Miss Kim
Korean restaurant · Kerrytown ·
Modern Korean fare with seasonal twists and contemporary surrounds
Modern Korean fare with seasonal twists and contemporary surrounds
"Consistently recognized as one of Ann Arbor’s best, this flagship restaurant from chef Ji Hye Kim is where she saw vegetable dishes become top sellers and vegetarian-themed dinners sell out, momentum that helped inspire the all-vegetarian Little Kim next door. Her work here has landed her on the James Beard Awards long list five times, an honor she credits to the restaurant’s consistency and a sign of broader recognition for smaller markets." - Mary Hayes Weier
"Since opening the doors of her eponymous restaurant in 2016, chef Ji Hye Kim has gained national acclaim with five semifinalist nods from the James Beard Awards, including Best Chef: the Great Lakes Region in 2025. Kim’s restaurant is both cozy and modern, and menu highlights include her craveable Korean fried chicken (available in chile glaze, soy glaze, or a Korean spice dry rub), a rich soy butter rice, and broccolini tossed with anchovy caramel, crunchy cashews, and cilantro. To sip, choose from a variety of Korean libations or some fun cocktails, such as a plum syrup Negroni or a perfectly made French 75. Reservations are accepted through Resy, and there’s also a to-go option. A sibling spot, Little Kim, is in the works." - Mary Hayes Weier
"Chef and owner Ji Hye Kim is riding high after a fifth James Beard Foundation semifinal nod this winter for Best Chef: Great Lakes. She uniquely embraces Michigan by celebrating locally grown ingredients and aligns with the Zingerman’s umbrella approach—paying workers fair wages and carving out a community hub—her Kerrytown space fostering collaboration with visiting chefs for pop-ups, book readings, and hands-on demonstrations. Kim grew up in Seoul, immigrated to New Jersey, arrived in Ann Arbor for college at the University of Michigan, and opened the restaurant in late 2016 after honing her skills at the Zingerman’s cheese counter; she also studied cooking in Tuscany and Rome and has traveled frequently to Korea, Taiwan, New York, and Hong Kong, experiences that helped her recognize similarities across global cooking traditions and build a loyal following. Signature examples on the menu include a tteokbokki given a cacio e pepe treatment—“bouncy crispy rice cake batons with umami-rich miso butter, Parmigiano-Reggiano, and black pepper”—and other dishes that blend Korean identity with broader influences. Kim acknowledges economic headwinds—“not the most expensive upscale restaurant in town” yet seeing food costs skyrocket and diners eating out less—but remains focused on community and craft, saying, “I’m coming from a place of gratitude,” and, “This is a gift, it’s not something that I’m entitled to, and it’s definitely something that I didn’t expect to see.”" - Serena Maria Daniels
"A beloved Ann Arbor spot where founder and chef Ji Hye Kim fuses Italian technique with Korean tradition, reimagining comfort food like tteokbokki using bouncy, crispy rice cake batons instead of pasta. The dish is tossed in umami-rich miso butter and finished with Parmigiano-Reggiano and black pepper, delivering a salty, savory, and slightly spicy flavor profile that elevates a familiar Korean staple into something reminiscent of cacio e pepe in spirit." - Serena Maria Daniels
"An Ann Arbor restaurant led by Ji Hye Kim, who is a semifinalist in the Best Chef: Great Lakes category, signaling recognition for the chef’s work and the restaurant’s contribution to regional cuisine." - Brenna Houck
