Jungsik — Review by Strictly Dumpling
New York, United States — Korean
Mike Chin visits Jungsik, America's first three Michelin star Korean restaurant, and enjoys an exceptional tasting menu at the bar featuring seven dishes. Each course showcases creative reimaginations of traditional Korean cuisine with impeccable technique, delicate flavors, and stunning presentation. At around $400 per person after tax, he considers it a worthwhile splurge that fully deserves its three Michelin star rating.
What was great: Every dish was incredible including the wagyu tartare, octopus, mandu with bone broth, arctic char, uni bibimbap, truffle konguksu, kimbab, and creative carrot cake dessert. Beautiful presentation, generous truffle portions, exceptional flavor profiles and textures, and kind staff.
What could improve: Nothing mentioned
The Dishes
The meal began with an extraordinary banchan presentation featuring six components that set the tone for the night. A mushroom broth opened the palate with intense, earthy flavors, followed by wagyu tartare on toasted bio with citrusy calamani salad that Mike described as one of the greatest things he has ever tasted. Fresh homemade tofu with fragrant porrilla oil and tender cod provided delicate umami, while crispy rice wrapper with sweet spot prawns and egg delivered incredible crunch and salty-sweet flavors. A spicy squid ball filled with rice and gochu jang offered deep, complex spice, and the final piece of foie gras provided shocking contrast between crunch and buttery melt. The main courses were equally impressive, beginning with Japanese stripe jack topped with caviar and fish bone sauce, designed to awaken the palate with refreshing brightness and umami. A ginormous leg of octopus cooked in dashi and seaweed with goujang sauce showcased tender, juicy meat with crispy outer skin and suction cups resembling little octopus chips. The mandu course featured delicate shrimp dumplings with A5 Wagyu Miyazaki beef served in an extraordinary 48-hour bone broth that Mike called the best he has ever had. Icelandic Arctic char with trout roll and Korean pelis seed sauce offered perfect crispiness against tender flesh with citrusy brightness. The uni bibimbap was an absolute overload of three rows of Japanese uni on black sesame rice, with natural sweetness and zero fishiness creating incredible umami texture. Black truffle konguksu, a warm reimagination of traditional soybean noodles, featured an entire ring of shaved truffle atop rich, creamy sauce with white kimchi and fresh soybean flavor. The kimbab course presented little crispy seaweed rice cigars topped with shiso pepper-marinated yellow tail delivered with tweezers, showcasing melt-in-your-mouth fish and perfectly roasted seaweed. For dessert, a carrot-shaped carrot cake with white chocolate exterior and cream cheese sweetness came with black tea ice cream, followed by adorable passion fruit marshmallows, tiny macarons, and delicate cream puffs paired with honeydew milk tea.
The Experience
Mike secured a bar seating rather than a traditional table for this highly coveted reservation at America's only three Michelin star Korean restaurant. The bar setting proved excellent, offering close interaction with the kitchen and staff. The ambiance was phenomenal, and the people working there were exceptionally kind and welcoming. The entire experience felt special and elevated, with beautiful presentation and attention to detail evident in every aspect. The bar seating provided an intimate view of the culinary artistry happening before his eyes.
Value and Pricing
The total bill came to approximately $400 after tax for the near-complete tasting menu at the bar. While certainly a splurge, Mike considered this pricing appropriate and worthwhile for a three Michelin star restaurant in the middle of New York City. He emphasized that if you are going to invest in a three Michelin star experience, this restaurant belongs on the list. He also noted that bar seating is a recommended option for those who cannot secure table reservations.
Notable Moments
That's a solid 20,000 out of 10. That's got to be one of the greatest things I ever put in my mouth.
This is the best munch I've ever had in my life. Ridiculous.
This might be the best octopus I've ever had.
This broth is ridiculous. This is the best bone broth I ever had in my life.
I mean, I've been to a couple other Korean stars. This one 100% stands out.
The Verdict
Jungsik fully deserves its three Michelin star status. Mike's favorite dish was the kimbab, though nearly everything served was mind-blowing and unexpected in the best way possible. The restaurant successfully reimagines traditional Korean dishes with creative twists while maintaining impeccable technique and beautiful presentation. Unlike some high-end establishments that are stingy with premium ingredients, Jungsik generously applied truffle to dishes, creating an entire ring rather than just a few slices. This restaurant is highly recommended for anyone who loves Korean food, great food in general, or seeking an exceptional fine dining experience in New York City. The combination of wonderful people, phenomenal ambiance, incredible food, and fair pricing for the caliber makes this a must-visit destination.