Oiji Mi — Restaurant in New York

I finally decided to try Oiji Mi after seeing everyone's rave reviews about it. The restaurant is absolutely stunning, servers are very kind and ambience is fantastic.

We tried the tasting menu $145/pp that comes with 5 courses. I left feeling pretty full, but my boyfriend was still hungry.

So overall, I think it was a good meal and the food is quality. However whenever the price point is at this, I usually expect a little more in terms of flavour pairings and whether a dish is unique/blows my mind. This is my personal preference when I eat a higher price point.

First course-- I thought this was delicious! 9/10. The beef tartare bite was outstanding. Then you have the tartness from the scallop and you end up with a pumpkin gyeran-jjim (steamed egg) with perilla chimicurri. I thought the flavours here took me on a journey, as well as it being a bit unexpected.

Second course-- Bo ssam. The fanciest bo ssam I've ever had haha! This is putting pork belly, oysters, seaweed kimchi, mustard etc. all into a napa cabbage wrap. I thought the flavours all got lost in each other. I couldn't taste the oysters next to the pork belly. 5/10

Third course-- Chili lobster ramyun. I was deciding between this and their famous Oiji bowl with sea urchin. The server said I should go with chili lobster ramyun. If I ever were to end up at Oiji again I would try the bowl instead. It was flavourful, but nothing mindblowing? I also feel like I've had this flavour pairing many a time, and all that was added was the lobster. Lobster was delicious & fresh because well... it's lobster! 6/10

My boyfriend got the octopus with somyeon in galbi broth. The broth was so comforting. Rich flavours. He rated it 7.5/10

4th course-- I got the sea bass, clams and scallops in truffle seafood broth. The broth was delicious and potent. Tasted hearty. The seafood was a nice touch but again, nothing screamed at me from the dish. It was solid, but felt safe 7.5/10

My boyfriend got the duck with ssamjang kale, mushrooms, date red wine jus. The duck was SO well cooked. Super tender. I did get to try a bit of this because I got curious. Again, the flavour pairing for me left something to be desired. I rated it a 7/10 my boyfriend rated 8.5/10

5th course-- chapssal donuts. I really enjoyed this! I'm a huge dessert person. The donuts were paired with gruyère, raclette, sweet rice, crème fraîche ice cream. It almost felt like elevated Greek yoghurt with honey & granola. It's good! 7.5/10

I probably wouldn't return, although I'm glad I tried it and really respect all the work that has gone into it. They played it too safe for me personally and I have other restaurants at a similar price point with flavour pairings that...

I've been eager to try Oiji Mi for a while, and I finally had the chance. While the dining experience was impressive, it's definitely on the pricey side. The 5-course prix-fixe menu is $150 per person, and while the dishes were innovative, the portions were on the smaller side. Here's a breakdown of the meal:

First Course: The standout for me was the spotted prawn, beautifully presented on a sea scallop shell. It was incredibly fresh and paired perfectly with a vibrant vinaigrette. The beef tartare, wrapped in rice paper like a spring roll and topped with caviar, was decent but didn't wow me. The gyeran-jjim had a soft, tofu-like texture (almost like a custard) rather than a soup, and it was absolutely delicious--an excellent start to the meal.

Second Course: The Bossam (for two) was a DIY dish featuring pork belly, lettuce wraps, raw oysters, various sauces, and pickled daikon. While the pork belly and accompaniments were delicious, I personally felt the oysters didn't pair well with the lettuce wraps and pork belly. The oysters were better on their own.

Third Course: The Oiji Bowl ($25 supplement) featured sea urchin, spotted prawn, and ikura over seaweed rice. It was absolutely delicious but very small--not meant to be shared.

Fourth Course: The dry-aged duck was served with potato dumplings (reminiscent of fried gnocchi) and baby carrots. The duck itself was tender and flavorful, with a unique airy texture on the skin rather than a crispy one--it worked surprisingly well. The Wagyu was another highlight, cooked perfectly and incredibly juicy.

Fifth Course: Dessert was the ultimate highlight of the meal. The black sugar bingsu is a must-try--it's like bubble tea in dessert form, with shaved ice, black sugar syrup, tapioca, and cream. Another standout was the chapssal donut, a fried donut filled with Gruyère cheese. The savory-sweet combination was an unexpected but delightful surprise.

Cocktails: The cocktails were decent but also on the pricey side. The "Melon Fight Milk" was light, refreshing, and not overly sweet, while the "K.O. Kong" was a bit too sweet for my taste.

Overall Experience: The service was excellent--efficient and attentive. For two people, after tax, drinks, supplements, and gratuity, the total came out to $550. While it's undeniably expensive, I'd recommend Oiji Mi for a...

Masterful play of acidity and delicate ingredients, all while showcasing a distinct Korean identity.

Came here for dinner this past weekend. Compared to other Korean fine dining spots in NYC, getting a reservation was relatively straightforward. The service was impeccable from start to finish, and the food lived up to the high expectations one would have for a Michelin-starred restaurant.

The meal began with a series of opening courses. The spotted prawn and Gyeran-jjim (steamed egg) were exquisite. The aromatic depth of truffle and the earthy sweetness of the pumpkin soup paired unexpectedly well with the silky texture of the steamed egg, while the pristine quality of the spotted prawn set a refined tone for the rest of the meal.

The second courses displayed a thoughtful play on textural contrasts. In the scallop dish, the crispness of cabbage and bean sprouts provided a counterpoint to the scallops. The crispy artichoke paired with kimchi tofu offered a spectrum of acidity from the tartare sauce and pickled ramps that added depth to the dish.

The lobster ramyun was an unexpected surprise. At first, the combination of sesame oil, cucumber, and chili oil seemed mundane, but the creamy sauce and the satisfying chew of the cold somyun noodles elevated it to something truly memorable.

The Oiji Bowl. The use of seasoned rice as a base added a cohesive texture that complemented the delicate flavors of uni, ikura, and spotted prawn. The sweet acidity of the Oiji tied all the elements together beautifully.

The dry-aged duck was a modern reinterpretation of Gamjatang. Bathed in a rich, spicy chorizo broth that echoed the comforting umami of the traditional stew, it was topped with perilla leaves and potato dumplings (elements of Gamjatang in different forms). On the other hand, the Wagyu was a tad disappointing. The cut’s lower fat content made it less indulgent, and the pairing with pickled vegetables felt somewhat cliché.

Desserts were fine. Only thing I really liked was the black sesame ice cream that came with the cheesecake.

Cocktail - Golden Ticket was one of the finest whiskey based cocktails I’ve ever had (suggested by my friend). The natural sweetness of honey melded seamlessly with the smooth vanilla foam, and it felt like a sophisticated, elevated version of Jack...