What an amazing experience: wonderful food, excellent service, and a great space with lots of options for afterward. Solid date spot
Atmosphere: 5
Food: 5
Service: 5
Jayne Yokoyama
Located inside OllyOlly food hall, which did not contribute to the ambiance of fine dining at all. It was loud and noisy and it was hard to hear what the chefs were saying for each dish.Service was alright. Be warned that your entire party needs to pick the same course. Hard to hear over the noise, our wine bottle was not kept in an ice bucket but another party’s was, and we had the same dish the entire meal (got dirty with sauces from different pieces and mixed together). Not the greatest but no detractions here.Food was very underwhelming for the price and concept. Lots of sauces were used that I felt overpowered the fish/protein and took away from the yummy taste of the seafood. The use of yubu is super creative (props to the chef!) but was sweet and at some points overpowered the taste of everything else. The sweetness got tiring after a while and I would have preferred a mix of savory only with the pieces. Some pieces like the everything bagel salmon was interesting but not to my palette.Some textures were weird (the cacio e pepe was lukewarm and like a soft custard top with a thick sauce… that’s it no noodle or carb except for a few not crunchy crouton like items). Other textures were done really well, like the lobster and scallop dishes. The chicken lollipop was very soft and tender but had an overpowered gochujang sauce on top.Dessert was a fantastic earl gray with salt flakes paired with a mini coconut macaroon. And helped end the meal on a good note.Pacing felt really fast, like they were moving you out even though multiple tables were open. Took about 1hr from ordering to end.Overall I recommend skipping this spot and won’t be returning. Would only recommend if you really loved yubu and the sweet acidic flavor.
Atmosphere: 1
Food: 1
Service: 4
JUTAMAT KETKAEW
I love everything here!!!DDO Bar offers a unique and innovative dining experience with their omakaseI have Chef Studio Tasting, featuring 14 delectable courses for $135. The best Omakase amazing experience I ever have!!Moreover, Additionally, the restaurant's Yubu Tart Tasting, a 13-course menu priced at $75, is a delightful combination of Korean inari sushi with customizable toppings. This creative fusion of flavors and presentation makes DDO Bar a standout choice for those seeking an unforgettable culinary journey in New York City. Service was so amazing.
Atmosphere: 5
Food: 5
Service: 5
Kristen Lee
Amazing food and very pleasant dining experience! We went on a Sunday, so the other food stalls weren’t open, making the market overall much quieter. The owner gave us extra early grey soft serve (some of the best ice cream I’ve ever had)!!
Chas Webster
I will go out of my way to come here every time I’m in the city. I’ve been here 6 times and it’s been absolutely amazing every time. The fact that you can still get a seat is mind blowing. Don’t walk, RUN and I’m sure you will be amazed.
Atmosphere: 5
Food: 5
Service: 5
Eliana Glatt
Really unique “omakase” of yubus and other dishes like a scallop with dashi butter sauce. Worth the price and will be back
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Duck Pastrami Rillette with Pear, Korean Beef Tartare, Earl Grey Soft Serve, Bluefin Tuna Tataki, Tuna Tataki Yubu Handroll, Seared Scallop with Brown Butter Dashi and Lemon
Lindsy Han
I visited here at Juilliard jazz night event. I was so satisfied with that day, then I visited again after that event. All of the DDOBAR plates are so amazing and tasty. I recommended here to my friends too. You have to visit here NOW!!!!!!!
Atmosphere: 5
Food: 5
Service: 5
Alex Zhang
Located inside Olly Olly Market, it's on the back, you need to walk towards the end to be able to see their counter/. There are some higher counter seats and some lower ones. Either seems fine, but when the chef introduced each dish the voice is so soft that we could barely hear him. In the end we just mostly looked at the menu what we are eatingWe all got the $75 option with add on Uni. Chef advised that everyone order the same package. The first course came out none of us like it. A weird combination of egg yolk and cheese. The food gets better. The highlights are the scallops and the shrimp piece. The nigiri piece they use tofu wrapped rice which gives a sweet and savory flavor. And it really works well with some dishes.The uni $15 add on was very tiny, I wouldn't. Recommend it. The duck has no flavor even with chili oil on top.I would say it's an interesting experience. Overall very enjoyable, but I will probably not gonna come back again
Atmosphere: 3
Food: 3
Service: 4
Recommended dishes: Earl Grey Soft Serve, Seared Scallop with Brown Butter Dashi and Lemon
Matthew Steele
The vision is admirable but between the uncanny valley setting and food that doesn't meet its ambitious goals, this was massively disappointing.
Atmosphere: 1
Food: 2
Service: 4
Conny Sw Soebagio - OIY
?Fantastic Yubu tart tasting menu. DD Obar Yubutart in NYC!! Located inside the Olly marketplace and reservations are a must. The best culinary experience we had in a while. I loved the dessert ice cream with the sea salt toping !! OMG so delicious ? and the staff was very friendly.✨The food was all good, and some of it was great, but other things were just fine. High recommended!!
I had the 15-course Chef tasting menu for $135. Although it may seem a bit steep for a food court, this is a high end food court (spacious and spotless, surrounded by luxurious hotels and exclusive galleries), and they're serving premium ingredients. Just four of these courses on their own (Madai with Beet and Mandarin; Hiramasa with Golden Osetra; Lobster with Kombu; Eel with Foie Gras) if put on a bigger plate and served on white table clothes could make up a prix fixe worth $135, but because this is a casual food court, you get a lot of "bang for your buck." The only thing that prevented me from being completely comfortable here was the very loud music overhead, very hectic, very frenzied, WOOF.
