Midtown, Manhattan ยท restaurant
A 22-seat Korean chef's counter on the second floor of a Times Square steakhouse, with a 13-course tasting menu where Korean technique meets fine-dining precision. Dry-aged duck arrives three ways alongside Korean fruit wine bokbunja, grilled scallops come dressed with yuzu kosho butter, and a mushroom tart with shaved truffle anchors the savory progression. The full experience takes around three hours.
Assorted mushrooms, shaved truffle, mushroom sauce
Duck three ways: breast, terrine, and bokbunja Korean fruit wine jus
Duck breast, duck terrine, bokbunja Korean fruit wine reduction