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OIJI MI

@oiji.mi

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• ✽ Michelin Korean restaurant by @bskimoiji
• Five-course Prix Fixe in the main dining room
• À la carte and Prix Fixe at the bar and lounge

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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 @oiji.mi

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a year ago

Samhap, meaning "three combinations," is a Korean way of bringing three distinct ingredients together in a single bite.
Our interpretation pairs thinly sliced wagyu beef with sea urchin from Hokkaido and mustard kimchi.
The wagyu is torched tableside, gently rendering the fat and bringing warmth to the beef just before it is enjoyed.
A citrusy soy sauce with chive and egg yolk adds richness and brightness, while the mustard kimchi cuts through the richness of the wagyu and sea urchin with its freshness and acidity.
Three distinct flavors and textures, brought together as one, the essence of samhap. taken in OIJI MI by @oiji.mi

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4 days ago

There‘s little more gratifying than a rich, comforting broth on a brisk evening — and OIJI MI’s Bass is served delicate and tender with a rich truffle seafood broth atop fried octopus, and sizzling bricks of crispy rice.

Wait for the rice to soften in the soup to get that perfect bite after it’s soaked up all of the flavors. taken in OIJI MI by @oiji.mi

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5 days ago

Every piece of dinnerware shapes your experience at OIJI MI. Chef Brian Sehong Kim @bskimoiji has hand-selected each elegantly glistening piece by @geochang_yugi ✨

Bangjja yugi #방짜유기 (a special type Korean bronzeware) are hand-forged and designated as an Important Intangible Cultural Property of Korea.
Traditionally used in the royal court, their specific high tin to copper ratio compared to other bronzewares gives them a unique sterilization function and of course, that glow. taken in New York, New York by @oiji.mi

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11 days ago

We are happy to bring you the ‘Hot Girl Summer 3.0.’ The series is the third iteration and a long standing union of watermelon and traditional Korean sool. This version combines soju and toasted coconut alongside Slovenian Sauvignon Blanc and chili tincture. Freshness, fruit and a savory quality intermingle, making you wish summer lasted all year. taken in OIJI MI by @oiji.mi

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15 days ago

New York has long embraced caviar service as one of its signature fine dining rituals. At Oiji Mi, we’ve reimagined that tradition through a Korean perspective.
Instead of the classic blini, we serve a potato pancake inspired by gamjajeon. It‘s paired with Hokkaido sea urchin, perilla leaves, egg salad, fried capers, minced shallots, and crème fraîche finished with yuza oil.
Build each bite your own way, layering the accompaniments to discover different combinations of flavor and texture. A familiar New York classic, interpreted through the ingredients and traditions that define Oiji Mi. taken in New York, New York by @oiji.mi

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19 days ago

Come join us for our ever expanding house-made soda program including a few of our favorites: the Melon Peace Milk featuring yakult for added depth, the Rhubarb-Strawberry Soda, and our Orange Soda accented with perilla. taken in OIJI MI by @oiji.mi

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a month ago

@iaac_crafts creates vessels that balance the natural character of clay with quiet, functional design.
Chef Brian @bskimoiji personally selected these pieces as vessels for our food, drawn to their understated forms, subtle textures, and the way they complement each dish without taking attention away from it.
At Oiji Mi, the plate is not simply a backdrop, but part of how each dish is presented and experienced. taken in New York, New York by @oiji.mi

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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 @oiji.mi

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a month ago

Samhap, meaning "three combinations," is a Korean way of bringing three distinct ingredients together in a single bite.
Our interpretation pairs thinly sliced wagyu beef with sea urchin from Hokkaido and mustard kimchi.
The wagyu is torched tableside, gently rendering the fat and bringing warmth to the beef just before it is enjoyed.
A citrusy soy sauce with chive and egg yolk adds richness and brightness, while the mustard kimchi cuts through the richness of the wagyu and sea urchin with its freshness and acidity.
Three distinct flavors and textures, brought together as one, the essence of samhap. taken in OIJI MI by @oiji.mi

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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 @oiji.mi

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a month ago

Chamoe, a Korean melon and classic summertime treat, is often described as a cross between a cucumber and a melon.
Crisp, fragrant, and highly refreshing, it is best enjoyed cold.
Our bingsoo takes on its summer form with chamoe cheong—a lightly sugared pickle—layered throughout the shaved milk. We use the delicate sweetness and fragrance of the seeds to create the cream on top, then finish it with chamoe syrup. taken in OIJI MI by @oiji.mi

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a month ago