BANSANG

"Michelin Guide-worthy Bansang may be part of the Daeho empire, but this modern Korean restaurant feels and tastes entirely different. In a high-ceilinged space near Japantown, chefs Jin Lim and Ethan Mi offer diners a parade of small plates — each clearly rooted in Korean cuisine but transformed with a combo of attention to detail and luxe ingredients like uni and caviar." - Lena Park

"At Bansang, a restaurant by the Daeho people, traditional Korean flavors are jazzed up with modern twists in the form of exciting small plates. You’ll see rice cakes served in a creamy gochujang tomato sauce, charred romaine salads with tender bulgogi resting on top, and thick galbi that’s plated like it’s the centerpiece of a modern art exhibit. Eating it all in a space that looks like a wood cabin mixed with a boutique hotel lobby is a great way to punch up Friday night dates, or dinners that hit the sweet spot between laid-back and fancy." - julia chen 1, lani conway, ricky rodriguez

"Michelin Guide-worthy Bansang may be part of the Daeho empire, but this modern Korean restaurant feels and tastes entirely different. In a high-ceilinged space near Japantown, chefs Jin Lim and Ethan Mi offer diners a parade of small plates — each clearly rooted in Korean cuisine but transformed with a combo of attention to detail and luxe ingredients like uni and caviar." - Lena Park, Eater Staff

"This corner restaurant near Japantown is led by chefs Ethan Min and Jin Lim, who cooked at Atelier Crenn and Saison, and Kinjo and Michael Mina restaurants, respectively. Michelin described the tapas-style menu as “an unapologetically contemporary take on Korean cuisine.” Dishes include uni scallop toast, gochujang black cod, and jang cream pasta." - Dianne de Guzman, Clair Lorell, Paolo Bicchieri

"The name references the traditional style of serving a communal Korean meal, which dates back centuries to the Joseon royal court, but there's nothing remotely old-fashioned or stuffy about a meal here. The cooking is an unapologetically contemporary take on Korean cuisine, readily incorporating ingredients like parmesan cheese and chorizo into the likes of kimchi fried rice or crispy rice cakes, fitting together seamlessly beside more classic offerings like mulhwe, a dish of raw seafood with a chilled fermented chili broth. Appropriately, the tapas-style menu is geared toward shared plates, though a starter of sweet-tangy soy lime glazed fried chicken, boasting a craggy, ultra-crunchy exterior and juicy, tender meat, is so good you'll want to discard any idea of sharing." - Michelin Inspector