Cool, chic, and completely urbane, Jungsik is the epitome of contemporary elegance. Inside the large, neatly partitioned space, find rich browns and ivory furnishings with flattering lighting that is just bright enough to see your food clearly. The chairs are deep and tables are well spaced, but request a plush corner banquette for maximum comfort. Even the place settings show sculptural beauty through dark pottery and white porcelain. The ambience is fairly quiet and somewhat reflective. The modern cuisine is confident, complex, and happens to be leaning much more toward Europe than Korea of late. No matter—the cooking remains profoundly enjoyable. At the same time, the most inspired dishes are the ones that retain their heritage, as in the dome of seaweed-seasoned rice with cubes of smoked and torched yellowtail, finished with slivered lettuce. Before the red snapper arrives at the table, hot oil is poured overtop to cook the fish but also to yield incredibly crisped skin; then it is served with a brunoise of hearty greens and potatoes and rich perilla vinaigrette. Artful desserts include black raspberry and coconut sorbet with crumbles of spinach cake, yuzu meringue, and perfect berry slices.

The Michelin Guide New York City 2018

Korea's star chef brings molecular mastery to the capital

What makes it stand out: Jungsik is New Hansik with flair. The restaurant combines Korean culinary techniques with those from all over the world, adding in local, seasonal ingredients and flavours.

About the chef: Jungsik Yim trained at Aquavit and Bouley in New York and at Zuberoa and Akelarre in Spain, before returning to Seoul in 2009 to open his eponymous restaurant in Cheongdam-dong, the heart of Korean luxury and style. He is credited for introducing New Korean cuisine to his home country.

Typical dishes: The amuse bouche here is quite unique. It reinterprets Korean banchan (side dishes served with plain rice) with five to six finger foods. While expressing Korea’s rice or bap culture, it enhances the diner’s expectations of the coming meal. Main dishes include hoedeopbap or rice topped with fresh raw fish, and sea urchin bibimbap made with rice mixed with popped millet and dried laver, topped with a generous serving of sea urchin. The Bossamdeopbap is made with pork belly and grilled to ‘crispy on the outside, tender on the inside’ perfection.

What else? At Jungsik, the wine pairing stands out as much as the food, led by head sommelier Eunsik Choi, winner of Korea’s sommelier competition. On the first floor, guests of Jungsik Bar can enjoy an excellent selection of wine alongside the restaurant’s best-selling dishes à la carte.

Asia’s 50 Best Restaurants


“Each dish is a piece of art” at this “high-end” TriBeCa Korean whose “meticulously prepared” fusion bites take “many twists and turns” and can be sampled in “sublime” yet “accessible” tasting menus presented by an “attentive” staff; the subtle, “elegant” space suits the “special experience”, though “you’ll pay for it” when the bill arrives.

ZAGAT 2017


Jungsik Yim, the Korean chef who has lent his name (which also happens to mean “formal dinner” in his native tongue) to this New York restaurant, calls his style of cooking “New Korean.” That means filtering local and international ingredients and styles through the vernacular of Korean cuisine, to create dishes such as rack of lamb ginger soy salsa, or foie gras barley risotto, fresh black truffle. This kind of creative cooking requires real skill from the wine team to find suitable matches—and our judges felt Jungsik succeeded in this task with distinction.

[The World of Fine Wine]

A Luxurious Menu of Korean Desserts

Eunji Lee, the pastry chef at Jungsik, has taken an approach that is at once delectable and intelligent to her dessert tasting menu at the Korean restaurant in TriBeCa. The courses progress from light to rich, starting with a tart granita of omija (magnolia berry) with lemon-basil sorbet. A bright, cream-filled strawberry tart is followed by a lifelike “banana” made of white chocolate and ice cream. The brown-rice cream puff with ice cream and pecan praline is sheer indulgence. A black truffle ice cream cone is an optional extra ($25). The menu is served at the bar only; dessert libations are available to sip alongside: Dessert tasting menu, $55 ($35 extra for wine pairings), Jungsik, 2 Harrison Street (Hudson Street), 212-219-0900,

By Florence Fabricant, The New York Times, August 14, 2017

Take A Look At Jungsik's Exquisite New Dessert Tasting Menu

Consistently earning two Michelin stars, Jungsik is one of NYC’s best and most respected Korean restaurants—or restaurants period. The food has been compared to a “work of art”, including pastry chef Eunji Lee’s exquisite desserts, which now have a tasting menu of their own available nightly at the bar.

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By Nell Casey, Gothamist, August 17, 2017

The Food at Jungsik Is Like a Work of Art

Eater LA editor and host Matthew Kang’s video series exploring Korean cuisine across the country — called, aptly, K-Town — gets dressed up for this week’s segment. Kang and the crew visit Jungsik, perhaps the most elegant (and most expensive) Korean restaurant in America, which has two Michelin stars to its name.

[Read More and Watch Video]

A Fresh Generation of Chefs Is Bringing New Korean Cuisine to the World

In June, five of South Korea’s most accomplished chefs were working in one New York kitchen.

At one end of the room, chef Mingoo Kang, whose Seoul-based Mingles placed 15th on the 2016 Asia’s 50 Best Restaurants list, refined a mountain of fermented sam namul — three color vegetables — cutting off unsightly leaves and trimming stalks. On the other end of the kitchen was 24 Seasons executive chef Tony Yoo, fishing hunks of cooked pork belly out of a mirepoix broth. Near the stairs, chef Jinmo Jang, a plating expert in Korea, placed translucent purple seaweed around his sea urchin tofu. Behind Jang, celebrity chef Hyun Seok Choi, a frequent guest on Korean television cooking programs, plucked pink chive blossoms from their stems, laying each down on a napkin. “Only a hundred left to go,” he joked as he worked.

In the midst of the prep work, chef Jungsik Yim — who placed 22nd on the Asia’s 50 Best list — walked around the restaurant wearing his bright blue cap, chatting with media. Yim opened one of the first contemporary Korean fine dining restaurants in 2009 with Seoul’s Jungsik, following that up with a second location in New York City in 2011.

[Read more]

[Watch Interview Video]

By Diane Kang, July 05, 2017


At first glance, it’s easy to see that Jungsik NYC, a Michelin star-spangled transplant from Seoul is the city’s most refined haute-Korean restaurant experience. With impeccable service, a rarely seen “nouvelle” approach to Korean cuisine and an unruffled, crisp white linen-filled dining room, Jungsik oozes modern elegance from every angle.

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By Andrzej Nowicki, June 17, 2016