Sungchul Shim, formerly of Per Se and most recently Neta, opens his first solo project Kochi in Hell’s Kitchen
KOCHI - Korean for ‘skewer’- a tasting menu of skewered dishes as well as menu items inspired by traditional Korean cuisine that’s built around seasonality and balance.
We are proud to present this menu as an homage to traditional Korean flavors elevated by the hand of gastronomic technique. Incorporating the freshest local ingredients daily, this is our exquisite interpretation of Korean cuisine.
[PLEASE NOTE]
We are not able to accommodate vegan, vegetarian with gluten-free and celiac diets as well as any allergies or aversions to allium, sesame (even if sesame oil is consumable), soy, gluten, and alcohol. We are able to accommodate vegetarians, aversions to red meat, shellfish, seafood, dairy, nut, gluten (if soy and soy sauce is consumable) and alcohol (if cooked alcohol is consumable) with at least a day of notice in advance.
名店とされる理由
MICHELIN
1 Star
2023
MICHELIN
1 Star
2022
MICHELIN
1 Star
2021
OpenTable 編集部より: Le BernardinやPer Seなどのレストランで腕を磨いたソンチョル・シムは、手で食べられる串焼きの韓国料理9品コースのテイスティングメニューでその客を魅了します。ミシュランの星を獲得したHell's Kitchenレストランでは、大理石と木材で覆われたエレガントな内装の中で、ビートスープとコロッケなど、想像力豊かな料理を数多くお楽しみいただけます。