bōm

This modern counter tucked behind sister restaurant Oiji Mi showcases contemporary Korean fare with a focus on wagyu beef. The space itself is a stunner with soaring ceilings, sharply dressed servers, and a spacious marble counter that has built-in barbecue grills. These grills quietly work throughout the evening, searing off premium cuts such as tenderloin, short rib, and ribeye that are kept in a dry-aging chamber in full view of the dining room. But know that there is more at play here than just beef. The likes of uni, caviar, truffles, and crab make appearances, and the kitchen has no qualms about stacking such luxury on top of one another. Recent highlights include a croustade of baesuk, jujube, and tofu as well as bone broth with radish.

Immersive counter dining with built-in grills

• bōm offers an intimate chef’s-counter experience with custom-built grills and an open kitchen, giving guests a front-row view of the cooking.

Steakhouse-infused Korean tasting menu with luxe ingredients

• The menu is a progressive Korean tasting experience anchored by a steakhouse concept, featuring ingredients like Wagyu, king crab, and fatty tuna.

Very intimate seating and reservation structure

• The dining setup uses counter seating for around 18 guests (with two seatings per night) and limits each seating to 1–6 guests, emphasizing an intimate, communal dining experience.

Signature Ingredients

• Wagyu beef: Sourcing: The menu emphasizes high-quality meat including Wagyu within the tasting courses; specific suppliers are not publicly disclosed. Preparation: Wagyu is featured among the meat courses and often grilled at the custom-built grill at the chef’s counter, highlighting the precision of technique. Why it's special: Wagyu’s exceptional marbling and tenderness form a centerpiece of the multi-course, luxe-meat experience that defines bōm’s modern Korean tasting menu.
• King crab: Sourcing: Included as one of the luxurious seafood offerings in the tasting sequence; no specific supplier listed. Preparation: Prepared and presented as part of the curated seafood courses of the tasting menu. Why it's special: King crab adds opulent sweetness and richness to the progression, symbolizing the extravagant seafood elements of the menu.
• Fatty tuna: Sourcing: Featured as a premium seafood course; details on vendor not disclosed. Preparation: Incorporated into the seafood portion of the tasting courses, showcasing refined preparations of sashimi-like components within the tasting flow. Why it's special: Fatty tuna contributes a prized, buttery texture and depth of flavor that complements the Korean-inspired technique and bōm’s fusion approach.

Tasting Menu

• 10-Course Tasting Menu: $275 per person

Signature Dishes (highlighted in tasting)

• Wagyu (dry-aged) and other premium beef cuts
• King crab
• Fatty tuna
• Uni
• Caviar
• Abalone with caviar

Notes: The experience is chef's counter with built-in grills and immersive viewing; wine pairings (traditional or exploratory) are available, but pricing for pairings is not stated in the provided sources.