I've been eating Korean food my whole life and thought I had tried everything, but this place offers a completely new experience. They reinterpret high-quality Korean ingredients in a way that feels fresh, creative, and accessible to people from all over the world. I loved Chef Soogil's first restaurant so much that I decided to visit his second one, even though I had no idea what to expect. Once here, I discovered flavors I never imagined--new, exciting, and deeply delicious--a perfect blend of Korean essence with a New York twist. If you want to experience Korean cuisine in a completely fresh and innovative way, this restaurant is a must-visit. read more

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Such a unique and memorable dining experience at Raon! The tasting menu felt like a true kaiseki journey, but with an unexpected and exciting Korean flair woven throughout. Each course was beautifully presented, thoughtfully paced, and full of delicate, balanced flavors -- and I loved the creative incorporation of kimchi in ways that felt elevated and refined rather than traditional. The whole experience was intimate, fun, and interactive, while still feeling polished and special. If you're looking for a modern kaiseki-style meal with a distinctive Korean twist, Raon is absolutely worth it. read more

TLDR: really loved our experience at Raon. In a city filled with Korean fine dining, Raon stands apart with its focus and passion for educating people on traditional Korean food, cooking and most importantly kimchi! SETTING: we made a res for 8pm on a Saturday night. The restaurant is beautiful, minimal, with a nice long counter that can fit about 12 seats per tasting. It was our anniversary and they left very sweet little "Happy Anniversary" cards for us!! Great for a nice quiet date night or dinner with friends for a special occasion! FOOD: attaching a pic of the menu here. My favorite part about this tasting menu is that it just got better and better with every single course (and started off already amazing so that's a pretty high bar to reach)! I loved the different types of kimchi they pare with every course and the passion with which you can tell the chef creates his food. Being korean myself I learned a lot with the explanations of the different types of kimchi, and the food evoked some deep memories and fondness of my childhood and grandmother's cooking. The standouts for me were the dishes with broth - the depth of flavor achieved in each one had me actually licking the bowl (of course when no one was looking :)). I also have to give a special shoutout to their gin tomato basil oil cocktail which was amazing. SERVICE: They run a lean team here and it works very well. The servers you can tell know a lot about the menu, the cooking technique, etc and everyone was just fantastic / very kind. I especially appreciated when the executive chef himself came out to serve and explain a few of the courses. Again, his knowledge and passion for Korean fine dining and cooking really stood out to me. What I loved about Raon is that I had some dishes / types of Korean food that I have never had before or that I hadn't had in 20+ years. For example the naengmyun broth the Bo Kimbap was in, was unlike any dish I've ever had at any Korean fine dining place. I loved the uniqueness of the courses. VERDICT: Though I do think the price is steep, in NYC and in this economy, you're not going to get much better attention, knowledge, and Korean fine dining food than at Raon. I would highly recommend to anyone looking to celebrate a special day with some delicious Korean food!! read more

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Korean fine dining is the current "it" girl of the NYC gastronomic world, and just like every over-exposed celeb, you start to glaze over every time it's mentioned. I was going to pass on Raon because, well, glaze. But the kimchi pairing/tasting seemed unique enough to set the place apart from all the other bottle blonde Korean fine dining clones. Sadly, it wasn't enough. I could break down each course and give you my opinion, but I'm tired and Raon wasn't special enough to warrant that level of detail. Here's your pithy sum: Raon follows the typical wannabe/actual Michelin-starred paint-by-numbers formula and never deviates from it. You start with your beautiful and generally unique small bites: Crab + Oi Kimchi, and Tuna & Caviar + Baek Kimchi, in our case. Then you progress to your slightly larger courses of seafood and vegetable. For us, that was a small bite of New York Bo Kimchi, followed by an Uni Gimbap + Jang Kimchi pairing, followed by Scallop Doenjang + Tomato Kimchi, followed by Halibut + Young Radish Kimchi. See what I mean? As predictable as a sloth. Good quality, nice presentations, interesting Korean ingredients repurposed for a fusion audience, but nothing particularly standout. Then you get the meatier courses because Americans always treat meat as superior to seafood (lord knows why). In our case, that was a colorful Foie Gras Mandu + 6mo Aged Mukeunji (yes, very similar to Joo Ok's but with a different filling). And--my most hated of fine-dining courses--the obligatory seared slab of meat with sad vegetable side. In this case, Galbi & Sotbap + Dongchimi & Turnip Kimchi--so, sad slab + sad veg + sad bowl of rice. But wait, you're saying--wasn't the kimchi at least interesting? It was... to an extent. We even got a nice little brochure that explained what some (but not all) of the kimchi were. But all of the kimchi portions were tiny, and most of them--as royal and exotic as they sounded--were kind of....one note. All tart crunch and not much else. Like a Korean crudite pairing doused in vinegar. It got boring after a while. Which brings us to dessert. Not surprisingly, Raon's pencil crayons stayed well within the lines here too. We had a Korean Pear & Makgeolli Sorbet mouth cleanser that doubled as the main dessert. And the "petit fours" dessert course that was a Platter of Sweets containing small bite-sized pieces of Matcha Cake, Gaeseong Juak, Hongsam Chocolate, and some kind of Persimmon Yanggaeng. Satisfying, not too sweet and ultimately forgettable. Bottom line, if Raon were half the price, I'd probably be singing its praises for trying something different in the oversaturated upscale Korean scene. But for $295pp (before tax and tip), its tasting menu kind of blurs into the background and the kimchi pairing isn't special enough to set it apart. When places like Jua are pushing the envelope of Michelin-starred Korean for just $140pp, it's hard to justify going to Raon. But hey, maybe some people really, really like kimchi. read more

