JUNGSIK NYC｜Three Stars Now, But Saltier Than Ever 🧂

I used to love JUNGSIK back in its two-star days ❤️, but this visit left me… reaching for water. The flavors have shifted noticeably toward the salty side — some dishes were so intense they overshadowed the balance and subtlety I remembered. While I respect the chef’s creative direction, it’s honest to say: it’s not quite what it used to be. Here’s what’s currently on the classic tasting menu: 🍽️ Starters Galbi Tang (short rib soup) Wagyu tartare with truffle, pear, brioche Mentaiko, soybean, perilla oil Soy-marinated shrimp with napa cabbage Tuna rice ball, sole, shrimp Foie gras steamed pear with Asian pear & pine nuts 🐟 Mains Striped jack with herb oil, kimchi citrus sauce, daikon Octopus with gochujang, pickled cabbage Scallop with abalone rice, citrus chicken jus Arctic char with aged rice porridge, gochujang Snapper gimbap with roasted seaweed, pickled radish (+$5.50 for snapper sashimi add-on) Korean-style beef short rib with mushroom kimchi noodles 🍨 Desserts Pear with pine nut milk, cinnamon gel Dol Hareubang (“Stone Grandfather”) — soybean, black sesame, perilla, truffle Green plum puff with plum cream The menu structure hasn’t changed much since the two-star era, but the seasoning has. If you love bold, salt-forward profiles, you might enjoy the current style. For me, the earlier, more harmonious versions are still missed. #JUNGSIK #MichelinNYC #ThreeStarDining #NYCFineDining #KoreanFineDining #TastingMenu #FoodReview #NYCEats #MichelinStar #FlavorBalance