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"A tucked-away chef’s-counter tasting menu behind Oiji Mi in Flatiron where custom built-in grills line a marble counter and are used for items like Wagyu galbi or dry-aged rib eye. Chef Brian Kim’s omakase-style sequence moves from seafood- and vegetable-forward small bites—diver scallop, abalone—to aged and grilled meat cuts, then finishes with a traditional hansang charim of rice, banchan, and soup before inventive desserts from executive pastry chef Adriana Adorno." - ByKate Kassin