get any drinks this time but will note that the drink menu was very limited. Only 3 cocktail options, and most people I saw who ordered a cocktail were babysitting it the entire night and didn't order a second - not sure if that was because they didn't love them. There were 2 wine pairing options - a seasonal and a premium. I forget the prices but it was somewhere around $125/$175. SERVICE: The interior Iooks nice but the restaurant is poorly ventilated. 4 out of the 5 guests sitting near us (plus my husband and I) all had really itchy, sore eyes from the smoke in the restaurant (keep in mind you're all sitting at a bar directly in front of the kitchen). When someone mentioned this to the waiter, he just quickly (and very defensively) said his eyes were fine and walked away. So incredibly rude if you ask me. We all had to use eye drops or go to the bathroom to wash out our eyes. For a nice dinner that costed us $600+ without even ordering alcohol, that seems absurd. CELEBRATIONS: We were celebrating our 3 year wedding anniversary so the chef gave us a free mini dessert to share, which was a thin chocolate cake or biscuit of some sort. The gesture was appreciated but it wasn't very good, and would've benefited from a candle. HOW TO GET IN: Go downstairs in the subway station at the corner of 32nd St./Broadway. After the first flight, you'll see a black door that says Noksu. There's a keyboard on the door you use to enter a code the restaurant texted you earlier in the day. In sum, I was super excited about this place but left sorely disappointed. Do NOT recommend and definitely won't be returning. read more

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Noksu Tucked away beneath the bustling streets of Manhattan, hidden underneath the 32nd subway entrance/Broadway lies behind a discreet black door accessible with a special key code. As soon as you go through the black the door, the smelly underground subway transforms into a classy fine dining area with 15 super high chairs. For some reason, the kitchen was an odd resemblance of parasite... Maybe it is just me. Waiter will greet you and take you to your seat. One comment is to add more light to the bathroom. I could not see where the flush was. This 11 course tasting is a Korean inspired menu with bold flavors through out the course. Standout dishes were the roasted squab, bao bun with squab innards, surf clam , monkfish, Geoduck with Jimmy Nardello Pepper, Broken rice, and Makgeolli which had Coconut, Honey, Peach, Chrysanthemum. T Tasting course costs $225 with two prefixed add on. -Uni beignet stuffed with truffle parmesan $50 -Caviar add on to the Squab bao to add an additional savory-ness $45 I opted for the uni beignet. Uni was worth it. I didn't think the extra bump of caviar was necessary IMO. Wine paring was also available along with some cocktail options. People that did got drinks were nursing the drink and mainly focused on the food. I also opted out of wine pairing. Here was the 11 course menu tasting dishes Geoduck Jimmy Nardello Pepper, Tomato Sardine Charred Castelfranco, Caesar Emulsion Spanish Mackerel Avocado, Kinome Turnip Korean Chili Pepper, Smoked Eel Market Tomato Spot Prawn, Cucamelon, Anise Hyssop Surf Clam Hen-egg Custard, Caviar, Scallion Monkfish Fermented Shrimp, Yu Choy, Taeyangcho Broken Rice Anson Mills Carolina Gold Rice, Okra, Gosari BBQ Squab Bao, Japchae, Jjajang Kaffir Lime Shiso, Fennel, Kombu Makgeolli Coconut, Honey, Peach, Chrysanthemum Mignardise Shiitake Mushroom Macaron read more

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Out of all the meals I've had in New York during this past trip, Noksu was by far my favorite, edging out Saga which came in second and most definitely beating out Le Bernardin by a long stretch. This hidden gem is located inside a train station whereby you'll receive the code to enter the restaurant a few hours before your reservation. Each of the dishes were beautifully presented and so creative with the ingredients and preparation. Absolutely LOVED every single dish but the standout for me was the monkfish which reminded me of a wellington with the additional outer layer. Husband, of course, enjoyed the squab which came with a cool story behind the inspiration for the dish. I'm not a dessert person but the dessert line up was just *chef's kiss*. I appreciated that there wasn't any chocolate since I'm not a fan and some of the ingredients were really fun and refreshing. Case and point, the huckleberry with pistachio and hawthorn was on point and made for a great palette cleanser. Service was amazing and we felt well taken care of during the entire meal. I would absolutely recommend trying it out and I'd definitely come back the next time I'm in town. read more

