Joo Ok
Contemporary Korean · New York · Michelin Two Stars · Chef Chang-ho Shin
Two-Michelin-starred Korean fine dining by Chef Chang-ho Shin, set in a Hanok-inspired space on the 16th floor of Koreatown. The 12-course tasting menu honors Korean royal court cuisine of the Joseon Dynasty, built on seasonal, locally sourced ingredients including produce from the restaurant's own First Hand Farm in upstate New York.
22 W 32nd St, 16th Floor, New York, NY 10001, New York
Menu
Dishes
- Ganjang — Jjimdak Taro Bite — Reimagined jjimdak (soy-braised chicken) wrapped in taro, deep-fried and finished with perilla sauce. First of the Jang Trio showcasing ganjang (soy sauce).
- Gochujang — Wagyu Yukhwe Tartlet — American Wagyu beef yukhwe (tartare) with onion jangajji (soy sauce pickles) in a crisp tartlet shell. Second of the Jang Trio highlighting gochujang.
- Gamtae Makgeolli Bread — Makgeolli bread topped with eel and sweet corn, wrapped in deep-fried gamtae, a rare type of seaweed sourced from Korea.
- Deul Gi Reum — Perilla Seed Oil — Spotted shrimp and geoduck with quail egg topped with Kaluga caviar, dressed in house-pressed perilla oil from seeds harvested at the restaurant's upstate farm.
- Gulim Mandu — Deconstructed Dumpling — Modern take on Korean mandu with pheasant and mushroom filling beneath a striped flat noodle inspired by the colors of the hanbok, the traditional Korean dress.
- Walnut Ice Cream & Sweet Potato Mousse — Korean-inspired dessert course featuring walnut ice cream and sweet potato mousse, paired with sunchoke tea.
- Jat Jeup Chae — Lobster — Poached lobster with Korean pear and salted cucumber slices, finished with a yuzu-infused pine nut sauce poured tableside.
- Vinegar Drink — Fermented vinegar drink aged five months to aid digestion and stimulate appetite, served as a welcome to the tasting experience.
- Jang Mool Hoe — Chilled raw seafood preparation featuring bigfin reef squid with persimmon and butternut squash in dashima jelly.
- Eun Eo Fritter — Crisp sweetfish (eun eo) and shrimp taro fritter adorned with baby cilantro.
Cocktails
- /HITE (30)
- Yuzu Sour (22) — Seasonal Korean-inspired cocktail
- Del Ducato Via Emilia (14)
- Jinmaek Poet’s Rock (40)
- Magpie, Mulberry & Plums (12)
- Uleong-i Ssal (14)
- Won Mae Plum Liqueur (13)
- Makgeolli Cocktail (20) — Korean rice wine cocktail
- Gaeul-Bit / Autumn Glow (18)
- Strawberry (18)
Wines
- Magpie, Orange & Tangerine (12)
- Bodegas Barbadillo, Amontillado VORS 30 Year Old Sherry 375ml Jerez-Xérès-Sherry / Palomino (12)
- Côte de Beaune / Chardonnay (4700)
- Hermitage / Syrah (225)
- GLASS SHERRY (15)
- Familia Torres, Mas La Plana Penedes / Cabernet Sauvignon (205)
- France Sauternes / Semillon, Sauvignon Blanc (950)
- Pomerol / Merlot (5800)
- Junmai Daiginjo (28) — Premium sake selection
- Soju (2) — Korean soju
Tasting Menu
- Omakase Tasting Menu (270) — Multi-course Korean tasting menu by Chef Joo Ok Kim
$270
Related restaurants
- Award-winning restaurants in New York
- More from chef Chang-ho Shin
- La Yeon — Seoul (2 Michelin stars)
- Gagen — Seoul (1 Michelin stars)
- HANE — Seoul (1 Michelin stars)
- Kojima — Seoul (2 Michelin stars)
- Mitou — Seoul (2 Michelin stars)