Exploring Michelin Restaurants 🌟

Autumn & Winter | Perilla Oil 🛢️ Perilla seeds from Korea, pressed into oil right here in New York. The oil itself is incredibly fragrant, with a hint of nori flavor. But this dish feels like it’s all about the oil—there’s just too much of it. Paired with spot prawns and geoduck clam, the portions are pitifully small, and the overpowering oil masks the seafood flavors completely. It’s like dressing up for a party but never leaving the house. There’s also a fully cooked soy-marinated quail egg with caviar. 🍣 Seafood | Fresh Fish 🐟 Striped bass, seasoned with soy brine, Jimmy Nardello peppers, soy milk foam, and sansho oil, served with black trumpet mushrooms. The fish skin is perfectly crispy, and the sweet-salty soy brine gives it a taste reminiscent of Shanghai smoked fish. Unfortunately, the fish is overcooked, making it dry and tough to chew. 🐟 Main Course | Roast 🍖 Roasted Kagoshima A5 Wagyu strip loin, served with mushrooms stuffed with duck meat, a perfectly cooked vegetable, and a homemade barbecue sauce with a secret recipe. The sides include pickled cabbage, burdock root, pickled cucumber, rice, and soy sauce infused with pickled radish. I basically made a bibimbap out of it—a classic comfort dish where every component is decent but nothing extraordinary. 🍱 #NewYork 🌃 #KoreanCuisine 🍔 #MichelinExperience 🌟