Location: New York, NY
Visit Date: September 20, 2019

“Jungsik offers a modern and unique understanding of contemporary Korean cuisine – innovative chef Yim has christened it as New Korean. The name for the restaurant, Jungsik, was a play on words. In the Korean language Jung Sik is a formal dinner and it is also the name of our chef. We invite you to come and experience the boldly flavored and whimsical culinary offerings of restaurant Jungsik.”

Food

Banchan
- Foie Gras Mousse: Green Apple Gelee | Toasted Brioche
- Striped Jack Tartlet | Fresh Lemon | Soy
- Steamed Egg (계란 찜) | Dashi Truffle Sauce
- Joomokbap (주목 밥) Wrapped In Gamtae Seaweed Topped w/Korean Wagyu Beef Tartare) w/Gochujang Sauce And Wild Sesame
- Ssam Bouquet w/Comte Cheese And Anchovy Aioli
Scallop (가리비) | Dongchimi Beurre Blanc | Steelhead Trout Roe
Myeong Ran BiBim Bap (명란 비빔밥) | Salted Cod Roe | Gamtae Seaweed
Urchin (성게) | Seaweed Rice | Crispy Quinoa
Black Cod (은대구) | Red Pepper Soy | Shishito Pepper
Duck (오리) | Grilled Peach | Black Garlic Purée
Bread & Butter (브레드 & 버터) | Yogurt Mousse | Fig | Huckleberry Compote | Lavender Honey Ice Cream

Black Cod (은대구) | Red Pepper Soy | Shishito Pepper

MICHELIN Guide’s Point Of View

“The cuisine describes itself as “New Korean,” which means it does lean westwards quite considerably; indeed, some of the wonderful sauces turned out of this versatile kitchen wouldn’t be out of place at a grand French table. But what is most impressive here is that the Korean elements of the dishes seem to raise them to another level. Bibimbap composed with gochujang, crispy quinoa and tender Wagyu beef tartare will live long in the memory; while the branzino served simply with white kimchi shows that this is also a kitchen with the utmost confidence in the quality of its ingredients.

This is cooking that is original, impeccably executed and enormously satisfying. It’s the sort of food that makes you involuntarily nod to yourself while you’re eating.

The space is cool, crisp and elegant; the service team sharp, keen and organized. The impressive acreage could make the dining room unwieldy, but it’s divided up into smaller sections so you never feel like you’re rattling around. It also helps that it’s decorated in a sensual and sophisticated way—Jungsik is an immeasurably good looking restaurant, run with the professionalism that its cooking demands.”

Banchan