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    • Eunji Lee - Executive Pastry Chef at Jungsik NY
    • Dan Leiber - Owner of Stardust Farm. PA
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    • Eddy Leroux - Chef de Cuisine at Daniel, NYC
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    • The 2020 List of NYC & Westchester County's Michelin-starred restaurants
    • The 2019 World’s 50 Best Restaurants List
    • The 2019 James Beard Foundation Awards Nominees
    • The World Restaurant Awards 2019
    • The 2019 List of NYC's Michelin-starred restaurants
  • RECIPES
    • APPETIZERS >
      • Asparagus Bundles with Iberian Ham
      • Butternut Squash Soup with Truffle
      • Eggs Caviar
      • Foie Gras Scallops over Green Cauliflower Purée
      • Individual Salmon Terrines
      • Roasted Leeks with Poached Egg and Black Truffle
      • Salmon Tartare with Caviar
      • Sea Bream Carpaccio
      • Mushroom Soup
    • FISH & SEAFOOD >
      • Saffron Sea Bass
      • Seared Scallops, Morels, Zucchini Tagliatelle
      • Seared Scallops with Vanilla Sauce
    • MEAT >
      • Lemon Cumin Chicken
      • Herb Crusted Rack of Lamb
      • Roasted Duck Breast with Hazelnut Sauce
    • SIDE DISHES >
      • Roasted Sesame Butternut Squash
      • Roasted Fall - Winter Vegetables
      • Grilled Eggplants with Tomato Compote
      • Ratatouille
    • DESSERT >
      • Apricot Almond Tart
      • Chocolate Chip Cookies
      • French Chocolate Tart
      • French King Cake
      • French Pear and Almond Tart
      • Individual Molten Chocolate Cakes
      • Matcha Strawberry Tiramisu
      • Raspberry Bavarois
      • Roasted Apples with Almond Crust and Vanilla Cream
      • Strawberry Tart
    • PASTA >
      • Black Truffle Pasta
    • BREAD >
      • Hazelnut Whole Wheat Bread
    • BRUNCH >
      • Asparagus Bundles with Smoked Salmon
      • Asparagus and Iberian Ham Quiche
      • Coddled Eggs With Iberian Ham
      • Coddled Eggs With Truffle
      • French Crepes
      • Salmon Quiche
    • COCKTAILS >
      • The Botanist
  • About
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 Jungsik
​New York, NY 

Fine Dining - Tribeca

​
Modern Korean Cuisine
​
Dinner Monday through Sunday

​
Seasonal Menu                 $155
Signature Tasting Menu     $225
Dessert Tasting Menu       $65
​

Concept and Story
Jungsik New York opened in Tribeca in 2011, only two years following the opening of the acclaimed Jungsik Seoul. Jung sik means formal dinner in Korean.
The eponymous chef, Jung Sik Yim, is an alumnus of the Culinary Institute of America and former apprentice at Aquavit and Bouley in NYC. Chef Yim describes his cuisine as “New Korean”. His unique style beautifully combines Western techniques and flavors with contemporary Korean cuisine.
Ho Young Kim, the Executive Chef in New York, runs the kitchen with talent and passion. He previously worked as a Sous-Chef at the original Jungsik in Seoul and has been in New York since the opening. Chef Kim is an alumnus of the culinary school Ecole Ferrandi in Paris. He also worked with chef Pascal Barbot at the Michelin three-star restaurant L’Astrance.
Jungsik New York was awarded two Michelin stars in 2013 and has maintained them ever since.
 
Décor
With its unadorned brown walls, white table linens, white and beige banquettes and chairs, the space has a modern clean style which makes the perfect setting for chef Yim’s elegant cuisine. The tables are well spaced and the atmosphere is quiet.
 
For whom
Palates who want to experience a modern and innovative approach to Korean cuisine in a contemporary and chic atmosphere. Jungsik is also a lovely place to celebrate a special occasion.
 
My experience
I was at Jungsik on a Saturday night and was enchanted by my experience.
I loved Chef Yim’s exquisite cuisine, beautiful reflection of his Korean heritage and the techniques and flavors he acquired during his training and experiences in the United States and in other parts of the world. 
Each one of the 5 courses of the Seasonal Menu felt unique and were meticulously prepared and presented. The Scallop, topped with Korean seaweed dashima and served with pyogo, a Korean mushroom, was a delight of flavors, tenderness and crispiness. The Foie Gras Mandoo with wagyu broth (foie gras dumpling) was divine, and I can still feel the taste and perfect texture of this dish as I write. The fish that night was branzino, cooked to perfection with its crispy skin and served with washed kimchi and perilla oil. The lamb, served with cippolini onions and truffle jus almost melted in my mouth.
And then came dessert! The young pastry chef, Eunji Lee, studied pastry arts in France and trained for 4 years at Michelin three-star restaurant Le Meurice Alain Ducasse with famous pastry chef Cédric Grolet. Her desserts are remarkable, inventive and sublime!
My husband had the Citrus, a flower meringue filled with calamansi cream, and I had the NY-Seoul, a reinterpretation of the French Paris-Brest with brown rice choux and pecan. Both desserts were so delicious that we ordered the third one on the seasonal menu, which was their famous Truffle Cone (truffle Ice Cream in a chocolate waffle cone).
It’s no wonder they have a dessert tasting menu available at the Bar!
 
