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Jungsik

New York

New Korean plates with deep heritage and precision

The chef: Behind the restaurant is Yim Jung-sik, a Culinary Institute of America alum who trained at respected New York institutions like Aquavit and Bouley. Credited with pioneering 'new Korean' cuisine, Jungsik originally opened in Seoul in 2009, where Yim developed his signature style before bringing the concept to New York two years later. In 2024, the restaurant earned its third Michelin star.

New Korean: While New York – and the US in general – is experiencing a boom in haute Korean cookery, Jungsik was the first to introduce the style more than a decade ago. New Korean cuisine reimagines traditional flavours through a contemporary fine-dining lens, balancing innovation with respect for heritage. Yim combines classic Korean ingredients – kimchi, fermented vegetables and seafood – with artful plating, French technique-based sauce-making and a respect for pristine ingredients. His menu reshapes familiar umami-rich flavours into elegant and inspired plates.

Step inside: Located in Tribeca, Jungsik's dining space is intimate and minimalist. Muted tones, clean lines and low-key elegance create a clean backdrop that keeps the focus on the food.

On the plate and in the glass: Jungsik's technique-driven, nine-course menu (there's also an a la carte bar menu) emphasises seafood, seasonality and aesthetic presentation. Signature dishes include octopus with gochujang aioli; yellowtail kimbap with truffle rice and seaweed bugak; and the Dolhareubang dessert. Dolhareubang are statues from Jeju Island in South Korea, here presented as a miniature version in a traditional garden with a toasted rice ice cream, black bean mousse and sesame. To pair with the dishes, guests can choose from the Jungsik premium wine pairing, signature chef's wine pairing, 'ban-ban' mixed pairing and non-alcoholic pairing, which features a mix of de-alcoholised wines, fermentations, teas and juices.

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