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We had a great experience; they very well deserve their Michelin star, and I think they have a great shot at getting a second star. Every single dish tasted amazing and the presentations were top notch. We loved how creative they were with the ingredients and different sauces. The ambiance, decoration and service were all great. read more

Nōksu - Seafood Near Me - New York, New York

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Nōksu was a fantastic Korean-inspired tasting menu spot that really feels exclusive and unique. I think the adventure here starts with looking for the restaurant itself, nestled in the 32nd & Broadway subway station. Once you see it, it's not too hard to find, but you'll need a passcode that the restaurant will send you to get in. Once you do enter, you are greeted immediately by servers who take your coat and enter an intimate 14-seated area with a large marble slab as well as a private dining room in the back. It's gorgeous and loved the open kitchen plus seeing some of the ingredients that the team would be using throughout the night. It was clean, not overly noisy, and just had great modern, sleek vibes. Personally, I'm a big fan of bold flavors that I think Nōksu really excels at. Nearly all the dishes really play with bringing out an explosive flavor whether it is the truffle or huckleberry or gochujang. The flavors really sing in many of these dishes, with some of my favorites in the Jan. 19th menu being the brown crab (the opening dish that was so small yet set the tone so well in really rounding out how many flavors are jammed into a small dish) to the monkfish liver (one of the more stranger looking dishes that makes sense once you eat it as the monkfish and thai basil flavors really play with one another). A couple dishes in the 12-course menu sure were personally a bit more mild or not completely working in my palette, but I would say more often than not, Chef Dae does a fantastic job at surprising expectations. I only had just one drink during my time there so can't comment on the majority of the drink menu, but I really did appreciate the cocktail I had, 'Permission Granted', which was a delicious bourbon drink that had gochujang, thai basil, plantation pineapple ramazzotti, milk wash, lemon, and persimmon. It was immaculate and just so tasty. The color also looked so normal and was just surprised at how many ingredients were mixed in here. This naturally goes into the presentation as well. First off, the plates themselves are thoughtful and beautiful - usually accentuating the dish in front of you. The plating itself is also gorgeous. One of the standouts was the final mignardises which was included in a classic Korean box that my mother own herself to the unique sauces that go on many of the dishes and poured on the dish right in front of you. It's just a lot of fun to interact with the staff who are all stellar and friendly. The cost is $225 when we went for just the tasting menu with additional costs for drinks (including a paired drinking menu). Just a delightful treat all-around and super happy to have had a part in being able to try out the restaurant. Highly recommended! read more

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Wow...really impressed with our meal here. I would put them on par with Atera, beautiful venue, amazing service, and delicious food made right before your eyes. We loved every dish, and more than one was a showstopper. Each dish was photo perfect, and the table lamp even doubled as a movable light for better photos which was such a whimsical touch! We particularly loved the foie gras, broken rice, and surf clam dishes. The venue is so unique, it's in a subway landing accessible by a code they text a few hours before your meal. The counter only seating gives you a perfect view of the kitchen and Chef Dae Kim himself was there ensuring every dish was perfect. Other reviews complained about the air quality but that must be resolved now as everything was perfect during our recent visit. This is one of the rare times where we have been lucky enough to dine at a restaurant before they are awarded their well deserved Michelin star-make reservations now before they get famous! read more

