Been wanting to try this for years. I like how the interior is spacious. I wouldn't hear or feel my…read moreneighbors despite knowing they're around me. If you're bigger than a group of 2, you're seated at a longer table which could comfortable fit 6 people. My party of 3 sat in one of those and it was great. I like the casual vibe too. Overall I liked the creative flavors and preparation. Even if I didn't necessarily like everything, I'd be happy to come back to try a different menu. Part of me is bothered but part of me is intrigued the way they don't add in the preparation methods for each dish, so it's a surprise when it arrives. I was here for restaurant week and everyone got the four course option plus shared the fried chicken. Everyone gets rice and banchan along with the main. Appreciate how the three course option would still be three savory dishes rather than app, main, and dessert. They give seaweed chips to start. For the first course, we got fluke and asparagus. Originally we were skeptical about asparagus but it ended up tasting so good. It's deep fried in panko and has a garlicky bright sauce. The japchae in the middle was alright. I'd rather get another stalk of asparagus. Fluke had sweet juicy fresh fish, but I didn't like the granita approach to the omija. I guess I'm sensitive to cold, so the iciness affected my ability to appreciate the flavors. For the second course, we got octopus and mussels. Octopus was soft but I personally didn't like iberico ham or the smokiness of their sauce. Mussels was good with the savory green sauce. The amount of mussels was sufficient. The minced pork was a bit too salty and savory but tolerable when mixed with everything else. Fried chicken came in 6 pieces without bone. Love how hot and juicy it came. Slightly complaint was how the batter was very thick in certain spots. It came with spicy peanut sauce and yangyummy sauce. I like both. The spicy peanut sauce wasn't spicy at all, just a muted warmth. It had such a strong peanut taste without feeling like peanut butter. The yangyummy sauce had ketchup sweetness but also appreciate the brightness and umami. Rice wasn't just plain white rice. It had seaweed (?) powder mixed in and dressed in sesame oil. It was very nice to even by itself. However the sesame oil was too heavy and pooled at the bottom. It was too oily for me to finish the last few bites of my rice. Their banchan was cucumber and broccoli rabe or mustard green kind of thing. They were both intriguing and funkier than typical places. I had a few of each but overall not my thing. For third course we got salmon and pork jowl. Pork jowl had smoky flavors that I didn't particularly like. The green sauce helped balance it out for me. The meat was a bit too fatty for me at parts too. Freekeh at the bottom seemed repetitive since they give us rice anyway. Salmon was smoked which was unexpected. The white kimchi foam and orange zest was fun. For dessert we got the granita and perilla oil cake. Granita was too cold for me similar to the comment I had for the first course. The yogurt and burrata combination was too heavy for a dessert. I might be ok with this for a breakfast or snack instead. My friends didn't like this at all and couldn't finish it. Perilla oil cake was warm and comforting. The rice ice cream had gentle flavors and provided good contrast in temperature. The jelly was interesting but the perilla flavor overpowered it. The cookie crumbs were nice and loose too.

The environment is quite casual with dark lighting. The bathroom is down in the basement past a…read morehallway, a little shady feeling. We were seated right by the kitchen. I should've put my white jacket away as after the meal, I noticed a lot of food/oil splatters on my jacket. Staff were extremely attentive and friendly. The food portions were extremely small. We went for the three course restaurant week menu which was an opportunity to try parts of their usual course menu. I don't think there was significant savings by ordering off the restaurant week menu. For our first course, we both ordered the fluke. It was suggested to be mixed before consuming. Not a fan. It was a weird texture and taste. There was flavored ice on top and then pickles and small pieces of fluke on the bottom. The dish tasted cold and sour. Not a vibe, should've gotten the asparagus. For the second course, we got the mussels and the octopus. The mussels were delicious. Whatever that green sauce was, chefs kiss. Perfect amount of flavor and a little spice. There's also some kind of chicken tasting crumbs. It tastes like the breading off of a fried chicken. The octopus was okay. Nothing too noteworthy but definitely better than the icy fluke. The main course comes with a seaweed rice + some dishes. We got the salmon and the pork jowl. Did I mention the portions are small??? Yeah they're small. The main course portions felt like appetizer portions. The whole three courses were just three appetizers with some rice. I saw a review recommending to ask for the rice earlier to enjoy with the earlier courses but the waitress said it comes with the main course. I didn't really care enough to push for it. The side dish was pickled (?) apples. Weird. Not a fan. The texture of the apple just doesn't hit the same as radish. The other side dish seemed like some pickled vegetables. Overall: I don't know, I'm quite disappointed. Not too impressed. It was a pricy and unsatisfying meal. Honestly, I think you're better off trying some other restaurant week menus.

