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bōm

@bom_nyc

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• Michelin-starred Korean restaurant by @bskimoiji
• Progressive tasting menu at an intimate chef’s counter with custom built-in grills

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Bōm has been awarded with Michelin Star again in the 2025 selection. We’re incredibly grateful for this recognition.
Thank you to everyone who has supported us since opening.. your trust, your feedback, and your willingness to experience something we envision.
To our business partners, farmers, ranchers, and suppliers—thank you for your craftsmanship and for giving us the tools to express our vision with honesty and respect for the ingredients.
And to our team: your discipline, professionalism, and dedication are the foundation of this achievement. Every service, every challenge, every detail mattered. This star reflects your hard work.
We look forward to continuing to grow, continue to serve more guests in 2026. by @bom_nyc

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a year ago

We are so honored to be featured as one of the restaurants “where to taste the world’s best Korean cuisine outside of the motherland” by @theworlds50best.

Join us to experience a truly immersive journey into the world of fine Korean cuisine at bōm. by @bom_nyc

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3 years ago

At Bōm, our dry-aging program draws from the language of fermentation.
Australian Wagyu ribeye from Mort & Co’s ”The Phoenix“ program in South East Queensland is dry aged in-house for 30 days with nuruk and koji—the fermentation starters traditionally used in makgeolli and sake.
As the beef matures, the cultures deepen its natural richness, developing layers of savory complexity and a distinctive nuttiness. The result is a ribeye shaped not only by time, but by two fermentation traditions deeply rooted in Korea and Japan. taken in New York, New York by @bom_nyc

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3 days ago

Made daily, we layer our tart with foie gras mousse and layer with fresh peach, peach marmalade and glaze with a delicate dongchimi gelée. The richness of the foie gras is balanced by the gentle sweetness of peach, while the fermented acidity of dongchimi brings brightness and complexity to the bite. taken in New York, New York by @bom_nyc

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10 days ago

We wanted to thank all of you for the continued success over the last few years. Because of this outpouring of support we are excited to announce we will be opening on Mondays starting October 12th for both 5:30 and 8:30 seatings. We look forward to welcoming you back. taken in New York, New York by @bom_nyc

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16 days ago

The tenderloin course explores two expressions of the same cut through the contrast of wet aging and dry aging.
The wet-aged tenderloin highlights the clean, natural richness of the beef, paired with perilla chimichurri and Hokkaido sea urchin.
Alongside it, the dry-aged tenderloin is aged with koji and nuruk, two fermentation cultures deeply rooted in East Asian and Korean culinary traditions.
This process develops a distinctly nutty, grain-forward character and deeper savory complexity in the beef, paired with Kristal caviar from Kaviari.
Two aging techniques, two expressions of tenderloin, presented side by side. taken in New York, New York by @bom_nyc

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21 days ago

bōm is hiring!

We are seeking passionate and dedicated FOH & BOH staff to join our Flatiron team

Please send your resume to info@bom-nyc.com or find us @culinaryagents taken in New York, New York by @bom_nyc

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2 months ago

Kongguksu is a Korean summer classic, traditionally served with wheat noodles in a chilled soy milk broth. Simple in appearance, it celebrates the season through restraint, texture, and the natural richness of legumes.
Our interpretation begins with cashew instead of soybeans, producing a broth with greater depth, a fuller body, and a delicate sweetness. Tsuri Aji (horse mackerel) lends a clean, savory richness to the dish.
The dish is finished with cucumber and tomato jangajji, Korean soy-pickled vegetables that bring brightness and gentle acidity, completing a composition that is both refreshing and quietly rich.

Photo by @christianharder
Video by @xojenna taken in New York, New York by @bom_nyc

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a month ago

Peaches are synonymous with summer.
Made daily, we layer our tart with foie gras mousse and layer with fresh peach, peach marmalade and glaze with a delicate dongchimi gelée. The richness of the foie gras is balanced by the gentle sweetness of peach, while the fermented acidity of dongchimi brings brightness and complexity to the bite. taken in New York, New York by @bom_nyc

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2 months ago

Wild Korean pear, or dolbae, has long been valued for its bright acidity and delicate floral aroma.
At Bōm, it becomes the foundation of a palate cleanser that marks the transition into the final chapters of the meal.
The fruit is transformed into a light sorbet, preserving its crisp, refreshing character. It is paired with omija tea, Korea‘s ”five-flavor berry,“ celebrated for its layered notes of sweetness, acidity, bitterness, saltiness, and gentle spice. The dessert is also served with sujeonggwa jelly, inspired by the traditional cinnamon and ginger punch. Pine nuts add a subtle richness and texture, completing a dessert that refreshes the palate while quietly reflecting the depth of Korean ingredients and tradition. taken in New York, New York by @bom_nyc

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2 months ago

A classic hallmark of spring is White Asparagus. This year our focus shifts towards the beginning of vegetable fermentation and origin of Kimchi - Dongchimi.

Dongchimi or water fermented kimchi is gently fermented for 14 days altering the flavor to be slightly funky and effervescent, white preserving the crisp snap of white asparagus.

It is garnished with picked celtuce, razor clams, shallot, serrano oil, and clam oil.

The final oil bringing the dish together is from @olim_oil
a local Korean producer specializing in traditionally crafted sesame and perilla oils. The company is known for using small-batch roasting and pressing techniques that preserve the distinctive aroma, depth, and character of the oils. Rooted in Korea’s long culinary tradition, Olim focuses on producing oils with exceptional purity and flavor, making them a staple in our kitchen.

Video by @xojenna taken in New York, New York by @bom_nyc

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2 months ago

Our main dessert, Moon Jar (Dal Hang A Ri), draws inspiration from traditional Korean porcelain. Its round, luminous form echoing the full moon and the beauty of imperfection.
Crafted with ivoire white chocolate filled with bright Hallabong compote, paired with peanut tuile and mascarpone elderflower ice cream; an elegant close after our palate cleanser.

Video by @xojenna taken in New York, New York by @bom_nyc

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2 months ago