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TLDR: a new NYC fine dining favorite. I read about Noksu on Eater and I was immediately intrigued. In my undergrad days I frequented k-town and I could not believe where the restaurant was opening: in the smelly part of the 34th-Herald Square station where I always remembered to hold my breath as I passed. I had the opportunity to go for my birthday and I'm so glad it spent it at Noksu. Upon entering, we were sat in the private dining area and were given a welcome drink of champagne while we waited for them to finish preparing for us. Afterwards we were sat at the 12 seat bar with full view of the kitchen. I ordered a cocktail: the Samwise. It was a shochu based drink with salted ube, crème de banane, rice, and coconut foam. I was not expecting anything from the cocktail and I was afraid it would be too sweet but it wasn't at all. I ended up loving it! Then the food came - there were so many courses! Typically, there would be a few dishes in a tasting that I would not be as impressed with as others, or there would be one stand out dish that blew my mind. However, I didn't experience that at all! Every. Single. Dish. Impressed. I think that Noksu is probably my new Korean fine dining restaurant in NYC (maybe after Atomix). Some highlights: salmon roe marinated in saffron with yuzu-kosho bavarois?, chili-cucumber gelée and a nori tuile; oyster/snapper/prawn dish with truffle "caviar" and a shiso sauce; egg custard with scallion emulsion and caviar; mackerel with carrot brown butter sauce; roasted squab head with truffle bao; venison with venison sausage and chanterelle purée; and the winter melon palate cleanser. But basically everything. One element of the meal that I felt I expected more from was dessert. It was black sesame ice cream with caramelized white chocolate. Delicious and well executed, but I thought it was a simple end to such an elaborate meal! Also - Bobby, why did you skip over us? You told all the patrons before the meal began that you would be approaching each of us to ask what our favorite restaurants were for food and service. While you successfully attended every group and spent a decent amount of time with all of them, you only came to us at the very end and just asked us where we were from. It was probably just a coincidence that I was the only brown person out of the 11 patrons there Overall: excellent restaurant that I hope to return to as often as possible but Bobby if you don't ask me what my favorite restaurants are the next time I come in we're gonna have beef read more

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Cold services for a Michelin star restaurant - was not that impressed at all. Food was good but not memorable. It wasn't bad but not on par with other one stars in NYC. read more

Nōksu is a new Korean 12-course dining experience by Chef Dae, located in the Herald Square area. You are required to make a reservation on Resy, which was easy and seamless; note that they take reservations starting 30 days out. The staff here are very kind & friendly, and super responsive! We were able to maintain contact, and they were more than helpful in terms of confirming reservations and acknowledging any celebrations/events! They do have two seatings available. +friendly & responsive staff! +reservations required read more

This is the restaurant inside the 34th St Herald Sq subway station. Yes it smells like urine outside, but that's the only part that smells. You'll need a code to get in. Once you get inside, it is chic, luxe, and you have a view of the open kitchen. You're greeted by friendly staff who will be with you the whole night. As I sat through the appetizers, each dish was better than the previous. I started to wonder, is this possibly going to be the best meal of my life?? The monkfish had a slight mala spice to it, so intriguing and it worked! The rock shrimp, oyster, surf clam egg custard!!! Everything was intricate and the flavors and textures worked together perfectly. The only dish I did not care for was the bbq squab -- I love squab, but the sauce here overpowered the dish. The huckleberry which was supposed to be refreshing was also on the heavier side. The makgeolli ice cream was the best out of all the desserts. Light and refreshing and a great ending to the meal. You also end with the box of mignardises, which were beautifully displayed but I did not find everything tasty. Overall, loved it and would come back for the ever-changing menu. read more

Food, wine and service excellent. Recommend the supplements. Who knew delicious restaurant located in a subway station! read more