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loved my experience at raon - if you're looking for a fresh new Korean centered tasting menu, i highly recommend.especially if you're a fan of the famous chef, jung kwan! the food: everything is centered around the concept of kimchi which was refreshing! i thought out of all the tasting menus i've been to, raon was the most beautiful in terms of presentation. my favorite bites had to be the ones with the 7-year old fermented soybean paste and soy sauce, created by chef jung kwan herself. the drinks: there's a rice based non-alcoholic drink that was so good! it tasted like a savory, light shikhae. the space: intimate the service: ofc very very friendly and nice! i loved that the actual chef comes out to explain the concept and prepare the dishes for you. read more

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This restaurant opened in March and we went because we were intrigued by the concept of kimchi tasting. Although it was not what I expected, it was overall pretty good. My favorite dishes were the foie gras mandu, uni gimbap and the sorbet. I thought the Bo kimchi, however, was not too great texture wise. Not sure it was worth the price point, but the great service and their attention to detail made it better. They also have small bar in the front with an a la carte menu that I want to try in the future! read more

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I was so excited to try Raon in hearing about a newish Korean restaurant focusing on Kimchi pairings and innovation but unfortunately fell short. The restaurant is set in a cozy dining area with monochrome but warm decor, comfortable and spacey between seats. Dishes are prepared in a back kitchen but given final touches in front of you. The staff were all very attentive and kind but not overbearing and were helpful in selecting drinks; their menu featured many soju options including rarer soju. Chef Soogil came out to introduce himself and talk about his background and of Raon. The music seemed like techno but low volume. The flatware and silverware were all personally designed and crafted for Raon, some were quite artsy and fit with the presentation of dishes. Glassware featured Zalto wine glasses which are always a treat to drink out of. Each diner is given a menu and pamphlet explaining the kimchi pairings although it weirdly didn't cover all the kimchi types actually served with the courses. You're also given the option of caviar and truffle add ons for about $30 each with two of the courses. Staff were extremely knowledgeable and enthusiastic in talking about all of the dishes and the passion clearly showed. The meal itself followed a bit predictable pattern - started off with Crab and tuna/caviar bites that were satisfying and nicely presented. Here was the start of a recurring theme - the kimchi felt so pitiful with extremely small portions. The amount didn't match the courses in having enough between bites. It's hard for me to imagine bigger kimchi portions couldn't be served unless I'm missing something with the sourcing/preparation. The New York bo kimchi was served as a terrine with gelatine and vegatables/seafood but tasted fairly bland to me without much taste. The uni gimbap was served with gamtae seaweed, a rare form and quite labor intensive and a treat to eat. This course was flavorful and excellent. Scallop doenjang was fine - nothing to write home about. The broth was excellent. The kimchi was again a paltry amount. The halibut was heated fresh before serving by Chef Soogil, this course was solid though a bit too dry. The foie gras mandu looked so reminiscent of the mandu at Joo Ok, I did wonder who came first and if the inspiration was there. The broth was nice but the kimchi again was too small to enhance the dish. Finally we ended with American Wagyu, sauce and vegetables, a fine dish but your typical Wagyu/vegetables - nothing special. The sotbap was mixed with mushrooms and decent flavors but the crunchy rice I found too hard, like chewing on pebbles at times. For dessert the palate cleanser doubled as main dish - Korean pear and sorbet - wish it was sweeter but still was satisfying and lovely presentation. Finally the savory sweets consisted of a matcha cake that was fine, a chocolate bite, and korean donut with cream that had nice, diverse flavors but lacked sweetness to me. Overall this was a solid meal but not worth the price point, especially when for reference you're paying 75% of the cost of Jungsik and about $100 more than Jua/Oiji mi/mari/kochi, which I found more innovative and better value. I really appreciated the passion and thought towards diners in how the dishes are presented/explained and the hospitality is great, but wish there were larger kimchi portions and pricing was scaled down and then the meal would be significantly better value. read more

