Wagyu Beef New York Korean Barbecue
This Next-Level Korean BBQ Eating house Is a Japanese A5 Wagyu Paradise
HYUN is the first restaurant in New York to import whole wagyu cattle, breaking down each animal at the restaurant for its elegant accept on Korean barbecue.
Japanese A5 wagyu, Hokkaido ocean urchin, Australian blackness truffles, and Russian golden osetra caviar might not be the starting time ingredients you associate with Korean charcoal-broil, merely at HYUN—New York's most intriguing new restaurant in this category—owner Jaehyun Kim aims to testify Manhattan a new accept on the genre.
Having relocated from Seoul to the Large Apple tree ii years ago, Kim admits that he was shocked to learn that Korean restaurants in America have such large menus. "Barbecue restaurants that sell other carte du jour items have no specialty," he says, explaining that in Korea, charcoal-broil joints focus on grilling meat, usually offering a stew choice and cold noodles—merely that's it. "I am not sure how they continue the quality of the ingredients with and so many dishes," he says, giving the example of a Japanese restaurant serving both sushi and yakitori.
Keen to offer a new perspective on Korean barbecue, Kim—who owns 3 restaurants in Seoul, one of which is dedicated to grilled meat—soft-launched HYUN final spring, merely the wagyu-wed steak spot has remained largely nether the radar. Commanding a small, narrow plot on 33nd Street near 5th Avenue, HYUN offers but ten tables, four of which are sectioned off via sliding doors into cozy private rooms that accommodate iv guests, with i larger private area holding up to eight.
Matching HYUN's ingredient-obsessive approach to Korean charcoal-broil, the eatery itself—mostly designed by Kim in an array of earthy browns and grays—feels elegant and subdued, similar entering a high-terminate omakase sushi bar. Note natural wood embellishments from 100-year-old trees, in addition to Yoo-Ki tableware, Korean-style brassware that's used past the royal family unit.
"Many people misunderstand information technology's more Japanese than Korean," says Kim of HYUN'southward minimalist aesthetic; he insists that the earthy materials and make clean lines are as Korean as they are Japanese. "I tried to brand this space, where the boundaries of a infinite — the emptiness of the groundwork and the peoples'—movements have been combined."
And the eating house's clean look only serves to amend highlight its array of unctuous buttery beefiness—all A5-grade wagyu from various prefectures in Nippon, similar Hokkaido. Ultimately, Kim would have liked to serve hanwoo, Korean beef, merely since it's not imported into the Usa, he felt that wagyu was his side by side all-time beef selection. And unlike well-nigh other wagyu-selling restaurants in New York who purchase specific cuts, HYUN is the first restaurant in New York to import whole wagyu cattle, breaking downward each animal at the restaurant.
And then naturally, guests volition find myriad parts of the animal on the menu. But prime number cuts like ribeye, tenderloin, and short rib are reserved for grilling (HYUN uses gas grills congenital into each table), and range in toll from $58 for three ounces of ribeye, to $98 for six ounces of marinated brusk rib. And to highlight the quality of his beef, Kim presents diners with v types of table salt to enhance the protein's flavor: sea salt flavored with red vino, wasabi, light-green tea, yuzu, and black truffle.
Rounding out the non-grilled menu options are additional meat dishes, like raw wagyu with Korean pear and sesame oil ($38), and mini steamed brisket wraps encasing enoki mushrooms and perilla leaves ($46). Other standouts include cold noodles in radish h2o kimchi soup ($24) and donabe rice dishes topped with ingredients like Hokkaido uni and Australia black truffles (toll varies based on market availability).
Dissimilar many of the restaurants in K-Town, HYUN does not offer gratis banchan—those small picked and preserved veggie and seafood dishes that commonly embark a Korean charcoal-broil repast. Instead, guests tin club assorted seasonal pickles—from perilla leaf to plum to dried radish—and Kim urges guests to practice so because, as he puts it, the acidity in the pickled vegetables "play a part in softening the gustatory modality of the meat," helping to balance the wagyu's fat-marbled flesh. Just in that location'southward as well soju, sake, and a brusque list of total-proof spirits to launder it all downwardly.
With just six months of concern thus far, Kim is already making moves. Next month, he is planning to launch an fifty-fifty more than elevated dining feel inside HYUN, partially inspired by Born & Bred (what many will tell yous is Seoul's most coveted and impossible-to-book omakase experience based around premiere Korean beef). Kim is however in the procedure of finishing a rear room that will accommodate four to five guests for an all-wagyu chef's choice dinner priced effectually $350. Think x not-grilled meat courses, post-obit by a succession of barbecue and two desserts.
From Cote's dry-aged beefiness omakase to Atomix's elegant tasting carte du jour, New York City has seen a contempo influx of Korean eateries with fresh takes on the country'southward homestyle cuisine. Looks like HYUN is next.
Source: https://www.foodandwine.com/travel/restaurants/hyun-new-york-korean-barbecue-japanese-wagyu
0 Response to "Wagyu Beef New York Korean Barbecue"
Postar um comentário