JUNGSIK

Jungsik Never Tread Leap 🌟 Michelin Two Star is also very famous. I feel that this year's chef has been improved. The taste is very good 👍 Of course, last year's 235💲 Nine-course dishes felt good last year. [Squat face] This year's 195💲 Seven-course dishes are just right. It's really not too perfect to match the wine. New York drops can go eat and see. ​​

I ordered the 9-course Signature Tasting Menu appetizer combination: foie gras mousse, tuna tartar, truffle stewed egg, beef tartar, lettuce roll. The first course: caviar OSETRA CAVIAR. The second course: foie gras dumplings FOIE GRAS MANDOO. Course 3: Fried Octopus OCTOPUS Course 4: Grilled Sea Bass BRANZINO Course 5: Tuna Truffle Hand Roll TUNA KIMBAP Course 6: Wagyu GALBI Course 7: Pineapple Cocktail PINEAPPLE COCKTAIL Course 8: Banana BABY BANANA Course 9: Bean Flavor Ice Cream SOY-BALHYO's first course: the perfect combination of dense and smooth tuna belly and salty and fresh caviar, how can it not taste good! [Ghost smile] [Ghost smile] The second way: the foie gras dumplings are hidden under the wagyu slices, and they are eaten with the clear and delicious bone broth. It is the fifth way of autumn and winter healing: the crispy seaweed roll is filled Bluefin tuna and truffled rice, the mouth is full of fat and fragrant, plump, soft and sweet, and the plate is decorated with a bit of spicy mustard sauce, the best!

It was a really nice surprise. We had the complete tasting menu and every single plate besides being delicious was superbly presented. The staff also took excellent care of us. We had a really pleasant date night there. Although the check was a bit sour, it was totally worth it!!! I would do it all over again!

The restaurant environment is very quiet, the interior decoration is simple and stylish, which is more suitable for dating. There is no obvious sign at the door, so it is easy to miss. Because it is a high-end restaurant that combines Korean food and new American cuisine, Chef's tasting menu uses many traditional Korean food concepts and ingredients, such as exquisite side dishes, kimchi, seaweed, and so on. The taste is also very catering to the preferences of Asians. A set of tasting dishes is quite large, and the price-performance ratio is higher than other Michelin restaurants.

Having eaten in many restaurants in New York, Jungsik has achieved a good balance between taste innovation, service level and price. It is a restaurant I will taste repeatedly seasonally. The friendly and gentle service impressed the diners. Every dish will ask for feedback from the guests. The manager will personally communicate with the diners at the end of the dining experience. This kind of professionalism really makes me feel good from the bottom of my heart. Although Jungsik is a restaurant based on Korean food, it boldly combines the characteristics of international cuisine. Chef Park Jung-sik travels around the world to learn new and interesting cooking techniques and is determined to bring the latest concepts into the restaurant's dishes. Menu has been constantly innovating according to the seasonality of the ingredients. All this reflects the spirit of Jungsik's continuous self-innovation. It also gives diners a long-term expectation. I believe that the three-star win is just around the corner!