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Jungsik

New York

Precise plates with deep heritage from the father of new Korean cuisine

The chef: Jung Sik Yim is behind Jungsik, 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. Last year the restaurant earned its third Michelin star.

New Korean: While New York – and America in general – is currently experiencing a boom in haute Korean cookery, Jungsik was the first, more than a decade ago, to introduce the style. New Korean cuisine reimagines traditional Korean flavours through a contemporary fine-dining lens, balancing innovation with respect for heritage. Yim combines classic Korean ingredients and flavors – 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 flavors into elegant, 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: Jungsik's technique-driven nine-course menu (there's also an a la carte bar menu) presents modern interpretations of Korean cuisine, emphasizing seafood, seasonality and aesthetic presentation. Dishes channel bold, traditional Korean flavors including kimchi and various fermented condiments packaged in intricate, detailed form. Signature dishes include raw striped jack with white kimchi and chilled fish bone broth and octopus and yellowtail kimbap.

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