Overall: 5 stars…read more Visited this Korean-inspired Asian fusion restaurant for the $45 restaurant week menu and was quite enthused by the innovative offerings the chef had to offer. The food excites the palette in new ways and is a worthwhile experience. I also appreciated the staff proactively reaching out to ensure in detail that various dietary constraints could be worked around. Yellowtail Crudo - Intriguing dish that has the contrast between the light levity of the white fish and citrus and the intensely umami chili. Chicken Yakitori - Deceivingly simplistic chicken skewers where all the technique is in the details, from the well trimmed asparagus to the light spice crumble that really elevate the flavor of the tender chicken. Berkshire Ribs - Super tender ribs that fall off the bone; I love the infusion of the truffle that persists not only in these ribs but when you first walk into the restaurant. Hibiscus Sorbet - Pretty dish that is well presented; however, the bowl is very slippery and the sorbet is an ice sphere that makes eating it difficult despite the pleasant herbaceous flavors. Food: +1 Presentation: +1 Price: E Atmosphere: E Service: +2 Menu: +1 Insta/Yelp/Beli: @amei_eats Insta/TikTok: @ameizing.race

I came here with a college friend on a Tuesday night back in November 2025. We had made…read morereservations online beforehand and were promptly seated once we arrived. Immediately I enjoyed the decor and vibe, though I occasionally questioned why such sad Joji songs played while we were eating. What stood out to as well was the service - my friend has allergies to shellfish and nuts, and when we inquired what menu items contained either, the server immediately whipped out a mini paper menu and marked which ones we're dangerous to eat on the spot which we were both very impressed by. I believe their best dish was the corn dumplings. I feel like I could've eaten 20 of them in one go. I would've traded every other dish for that if I were judging purely based on flavor. However, I really enjoyed the presentation of the other dishes, especially the beef ragu x rice cake. They were all gorgeously created, and I deeply admired the handiwork of the chef. I especially liked my dessert, which was both cute and delicious. Overall, next time I am in NY I want to come back for the corn dumplings and excellent service.

Went to Gaonnuri for Restaurant Week with 6 people, we got a nice table by the window,…read moreunfortunately we had a huge column in the middle of the table, despite this it was still a nice table! We got to enjoy the beautiful evening sunset views of NYC. We all ordered from the RW menu which had some excellent options! We got all of the apps, even a few we got 2x more. The stand out dish was the japchae noodles! I really enjoyed this. The fried chicken was ok, had heavy crispy breading and the root veggie salad was only a few small pieces of beets. The Tuna tartare was also ok too (I did not try this but I got the low-down on this dish), others commented on the spiciness level of this dish. For our mains, we ordered 4 BBQs, which were all cooked at our table by a server, who was good. However, my only complaint was that I had to ask for extra spinach, kimchi banchans several times. So he was not quick in getting us extras. Maybe he was told there would be a ration? I don't know. Either way, it took a few times of asking to get these extra banchans. However, he did spend extra time with us to make sure our meats were cooked well (especially for me as I was only eating well-cooked!) We got the Wagyu steak, Prime rib, Galbi, and the pork. Note the Wagyu steak and Prime rib were both extra upcharges! And honestly, I did not really love the prime rib. The Wagyu was OK (but not worth the $25 upcharge). The BEST bbq cut was definitely the Galbi! We all raved about how delicious, tender and had the best marinate! And I was not a fan of the pork either. On top of these BBQ dishes, we also got 2x of the Black Cod Gui (a must! So delicious!) For dessert, it included black sesame ice cream or strawberry. We got both flavors. Loved them both! Overall, I was very happy with the Japchae, galbi BBQ, black cod Gui (must get!). All the others were good too, but nothing I would run back for. I would definitely run back for those 3 dishes!

I went to Gaonnuri for a work event and they already had a family-style dinner set planned out for…read moreus. It included BBQ meats that were already grilled for us. Started off with several delicious appetizers. The tofu salad featured fresh veggies and soft, chewy bite-sized tofu in a pear vinaigrette. The bossam was very solid with a savory, shrimp-forward sauce. The fried chicken was also tender, crispy, and spicy. I would have preferred the beef japchae to be less saucey. For the main meats, we only got to try the NY strip and chicken breast. The former was a little overcooked, and the latter was a little dry although well-marinated/seasoned. This may also just be in the setting of a corporate dinner and the set meal is supposed to cater to a wide variety of people instead of customizing with a grill myself. The veggies (zucchini, mushroom, asparagus) were all grilled very nicely and well-seasoned! The bibimbap was good too; loved how we can adjust how much sauce to mix in ourselves. I would have preferred a higher ingredient to rice ratio. For dessert, we got a sesame ice cream with mini madeleines. The views are amazing - perfect for visitors, tourists, and transplants alike! It was a little hard to find the entrance but there is a door next to Tiger Sugar. I went from the Nomad Tower entrance and the security guard was nice enough to walk me through lobby that connects to the elevators. Staff at Gaonnuri were also very polite and attentive. The room easily fit 10 people and was quiet enough compared to the rest of the dining area. I'd be interested in coming back to check out their other meats and sides!

