bōm

Michelin star tasting menu with a unique counter experience. Mix of modern and traditional Korean with a hint of Japanese influences. Food: Excellent. First few courses were really contemporary and unique flavor combinations. Gradually the courses get homier and traditional Korean. None of the dishes felt redundant or repetitive. They tell you where all their main ingredients are sourced globally from. The tart dish in the beginning was innovative and playful. Tenderloin was cooked to perfection. The gyeranjjim was so authentic that it reminded me very much of the Japanese version I had in Kyoto. The weakest item was the banchan palate cleanser, which was too acidic for me to drink it all. Other than that one thing, I cleaned up every plate and bowl.Service: Excellent. Arrived and promptly seated in a hibashi style counter with a mini grill on the table. Every dish was served with one of the waiters/chefs providing description of what the dish was. Good pacing, usually only a few minutes between courses, about 90min for the whole service for about 10 courses.Ambiance/Vibe: Excellent. Quiet semi-private backroom where the counter is setup with some other small reservations are seated. The chefs grill meats and plating the courses in front of you.Cost/Value: $275 per person for tasting counter experience. There is wine pairing available for extra cost, some people during our service went for it but I don't feel it is necessary to enjoy the food. On the pricier side for Michelin star meal, but on par with many Michelin counter experiences I've seen. Worth it for the quality of the food, service, and experience.

Bom is incredible - one of the best tasting menus I've had yet to say the least. bom is in a special room located by getting into Oiji Mi. From there, you'll be taken into a private back room that looks so modern and sleek with bar seating only. On the bar are a few grills that has all the air sucked out from underneath. Being seated, we were immediately shown what we would be eating that night via a marvelous display including a gigantic crab. It was such a cool presentation. From there, the meal began. Let's break down a few of the great food items from the 13-course menu (with a few extras thrown in):*Tenderloin - soooo good. They cooked this in front of us on the grill and then brought it out by presenting us two different pieces. One piece had the caviar while the other had uni. So juicy and tender with that added bump. I loved the uni. *The bluefin tuna intro was fantastic - coming out in a stacking dolls-like fashion. It was super clever with the presentation and each bite was easy to eat and delicious with some of the most gorgeous presentation of the night. *The mieyok was so cool and clever. The dish tasted like a traditional miyeok yet once you took a few sips, you taste just how well and layered the whole dish is. Abalone and black sesame are mixed in a seamless way with again, just a precise attention to detail with the way each layer is poured. I had a wine but really believe the star of the drink show was a special tea they poured out for us which was so refreshing in a tea glass that was transparent. And the desserts were all so wonderful - especially the banana ice cream which reminded me of banana milk with so many gorgeous details. The night ended with a special small birthday treat for my friend. They even had a happy birthday music box playing which was super adorable. Thank you so much to the staff at bom for treating us so well and being so great at explaining all the dishes. I would love to go back again someday and do it all again!

The food was delectable. Tasty although slightly without thru-line.The service was excellent. There were moments of upscale with "additional caviar or truffles" that felt unnecessary to have happen at the counter. I'd rather make those selections up front.PD

I still think about the steak bites and the tea!Had the opporunity to come to Bom for a birthday celebration. Each dish and bite were executed perfectly. There is a reason they have a Michelin Star. The service was on point, they took away the dishes once you're done and continuely cater to your needs. We sat in a U shaped table watching all the chefs and cooks assemble our dishes in front of us. I cannot wait to come back!

What an amazing experience! The restaurant is in the back, with bar seating around the chefs in the center. We were greeted with beautiful marble tables and nice views of the chefs preparing the dishes. The staff were super friendly and very professional. The food was outstanding - definitely one of my favorite Michelin Star restaurants I've tried. Every dish was perfected and I really appreciate the changes they made to accommodate for my allergies. I think my pictures speak for themselves - the dishes were as delicious as they were beautiful. We got the white truffle add-ons and it was definitely worth it - really elevated the flavor of the meat and I would highly recommend! For drinks, we tried some of the white and red wine that was recommended by the staff and really enjoyed them with the meal. They don't have cocktail offerings, so I also tried one of the non-alcoholic beverage (Sparkling Tea) that was very refreshing.

Bom is the bomb harharhar but seriously forreal all jokes aside it is the bomb harahraharhar

Great service, great experience, incredible taste.Get the caviar supplement (or ask for a whole tin!)