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Tried Nōksu and it was one of the best places we've had so far this year! It's a Korean/French tasting menu, and the restaurant is located right in the subway station (yes really). But it's a very chic, beautiful space so you forget that the subway is a few feet away. Food-wise, it's mostly seafood except for the squab course so everything tasted really fresh and bright. The menu changes, but my favorites were the rock shrimp tart, the fish on olive cracker and the custard with the caviar and crispy potato. The mignardise (little bits to end the meal) were really good and creative too -- mushroom macaron and a grain cream puff. There were some add on options--skipped the caviar, but opted for the uni beignet. It was good but I don't think it was a must have. Even the dishes that weren't stand outs (the grits with bamboo and the monkfish) were still good -- just didn't have the bold or unique flavors that the other dishes had. Overall, we highly recommend coming and trying Noksu! It was a really fun experience and the food is definitely worth it. Noksu doesn't have a Michelin Star (yet) but it's definitely on par with other Michelin restaurants in the city, and could definitely start booking up like those places soon. read more

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Ever since I heard Noksu was in the Herald Square subway station, I was instantly intrigued. As a speakeasy fan, I loved the added element that came with dining here. I arrived rather early and was there when they raised the gates, and I received the code for the day. It's a very small and intimate space, and only about 7 of us were there in total that night. The customer service was superb and the food, stellar. There was just ONE dish we didn't love, the monkfish, but everything else was very delicious. The place settings were especially gorgeous and I particularly loved the little table light that was the perfect accessory for stunning food photos. It was also great to watch the chefs' in action. Despite that critics say, I had a really memorable meal here and the two desserts in the end (especially the kalamansi) was fantastic. read more

The unique location and presentations of each course was nice, but starts with the smell of urine whenever door is opened. For the price of $225 as a new place, I had a high expectation. However, most of the dishes weren't not outstanding other than the presentation. Noksu, which is a Korean word and is described as a new Korean fine dining in many places but you won't find a Korean dish. I would describe this is more of an Asian dining with heavy a Japanese ingredients. Also seems weird that manager also doesn't want us to think as a Korean dining, but this place is advertised as new "Korean" place. Also, some staff weren't very educated about wines. My glass was always empty and had to ask to pour from my bottle. Then filled about 80% champagne glass. Experience is definitely unique, but would not make a 2nd visit. *might want to take out Kloud beer from $175 pairing menu. read more

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I still can't stop thinking about this meal!! Not only was the food excellent - some of our favorites were the sardines, oyster custard and broken rice dish - but the service is really what stood out. Everyone was so professional and kind, but truly seemed so excited about serving the next dish and explaining what it was about. We were lucky to be seated right in the middle and had direct sight into the kitchen watching everyone work and prepare the food. I honestly felt entertained the whole time just being able to watch it being made and then seeing what came out on the plate. It felt very intimate with only so many people and it was fun to kind of hear the conversations around you and what the staff was discussing with other patrons. Maybe that's me being nosy lol but I liked how you could hear everything going on. Also the plates were all gorgeous which maybe I only notice now after watching The Bear, but you can tell how much thought went into every piece of the experience. We didn't end up getting cocktails but split a bottle of rose which we were able to pace out throughout the meal that was delicious. The best part was how they learned everyone's names and midway through the meal, the co-owner, Bobby, came over to each patron and talked to them. That just felt really special and fun to be able to chat with him a bit. We did get there a little before 5:30 so the gate was still down, but don't worry, you're at the right place! I am really looking forward to coming back and trying it again as the menu evolves. There was an octopus hanging for future dish research so curious where that may show up in future menus! Thank you for a lovely night! read more