Yum yum yum. We…read moreordered the Papaya & Seasonal Fruit Som Tum, Crispy Chicken Wings, Crab Durian Curry, Pad Kee Mao, Wagyu Beef Noodle Soup, and Thai Tea Creme Brulee. Everything was phenomenal. Flavor blast. Surprisingly, there was a good amount of crab and durian in the curry. Pad Kee Mao may sound basic but it was genuinely so fire. Don't even get me started on the Thai tea creme brulee, such a nice combo. Delightful broth in the wagyu beef noodle soup and good meat quality. Crispy chicken wing was yummy too but honestly wowed me the least. Food was ready fast. Really nice staff. Beautiful interior as well. Just nice ambiance overall. I'll definitely be back to try more on the menu. I want to check out the drinks next time.

I came here one evening with my boyfriend for a quick bite before an event and thought that it was…read moreokay. The interior is dim and vibey, and service was impeccable--we sat at the bar and the bartender was so sweet and attentive. We got their salt and pepper calamari and the pad kee mao to share. Portions are definitely on the smaller side compared to other popular Thai spots in the city, and prices are about the same (if not a BIT more expensive). I thought that the calamari was good but had too much breading. I enjoyed their pad kee mao and thought that it was very flavorful and yummy. Overall, although it wasn't bad I think there are other Thai spots that I would prefer in NYC.

Came here on a sunday at 6:30 PM with a reservation for two. It was my first time trying a michelin…read morestar restaurant and it definitely did not disappoint. It was a dimly lit interior that was great for a date night. The servers were very attentive, bringing us our dishes in a very timely manner and clean bowls for sharing between courses. For the first course, we each got our own plate of three small appetizers. This include beef tartare wrapped in radish and topped with caviar, a steamed egg dish with various toppings, and spotted prawn. Out of those, the spotted prawn was definitely our favorite, but nothing stood out to me too much at this point in the meal. For the second course, we picked the scallop and the striped jack hwe. We both enjoyed the scallop more than the jack hwe. It was well seared and came with creamy sauce and vegetables. The jack hwe was very unique, with fresh and earthy flavors. For the third course, we had the oiji bowl and the lobster ramyun. The noodles of the ramyun were the perfect consistency, and the lobster was well buttered and in a spicy sauce. The oiji bowl stood out more to us. The seaweed in the rice was a great touch, and we loved the uni, ikura, and raw shrimp. A bite of all the components together was one of the tastiest of the meal. The last savory course was the most memorable. We picked the galbi and the sea bass. The galbi was thinly sliced and perfectly medium rare. It was different from other galbis we've had, with its smokiness. It came with a light creamy sauce, barley, and some corn kernels, as well as some very unique kimchi. The sea bass was also delicious. It came with crispy rice, octopus, and bok choy. The waiter poured a broth over it, which had a strong truffle flavor and a slight kick. All the components came together very well. For dessert, we ordered the melon bingsu and the chapssal donuts, which were both incredible. The bingsu was very light and refreshing, and we loved the chunks of melon in it. It went very well with the crumble and the melon sugar poured on top. We liked the chapssal donuts best. They were perfectly fried and chewy with sugar flakes, and went very well with the scoop of ice cream. They had also brought us complimentary hojicha cupcakes for our anniversary celebration, which were not as memorable. Overall, this was one of the best meals I've ever had, but also by far the most expensive at around $220 per person after tip and tax. The entire experience was extremely well curated, and lasted about an hour and a half.