In addition to the exquisite cuisine and pastries, I enjoyed the flawless service as well as the peaceful and simple elegance of the dining room.
​
~Nathalie ~ May 30, 2018
Jungsik NY - NY-SEOUL dessert - Cuisine Inspired
NY - SEOUL
Jungsik
​2 Harrison Street

New York, NY 10013
(212) 219-0900
www.jungsik.com
 
Monday-Thursday   5:30pm-10:30pm
Friday-Saturday       5:00pm-10:30pm
Sunday                      5:00pm-10:00pm

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​All content on this website is the property of Cuisine Inspired  unless otherwise stated

​

  • Home
  • EAT OUT
    • RESTAURANTS >
      • NEW YORK >
        • ALDEA
        • L'APPART
        • ASKA
        • AUREOLE
        • BÂTARD
        • BOULEY AT HOME
        • CONTRA
        • DANIEL
        • Günter Seeger
        • JUNGSIK
        • LE JARDINIER
        • THE MUSKET ROOM
        • SHUN
        • WALLSÉ
    • BEYOND RESTAURANTS >
      • NEW YORK >
        • Baked Tribeca
        • Estelle Gourmet
        • FRENCH CHEESE BOARD, NYC
        • LA MAISON DU CHOCOLAT, NYC
        • LA PARISIENNE, NY
        • Palais des Thés Tea School, NYC
        • Urbani Truffles & Truffle Lab
  • INTERVIEWS
    • Christine Vernay - Owner-Winegrower, Domaine Georges Vernay >
      • Christine Vernay - Propriétaire-Viticulteure, Domaine Georges Vernay
    • Christophe Dufossé - Owner and Chef at Maison Dufossé, Metz, France >
      • Christophe Dufossé - Chef Propriétaire Maison Dufossé, Metz
    • Eunji Lee - Executive Pastry Chef at Jungsik NY
    • Dan Leiber - Owner of Stardust Farm. PA
    • Kinou Cazes-Hachemian Co-Owner and North America Brand Ambassador for Château Lynch-Bages
    • Eddy Leroux - Chef de Cuisine at Daniel, NYC
    • Etienne Le Bastard Executive Pastry Chef at Bouley, NYC
    • Matt Lambert - Head Chef and Co-Owner of The Musket Room, NYC
    • Joe Anthony - Chef de Cuisine at Gabriel Kreuther, NY
    • Aurélie Bessière - Founder and CEO of Palais des Thés USA
    • Daniel Chavez-Bello Executive R&D Chef at Bouley, NYC
    • Laurent Drouhin from Joseph Drouhin Wines
    • Estelle Lebbrecht from Estelle Gourmet
  • NEWS
    • The 2021 List of NYC & Westchester County's Michelin-starred restaurants
    • 14th Annual StarChefs International Chefs Congress
    • The 2020 List of NYC & Westchester County's Michelin-starred restaurants
    • The 2019 World’s 50 Best Restaurants List
    • The 2019 James Beard Foundation Awards Nominees
    • The World Restaurant Awards 2019
    • The 2019 List of NYC's Michelin-starred restaurants
  • RECIPES
    • APPETIZERS >
      • Asparagus Bundles with Iberian Ham
      • Butternut Squash Soup with Truffle
      • Eggs Caviar
      • Foie Gras Scallops over Green Cauliflower Purée
      • Individual Salmon Terrines
      • Roasted Leeks with Poached Egg and Black Truffle
      • Salmon Tartare with Caviar
      • Sea Bream Carpaccio
      • Mushroom Soup
    • FISH & SEAFOOD >
      • Saffron Sea Bass
      • Seared Scallops, Morels, Zucchini Tagliatelle
      • Seared Scallops with Vanilla Sauce
    • MEAT >
      • Lemon Cumin Chicken
      • Herb Crusted Rack of Lamb
      • Roasted Duck Breast with Hazelnut Sauce
    • SIDE DISHES >
      • Roasted Sesame Butternut Squash
      • Roasted Fall - Winter Vegetables
      • Grilled Eggplants with Tomato Compote
      • Ratatouille
    • DESSERT >
      • Apricot Almond Tart
      • Chocolate Chip Cookies
      • French Chocolate Tart
      • French King Cake
      • French Pear and Almond Tart
      • Individual Molten Chocolate Cakes
      • Matcha Strawberry Tiramisu
      • Raspberry Bavarois
      • Roasted Apples with Almond Crust and Vanilla Cream
      • Strawberry Tart
    • PASTA >
      • Black Truffle Pasta
    • BREAD >
      • Hazelnut Whole Wheat Bread
    • BRUNCH >
      • Asparagus Bundles with Smoked Salmon
      • Asparagus and Iberian Ham Quiche
      • Coddled Eggs With Iberian Ham
      • Coddled Eggs With Truffle
      • French Crepes
      • Salmon Quiche
    • COCKTAILS >
      • The Botanist
  • About
  • CONCIERGE
    • PRIVATE INDIVIDUALS
    • CORPORATE DINNERS AND EVENTS