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Noksu is an utmost impressive new restaurant helmed by the very talented Dae Kim. I would describe the cuisine with the descriptive terms of youthful exuberance, brilliant creativity, and most importantly, exquisite taste. Our menu for the evening included the following: Brown crab (hakurei turnip, myoga), Fluke (maitake, perilla, za'atar), Sardine (Korean fermented shrimp, castelfranco), Oyster (goldeneye snapper, winter radish, cucumber), Surf clam (hen egg custard, scallion, golden osetra caviar), Mackerel (carrot, celtuce, lime, brown butter), Coho salmon (California yuzu, celery, pistachio), Squab (Korean BBQ, gochujang, duck foot, bao bun), Broken rice (Anson Mills Carolina golden rice, okra, matsutake), Millbrook venison (chanterelle, foie gras, beet, wasabi), Winter melon (chrysanthemum, apple), Dessert (pear sorbet, black sesame cream), and finally the Mignardise (Macaron, Korean multigrain). Luckily, my reservation request was granted and we were seated in front of the action. One can see the obsessive perfectionism in Chef Kim's actions and the high expectations of perfection he has for his kitchen staff. As for the dining counter staff, they are very attentive and swift. Any whim or request of each guest is taken care of when it comes to enthusiastically recommending beverages, escorting guests to the single occupancy restroom, setting silverware, topping off water, assisting with pushing your counter chair back into position, and fleshing out the description of each course. We also had a chat with the owner Bobby Kwak; what a warm, personable guy. He appreciated the fact that we are trying to support Korean owned businesses such as Noksu. The dishes served here are certainly a dazzling feast for the eyes; the supremely aesthetic and whimsical presentations were painstakingly assembled and fussed with to provide the best possible visual experience for the guests. The menu is strong from A to Z, reminiscent of my experiences at Jungsik and Kato. It is quite difficult to achieve this as one ill placed component of a single dish can break the continuity of the entire meal. As I cannot recall each precise component of each elaborate dish, I will use my recollection to speak in generalities for my descriptions. I was simply blown away by the sardine course. As I'm a huge hikarimono fan, I could tell that something as temperamental as sardine (iwashi) was cured to perfection to impart a slight acidic vinegar flavor while maintaining the plump texture of the flesh. It certainly takes skill to accurately filet the delicate sardine with its many tiny bones and do it quickly enough to where the digestive enzymes of the fish make it unwholesome to eat. The crispy, thin base maintained its integrity when handled by hand as you were enjoying each successive bite of the iwashi and the adorned accoutrements. The oyster course with slices of scored kinmedai highlighted both components in a light, slightly sweet, acidic sauce. The chewiness of the fish, the briny bite of the segmented oyster, and the herbaceous vegetal crunch of all the non-animal components provided a wonderful and unique eating experience. The surf clam was also another highlight. The smooth custard, the brittle crisp of the fabricated orange petals, the small chewy morsels of the surf clam, and the beads of salinity from the elegant golden osetra caviar all combined for a magnificent, textured, and balanced bite. A very aesthetically pleasing dish but more importantly, delicious. I loved the squab dish. I knew from the pictures I saw beforehand that it would be excellent so I requested a double portion which couldn't be accommodated because only a exact portions are prepped for service. Perhaps for the next time, I will ask for a double portion ahead of time when setting the reservation. The perfectly pink and tender flesh was succulent and moist; a pure pleasure to eat. The split head of the squab was very interesting as well; like a crispy and texturally diverse odd end of a piece of Peking duck. The truffled bao bun was steamed to perfection and served as a great mopping vessel to soak up the savory and slightly sweet jus accompanying the squab. Chef Kim personally thanked and shook each guest's hand as service was wrapping up. He was very humble about my comment regarding how I enjoyed the cuisine more than Per Se and Le Bernardin. Although these are excellent restaurants with deeply rooted old fashioned cookery, they lack the updated, noveau creative flair of Chef Kim's imagination. I believe those with an Asian palate will appreciate Chef Kim's cuisine that much more as Asians prefer food that is lighter (not inundated with cheese, sugar, and salt that many Western cuisines) and more balanced. The sauces serve to highlight the main component of each dish, not completely carry it as seen in some classical French cuisine. Chef Kim has a very bright future and there should be Michelin recognition headed his way very soon. read more

