Menu to Taste

Oiji Mi

Modern Korean · New York · Michelin One Star · Chef Brian Kim

One-Michelin-star modern Korean fine dining in Flatiron District (stars 2023, 2024). Chef Brian Kim (James Beard semifinalist). 5-course prix fixe $150 per person. Set tasting menu with modern Korean dishes. Main Dining Room and Lounge & Bar with à la carte menu. Bar seats mostly first-come first-served (limited reservations). Signature: Oiji Bowl (sea urchin, sweet shrimp, oiji/pickled cucumber, salmon roe, seaweed rice, supplement +$25), Lobster Ramyun (cool noodles with lobster), Wagyu Steak (slow-cooked with pomme purée). Limited accommodation for dietary restrictions: vegan, vegetarian, celiac, dairy, seafood/shellfish allergies. Cannot accommodate allium allergies. Private events: full buyout for 125 standing / 60 seated. Sister restaurant Bōm behind Oiji Mi (17-seat chef's counter, also One Michelin Star, tasting menu $325, more intimate counter-only experience). Reservations via OpenTable for Main Dining Room and Lounge.

17 W 19th St, New York, NY 10011, New York

  • One Michelin Star

Menu

Tasting Menu

  • Holiday 7-Course Tasting Menu (195) — Elevated courses for holiday season (December 18-31). Source: oijimi.com

Cocktails

  • International Players Anthem (19) — Sloe gin, manzanilla, cappelletti, elderberry, five spice, house ginger beer. Creative Korean-inspired.
  • 90's Skyline (21) — Vodka, cranberry, goji-chrysanthemum shrub, 5 year madeira, sparkling wine. Korean-inspired.
  • Wheygg Nog (23) — Famille Migneron whey eau de vie, 1998 Henriques & Henriques single harvest madeira, whole egg, cream. Signature cocktail.
  • Everyday We Trufflin' (26) — Golden barley, Disaronno, white chocolate, vanilla, truffle. Luxurious signature cocktail.

Dishes

  • Beef Tartare (Yukhwe) — Served in a croustade with filet mignon, ramp, shiitake, and mustard seeds
  • Chili Lobster Ramyun — Tender lobster meat tossed in gochujang over springy noodles - highly praised dish
  • Wagyu Beef — Slow-cooked with pomme purée
  • Hiramasa Amberjack Hwe — Raw fish with Granny Smith apple, yuzu kosho, and Meyer lemon
  • Sea Bass — With scallop, Manila clam, truffle seafood broth, and crispy skin
  • Goguma Bingsu — Korean shaved ice with Hudson Valley milk, sweet potato, and black sugar
  • Bo Ssam — Pork belly with oyster and decadent sauce. Source: oijimi.com
  • Camembert Donuts — Showstopper dessert. Source: oijimi.com/menu
  • Gyeran-jjim — Savory Korean steamed egg custard
  • Dry-Aged Duck — Dakdoritang-inspired preparation

The Experience

The meal is structured around a tasting menu.

Phone: +1 212-256-1259

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