It's not that often we will visit two restaurants by the same chef during a single trip, but that is what we did with Kochi and Mari, the two side of Chef Sungchul Shim's creativity, expressed in two different ways. Kochi, which focuses on skewers, was Chef Shim's original restaurant. After finding success there, he opened Mari New York, which focuses on elevated handrolls as a concept.
Handrolls
And then the creative handrolls started coming out. Unlike traditional cone shaped handrolls, these reminded me of "tacos", folded in half, topped with a variety of ingredients, and held together by a special stand.
Jjambbong Noodles
Dessert
General Thoughts: Mari New York City
I really, really enjoyed this restaurant. Perhaps I'm a bit biased (I just generally love sushi so much), but I liked Mari a bit more than Kochi, even though both are really good. Skewers are great, but there's something about raw seafood that I just can't resist. Not only that, Chef Sungchul Shim has a good intuitive idea about flavors. He knows how to meld traditional flavors with modern ideas and techniques in a way that WORKS. The tasting menu was just the right size, and I did not feel overly stuffed afterwards (which is so nice!). Finally, the service was warm and hospitable, and we really felt taken care of.
I recommend this place!
Mari New York City
679 9th Ave.
New York, NY 10036
