May is Asian American and Pacific Islander Heritage Month, a perfect time to discover New York City‘s stand out Asian restaurants and celebrate the richness of this cuisine.

• Jungsik, the highly acclaimed two-starred Michelin restaurant from world renowned Chef Jung Sik Yim was first to introduce New Korean cuisine to New York.  The Tribeca kitchen is helmed by Executive Chef Daeik Kim (Culinary Institute of America) who trained under 2021 Michelin Guide Blanc Pain New York Young Chef award winner Suyoung Park as sous chef for two years.Jungsik is included in La Liste’s 2022 Top 1000 World’s Best Restaurants and highlights a nine-course signature menu with supplemental options available as well as an expanded a la carte menu, an award-winning wine list and craft cocktails that perfectly complement the cuisine. The signature menu has consistently seen small variations in both presentation and flavor profiles since the opening of the restaurant.

• ICHIRAN is a leading expert in Tonkotsu ramen. The classic Tonkotsu broth is created with the purest filtered water and pork bones, which normally produce a stronger aroma, but using specific technology and extraction methods, this scent has been eliminated. The broth is rich in natural collagen and ICHIRAN is the first ramen company to use Trans Fat free natural oil. Conceptualized by President & CEO Manabu Yoshitomi in Fukuoka, Japan, the epicenter of this ramen movement, ICHIRAN has 83 locations throughout Asia as well as three locations in New York City.The family-owned business started as a simple ramen stall in 1960 and created the Five Original ICHIRAN principles which are: Original Spicy Red Sauce, aromatic Tonkotsu broth, solo dining booths, order forms and the Kae-Dama ordering system. With NYC locations in Times Square, Midtown, and Brooklyn, ICHIRAN’s solo dining booths were designed so guests could focus only on the ramen that sits before them, savoring the fragrance of the broth and experience each slurp of ramen. The Hakata-style homemade thin noodles are prepared daily factoring in the humidity and temperature that day at ICHIRAN’s Brooklyn Factory. ICHIRAN’s famous ramen, including both their Classic Tonkotsu and Veggie Style, is now available, not only for dining in, but also takeout and delivery.
  ICHIRAN’s online store allows diners to create their own experience with their take-home ramen kit.
  You can see their full menu here.

• noreetuh, the Michelin-recognized modern Hawaiian restaurant with influences from Asia and the Pacific Rim offers a variety of carefully organized plates. The menu was designed by Executive Chef-Partner Chung Chow (Per Se, Lincoln Restaurant), a native Hawaiian and does not include any of tiki kitsch. noreetuh’s chef-driven cuisine and focus on customer service are unparalleled at the price point. Managing Partner Jin Ahn (Per Se, Jungsik) has expertly curated an extensive wine line list that has been awarded Wine Spectator’s Best Award of Excellence two years in a row.
  

  Hortus

• Hortus NYC, the fashion-forward Michelin-recognized Modern Asian restaurant has become known for incorporating flavors from China, Japan, Korea and Southeast Asia in unique ways that will take guests on a culinary journey at an approachable price point. On the restaurant’s second level, Hortus NYC features a hidden garden that creates the perfect environment for spring dining. At night, the main dining room at the front of the restaurant is illuminated by the light seeping through the stained glass windows at the Marble Collegiate Church across the street.