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Brian Kim

@bskimoiji

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김세홍. Chef-founder of Oiji Hospitality @oiji.mi ✽ @bom_nyc ✽

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Happy New Year 💚
⁠Thank everyone who has made the year unforgettable. I’m so grateful for all who have supported us and provided their unconditional encouragement. Forever grateful to the @oiji.mi team who has been with me through many days and equally late nights of hard work. I hope all your dreams come true in 2023.

축복받은 한해였습니다. 감사한 분들이 너무 많습니다. 초심 잃지 않고 좋은 음식과 서비스로 보답하겠습니다. 행복한 새해 보내세요. taken in OIJI MI by @bskimoiji

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4 years ago

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 @bskimoiji

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a year ago

Oiji Mi has retained our One Michelin Star in the 2025 selection. We are deeply honored and humbled by this recognition.
This achievement would not have been possible without the support of our guests over the years. Thank you for believing in us and allowing us to do what we love.
To our incredible suppliers, vendors, and winemakers. Thank you for providing the ingredients and partnerships that help bring our chef’s inspiration to life.
And most importantly, to our dedicated team, your passion, dedication, and sacrifice are the true foundation of this accolade. We are endlessly grateful for you.
We can’t wait to continue growing and share what we have to offer in 2026. taken in OIJI MI by @bskimoiji

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a year 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 @bskimoiji

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10 days ago

Truffle Hunting and the Stories I Never Knew

I recently experienced truffle hunting in Umbria, Italy. Alba in Piedmont is renowned for its white truffles, while Umbria is considered one of Italy’s finest regions for black truffles.

Truffles are now common in both fine and casual dining, but this experience showed me what happens behind the scenes.

At the heart of truffle hunting are highly trained dogs. Their extraordinary sense of smell makes finding truffles underground natural, but the challenge is that they love truffles too. It can take years of training to teach them to find the truffles without eating them.

I also learned about a darker side. Licensed hunters can forage on designated public land, making competition extremely intense. I was told there have even been cases of poison or broken glass being left to harm competitors’ dogs. It was shocking to learn how far the competition surrounding a single ingredient can go.

I’ve worked with truffles countless times, but experiencing the process firsthand changed how I see them. Behind every truffle are nature, seasonality, trained dogs, and the dedication of the people
who search for them.

It reminded me to appreciate this ingredient more deeply and to treat it with the respect it deserves.

이탈리아 Umbria에서 트러플 헌팅을 경험했습니다. White Truffle은 Piemonte의 Alba, Black Truffle은 Umbria가 대표적인 최상급 산지로 꼽힙니다.

요즘 트러플은 파인다이닝뿐만 아니라 캐주얼 다이닝에서도 쉽게 접할 수 있지만, 이번 경험을 통해 그 뒤에 숨겨진 과정을 배울 수 있었습니다.

트러플 헌팅의 핵심은 고도로 훈련된 강아지입니다. 뛰어난 후각으로 땅속의 트러플을 찾아내지만, 강아지 역시 트러플을 좋아하기 때문에 찾고도 먹지 않도록 훈련하는 데 수년이 걸린다고 합니다.

씁쓸한 이야기도 들었습니다. 라이센스를 가진 헌터들이 지정된 public land에서 함께 채집하다 보니 경쟁이 매우 치열하고, 심지어 경쟁자의 강아지를 해치기 위해 독극물이나 깨진 유리조각을 숨겨두는 사례도 있다고 합니다. 하나의 식재료를 둘러싼 경쟁이 이 정도까지 치열할 수 있다는 사실이 충격적이었습니다.

셰프로서 수없이 사용해 온 트러플이지만, 직접 그 과정을 경험하니 조금 다르게 보였습니다. 하나의 트러플 뒤에는 자연과 계절, 훈련된 강아지, 그리고 그것을 찾아다니는 사람들의 시간과 노력이 있었습니다.

앞으로는 이 식재료를 조금 더 소중하게, 그리고 그 가치에 맞게 사용해야겠다는 배움을 얻었습니다. taken in Umbria, Italy by @bskimoiji

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15 days ago

대한민국 경제실록에 소개되어 영광입니다. 저와 Oiji Hospitality의 과거와 현재, 그리고 앞으로의 비전을 정성껏 담아주셔서 감사합니다. by @bskimoiji

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16 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 @bskimoiji

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16 days ago

[OPENING SOON]
After years of thoughtful planning and preparation, Oiji Hospitality’s newest restaurant is entering the final stage before opening.

While there is still work to be done, we look forward to completing construction smoothly and welcoming our guests very soon.

We cannot wait to serve carefully crafted Korean food in a space designed to complement it.

Thank you for your continued interest and support.

기획 단계부터 디자인, 공사까지 5년이라는 오랜 시간동안 정성을 다해 준비해 온 Oiji Hospitality의 새로운 레스토랑이 이제 오픈을 향한 마지막 단계에 접어들고 있습니다.

아직 마무리해야 할 일들이 남아 있지만, 모든 공사를 무사히 마치고 곧 손님 여러분을 맞이할 수 있기를 기대합니다.

정성껏 준비한 음식과 그에 걸맞은 완성도 높은 공간으로 곧 찾아뵙겠습니다.

많은 관심과 응원 부탁드립니다. by @bskimoiji

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a month ago

Designed by @avroko, Oiji Mi’s dining room has been recognized by two of the hospitality industry’s most prestigious design awards, receiving Best Fine Dining Restaurant at the 42nd Gold Key Awards for Excellence in Hospitality Design and the Upscale Restaurant award at the 19th annual HD Awards.

Drawing inspiration from the architecture of a traditional Korean hanok and the early 20th-century social clubs of the Flatiron District, the space brings together two places that shape our identity: Korea and New York.

Warm timber, soft colors, brass details, and intimate lighting create a setting that feels both familiar and distinctly its own.

Much like our food, the design lives between tradition and the present — rooted in Korea, yet composed for New York. taken in OIJI MI by @bskimoiji

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a month ago

Galbi, traditionally made with marinated beef short rib, takes a different form at Oiji Mi. Rather than grilling the short rib as a whole cut, the beef is portioned and skewered for grilling, creating caramelized edges while keeping the meat tender.
The galbi is served with a warm barley salad and choclo corn, alongside a sauce inspired by classic vichyssoise.
Peach geotjeori (겉절이) brings freshness, gentle acidity, and seasonal sweetness to the dish, complemented by a potato and leek salad on the side.
A familiar Korean preparation, expressed through a different approach to the grill. taken in OIJI MI by @bskimoiji

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a month 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 @bskimoiji

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2 months ago

What does it mean to eat and drink beautifully today? In this Culture Lounge Podcast episode, Jeannie Cho Lee, the first Asian Master of Wine, and chef Brian Kim of the Michelin-starred Oiji Mi and bōm trace how each came into food and wine.

Listen to the full episode on @assouline’s Culture Lounge Podcast on Spotify and Apple Podcasts.

#Assouline #AssoulineCultureLoungePodcast
@jeanniecholee @bskimoiji @oiji.mi @bom_nyc by @bskimoiji

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2 months ago