The first solo restaurant from chef Sung Shim, formerly of French fine dining temples Per Se and Le Bernardin and most recently (the now closed) Neta. At Kochi, Korean native Sung offers a nine-course tasting menu ($75) of skewered dishes as well as menu items inspired by traditional festival cuisine of the Korean royal court, the highest form of dining built around seasonality, dating back to the Joseon dynasty who ruled from 1392 to 1910 - albeit transformed using French techniques and Japanese ingredients.
Chow down on weekly changing menu built around dishes skewered and cooked over Japanese binchotan charcoal, such as Mul-hwe or scallop with octopus, pickled onion, perilla leaf salad, and tiger’s milk sauce and charcoal-grilled rib eye with pear and chestnut chutney.
Tarakjuk with pine-nuts, potatoes, and a corn fritter; Mul-hwe or scallop with octopus, pickled onion, perilla leaf salad, and tiger’s milk sauce and charcoal-grilled rib eye with pear and chestnut chutney and a black sesame ice cream pop served on a skewer.
The “Silk Martini” with konbu-infused vodka, soy sauce wakame & black pepper and the “Signature Pear” made with soju, Korean pear syrup & sparkling Chardonnay.