Food: 5/5Service: 5/5Ambiance: 5/5Chef/owner Jungsik Yim's "Jungsik" is a three-Michelin star Korean-influenced fine dining restaurant located on Harrison street in Tribeca between Hudson and Greenwich streets. This is a couple blocks north of where the late David Bouley's venerated restaurant once stood, where Chef Yim coincidentally worked once upon a time. The NYC version of Jungsik opened in 2011, two years after the launch of the Seoul location. It quickly reached two-star status a couple of years later. Some time passed, then it was disclosed in December 2024 that the restaurant was awarded its third star. This was well-deserved, and perhaps a fair bit overdue. It is NYC's first three-star since Eleven Madison Park in 2012, and the first three-star Korean restaurant in the U.S.It's dark inside, but it is a very elegant atmosphere. When they check your coat, they don't give you a ticket. They just remember who you are and what you brought. The bar has five seats. From my vantage at seat number five, I noticed the large Rolex clock on the wall of the kitchen inside. It reminded me of the one at Camphor in Los Angeles, a one-star restaurant in the Arts District. The service staff is dressed well and moves in harmony despite how busy they are. They also make you feel at ease. They accommodated my request to experience the tasting menu from the bar. When I booked on Tock, it gave me two options - main dining room or bar - but it did not disclose that the bar is generally only for a la carte ordering. They explained to me that I could sit at a table, but I declined, preferring my seat at the bar. They still were able to provide the tasting menu experience that I sought regardless. Thanks to them for that. The gender neutral bathrooms are very nice. Enough space to move around. The liquid soap was nice and pays a nod to Korea - it is the Joy hand wash from ELOREA, featuring the Jeju mandarin ingredient.Since I have cut down on alcohol consumption for a few years now, I like to order mocktails, or as they list it "temperance cocktails." The Yuja spritzer (Korean lemonade like drink but sparkling) was refreshing. I had two of these. The third piece of banchan was the egg. It was set on a bed of uncooked brown rice in order to hold it upright. Like "The Office" manager Michael Scott driving into a lake, I idiotically ate some of this rice, suspecting beforehand that I should do so, but I did anyway. It was crunchy and I was embarrassed. Very confusing. The foie tras tartlette as the fifth and last piece of banchan was delicious. Savory, but with Asian pear sweetness.The first course - striped jack - was excellent. It was liberally adorned with osetra caviar and featured white kimchi and a green citrus sauce. Fish bone broth.The fried octopus, which many rave about, has a crispy texture and is quite rich. It is a heavy tasting dish. Salty. The texture of the octopus was soft and not at all rubbery. Not sure how they achieved this. The Gochujang aioli was dense and rich. Not spicy at all, really.There were scallops with rice in small cast iron dish. The rice was very dark. I thought it was burnt, but it wasn't. The citrus emulsion pour was very nice.There was a high amount of spiciness on the tomato emulsion kimchi curry on the Arctic char. When I tasted it, I thought to myself "Now we're talking." Until now I felt the spice level was dialed back. Not here. The flavor of the coconut foam was subtle. Not overpowering. The wagyu Galbi was so soft and tender, as one of the staff named Leo mentioned to me that it had been marinated for a while. The radishes were nicely sweet, pickled in Korean pear juice.The yellowtail kimbap dish was innovative. The cigar-like structure reminded me of something that I would eat in a place like Alinea. The hallabong (what we know as Sumo Citrus) sorbet/granita palate cleanser was sweet and really refreshingThe ice cream dessert was quite good. The Jeju island statue appearance was playful, and the dish had density and richness.A very impressive meal from start to finish. It was well-thought out and considered. I said it was probably better than Daniel, which to this point was one of the nicest meals I've ever had.
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"As a fellow Korean from Los Angeles, I have to say, my girlfriend (who used to live in NYC) insisted we check out this place for their gopchang and daechang. She wasn't wrong--it did not disappoint. In fact, it was probably the best gopchang and daechang I've ever had! The ambiance is super cute, making it a perfect spot for casual drinks and great food. Highly recommend this place, and I'll definitely be back the next time I'm in NYC. Thank you, 곱창이아기!!"
"I'm having trouble brain dumping a review, so I'm gonna attempt to say this how cavemen would understand.Food good. Place very pretty. Decor whispers of understated opulence, and exudes a refined elegance that feels naturally exquisite, the kind of place one would choose to impress with a touch of sophistication. Hospitality good.A last minute spot was surprisingly easy to secure on a Saturday night, as the staff enthusiastically accommodated us to the larger back table that was both private and festively adorned. An amazing turn of events for an impromptu birthday celebration."