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When we were in town, we were lucky to try out RAON, a kimchi-focused fine dining restaurant by Chef Lim. Their 10-course tasting menu was fun, tasty, and inventive, which included: +Crab - Oi Kimchi - a cute little tart that was a great one-bite start +Tuna & Caviar - Baek Kimchi - the tartare here was unbelievably delicious, and the tuna was just amazingly fresh +New York Bo Kimchi +Uni Gimbap - Jang Kimchi - the handmade gim that was wrapped around was a 'wow' +Scallop Doenjang - the doenjang broth was absolutely tasty +Halibut - one of my favorites of the night due to the amazing crust +Foie Gras Mandu - Mukeunji - the skin perfect, with a soothing broth +Galbi + Sotbap - Dongchimi - the galbi prepared cooked perfectly +Korean Pear & Makgeolli Sorbet - so refreshing! +and, finishing up with a Platter of Sweets - matcha cake, gaeseong juak, Hongsam Chocolate, and Espresso Yanggaeng - that matcha cake with fresh sliced strawberries was my favorite; not too sweet, creamy, and such a nice way to end the meal with a high note! Chef Lim was so kind, and the staff, Jackie and Jin, were both super attentive, had a great sense of humor, and made our evening such great fun! The restaurant itself is sophisticated with a minimalistic vibe - loved the featured artwork! They have two tastings in the evenings that they are open, with 14 counter seating; making reservations online was a breeze! A great place to celebrate any special occasion or for a fun date night! +kimchi-focused tasting +seamless online reservations read more

Had an absolutely stunning and indulging dining experience here at Raon with the ambiance that of contemporary minimalism evaporating its sophisticated taste of its own. Probably the first and only 8 course Korean tasting menu featuring fine royal kimchi recipes within each course in NYC if not the States. Kimchi is delicately infused and blended in with the seasonal ingredients from sea and land reveals beyond its general identity as side dish. I remember kind of kimchi my grandmother and mom were making as first daughters-in-laws at Jong Ga Jip (heirs of family heritage) in Korea when I was little. Bossam Kimchi, one of luxury royal kimchi recipes with all fresh seafoods wrapped in cabbage leafs, is one example that's deconstructed as in to New York Bo Kimchi here at Raon. The subtle treatment of complex fermentation of kimchi extraordinarily well balanced with everything else on the plate and also in the air by Chef Soogil is truly remarkable. Instead of its beverage pairing which might be a great choice for first time diner here, I went with my usual choice of champagne which was wholesome completion of exquisite dinner at Raon. Extremely pleasant this amazing restaurant is a part of my best choices of dining out in NYC! read more

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Raon feels like a quiet revelation tucked away on East 59th Street -- a place where Korean cuisine isn't just served, but thoughtfully reimagined. Chef Soogil Lim and his wife, Sasook Youn, have put together a 10-course tasting menu where every dish is paired with a different type of kimchi, and honestly, it's kind of mind-blowing. Think Bluefin tuna with baek (white) kimchi and caviar or a ridiculously good foie gras mandu with six-month-aged mukeunji! Raon isn't just a meal. It's an experience that lingers, leaving you with a newfound appreciation for the artistry of Korean cuisine. read more

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An extraordinary restaurant. Beyond the incredible flavors, it offers a rare experience where fermentation, Korean cuisine, and history all come together. The service is impeccable, and the wine list is uniquely curated. A true discovery and revolution in Korean dining. Who knew kimchi could be elevated to this level of sophistication? Absolutely stunning. read more

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We had a wonderful dining experience at Raon. From the moment you walk in, the staff sets the tone with warm & attentive service. Every interaction is thoughtful and polished, making you feel like the entire evening was curated just for you. The presentation of each dish is nothing short of artful and absolutely delicious. Plates arrive looking like they belong in a gallery--vibrant colors, meticulous plating, and textures arranged with intention. But the beauty isn't just on the surface. Every bite is layered with deep, authentic flavors elevated by modern technique. Chef Lim was wonderful. Highly recommend. read more

Stunningly good food! The uni kimbap and matcha cake really stood out to me. But honestly, every dish was unique and packed with flavor. The service was impeccable too, and the staff were very knowledgeable. Look forward to going back soon! read more

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What a gem. Kimchi is such a staple in Korean food, but I never thought it could be such a star. Everything we tried was insanely delicious. Can't wait to go back. read more

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What can I said the food is superbe the service is excellent the chef is so humble the testing menu each plate have a history and is prepare with so much delicacy you are transported to a another world thank you read more