If you’re fortunate enough to be in New York City this holiday season, two-Michelin-starred Jungsik has an extra special treat. On December 24, 25, and 31^st, the restaurant will be serving an eleven-course luxury chef’s tasting menu designed by Executive Chef Daeik Kim.

Carabinero Prawn with Cavia

Some highlights include Carabinero Prawn with Caviar, served with smoked carabinero head sauce, anise hyssop oil, and anise hyssop; Cod, Alaskan Black Cod served in Korean clam stock foam with special soy pickles, truffle juice and pate, yuzu, wild perilla oil, daikon, and shishito; and Iberico, seared Iberico de Bellota served in beltfish jus.

Cod

The full Holiday menu can be found here and is priced at $395 per person.

Guests have the option to add a standard or premium wine pairing for an additional $260 and $680, respectively, or a $570 champagne pairing curated by Head Sommelier Debbie Jones to their meal.

The highly acclaimed restaurant recently announced that Suyoung Park, the winner of the 2021 Michelin Guide Blancpain New York Young Chef Award has been named Jungsik’s Head of New York Operations. Prior to being elevated to this position, she had been the restaurant’s Executive Chef for two years, after arriving in New York in 2019. Prior to that, she served as the Sous Chef at Jungsik Seoul working under Chef Jung Sik Yim for four years.

Newly appointed Executive Chef Daeik Kim has ascended to the mantle internally from the position of Sous Chef. Rounding out the young and immensely talented culinary team is Executive Pastry Chef Yoonjung Oh.

Chef Kim is elevating classic Korean dishes to design the latest iteration of Jungsik’s Seven-course Signature Menu. In his cuisine, the combination of his upbringing in Korea, his culinary travels and education in modern American cooking is on full display as he plates elegant and inventive dishes with clear ties to their classic Korean roots.

The seven course menu includes Osetra Caviar, Bluefin Tuna Belly with a slow-cooked egg yolk, Osetra caviar and crispy quinoa; Scallop, raw Hokkaido scallop dressed in a kombu infused brown butter, served over milk poached white asparagus, topped with roasted beets, and garnished with lemon juice and lime zest;

Octopus, served irresistibly crisped, over a gochujang aioli; Golden Eye Snapper, a crispy Golden Eye Snapper served in a warm Kong-Guk sauce with house made white kimchi and crown daisy oil designed to be poured over the dish tableside; the Tuna Kimbap, a crunchy seaweed wrap stuffed with truffled rice, bluefin tuna belly and a house made kimchi; and the featured entrée, Lamb.

The menu is completed with the famous trick-of-the-eye Baby Banana that has become an internet sensation comprised of a white chocolate shell and an interior of Dulcey cream, banana cremeux and a Bailey’s banana cake, accompanied by coffee ice cream and chocolate hazelnut crumble.

The Signature Menu is priced at $235 with the option for a wine pairing for an additional $175 or a premium wine pairing for $475.
The beverage program includes a number of signature cocktails such as the Seoul Mule, a refreshing take on the Moscow Mule made with Ginseng-infused Damsol Soju, calamansi, and ginger and a Café au Lait variation of a Ramos Gin Fizz, the Au Lait: Golden Barley Soju, Ron Zacapa XO, Devocion Coffee, cream, and egg white.

The wine list has been curated by the dynamic team of Sommelier Debbie Jones (Del Posto, Musket Room, The Modern) and Assistant Sommelier Jamie Schlicht (Aldo Sohm Wine Bar) and features exquisite producers including Château d’Yquem, Marcassin, Bonneau du Martray, Dal Forno Romano, Biondi-Santi, Chateâu Margaux, Château Mouton Rothschild, Château Haut-Brion and Vega Sicilia, among many others.

Jungsik is located at 2 Harrison Street, New York, NY, www.jungsik.com and is open Tuesday – Sunday 5:00-8:30pm.