Jungsik
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Fine Dining - Tribeca
Modern Korean Cuisine Dinner Monday through Sunday Seasonal Menu $155 Signature Tasting Menu $225 Dessert Tasting Menu $65 |
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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 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
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
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