,” says chef Brian Kim, whose modern Korean restaurant Oiji Mi earned a Michelin star shortly after opening in Flatiron in 2022. Now, at the stylish, 17-seat, violet marble chef’s counter behind the restaurant is, an expansion of Kim’s decadent vision of Korean fine dining, where, for $325, guests, each assigned their own personal chef, can enjoy a 12-course prix fixe menu consisting of a variety of seafoods, meats, vegetables, and sweets prepared by pastry chef Celia Lee.
After we were successful with dry-aging tenderloin, we applied it to rib-eye, and we found that 21 days of dry-aging rib eye with koji is very important. I visit everybody right in the beginning of the meal and give a preview of the menu so guests can get excited. It’s the best way to gauge the vibe of the room, like a visual amuse-bouche.then we have a little bit of crones at their end of their season. We have burdock on the menu, Korean pear, and two different types of sweet potatoes: Hannah sweet potato and the Okinawa purple potato.
We take just as much inspiration from beyond the world of Korean food, which is why it’s really fun for my cooks to talk about these ingredients and hear people be like, “Oh, what is that?” It’s a good ice-breaker. That said, wWe serve out 12 courses. For the first seven courses, we focus on seafood and vegetables, and the next three courses are going to be meat courses.