A compact operation serving a creative Korean carte infused with modern touches, Oiji is all about small plates-style dining. Donning such basic design elements as exposed brick walls, slate-like floors, and a blue-gray wood banquette,  this team is led by Chef/co-owners Brian Kim and Tae Kyung Ku, who were both born in Korean and met stateside at the CIA.
An open kitchen in the back offers sneak peeks of the adept chefs as they prepare a cuisine rooted in tradition, but replete with refinement. Begin with a wrap of Wagyu slices, brushed with barbecue sauce and topped with sautéed maitakes. Raw scallop slices may then arrive atop shredded snow crab; while vanilla bean ice cream surrounded by potato crisps doused in honey butter boasts of enticing flavors.