KOREAN | MICHELIN **
Jungsik is a contemporary Korean restaurant in the heart of Tribeca, New York. The visionary and chef behind this little establishment, Jung Sik Yim, takes an avant-garde approach to Korean cuisine. Classical dishes and flavors are reinvented into beautifully plated creations. Everything from a banchan course, to housemade kimchi, to gochujang marinated meats, to Korean fried chicken, familiar flavors are elevated to the highest standard and quality.
BANCHAN | Fried Chicken
BANCHAN | Watemelon, Parmesan
BANCHAN | Foie, Apple Gelee
BANCHAN | Uni, Smoked Roe
BANCHAN | Pork Belly, Sesame Leaf
YELLOWTAIL | Hierloom Tomato, Sesame Leaf Sorbet
This salad is what every salad should strive for. It was delicate, crunchy, sweet from the tomatoes, complex from the consommé jelly. A divine quenelle of a citrusy, cilantro, sesame leaf sorbet tied all of these components together, while masterfully hero-ing the yellowtail fish. My palette was on cloud nine.
URCHIN | Seaweed Rice, Crispy Quinoa
FOIE GRAS MANDOO | Wagyu Broth
Dumplings filled with foie gras. Swimming in a wagyu broth. Need I say more?
SEAWEED | Seaweed Risotto, Kimchi
The next course was a surprise dish from the Chef. In the Korean tradition, birthdays are celebrated with a seaweed soup. At Jungsik, you celebrate it with a rich umami bowl of seaweed risotto.
BLACK COD | Red Pepper Soy, Bamboo Shoot
The next course was the fish. Out came the silkiest morsel of black cod, adorned with a spicy red pepper soy glaze, chive oil, and edamame. It was cooked to perfection, seasoned to perfection, plated to perfection. This preparation of black cod was incredibly memorable not only because of the complexity of the glaze, but because it somehow still managed to highlight the delicate fish despite the robustness of the red pepper soy glaze.
DUCK | Sam Jung Jus, Bok Choi
ASPARAGUS | Arugula, Strawberry
A palate cleaner signaled the end of the mains and the start of dessert. We were hit with another unconventional flavor pairing: a white asparagus ice cream, salty sweet arugula pesto, and sweet strawberry consommé. It. just. worked.
JASMINE | Matcha, Citrus
NY-SEOUL | Brown Rice Choux, Pecan Praline, Vanilla Ice Cream
TRUFFLE | Truffle Ice Cream, Truffle cone
Order this Truffle cone. Seriously. If I could order a pint (or fifty) of this truffle ice cream to take back with me, I would.
MIGNARDISES | Passionfruit, Sesame, Rhubarb