Jiho Kim’s New York-Inspired Joomak Restaurant Debut
A New Chapter in Fine Dining
After the closure of his Michelin-starred restaurant, Joomak Banjum, in February 2024, executive chef Jiho Kim began searching for a new space to rebrand and revamp his culinary concept. The result is Joomak, a tasting menu-only restaurant located on the second floor of the luxury residential hotel Maison Hudson in the West Village.
A New Space, New Concept
The intimate, windowless restaurant features 22 table seats, five seats at the bar, and a small patio for warmer months. The design is reminiscent of a penthouse suite, with a six-foot fireplace, silver-leaf ceiling, and marble-topped tables and plush lounge chairs upholstered in rose and sea green fabric. The atmosphere is softer than its predecessor, with a Provençale-style aesthetic that fits Kim’s vision.
The Tasting Menu
Kim’s new restaurant offers an eight-course tasting menu, with each dish carefully crafted to showcase the best of the season’s ingredients. The meal begins with a playful amuse-bouche, featuring an everything bagel with cream cheese and lox, a nod to the flavors of the Lower East Side. The "bagel" is airy and decadent, with a meringue-like consistency and a savory seediness. Other standout dishes include A5 Wagyu tartare and uni, served open-faced, and a Golden Osetra caviar with an ethereal dill custard.
Staples and Surprises
Kim has also brought back some beloved staples from his previous restaurant, including his signature tiny pretzel croissant, served with a luscious whole-grain mustard. The squab, served with a crisp crust and a dollop of milky foie gras, is a nod to the flavors of Manhattan. The meal concludes with a coconut mango shumai, a pressed mango wrapper holding a chilled coconut treat topped with rum caviar.
Service and Ambiance
The front-of-house team, clad in jackets and ties, is jovial and accommodating, making every guest feel like royalty. Chef de cuisine Truman Parsons, formerly of Le Bernardin and Per Se, works alongside Kim and beverage director and sommelier Tani Albert to bring personality and precision to every component of the dinner.
Pricing and Philosophy
The tasting menu costs $280 per person, with a vegetarian option available for $250. This is a significant increase from the $185 nine-course tasting at Joomak Banjum, which joined 11-course and four-course options at $235 and $95, respectively. Kim attributes the price jump to inflation, rising rent costs, and the cost of labor in New York.
A New Era in Fine Dining
Joomak has risen from the ashes of Joomak Banjum, offering an experience of fantastical fine dining. With a focus on creativity, compensation for his team, and a commitment to excellence, Kim’s new restaurant is poised to set a new standard for fine dining in New York City.
Frequently Asked Questions
Q: What is the price of the tasting menu?
A: The tasting menu costs $280 per person, with a vegetarian option available for $250.
Q: How does the menu compare to Joomak Banjum?
A: The menu has been reworked to showcase the best of the season’s ingredients, with some beloved staples returning from the previous restaurant.
Q: How does the service compare to Joomak Banjum?
A: The front-of-house team is jovial and accommodating, making every guest feel like royalty.
Q: Why is the price of the tasting menu higher than Joomak Banjum?
A: The price jump is due to inflation, rising rent costs, and the cost of labor in New York City. Kim is committed to compensating his team fairly and providing an exceptional dining experience.
