At Joomak in New York’s West Village, chef Jiho Kim brings a new level of refinement to his playful, genre-blurring cuisine. The evolution of his former Michelin-starred restaurant, Joomak Banjum, this intimate 27-seat dining room inside Maison Hudson showcases an eight-course tasting menu rooted in New American flavors with a distinctly Korean point of view. Drawing from his background in pastry, Kim constructs dishes that are as thoughtful in technique as they are bold in creativity—bridging sweet and savory with precision and whimsy.
The experience begins with signature amuse-bouches like the King Salmon Everything Bagel, Choux à la Otoro, and A5 Wagyu & Uni Sando, setting the tone for a meal filled with visual wit and culinary rigor. Courses unfold with unexpected touches: a savory custard topped with Golden Ossetra caviar, a croissant served with whole grain mustard, or King Crab rice with a gochujang tuile inspired by a ramen flavor packet. Desserts such as Banana Bread Pudding with butterbeer ice cream or Coconut Mango Shumai reflect Kim’s time as Executive Pastry Chef at The Modern and his affection for layered storytelling.
The menu is available in both standard and vegetarian formats, with wine pairings selected by beverage director Tani Albert, formerly of Aquavit and Gramercy Tavern. The list emphasizes French regions like Burgundy and Champagne, while also including lesser-known producers and food-friendly selections. Cocktails follow a similarly elegant thread, highlighting umami and botanical elements.
Designed by Thomas Juul-Hansen, the space evokes residential comfort with warm woods, alabaster lighting, and Italian furnishings. A five-seat chef’s counter offers a close-up view of the kitchen, while an enclosed outdoor terrace opens in warmer months.
