New York, US

A stew bubbling away in the middle of the table, mounds of steamed rice and countless palm-sized dishes filled with punchy pickled vegetables and fiery bean pastes… traditionally, Korean food is hearty and served ‘family style’, with all dishes on the table at one time. However, in recent years New York’s restaurant scene has seen a wave of talented young Koreans ripping up the rule book and applying Western principles of fine dining to traditional tastes. With its seven-course tasting menu focusing on wood-fired cooking, Jua is one of the best. Chef Hoyoung Kim – formerly of the award-winning Jungsik in Tribeca and L’Astrance, a giant of Paris’ dining scene – brings all his considerable guile to create fantastical versions of classic dishes. His kimbap (seaweed rice rolls) include truffle, caviar and pickled mountain yam, while barbecued ribs come with crispy lotus root and persimmon.

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36 E 22nd St, Nomad, New York, 10010