Corn: corn doenjang fritter, soondubu custard, caviar
Hwe Muchim: steelhead trout, minari, tomato basil foam
Abalone: braised abalone, pea leaves, shrimp jeon, yuja soy
Octopus Twigm: celtuce, curry aioli, crispy potato
Halibut: jiri consommé bean sprout and mustard green namul, tofu
Iberico flank steak: charsiu glaze, chive kimchi, cashew ssamjang, pickled apple
American wagyu hanger: black garlic glaze, millet tabbouleh, ume, kabocha hush puppies
Kimchi Bibimbap: chimichurri, doenjang, seasonal sprouts, seaweed rice
Blackberry: blackberry lime sorbet, calpico foam, mezcal infused blackberries, finger limes
Apple Earl Gray: apple confit, earl grey parfait, dulce de leche, hazelnut
Overall an absolutely delicious meal, one that stands out and I would definitely go back to to show family or friends.
Dishes that stuck out to me were the abalone supplement which has been on the menu since day 1, and the HALIBUT. The consomee it comes with is delicate spicy and something I would want to bathe in.
Overall I don’t understand the reservations I have about this place. I know NYC Korean food may be a saturated market but Kochi easily buys it’s way up top with the best
by sinjas