Nōksu
Modern Korean · New York · Michelin One Star · Chef Dae Kim
One-Michelin-star modern Korean fine dining inside 34th Street-Herald Square subway station (2024 Michelin Guide USA). Hidden in former barbershop and newsstand space. Chef Dae Kim (former Per Se, Silver Apricot, born Korea raised Chicago). NYT described cooking as 'uncannily good'. 9-course tasting menu $225 per person (originally 15 courses, evolved to 12, now 9 as of 2024-2025). Beverage pairing $175. Ossetra caviar upgrade +$45. Modern Korean fine dining, seafood-forward (finned fish, shellfish, game). Signature: BBQ Squab aged/smoked/glazed (named one of Grub Street's best dishes 2023). Sample dishes: Abalone in sea lettuce shell with Green Goddess emulsion, Grits with squid/Carolina Gold rice/Parmigiano/okra, Millbrook venison/corn/morel/beet/gochujang/shiso, Gizzard shad with Korean radish/tomato/gamtae seaweed, Cotton candy grapes/Tahitian vanilla/white chocolate. 15-seat counter (some sources 12-14) plus 7-seat glass-enclosed private room. Duration ~2.5 hours. Two seatings per night (typically 5pm & 8pm) Tuesday-Saturday. Reservations via Resy released 30 days advance at 12pm noon. All sales final, non-refundable, no rebooking. Late arrivals 15+ minutes may not be accommodated. Cannot accommodate: vegan, vegetarian, celiac, severe allergies (open kitchen), aversions to seafood/shellfish/dairy/allium/tree nuts. Children 12+ only, no children's menu. Access: Enter 32nd St & Broadway corner (Chase Bank visible), down one flight stairs, black door with keypad and Nōksu sign. Guests receive pin code day of reservation. One of NYC's most unique dining experiences.
49 W 32nd St, New York, NY 10001, New York
- One Michelin Star
Menu
Dishes
- Fluke — Seasonal white fish preparation
- Mackerel (Shime Saba) — Chef's favorite: marinated in vinegar, poached in caramelized ginger oil with carrot sauce, caramelized onion demi-glaze, Chinese celtuce in perilla oil
- Gizzard Shad — With Korean radish, tomato, and gamtae seaweed. Source: noksunyc.com
- Surf Clam Steamed Egg — Sunflower-shaped presentation with crispy potato petals and Kaluga caviar
- Cotton Candy Grapes — Tahitian vanilla with white chocolate
- Abalone in Sea Lettuce — With Green Goddess emulsion
- Black-and-White Dragonfruit — With cream sorbet
- Arrow Squid — Remarkable presentation with bold flavors. Source: noksunyc.com
- Brown Rice Grits — Anson Mills Carolina Gold rice with squid, Parmigiano Reggiano, okra, and matsutake
- Dry-Aged Squab — Restaurant signature: aged, smoked, glazed Peking duck-style with puffed duck feet and truffle bao filled with squab liver
Wines
- Beverage Pairing (175) — Curated beverage pairing to complement the 9-course tasting. Source: noksunyc.com
Phone: +1 626-657-8420
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