Joo-Ok (2*, #18 Asia’s 50 Best Restaurants,) Seoul, South Korea, now in NYC
Joo-Ok (2*, #18 Asia’s 50 Best Restaurants,) Seoul, South Korea, now in NYC
by CabassoG
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CabassoG
Here are some highlight photos from Joo-Ok. For those unaware, Joo-Ok was a 2 Star Michelin restaurant in South Korea which was also #18 on the World’s 50 Best Restaurants Asia list. They recently closed and moved to NYC with half of the staff from their original Seoul location moving as well so thanks Hand Hospitality for their move.
They just opened 2 months ago and the food was ridiculously good. It’s currently $180 + tax and tip which is essentially the same price as they were in Seoul (outside of tax/tip) and I expect it to go up a lot once they get their stars (unsure if it’ll be this year or next as they just opened prior to the guide.) Go here before the accolades. Some people who had gone to their Seoul location said the food was just as good as here.
Full menu as per the last photo-
BITES/Amuse Bouche
Ganjang- Braised chicken, taro
Gochujang- American wagyu, egg yolk
Doenjang- Foie gras, namul, kumquat
FALL & WINTER/Seasonal Small Plates
Jang Mool Hoe- Bigfin reef squid, persimmon, honeynut squash
1 Comment
Here are some highlight photos from Joo-Ok. For those unaware, Joo-Ok was a 2 Star Michelin restaurant in South Korea which was also #18 on the World’s 50 Best Restaurants Asia list. They recently closed and moved to NYC with half of the staff from their original Seoul location moving as well so thanks Hand Hospitality for their move.
They just opened 2 months ago and the food was ridiculously good. It’s currently $180 + tax and tip which is essentially the same price as they were in Seoul (outside of tax/tip) and I expect it to go up a lot once they get their stars (unsure if it’ll be this year or next as they just opened prior to the guide.) Go here before the accolades. Some people who had gone to their Seoul location said the food was just as good as here.
Full menu as per the last photo-
BITES/Amuse Bouche
Ganjang- Braised chicken, taro
Gochujang- American wagyu, egg yolk
Doenjang- Foie gras, namul, kumquat
FALL & WINTER/Seasonal Small Plates
Jang Mool Hoe- Bigfin reef squid, persimmon, honeynut squash
Langoustine- Prepared in 3 ways
Jat Jeup Chae- Lobster, Korean pear, pine nuts
Makgeolli- Makgeolli bread, eel, sweet com, gamtoe bugak
Pheasant Mandu- Sekdong sujebi, pheasant & beef broth
Deul Gi Reum- Spotted shrimp, geoduck, house made perilla oil
FROM THE SEA (fish main)
Ban Gun Jo- Striped bass, ganjang jorim, jimmy nardello, sooyoo foam
Main (meat)
Gui- Mishima wagyu striploin, burdock japchoe, radish rice, mul kimchi
DESSERT- Chestnut walnut ice cream, sweet potato mousse, jochung tuile
FLAVOR OF KOREA/petit fours-
Byung Gwa- Korean traditional delicacies and tteok