Oiji Mi

• Oiji Mi Elevates the Typical Prix Fixe Fine Dining Experience
  Chef Brian Kim challenges traditional fine dining norms by offering a prix fixe menu that is both comforting and experimental, rooted in quality, consistency, and innovation. The restaurant’s lavish 19th-century-inspired interiors and rigorous taste testing process for every dish reflect a commitment to flawless execution and a unique blend of tradition and modernity in Korean cuisine.

• Balance of Tradition and Innovation through a New York Lens
  Oiji Mi’s menu is designed to bridge classic Korean flavors with contemporary international dining trends, making it accessible to a broad audience while maintaining experimental elements. The restaurant’s signature dish, the Oiji bowl, exemplifies this fusion with ingredients like seasoned seaweed rice, pickled cucumber, Hokkaido sea urchin, salmon roe, and raw spot prawn, highlighting a creative reinterpretation of Korean culinary staples.

• Hospitality Rooted in the Korean Concept of ‘Jeong’
  The restaurant’s mission centers on ‘jeong’ (정/情), a Korean cultural value embodying warmth, love, and deep attachment, which is expressed through the food, atmosphere, service, and design. This philosophy aims to make every guest feel genuinely bonded and at home, creating a dining experience that transcends just the meal to foster emotional connection and comfort.

The most honored or signature ingredients at the Michelin-starred restaurant Oiji Mi in New York include:

• Sea Urchin (Uni): Featured prominently in the signature Oiji Bowl, sea urchin is paired with sweet shrimp, oiji (salty pickled cucumber), and seaweed rice. This ingredient is celebrated for its rich, oceanic flavor and is used to evoke traditional Korean coastal cuisine with a modern twist, topped with a sous vide egg yolk for texture contrast.

• Oiji (Salty Pickled Cucumber): This ingredient is central to the restaurant's identity and namesake dish. It provides a tart, refreshing contrast in dishes like the Oiji Bowl and is a traditional Korean flavor element that balances richness and adds brightness.

• Gamtae (Rare Seaweed from Garorim Bay): This unique seaweed is prized for its savory, oceanic, mineral, and slightly bitter complexity. It differs from typical seaweed varieties and is used to bring a sophisticated umami depth to dishes, reflecting fine-dining innovation with Korean roots.

• Crab Soy: A special white soy sauce brewed with snow and red crab, kelp, anchovy, mushroom, and aromatic vegetables. This ingredient delivers a briny, lightly sweet, and deeply umami flavor, enhancing sauces and broths with luxurious Korean seafood notes.

• King Crab (in Gyeranjjim): Used in a luxurious interpretation of the traditional soft-steamed egg dish, the king crab is cooked in a rich anchovy broth, adding layers of flavor and a sense of comfort with elevated ingredients. This dish is meaningful as it is inspired by a family recipe.

These ingredients highlight Oiji Mi's approach of blending traditional Korean flavors with high-quality, often rare components to create refined, layered dishes that honor heritage while innovating in fine dining.

Tasting Menu

• One Star: High quality cooking (5-course prix fixe menu) - $135 pp