bōm

"A tasting-menu restaurant from chef Brian Kim and the Oiji Mi team has one star for its $275 tasting menu." - Eater Staff

"bōm, a spacious and modern marble counter tucked behind sister restaurant Oiji Mi, showcases contemporary Korean fare. This team has it down to every last detail, with elegant service and well-executed dishes. Of course, there is premium beef ranging from tenderloin and Wagyu short rib to dry-aged ribeye, but there is so much more than just meat here. The dishes display a tight narration, and the presentations are stunning. Expect flawless ingredients, as in the gamtae cradling sweet bluefin tuna with delicate cubes of Hudson Valley foie gras. Then, one bite of baesuk with Baerii caviar, jujube and tofu delivers a panoply of flavors. Two perfectly steamed slices of abalone resting over Bhutanese red rice is tender, rich and tangy. Christian Harder/bōm" - MICHELIN Guide

"Few places are as luxurious as this small bar with built-in grills tucked behind Korean restaurant Oiji Mi. Among the highlights on the 13-course, $275 omakase, there’s caviar with red date and tofu; king crab with anchovy; wagyu with Perigord truffle and smoked trout roe; and Dalton raspberry pavlova for two." - Beth Landman

"A tasting-menu restaurant from chef Brian Kim and the Oiji Mi team now has one star for its $325 tasting menu." - Eater Staff

"bōm, a spacious and modern marble counter tucked behind sister restaurant Oiji Mi, showcases contemporary Korean fare. This team has it down to every last detail, with elegant service and well-executed dishes. Of course, there is premium beef ranging from tenderloin and Wagyu short rib to dry-aged ribeye, but there is so much more than just meat here. The dishes display a tight narration, and the presentations are stunning. Expect flawless ingredients, as in the gamtae cradling sweet bluefin tuna with delicate cubes of Hudson Valley foie gras. Then, one bite of baesuk with Baerii caviar, jujube and tofu delivers a panoply of flavors. Two perfectly steamed slices of abalone resting over Bhutanese red rice is tender, rich and tangy." - Michelin Inspector