From two Seoul restaurant scene vets, this intimate East Village spot serves seriously impressive Korean fare. The small plates formats means you can try a little bit of everything, like warm honey butter chips and slow-cooked oxtail and pork belly. You won't really know what you're eating but you won't care because it's so good.
With Oiji, chef and owner Brian Kim (Bouley, Gramercy Tavern) cemented his expertise in the category of refined and authentic Korean cuisine. Delicate and carefully curated dishes—like the foie gras with crispy rice or chili lobster with chilled ramyun and sugar snap peas—define the restaurant's rotating menu. A current summer specialty dish is the Wagyu “samhap,” which consists of sea urchin, aged kimchi, and Korean mustard, with tableside-torched Wagyu. Streetside, air conditioned private dining hubs are also available, and be sure to order the signature dessert, honey butter chips, which caused quite the buzz when it first debuted as is also available to make at home.