Jungsik
Korean restaurant · Tribeca
2 Harrison St, New York, NY 10013
Highlights
Modern Korean fine dining with innovative dishes and extensive wine list
Modern Korean fine dining with innovative dishes and extensive wine list
"When Jungsik opened in 2011, it was the first fine-dining Korean restaurant in New York. Years later, it’s still one of the best. The most exciting part of your meal here is their banchan—essentially an amuse bouche course full of fancy one-biters like a sweet prawn tartlet and a steamed egg with gamtae seaweed. The $325 price for their signature 11-or-so course menu is hefty, but you can rest assured that this will be money well spent—so long as you save a meal here for a very special occasion." - molly fitzpatrick, bryan kim, willa moore, kenny yang
"When Jungsik opened in 2011, it was the first Korean fine dining restaurant in New York. If you’ve made it this far down our guide, you know it's no longer the only one, but this white-tablecloth spot in Tribeca still has something special. More similar in spirit to a Daniel or a Le Bernardin than an Atomix or Meju, Jungsik has banchan that reads like an amuse bouche, and servers in color-coded jackets. The cooking is subtle and precise (we overall prefer the bolder flavors at more casual sibling SEA), but you can’t deny the deliciousness of that sweet prawn tartlet with trout roe, or joomeokbap that compresses all the spice and tang of a squid stir-fry into a golf-ball sized jet-black fritter of rice and seafood." - bryan kim, willa moore, neha talreja, molly fitzpatrick, will hartman
"Jungsik was New York’s first Korean tasting menu restaurant when it opened in 2011, and paved the way for a deluge of Korean fine dining in New York. A meal here has some overlap with classical French tastings: you'll start with amuse bouche banchan that include a sweet prawn tartlet and yukhoe on a toasted circle of brioche, and eat a peak-season fruit granita to clear your palate before dessert. The servers wear jackets according their roles, and the steamed tablecloths have corners so sharp you could cut yourself on them. It’s $295 per person, but the service is excellent, and you’ll leave with a full belly—just save Jungsik for a multiple-of-five birthday or anniversary." - bryan kim, kenny yang, willa moore, will hartman
"As my first restaurant experience in New York, Jungsik — which holds three MICHELIN stars — had a profound influence on me; Chef Hoyoung taught me to recognize that good wines often signal good ingredients and the right climate for agriculture, a lesson that reinforced the central importance of sourcing." - The MICHELIN Guide
"I reported that Jungsik Yim of Jungsik in New York City took home the award for Outstanding Chef." - Eater Staff
