Menu to Taste

Jua

Korean Wood-fired · New York · Michelin One Star · Chef Hoyoung Kim

One-Michelin-star modern Korean cuisine in Flatiron featuring wood-fired cooking with cherry and oak wood from upstate New York. Chef Hoyoung Kim (former Executive Chef at 2-star Jungsik). 7-course tasting showcasing Korean flavors with smoky depth. Signature dishes: Caviar Kim (crispy seaweed roll with steak tartare and caviar), Mulhoe (Korean raw fish ceviche), smoked eel Jook (rice porridge), dry-aged Spanish branzino with crispy skin, wood-fired Australian lamb. Sleek rustic-elegant space with sultry lighting. Two seatings nightly (6pm, 8:30pm). Menu rotates monthly.

36 E 22nd St, New York, NY 10010, New York

  • One Michelin Star

Menu

Wines

  • Riesling (Mosel) • Glass (32) — Dr. Loosen, pairs well with Korean flavors
  • Makgeolli (18) — Korean rice wine. Source: juanyc.com
  • Premium Hwayo Soju • Glass (28) — Ultra-premium Korean soju, smooth and refined

Dishes

  • Abalone for Jook (Add-on) (25) — Premium abalone added to rice porridge
  • Caviar Kim — Deep-fried seaweed wrapped around beef tartare, truffle rice, kimchi, avocado, topped with beluga caviar. Signature dish. Source: juanyc.com
  • Jook Rice Porridge — Creamy aromatic rice porridge, smoked eel version. Abalone upgrade +$20. Source: juanyc.com
  • Dry-Aged Spanish Branzino — Shatteringly crispy skin from dry-aging. Also offered as Dover sole. Source: juanyc.com
  • Strawberry Sorbet — With yogurt palate cleanser. Source: juanyc.com
  • Hotteok — Korean glazed donut with brown butter ice cream and cookie crumble. Source: juanyc.com
  • Goguma Juak — Sweet potato Korean donut with caramelized pecans. Source: juanyc.com
  • Lamb Chan — Australian lamb cooked over wood fire, served with banchan (kimchi, shiso leaf, wood ear mushroom, crispy lotus root). Source: juanyc.com
  • Mulhoe — Raw fluke from Jeju Island (or sea bream) in chilled spicy broth. Korean-style ceviche. Source: juanyc.com
  • Galbi Chan — Short rib alternative to lamb, cooked over wood fire. Source: juanyc.com

Cocktails

  • Bokbunja Cocktail (18) — Haku vodka, Cointreau, bokbunja (Korean raspberry wine), honey, egg white. Signature Korean-inspired cocktail.

The Experience

The meal is structured around a tasting menu and a wine pairing.

Phone: +1 646-590-1598

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