Best Korean omakase in NY--Wangbi

1️⃣ Raw Beef Tartare: Beautifully presented like a petite snack, mix all the seasonings together before eating and place on crispy seaweed. The taste is average, but the process is quite fun. 2️⃣ Cold Mackerel Salad: I absolutely love this!! The winter mackerel is so plump and delicious!! The sauce is made with California blood oranges, tangy and incredibly appetizing. 3️⃣ Chicken Soup Noodles: It's quite enjoyable to watch them knead the dough, cut the noodles, and cook them. The noodles are chewy and smooth, and the chicken soup is thick and fragrant. I'm amazed they achieved this level with just chicken, salt, and water. 4️⃣ Dry-Aged Chicken: So tender it's hard to believe, the chef says it's high-quality 🐤 from France, prepared using the dry-aging method to highlight the texture of the meat, and seasoned only with salt. 5️⃣ Dry-Aged Beef Short Ribs: They melt in your mouth... The rich sauce is also made from simmering beef bones, served with mushrooms or scallions, so fragrant you won't want to speak!! 📍Wangbi Mezzanine Level, 37 W 32nd St, New York #Korean omakase#Wangbi#New York