Oiji

"Oiji is the kind of place that will have you thinking about what to drink that will pair well with your meal, not because you are a wine snob, but because the food here is so interesting and delicate and carefully prepared that an OB would seem inadequate for the occasion. Like wearing a dress shirt to work with “business shorts.” Nobody’s going to say anything to you, but you know deep down it’s not right. I think the thing that impresses us most about Oiji is the fact that it feels so unique. We have been absolutely floored by how good a few particular items from this menu are, ranging from a piece of smoked mackerel that you brush citrus soy onto with a tiny pine needle brush to an excellent and simple plate of fried chicken. It’s an upscale East Village experience, and even though the room is tiny and cramped, you get the feeling that you’re going to have a special meal from the moment you sit down. Food Rundown “Chil-jeol-pan” Seven Flavors A plate of tiny crepes, served with an assortment of things to put inside them. A good way to feel like a creative, hungry, giant. Start your meal here. Beef Tartare Pretty. Delicious. Pretty delicious. Fried Chicken With Spicy Soy Vinaigrette A true “holy sht” moment. Those moments don’t come around often, but when they do, we talk about them, and we’ve been talking a lot about this fried chicken. Served in a pool of the best citrusy spicy sauce we can remember eating, the chicken is sliced into thin strips and has an excellent light but crunchy exterior. An absolute must order. “Jang-Jo-Rim” With Buttered Rice & Soft Boiled Egg A hot bowl of rice, egg, and beef that’s been boiled in soy sauce. Simple, filling, and delicious, though less interesting and exciting than most of the other things on this menu. Get it, but surround it on the table with more adventurous plates. Pine Leaves Smoked Mackerel Sort of like the black miso cod from Japanese fusion restaurants, but much more delicate, and this one comes with a tiny pine needle brush so that you can paint some citrus soy onto your fish. Any plate of food that comes with its own tool, we are fans of. Slow Cooked Oxtail With Root Vegetables This is probably not the dish to order on the summer’s hottest day, but it is absolutely the thing to order any and every day in February. A bowl of hearty oxtail that falls off the bone and will make you stronger. Very good. Honey Butter Chips A bowl of Honey Butter Chips constitutes the entire dessert menu at Oiji. These things are quite popular, both at here at the restaurant and in Korea, we’re told. They’re basically just very sweet potato chips, so yeah, we get it." - Chris Stang

"Oiji won’t be reopening on First Avenue. The restaurant, once considered one of the city’s best modern Korean spots, has been temporarily closed since the team opened Oiji Mi, their Flatiron follow-up that debuted in May and received a Michelin star this month. Chef Brian Sehong Kim is now looking for a new location to reopen Oiji." - Luke Fortney

"What is happening at Korean restaurant Oiji in the East Village? EVGrieve reports that the space, known as one of the early pioneers in NYC’s modern Korean movement, has been closed since the spring, when the Oiji team opened their new, larger venture in Flatiron called Oiji Mi. At the time, chef Brian Kim and partner Max Soh told Eater that that they were waiting to get Oiji Mi going before figuring out how “to move forward” with Oiji. According to the neighborhood website, a representative was out collecting signatures for a new liquor license for the spot and told EVGrieve that the same team plans to flip it into another Korean restaurant. Eater has reached out to Oiji for more information." - Erika Adams

"Oiji is a great Korean restaurant that’s good to keep in mind if you have a last-minute date in the East Village. It’s in a dark room with brick walls and a bar in the corner, and we’ve usually had luck walking in without a reservation and getting a table. Get the fried chicken, the ssam platter, and their only dessert - vanilla ice cream with honey butter potato chips. It’s a huge portion, but if you say please, they might halve it for you. In other words, you have no excuse not to try this." - Nikko Duren

"Mushrooms are no stranger among the dishes at this experimental Korean restaurant in the East Village. One standout is the menu’s long-running mushroom salad, wherein lightly fried maitakes, shiitakes, and wood ears combine like a magnificent mushroom dance. Every bite is different, and this is one salad mushroom lovers will never get tired of." - Robert Sietsema