Summary: One of the best meals and meal experiences of my life (and I've been extraordinarily fortunate to dine well in many countries)Details: bom almost has a speakeasy vibe. You enter into the Oiji Mi bar area, and then walk through the dining area, to discover... an oasis. The room isn't that big but feels grand. The colorful marble countertop with mini cooking surfaces, the exposed kitchen, the lighting. It's a wow at the start and a wow throughout the meal.This a Michelin starred Korean restaurant, but it has obvious French and Cantonese influence. It's a fixed menu but they are sensitive to allergies/preferences. The experience starts with a display of the ingredients you'll later consume. We opened with an amuse bouche - toro and caviar with a seaweed shell. Excellent! Caviar was a theme, as it showed up in several dishes. We had about 14 courses, starting with seafood and proceeding to meat. Some of the standouts:* A custard with crab inside. Delicate and flavorful* Prawn, wagyu, and octopus fusion in an elegant bowl* Two pieces of wet-aged filet, one topped with uni and the other with caviar. Oh my!* Dry-aged rib eye served with a truffle puree and sweet potato. * And even though we weren't hungry, we upgraded to the wagyu. Much more subtle than the other meat courses.My food coma barely remembers the desserts, but I enjoyed the sorbet palate cleanser and a sort of apple pie ala mode.What I can't forget is the service. Outstanding. Everything perfectly presented. Waitstaff to attend to your every need but not obtrusive. Special shout out to Maxine.Speaking of shout out, Chris the master sommelier is simply remarkable. We hadn't signed up for the wine pairing because sometimes that's just an excuse to get rid of unwanted bottles. Not at bom. Chris asked us questions about our preferences, let us sample several options, and expertly selected pairings for us. This is a restaurant to celebrate with. It creates an incredible memory. I'm hoping for an excuse to go back.

TLDR: I'm surprised BOM only has one star as the caliber of food, service and creativity is far higher than just a star! Blown away by this restaurant and can't wait to come back. SETTING: Came to BOM for my birthday dinner on a Saturday night at 5:30pm. The restaurant is a big room with a huge marble tabletop countertop where you can watch the magic happen. There are about 20 or more seats with more than enough room and the ambiance is great. The dining room was abuzz and saw a lot of couples/date nights though I would definitely come with friends.FOOD: The food was so creative, meat heavy as other reviews note and surprising in the best way. BOM executed on not just incredible flavor, but I really appreciated also what is a very special nod to elevated Korean food. It's "fine dining" at its finest.It's hard to pick a favorite dish but the corn rice with soup really made me homesick / nostalgic as a Korean who grew up eating exactly that. I don't know how they took Korean classic dishes and just made them taste so. Much. Better. But I truly truly loved it.SERVICE: The service was absolutely flawless. You can tell how passionate each person working there is from the way they explain the dishes, or answer your questions. The wine pairing (which I usually never get because I do not think they're worth the price) was actually very nice. Though the pours are quite small (when are they not), they are happy to refill or offer you a bit more with your dish. Let's just say when we left we were nice and toasty.I loved talking to the servers and chefs and consider the service a highlight of the night.VERDICT: I don't usually visit Michelin starred restaurants more than once, but BOM will be the exception. I can't wait to go back and see my Korean family or friends faces light up when they get to try the magic of Korean fine dining at its best here.

TLDR: Bom gets it right. While a bit of a splurge, it's the right balance of a celebratory meal that feels luxurious yet still refined. For a beef-centric meal, you won't have crazy meat sweats but you'll still feel like you got your money's worth.Tucked behind of Oiji Mi - I'm surprised it's taken me this long to write this review. For a tasting that's got beef top of mind, it's not overly beefy. In fact, the first several courses showcase the team's skill with seafood dishes.The starter plate with a crispy seaweed tartare bite, two caviar-esque tartlets, a marinated sashimi component. You might actually think this was a kaiseki/omakase meal if it were not the Frenchy elements.As you progress through the first parts of the meal, your proteins for the evening are showcased and are grilled table side as you make your way to the beef portion. A steamed-egg custard with crab, it almost tastes like a Cantonese dish. An abalone plate with wild rice, a ginger scallion fish with broth. You almost forget that this is a beef-themed tasting and then, that part arrives.Two pieces one with sea urchin roe and the other with caviar. So tender, salty, briny, perfect. Next a rice bowl with ikura, gamtae seaweed, marinated beef. Mix it up and enjoy. After a beef course with fermented veggies, then the wagyu which is served more French-ish. The final savory part was a tray with rice, crispy seaweed, soup, all different types of sauces to make miniature hand rolls if you will.The desserts were just as good as the savory part. Again, more of a special occasion kind of spot but it's a proper way to splurge.