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Chef이Jihan

@chefjihanlee

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Chef / Partner @naminori.us @tbdgimbap

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We’re about to get things rolling. Our soft opening is TOMORROW. 🥢Thursday-Sunday 11:30AM-7PM 31 Carmine St See you soon. by @chefjihanlee

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5 months ago

How my wife cries without ruining her make up. #queenoftears #crybaby #울보 #눈물의여왕 by @chefjihanlee

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2 years ago

Who else was waiting for this one??? 🙋‍♂️🙋‍♂️Introducing our newest special: DONKATSU GIMBAP (돈까스 김밥) Our pork tenderloin is battered and fried in our seed-free organic Fera oil from @zeroacrefarms, wrapped with our house-made fillings, and topped with a corn salad 🌽For a limited time only at TBD 🤍🚕🥢WHO’S COMING IN?? by @chefjihanlee

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4 days ago

Some nights just hit different.@robertdowneyjr — #tonystark himself, soon to be Victor Von Doom in the new Marvel movie — stopped by @naminori.us last night for temaki, and left us the sweetest note calling himself a “big fan” of our work. Coming from him, that means everything.Thank you for coming in, Robert. Come back for @tbdgimbap next time. 🍣 by @chefjihanlee

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5 days ago

This is for…NATIONAL CAVIAR DAY 😌 For TOMORROW ONLY, we’re making a limited quantity of our TORO CAVIAR GIMBAP (which a very special guest was the first to try 🙂‍↔️)Available only on 7/18. 11:30-7PM or until sold out, in store only. 31 Carmine St 🚕 SEE YOU TOMORROWWWW by @chefjihanlee

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8 days ago

in case you haven’t heard…KETO IS BACKKKKK AND BETTER THAN EVER 🍳🍳🍳Instead of rice, we use our fluffy, julienned eggs (we crack each one by hand). Made, rolled, and cut to order 😌Weds-Sun. 11:30-7PM only on 31 Carmine St. Shabang 😎 by @chefjihanlee

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15 days ago

A @naminori.us favorite, the Coconut Shrimp Temaki, is clean-fried in Organic Fera fruit oil.When Chef @sabatakahama and @chefjihanlee made the switch to Fera, it wasn’t just about operations – it was about results.“There are so many factors on the operational side, but then to see that the product fries better, it’s a clean fry. It’s something that really resonated with me once I tried the product.” - Chef TakaSometimes, the difference speaks for itself. by @chefjihanlee

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18 days ago

🚨NEEEEEW SPECIAL ALERT🚨🦑 Gochujang glazed squid gimbap (오징어 진미채 김밥)🦑 Since it’s one of @chefjihanlee childhood favorites, we’re running this special for TWO WEEKS. A little sweet, a little spicy, a little bit of everything you want for the perfect lunch 🥢🤍Weds-Sun. 11:30-7PM or until sold out. Only at 31 Carmine St. by @chefjihanlee

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25 days ago

That’s a wrap on our pop-up with @mapo9_us 🍧🤍To the Mapo9 Bingsu team: thank you for trusting us, collaborating with us, and bringing your warmth and passion to our space every single day. From the beginning, we wanted to make the month we had together special and meaningful. More importantly, we wanted to have fun. And we did exactly that. Thank you for making all of our days a little bit sweeter. We’re so excited for what’s ahead in your journey. And to everyone who came by, waited in line, brought friends, and showed us so much love - thank you. Seeing our space fill up every day and watching you all enjoy our food was a reminder of why we do what we do. And we don’t take a moment of it for granted. While this chapter has now closed, there’s still so much to come at TBD. We can’t wait to share what we have in store. See you soon 🤍🥢🚕 by @chefjihanlee

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a month ago

Guess you could say…this event was one for the books 😏 When @lee_minjin asked if TBD would come to her pre-media launch for her new book, “American Hagwon,” we knew we had to do something special 🤍Thank you so much to everyone who stopped by and enjoyed our gimbap (including a very special one-night only return of the Myungran). Standing in a room, alongside so many friends and other great Korean vendors, remind us how special it is to share food that we not only love, but is so personal to us. Thank you @lee_minjin for having us and allowing us to be apart of such a wonderful night. Thank you for sharing stories that matter. The night may have come to an end, but it’s definitely one we’ll keep close to our hearts. To many, many more chapters! 📚 by @chefjihanlee

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a month ago

Thank you @asiasociety for an incredible evening of conversation, hospitality, and leadership. It was an honor sharing the stage with @chefjihanlee of @naminori.us and @esthermchoi to discuss the future of Asian cuisine, how we can honor our culture, and celebrate the diverse culinary community of NYC. Image by: @thisisliann_ by @chefjihanlee

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2 months ago

80+ degree weather in NYC calls for one thing: Korean shaved ice (빙수) But if we’re serving our childhood favorite dessert, we had to do it right. So when we had the opportunity to collaborate with @mapo9_us from Korea, we knew we had to say yes 😎Serving up her two signatures: Mapo Tomato Basil Bingsu and Matcha Cream Bingsu (but more on this one later 😼) FROM MAPO TO MANHATTAN. ONE MONTH ONLY. @mapo9_us ONLY AT at @tbdgimbap 🍧🍧🍧 by @chefjihanlee

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2 months ago