New York’s dining scene is no stranger to culinary evolution, and this winter, a celebrated chef is raising the stakes once again. Michelin-starred visionary Jiho Kim has unveiled Joomak, an intimate and reimagined iteration of his acclaimed Joomak Banjum. Nestled within Maison Hudson New York at 401 West St, New York, NY 10014, this 27-seat haven fuses New American cuisine with Korean influences, capturing the chef’s impeccable attention to detail and playful techniques.
Joomak’s debut offers an eight-course tasting menu ($280 per person), expertly curated to showcase Kim’s pastry-driven precision. The experience is complemented by an elegant, French-forward wine selection, ensuring a harmonious blend of innovation and refinement in every bite.
Kim’s journey from pastry chef to culinary auteur is nothing short of extraordinary. With past roles at L’Espalier, Gordon Ramsay Hospitality, and The Modern, his ability to craft dishes that balance texture, flavor, and artistry is widely recognized. His pandemic-era pop-ups led to the birth of Joomak Banjum, where he secured a Michelin star in its inaugural year. Now, with Joomak, Kim’s creativity reaches new heights.
Backing him is a stellar team, including Chef de Cuisine Truman Parsons (formerly of Per Se and Le Bernardin) and Beverage Director and Sommelier Tani Albert (previously at Aquavit and Gramercy Tavern). The restaurant is also in partnership with 16 On Center, the Chicago-based hospitality group known for transforming historic spaces into culinary destinations.
Joomak’s menu is a testament to Kim’s ingenuity, seamlessly blending New American sensibilities with Korean inspiration.
Amuse Bouche Trio: A playful nod to NYC’s iconic flavors—King Salmon Everything Bagel (meringue, salmon), Choux à la Otoro (otoro tartare in choux pastry), and an A5 Wagyu & Hokkaido Uni Sando on housemade baguette.
Golden Ossetra Caviar: A refined take on a former dessert at The Modern, now a savory triumph atop dill custard with cornichon and crème fraîche.
Pretzel Croissant: A nod to Kim’s pastry roots, pairing whole-grain mustard with a perfectly layered croissant.
Amadai Crudo: California-sourced amadai with shiso French verbena espuma, green apple, and yuzu kosho—a delicate balance of acidity and fragrance.
Scallop: Elevated with truffle, smoked dashi panna cotta, and brown butter sabayon, blending umami with silkiness.
Langoustine: Inspired by bouillabaisse and Korean maeuntang, featuring chrysanthemum, potato, gochujang, and gochugaru.
Norwegian King Crab: A rich interpretation of Korean gaesal (crab and rice dish), mixed with kani miso and Koshihikari rice, finished with a gochujang tuille envelope.
Long Island Duck Breast: Peking duck-style with quince tarte tatin, French onion duck jus, and a duck croquette.
Surf n’ Turf (Supplemental $55): A5 Wagyu loin with maitake mushrooms, abalone, and soy-seasoned nori.
Banana Bread Pudding: A layered creation with chocolate mousse, crème brûlée, and lychee, served with butter beer ice cream—a winter treat Kim playfully associates with "Harry Potter season."
Coconut Mango Shumai: A dumpling-inspired dessert, where dried mango forms the wrapper, encasing coconut sorbet.
A vegetarian tasting menu ($250 per person) is also available, offering innovative plant-based alternatives such as Pink Lady Apple Ceviche, Koshihikari Rice Porridge, and Maitake Mushroom Tartlet.
Guided by Tani Albert, Joomak’s wine list is an ode to French excellence, emphasizing Burgundy, Champagne, and Bordeaux, along with standout selections from Italy. The cocktail menu offers a curated mix of fresh, herbal, and umami-driven flavors, including:
Mane & Tail: Rye, yuzu, and vermut rosé.
April Wind: Gin, cherry blossom, and quinquina.
Perfect Fourth: Calvados, white port, and tonic.
The Good Word: Rum, Benedictine, amaro, and lime.
Designed by Thomas Juul-Hansen (The Seville, Jean-Georges, Jojo), Joomak’s ambiance exudes contemporary warmth. Set on the second floor of Maison Hudson, the space melds warm wood paneling, patina mirrors, and Giorgetti furnishings, anchored by an ethereal Alain Ellouz alabaster lighting installation and a grand fireplace. The five-seat bar offers a chef’s counter experience, while an enclosed outdoor terrace is set to open in the warmer months.
Joomak is open Tuesday–Thursday (5:00–9:00 PM) and Friday–Saturday (5:00–10:00 PM). Reservations are available via OpenTable, with an à la carte menu rolling out in the near future. For updates, visit joomaknyc.com or follow @joomak_newyork on Instagram.
Maison Hudson is a luxury residential-hotel hybrid in the West Village, offering designer suites with concierge services, a panoramic rooftop, and an in-house wellness center.
16 On Center is a Chicago-based hospitality group known for reimagining historic spaces into culinary and cultural hotspots.