This slim, slender, and sleek Flatiron restaurant arrives courtesy of the dynamic Hand Hospitality group. The space is decked out with luxe leather banquettes, distressed wood ceilings, and sultry lighting. An open, action-packed kitchen in the back goes a long way towards enhancing its hip and hospitable aura.

Chef Hoyoung Kim is the man behind this iteration, turning out plates that are familiar yet somehow manage to surprise every single time. Kim is able to weave Western influences into his Korean prix-fixe in such an expert fashion that the results are nothing short of sumptuous and utterly crave-worthy. Kick off with caviar cradled by crisp seaweed prepared in the style of gim bugak; or cold-smoked slices of yellowtail imbued with yuzu and pepper. Sashimi is highly creative and may arrive with kombu, sliced blueberries, and finger lime.

Even waistline-watchers won't be able to resist the buttery goodness of goon goguma (charcoal-roasted sweet potatoes); or for that the matter, an umami-rich combination of savory egg custard and roasted maitake mushrooms. Finished with soy foam, a few hidden cubes of pickled daikon lend the custard a gratifying pop of texture and tart flavor.