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Kochi New York

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Kochi New York
Kochi in Hell's Kitchen, New York City

Since moving to Asia, we haven’t found the “itch” or strong need to eat Asian food when we travel in the US. Food in Hong Kong is so international and so good, there really isn’t a strong need to seek Asian food in the West.

Having said that, during our last trip to New York Bryan sought out MULTIPLE Asian restaurants for us to try. Two of these, Kochi and Mari, came from the same chef: Chef Sungchul Shim, a graduate of the Culinary Institute of America.

We tried Kochi first.

Chef Sungchul Shim

Chef Shim comes with an impressive high-dining pedigree, having built up his skills in some of New York City's most legendary kitchens, including Per Se, Le Bernardin, and Neta. After achieving 2 Michelin stars as executive chef at Neta, Chef Shim began his first solo venture in 2019, opening up Kochi, a Korean "skewers" restaurant inspired by the Korean royal court.

The Vision Behind Kochi: Street Food Meets Royal Court

Kochi (which means "skewer" in Korean) incorporates the casual, vibrant energy of Korean street food with the refined depths of traditional Korean royal court cuisine. Shin applies his French and Japanese technical training to seasonal local ingredients, crafting a unique, skewer-centric tasting menu that quickly earned the restaurant it first Michelin star.

Here’s more about the food!

Kochi's Chef's Signature Tasting Menu ($145)

Kochi New York
White Asparagus Soup (백 아스파라거스): Look at the artistry of the sweet potato "butterfly" on the left!
Kochi New York
The chef poured a smooth, velvety white asparagus soup tableside over the deep fried purple sweet potato "butterfly". Other flavors included pine nuts and tofu.
Kochi New York
Hwe (관자): Next was a delicate raw premium Hokkaido scallop paired with chestnut and a crisp white kimchi salad.

The Skewers Begin . . .

Kochi New York
Halibut (넘치): Tender halibut came served in a clear, clean-flavored jiri consommé alongside braised radish jorim, napa cabbage, and purple cabbage. A delicate lotus chip rounded out the skewer.
Kochi New York
Octopus Twigm (문어): This crispy fried Korean-style octopus was delicious, coated with crispy shredded potato, served with celtuce and a creamy curry aioli.
Kochi New York
Although I don't usually love duck, both Bryan and I agreed that this was one of the BEST courses.

Duck (오리): Rich pan seared duck breast cam with a savory acorn jelly, a "namul pie", a single earthy morel mushroom (topped with spherified "caviar"), and refreshing kimchi (wrapped in a daikon sheet). We didn't order it, but A5 supplement was available for $59.
Kochi New York
What is a "Namul Pie"? Namul is a traditional Korean side dish (banchan) of blanched or sautéed vegetables seasoned with sesame oil, garlic, soy sauce, and salt. I love namul, and often make my own version at home with spinach. This elevated version places a traditional namul on top of a puff pastry, thus making a "pie."
Kochi New York
The final "main dish" was this Jongga Bibimbap (종가 비빔밥), a creative "street food meets royal cuisine" dish featuring premium Jongga kimchi, "Kochi" bluefin tuna, and a sweet-savory kimchi marmalade served over seaweed rice. Bryan opted for the sea urchin supplement ($16). A Scottish langoustine supplement is available for $20.
Kochi New York
Here's my version without the uni.

Dessert

Kochi New York
We started with a bright, palate-cleansing pre-dessert "Tangerine (귤)" consisting of tart tangerine sorbet, milk, and sweet candied mint.
Kochi New York
Of course, we had to end with a final skewer. Banana Milk (바나나 우유) is playful nod to a classic Korean childhood beverage featuring a smooth banana parfait with rich soy caramel and banana compote.

General Thoughts - Kochi New York

At $145 for the signature tasting menu, Kochi offers incredible value for an elevated New York City dining experience. The ambiance is vibrant yet welcoming, and it was conveniently located just a short walk from our Times Square hotel (yes there is good food around Times Square, you just need to know where to look!).

Overall, the food feels elegant and light. At the same time, the flavors are very creative and flavorful. We really enjoyed it, and I can see why it received a Michelin Star.

Kochi New York
652 10th Ave,
New York, NY

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