First time dining at Oiji Mi and overall I came away impressed. The five-course prix fixe is $155,…read moreand I added the $65 non-alcoholic pairing. The food is modern Korean with a lot of fine-dining and international influences, and I thought the meal was strongest when those influences complemented rather than obscured the Korean foundation. The meal started with three small bites: beef tartare, spotted prawn, and gyeran-jjim. The gyeran-jjim with peas was pleasantly mild and subtly sweet. The peas had a nice bite, although I would have preferred them slightly more tender, and the little anchovies added a great salty crunch against the soft custard-like texture. The beef tartare was also good, particularly because of the contrast between the soft beef and crisp wrapper. My favorite of the three was the spotted prawn. It had a pleasant floral aroma and a wonderfully chewy, almost bouncy texture. These were paired with Villbrygg Skog 03 from Norway, which was mild and refreshing. It was restrained enough not to overwhelm three very different bites. For the appetizer, I chose the striped jack hwe with Granny Smith apple, yuzu kosho, and finger lime. This was one of the stronger dishes of the night. There was a little heat, but it was pleasantly spicy, and I loved the contrast between the tender fish and crunchy vegetables underneath. The sauce was particularly good. It had a surprisingly beefy, sweet, salty, and umami-rich quality that reminded me of a really good marinade. The verjus spritz pairing added some welcome acidity and freshness. Next was the chili lobster ramyun with sesame, garlic, and cucumber. The cold noodles were excellent, chewy and properly al dente. The lobster was seasoned with chili and had a pleasant amount of heat. Once mixed together with the sauce, the dish became rich, savory, and hearty despite being served cold. The Prima Pavé Rosé Brut pairing worked nicely here, with the bubbles, acidity, and fruit helping balance the richness and spice. For the entrée, I chose the galbi with barley, peach kimchi, and vichyssoise. The galbi itself was excellent and cooked perfectly. The vichyssoise was light and pleasant while adding some richness to the beef. This was also the most challenging dish for me conceptually. I wasn't a big fan of the barley, which had a fairly al dente texture. With galbi, I found myself wishing it had simply been served with rice. The accompaniments included the fruit kimchi and what seemed like a potato and leek preparation. Between Korean galbi, barley, French vichyssoise, fruit kimchi, and the Chinese tea pairing, I felt a little culturally lost. All the individual components were well executed, but I wasn't completely sure where the identity of the dish was centered. I also would have liked more acidity and a stronger fermented kimchi flavor to cut through the richness. The galbi was paired with lapsang souchong tea from Fujian, China. I found the tea slightly bitter and mildly medicinal on the palate, so it wasn't my favorite drink of the evening. Aromatically, however, it was fantastic. It had an intense smoky, woody fragrance that paired extremely well with the galbi. I understood exactly what the pairing was trying to accomplish even if I didn't particularly enjoy the tea on its own. The final course, the chapssal donuts, was easily the most memorable dish of the night. The warm sweet-rice donuts were wonderfully chewy, and the cold crème fraîche ice cream provided a great temperature and texture contrast. The crunchy nutty crumble was the perfect finishing touch. Every bite had something warm, cold, chewy, creamy, and crunchy going on. The housemade kombucha pairing was also my favorite pairing of the evening. The dessert itself didn't have much fruitiness, and the kombucha supplied exactly that missing dimension along with some acidity. Together they tasted more complete than either component did separately. The non-alcoholic pairing was definitely worth trying. I appreciated that they didn't simply serve five variations of juice. The progression went from mild and refreshing, to acidic, fruity and sparkling, smoky and aromatic, and finally fermented and fruity. Some pairings were more successful than others, but each clearly had a purpose. Overall, Oiji Mi was a very good experience. The cooking was consistently precise, and I especially liked how much attention was paid to texture throughout the meal. There were crunchy elements against soft ones, chewy noodles and rice dough, creamy sauces, and thoughtful temperature contrasts. The fusion worked best for me when the Korean identity remained clear, as with the chapssal donuts. The galbi was less convincing conceptually, even though the beef itself was delicious. Highlights for me were the spotted prawn, striped jack hwe, chili lobster ramyun, and especially the chapssal donuts. I would happily come back to see how the menu evolves. 4.5/5

Had a great lunch here with family and honestly every dish was a good choice…read more The lamb curry was my favorite. The meat was incredibly tender, the curry had just the right amount of spice, and the sauce was perfect with rice. The Beef Pad See Ew had great wok flavor, generous portions of beef, and perfectly chewy noodles. We also enjoyed the Soft Shell Crab and the Pad Ka-Prow, both of which were packed with flavor. For dessert, the mango sticky rice was excellent. The warm coconut sauce really brought everything together. We also tried the coconut ice cream, which was good, but I'd probably order the mango sticky rice again next time. The restaurant is beautifully designed, the service was friendly, and every dish we ordered was worth getting. Great place for dinner with friends, family, or a date.

