January is a relatively slow month that allows New Yorkers to rediscover the city and the restaurants that make it the dining capital of the nation. Check below to discover some of the city’s longstanding restaurants that help make our dining scene unlike any other.

Jungsik is the two-Michelin-starred from restaurant Chef/Owner Jung Sik Yim that laid the foundation for the wave of New Korean cuisine to take New York by storm when it opened in 2011.More than a decade into operation, Jungsik maintains its world-class service while the kitchen, now helmed by Executive Chef Daeik Kim, continues to reimagine Korean flavors with inventive plating.

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Michelin-recognized noreetuh is one of New York’s only modern Hawaiian restaurants. Since opening in 2015, the casual restaurant from Executive Chef-Partner Chung Chow and Managing Partner Jin Ahn has become a dining and wine destination with carefully organized, well-portioned, and approachably priced dishes.

They are perfectly complemented by an extensive wine line list that has been awarded Wine Spectator’s Best Award of Excellence five years in a row.

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Located in the heart of Midtown East, just blocks away from the United Nations and providing refuge from heavily trafficked areas, MIFUNE is the Michelin-recognized Japanese restaurant that focuses on Neo-Washoku cuisine.

The Kitchen is helmed by Executive Chef Tomohiro Urata. His signature style is infusing French culinary techniques and flavors into Japanese cuisine and is served as an 8-course omakase tasting menu that changes nightly, creating an entirely unique dining experience for each seating.

Hidden in MIFUNE’s subterranean level is Michelin-starred Sushi AMANE, an eight seat sushi bar helmed by Executive Chef Tomoyuki Hayashi. At Sushi AMANE, Chef Hayashi has full reign to put creativity on display and has incredible surprises in store for customers like nama-yuba and Japanese uni with Kaluga caviar.

Only using wild fish from Japan and other countries around the world, Chef Hayashi’s omakase sushi experience is a progression that consists of four small dishes, nine Nigiri, tamago, hand roll, and miso soup and changes daily based on market availability.