© Oiji - Ayla Christman
© 2017 Michelin North America
The Plate • Fresh ingredients, carefully prepared: a good meal
25 - 50 USD
Oiji's modern take on Korean dining is a reminder that this food is so much more than barbecue. Devoid of smoky tabletops, the dining room is small and attractive, with an open kitchen to sneak peeks at the very talented chefs as they prepare a cuisine rooted in culinary tradition, but with creative and refined touches. Signature dishes do not disappoint, so try the wonderfully original pine-smoked mackerel, balancing the rich fish with citrus-soy sauce. Cold buckwheat noodles are a cool and contemporary nest of dark and chewy noodles topped with half of a slow-cooked egg, sesame seeds, and loads of scallions. And finally, gochujang chicken showcases nicely braised drumsticks with a variety of wintery vegetables in a spicy, tart, and garlicky sauce.