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Got to eat at the new Noksu, the hidden gem inside the train station right by Koreatown in NYC. The experience of walking into this hidden speakeasy-feel for a luxury dinner was quite a treat. I got the PDR (private dining room) for a group, which was easily booked online. Upon getting there, you see a counter with various parties, a bar, a bathroom, and the private room. I would say the private room was well worth the extra cost, given that it completely insulates the sound from the general restaurant and does not allow the cold to enter the room (when the main doors open, there's a tunnel of cold air that comes during the dining change). The staff overall are very professional and well trained. Definitely felt like fine dining, with the 13 courses, $175 wine pairing, and professionalism of the staff. The overall dinner was ~3 hours or so, but did not feel long. The somm Cesar was quite social and educated us on the wine pairing, which surprisingly was a good value. They provided ~3/4 a bottle worth of wine, so you will definitely feel it towards the end of the dinner. The pace at which food came out was excellent. It wasn't too slow, but also was not too fast. I would have loved to get wine earlier, as it comes out on the 3rd/4th course, but the speed at which it came out after, mixed in with the beer, made up for it. There was a good mix of white, orange, and red wines. Regarding the food, we were quite surprised that it lived up to the hype of a fine dining restaurant. The chef made very unique pieces I haven't seen in any other restaurant before. I especially enjoyed the egg caviar as my favorite plate. My least favorite plate was the mackerel, since it tasted more fish-like. Others in my party enjoyed the mackerel, but that was not my forte. The duck also looked a bit small, but it was quite filling with protein and crispy to eat. Overall, I felt like the value was well worth it, and would not be surprised if they're in the Michelin guide soon. Glad I got in before the hype grows. read more

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An almost impeccable experience marred by one glaring flaw. First and foremost, service and food were amazing! That being said, either it's an issue with the underground ventilation or an off night, but as soon as the first dishes began cooking I was hit with a wave of tear inducing smoke that would continue for the next 2.5 hours. At first I thought maybe it was just me but as the meal progressed five or six patrons were also experiencing intense eye struggles whereas others and most of the wait staff seemed unaffected. At the end of the meal it looked like the chefs noticed someone had left residue on the stove that was continuously burning off so maybe we were just unlucky. On with the food! Plate 1: Mackerel, Sardine, Fluke appetizers: Good flavors on each, the fluke was the best and the mackerel was on a pumpernickel cracker that looked beautiful but I don't enjoy the taste of pumpernickel. Plate 2: Market Tomato - Very grandoise for a tomato dish, nice and refreshing, great showcase of artistry and tasted well composed. Plate 3: Surf Clam in egg custard with caviar - This is where the meal really picked up for me, great dish and the surf clam was the perfect consistency, not overcooked like many surf clams tend to be. Plate 4: Squid - Very tasty dish, squid was extremely tender and bursting with umami flavor. Plate 4: Monkfish - Presentation of monkfish made it almost look like chicken, I wasn't really paying attention at this point due to the burning sensation in the eyes so I was very surprised when I realized it was fish. Flavors were good and the accompanying vegetable dishes worked well, some sort of tiny eggplant and a traditional korean root vegetable. Plate 5: Broken Rice - Okra with rice, very gooey dish as expected when you mix wet rice with okra. Fell a little flat for me. Plate 6: BBQ Squab - Definitely a unique experience and one that took me out of the comfort zone. The flavor of the squab was exquisite and the preparation was perfectly cooked. They also utilized a number of parts you generally wouldn't expect such as half the head of the squab which the chef recommended we try if willing. It's definitely much harder than soft shell crab but the flavors were even more pronounced than the rest of the squab. That being said, I don't regret eating it at all but would probably set it aside for a second time. Bao was surprisingly good and made of the squab's innards. Plate 7: Kaffir Lime dessert - Very light and refreshing with a unique flavor as a result of the kombu, fennel, shiso combination. Really enjoyed this one. Plate 8: Coconut, Honey, Peach dessert - Great texture variation, perfect balance of flavor and sweetness. Big fan of this one as well. Plate 9: Shiitake Mushroom Macaron - Excellent Macaroon, some light lingering mushroom taste but a good way to end the night. Overall, I would say by food and service alone this would have been a five star experience but docking a star simply because of the blinding air irritants which I hope was just a mistake. On the other hand, if this is a common occurance I would rate this experience much lower unless you have strong eyes. read more