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Chef Jiho Kim Opens Joomak in New York’s West Village
February 11, 2025, 12:58.57 am ET

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Photos: Paola Baylon

Michelin-starred chef Jiho Kim is bringing a new iteration of his critically acclaimed Joomak Banjum to a swanky new home in the West Village—now simply called Joomak. Located inside the ultra-luxury Maison Hudson New York at 401 West St., Kim’s latest venture is a 27-seat fine-dining establishment offering a bold, eight-course tasting menu that blends New American cuisine with his signature Korean twists. And at $280 a head, this is indulgence at its finest.


Chef Jiho Kim

The man behind the magic? Kim, whose pastry roots shine through in every meticulously plated dish. A former pastry chef at The Modern, Kim’s résumé boasts stints with Gordon Ramsay and a Michelin star from his previous Joomak Banjum location. Now, he’s teaming up with Per Se and Le Bernardin alum Truman Parsons as chef de cuisine and beverage director Tani Albert, formerly of Aquavit and Gramercy Tavern, to elevate the experience even further.


Truman Parsons (L), Tani Albert (R)

Diners can expect a lineup of mind-bending bites, starting with a trio of amuses that riff on NYC classics: a King Salmon “Everything Bagel” with a meringue twist, Choux à la Otoro disguised as a smash burger, and a decadent A5 Wagyu & Hokkaido Uni Sando. Other highlights include a scallop dish with truffle and smoked dashi panna cotta, and a bouillabaisse-meets-maeuntang langoustine creation that packs a fiery Korean kick. And for those who can’t resist an upgrade, a Surf n’ Turf add-on ($55) brings A5 Wagyu loin and abalone to the table.


Photos: Paola Baylon

Dessert is where Kim’s pastry chops really shine. His banana bread pudding—a three-layer chocolate mousse-crème brûlée hybrid—gets served with butter beer ice cream (because, according to Kim, winter is “Harry Potter season”). There’s also a coconut mango shumai that reinvents the dumpling as a tropical sorbet bomb.

Pair it all with a stellar wine selection that leans French—think Burgundy, Bordeaux, and Champagne—courtesy of Albert. The tight cocktail list features herbaceous, umami-packed concoctions, including the rum-forward “The Good Word” and a rye-and-yuzu mix called “Mane & Tail.”


Photo: MH Marius

Designed by Thomas Juul-Hansen, the restaurant exudes high-end warmth, decked out with Italian furnishings, alabaster lighting, and a six-foot fireplace anchoring the intimate dining space. With just five coveted bar seats offering a chef’s counter experience, reservations are already a hot commodity. An enclosed outdoor terrace will open in the warmer months.


Photo: Paola Baylon

Joomak is open Tuesday through Saturday, and reservations are available on OpenTable. A la carte options are expected to drop soon, but if you’re looking to splurge on an unforgettable culinary experience, now’s the time to snag a seat.



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