"In 2024, Chef-owner Chang-ho Shin hauled Joo Ok, his entire Michelin-starred operation — from staff to ferments — to Koreatown. That includes his farm-to-table philosophy, and he’s partnered with an upstate New York farm to grow Korean staples like perilla that’ll make their way into the $180 11-course tasting menu. Shin has a laser focus on the Korean palate, and his doenjang, ganjang, gochujang, pine nut cream and perilla oil are spectacular. The hand-cranked elevator that takes you to an airy and zen foyer is an added plus." - Caroline Shin