Great Thai food, creative cocktails, I enjoyed our meal at Wanglang!…read moreThe Daeng Soda cocktail is an absolute must - I tried the viral Mango Sticky Rice cocktail and it was slightly underwhelming but worth trying once. There are a good amount of vegetarian options here. The Curry Puffs were one of my favorite items of the evening. The Kaeng Ped-J is a curry with MOCK DUCK which I love having the option of a protein option other than tofu on a menu. They also make a great Pad Se Ew (you can sub the meat for tofu). For dessert, and one of the main reasons for taking off a star, they did not have the mango sticky rice despite it being in season. We did try the Thai Tea Tiramisu and Coconut Ice Cream which were good - but really wanted the mango. My friends who eat meat also really enjoyed their meals as well. The vibes in here are classy and slightly more upscale.

Walked in with no reservation. Was initially told the wait was an hour and half. Left and headed…read moreelsewhere for 5 minutes before getting the text that the table was ready. The train theme was cool and the ambiance was nice. They were playing soccer games on the screens. Taiwanese beef noddle soup: Noodles had a great chew, beef was extremely tender.Strong flavor in the broth. Steamed egg and pork over rice: egg cooked perfectly with good texture. the sauce over the whole dish was great and flavored the rice. Topped with what appears to be fried scallion which provides a layer of crunch. Sweet Potato Creme Brûlée: blew me away. Star of the show. Must order. Sweet but not too sweet, the creme brûlée with the real potato was amazing.

Came here for Summer Restaurant Week, which was really worth it at $45/person for dinner. Because…read moreof Restaurant Week, they limited the Classic Menu to only 4 items, which was a shame because I wanted to try some of their other items. Instead, you can order à la carte off the Restaurant Week menu. My friend and I shared a few dishes and liked all of them, but didn't love them. I think the Steamed Egg Braised Pork Over Rice was probably the most memorable because it was simple and classic, yet done really well. It was basically a steamed egg with Taiwanese-style braised pork over rice. The Warm Broccolini "Caesar" was also really good because of the salted egg yolk mayo sauce. The Duck Breast and Cod were good, but again not impressive. I think they were trying too hard to put a New American spin on these Taiwanese staples, but sometimes just keeping it simple is the best. I loved the Hojicha Creme Caramel dessert though! We didn't get to try any of their cocktails because we wanted to save room for the alcohol-infused tea shots at the front of the restaurant. Oddly, they wouldn't let us have it during our dinner. We had to wait until after dinner and then found out that each shot is $8. For a shot coming out of a machine, and with no place to sit and enjoy it (because you can't sit at the restaurant or at the bar when you're doing the shots), it seemed pretty pricey. We decided not to try it. Warm Broccolini "Caesar" 9/10 Steamed Egg Braised Pork Over Rice 10/10 Hudson Valley Duck Breast 7/10 Pan-Seared Atlantic Cod 8/10 Hojicha Creme Caramel 9/10

My experience here was incredible. From start to finish, you are treated with utmost respect from…read morethe staff. The service is phenomenal. The ambiance is stunning. The kitchen is in an open layout and all the chefs are calmly putting together your dishes. But now let's get to the food. Every single item was delicious. There was not a single item that wasn't a 5/5. The uni kim is an absolute must add on. The price is high but the experience is def worth it once in a while. A true treat and deserving of a m star

**Overall Rating: 4.25/5** We had a great meal at Jua…read moreoverall, but the service fell a bit short of expectations for a Michelin-starred establishment. The front-of-house staff seemed surprisingly unknowledgeable about the menu; on multiple occasions, our server had to repeatedly walk back and forth to the kitchen to get answers to basic questions about the dishes being presented. While the service pacing and knowledge could be tightened up, the kitchen absolutely delivered. Here were the standout highlights of the evening: Caviar Kim:An incredibly elevated, bite-sized take on kimbap that absolutely blew me away. It featured perfectly crisp seaweed wrapped around a beautiful combination of tuna, radish, and avocado, all crowned with a generous serving of caviar. Mulhoe: Exceptionally fresh raw fish served in a bright, vibrant broth that struck the perfect balance of tangy and spicy. It was incredibly refreshing. Wagyu:Flawlessly cooked and accompanied by a thoughtful spread of *banchan*. I loved that each side paired beautifully with the beef, allowing you to essentially "choose your own adventure" with every bite. Strawberry Dessert:While Jua is famous for their *goguma* (sweet potato) dessert, this strawberry iteration won me over. It was light, crisp, and beautifully executed; though I admittedly lean heavily toward fruit-forward desserts. A highly recommended meal for the food alone, and with a bit more staff training, it would easily be a perfect experience. Worth a visit for a casual or special night.