OIJI MI in the Flatiron District showcases Korean culture through storytelling both in and out of the kitchen.
After operating his first New York City restaurant for seven year , chefBrian Kimis sex by all of the new element he ’s able-bodied to render with the launching of his sophomore eatery .
Whether it ’s the plenteous straightforward footage of facilities that allow for a large kitchen squad and blanket R&D on creative techniques ; grand cordial reception that includes element like wine-colored pairings ; or a especial new machine exclusively consecrate to churning out bingsu ( a popular Korean dessert made of fine plane ice),OIJI MI , Kim ’s new restaurant in the Flatiron District that opened last month , is a deeply personal undertaking that ’s been three days in the making — and at long last , a dining experience calculate to showcase Korean culture through storytelling both in and out of the kitchen .
Born in Los Angeles but raised in Seoul and other global cities , after graduating from The Culinary Institute of America and puzzle out in local kitchens like Bouley , Kim initially made his mark in the NYC culinary public with the 2015 opening of his first restaurant , Oiji . From its start , the East Village smirch was a hit , and Kim won much eclat for his modern Korean cuisine . ItsHoney Butter Chips , a afters item breathe in by a viral Korean Solanum tuberosum chip sapidity , trip anindustry - broad crazeand became one of the most babble - about dishes that year . And until he temporarily closed Oiji this April to prioritize his focusing on the launch ofOIJI MI , it remain one of the best eatery both in its neighborhood and across NYC .
Chef Brian Kim|Photo by Cole Saladino for Thrillist
While the first half of OIJI MI ’s name deduct from Kim ’s Oiji Hospitality Group , it ’s the latter which symbolize the chef ’s culinary organic evolution . translate to “ beaut ” or “ savour ” in Korean , these two elements are what Kim reach for with a optical maser - focus attending to detail in all aspect of his Modern endeavor .
“ A great restaurant is n’t only about the food for thought , ” says Kim . “ It has to extend the good experience overall when it comes to the ambiance , medicine , overhaul , and everything else . That ’s what ’s behind the name and conception . ”
channelise by the Korean term “ jeong , ” ( a word with no direct English interlingual rendition but means affection , precaution , or comradeship ) , OIJI geographical mile is a present-day restaurant showcasing high - end , forward-looking - day dining in NYC rooted in a Korean essence . It offers all of the familiar superlative quality accustomed from an surgery melt down by Kim — remarkable service , inventive knockout , a chic surroundings — but here , on a grander shell that establishes the restauranter ’s compelling next chapter .
First course at OIJI MI|Photo by Cole Saladino for Thrillist
Designed by the award - winning experts ofAvroKO , the gorgeous space is inspired by honest-to-god - school day Korean homes called “ hanoks ” and features interpreting of classic aim elements such as forest cap beams and ornate wood - knock down patterns , in improver to touch like rich leather , velvet material , and large banquette . The 30 keister in the bar & waiting area area are dedicate to walk - ins and a la card grade , while the main dining elbow room and its 70 seats are reserved for the 5 - form prix - fixe bill of fare .
When it comes to the philosophy of the food , “ we ’re create something singular , ” say Kim , while highlighting “ original , veritable Korean flavors . ”
The seasonal prix - fixe menu ’s first form currently let in detail like Beef Tartare Croustade , Foie Gras , and Oysters , which is inspired by the common practice of marinating kimchi with oyster . For the second course , diners can prefer from the Grain Salad , Striped Jack Hwe , or Bo Ssam made with Ibérico porc stomach . The third course of chill dishes include the Oiji Bowl and Chili Lobster Ramyun — two lover darling from Kim ’s first eating place — and round out the group is the Cashew Kong - Guksu , a play off a creamy Korean bean dish typically savor in the summertime . For the quaternary course of entrees , offerings include the Black Bass , Wagyu Galbi , or Dry - Aged Duck with Korean dates incorporated into its blood-red wine jus .
OIJI MI|Photo by Cole Saladino for Thrillist
For afters , natural selection let in Chapssal Donuts with creme fraiche ice pick , Chocolate Misugaru Mousse with passionfruit sorbet , or the must - hear Ooyoo Bingsu , a milky - shave methamphetamine option with strawberry .
Along with wine , the beverage program offer impost cocktails as inventive as the intellectual nourishment menu . pick out from drinks like the Juju Vieux ( bourbon , day of the month infused soju , lotus leaf ) served with a side of orange sweet tapioca pearls for a palate cleansing agent , and the fantastic Summer Milk Punch ( rum , Harry ’s Berries strawberry mark , earl grey , gooseberry ) .
As OIJI international nautical mile ’s owner and executive chef , Kim has once again team up with Maximilian Soh , an original member of the opening crew of Oiji , who now ask on the roles of director of operations and manage partner .
Dry-Aged Duck at OIJI MI|Photo by Cole Saladino for Thrillist
“ In damage of eating place , Brian is a seer , ” enjoin Soh . “ He really puts a lot of energy into the eating place as a whole , whether it ’s the operations , merchandising , or branding . Not many chef have the capability of seeing all that through . ”
OIJI MI ’s team also include ecumenical manager , Ahra Ko ; chef de culinary art , Sechul Yang ( Union Square Hospitality Group ) ; executive pastry dough chef , Adriana Adorno Davila ( Ritz - Calrton San Juan , Jean - Georges ) ; and beverage theatre director , Chris Clark ( Aquavit , Advanced Sommelier ) .
As for the future tense of Oiji Hospitality Group , “ we want to have a big portfolio of brands , ” says Kim , whether venture into fine dining , fast casual , a dessert workshop , or ware lines . “ There are so many thing we could do with Korean culture that have n’t been done yet . ”
Ooyoo Bingsu at OIJI MI|Photo by Cole Saladino for Thrillist
OIJI MIis open Tuesday to Saturday from 5 pm-11 pm . The bar & waiting area area is dedicated to take the air - ins and a la carte order , and the main dining way is hold for the 5 - course of instruction prix - fixe card costing $ 125 ( $ 135 starting June 27 ) . Reservations are available viaResy . Call ( 212 ) 256 - 1259 for more info .
