This slim, slender, and sleek spot arrives courtesy of the dynamic Hand Hospitality group. Decked out with leather banquettes, distressed wood ceilings, and sultry lighting, the space also boasts an open, action-packed kitchen.
Chef Hoyoung Kim is the man behind this iteration, turning out plates that are familiar yet surprising every single time. He is able to weave Western influences into his Korean prix-fixe in such an expert fashion that the results are nothing short of stellar. Imagine caviar cradled by seaweed prepared in the style of gim bugak; or highly creative sashimi offered with the likes of blueberries and finger lime. Even waistline-watchers won't be able resist the buttery goodness of goon goguma (charcoal-roasted sweet potatoes).