Brynn Macaulay
It looks unassuming inside of a humble food hall, but please, PLEASE do not overlook this place. Best omekase tasting menu ever. Every single dish tasted amazing and with great attention to detail. Staff was lovely, too. Will definitely be back.
Atmosphere: 5
Food: 5
Service: 5
Carmen H.
I really wanted to like this place. We decided to choose the chef tasting menu, for $135. 1. Oyster Carbonara: The oyster was just drowned in the sauce and didn't really fit with the carbonara sauce. 2. Madai: The foam and the mandarin pieces overpowered the sea bream which is a shame since they're rare and carry a mild, sweet flavor. 3. Scallop: The scallop was seared fine and I actually thought the celery paired well. The missing link was the broth - it was a rich, hearty broth that heavily contrasted with the delicate sweetness of the scallop. It just didn't really click. 4. Hiramasa with Yuzu Crema: You would think it would taste amazing with the Golden Osetra Caviar but unfortunately, you just tasted the sweetness of the tofu packet. At this point, it's pure ignorance to use these fish simply because of its rarity and premium price because it's a waste if I can only taste the yubu tart. 5. Hogan Ebi with Egg and Ikura: The mix of egg is actually genius because it adds a creaminess and complexity to the shrimp. 6. Salmon with Everything Bagel: Probably my favorite bite out of everything - can't mess up that combination. The salmon is a wonderful medium since it's such a fatty, rich fish so it serves as the perfect compliment to the yubu packet. 7. Toro Sook-Hwe with Olive: Probably the most disappointing bite, considering that I also opted for the Hokkaido uni. The uni texture is buttery smooth but putting fatty tuna and uni is an absolute waste. Both end up melting in your mouth and the taste end up being muddled. 8. Crabmeat Yubu Risotto: The crabmeat was actually very sweet and delicious and you can taste the sweetness of the tofu throughout the rice. However, the vinegar of the rice with the risotto being thin sort of creates an odd clash of texture. 9. Lobster with Kombu: This bite made me sad. The Gochuchang tuile is ingenious but it overpowers the delicate lobster, the tofu mix under the lobster is this weird, pasty texture and then you have the rice at the bottom that just didn't mix well with the tuile. I had a really hard time finishing it. 10. Skate with Black Truffle: The black truffle doesn't fully melt in your mouth so you're left chewing it along with the skate. The skate is rough and it's just an overall unpleasant taste as you're chewing through the tough skate and black truffle threatening to overpower everything every time you chew a piece. I actually felt nauseated while trying to finish this. 11. Eel with spicy pork BBQ: I enjoyed it until I remembered that it was pork BBQ. I just thought it tasted like good chicken, oops. Looking back, the eel was actually a bit rubbery when chewing. 12. Wagyu: The mushroom with the sauce overpowered the wagyu, and the truffle royal just sort of enhanced the mushroom taste - at this point, I'm ready to abstain from truffle for the rest of life. 13. Duck Gook: I was actually excited about this dish, because the description had said duck confit. Well, the dumpling dough was uneven and the filling lacked flavor. In fact, the meat was way too salty. The broth was overly salty as well - it was so salty that it tasted bitter. 14. Earl Grey ice cream: Probably the best tasting dish. I appreciated the salt in the ice cream since it added a new flavor profile and just when the ice cream began to taste one-noted, the salt melts and kickstarts the earl grey flavor again. Chef Kim did stop by at the end and asked how we thought of the meal and through some prompting, I decided to share some feedback, assuming that if he had asked, I should be respectful enough to offer my thoughts (note to self - don't do that next time). I did say that I have sensitive tastebuds so a lot of slight imbalances in flavor, it easily tastes overpowered to me and thus, thus might have be a me problem and not the food itself. I commented on how the lobster with kombu in particular, there was no taste of lobster present and the gochuchang tuile overpowered everything. It felt like he was a bit defensive, explaining that his omak
Lily W.
I had never heard of omakase with yubu tarts until I stumbled across this place and it was a very fun and memorable experience for me. The location itself was a bit confusing as I thought it was it's only restaurant building but it is actually inside a big complex and out in the open along with a few other restaruants. Yubu tarts are essentially the Korean equivalent of the Japanese inari which is sushi rice stuffed in a fried bean curd pocket. There are 2 menu options - 13 courses for $75 or 14 courses for $135. The difference for the 14 courses menu are different courses and includes the yubu tart tasting as well. I opted for the 13 courses and there were a few pieces that stood out to me and I wish I could've had more of them! I learned from the chef that there was a shop in Japan that started this years ago but they had closed after a while. So the chefs here decided to create a yubu style omakase in NYC and it is such a creative and delicious menu! They have many playful flavors that pair so well with the seafood such as citrusy notes in foam over the silkiest slice of fluke. Or incorporating various textures that come into one creamy union. Top pieces for me: 1) Botan Ebi with Egg and Ikura This had such a nice creamy texture and I could not get enough of it. I actually slowed down my chewing to really enjoy all the flavors. It felt like the shrimp itself was highlighted so well and I had nearly forgotten about the ikura on it. 2) Fluke This was another piece that I was intrigued by. There were these foam balls around it and they had such a nice citrusy taste that paired very well with the fish. 3) Lobster with Nori Sabayon Another piece that had a similar playful foam and just immediately melted in my mouth. 4) Scallop with Brown Butter Dashi and Lemon What a playful course! The scallop was perfect and the broth it sat in reminded me so much of ramen broth. There was a nice saltiness that was balanced so well with the acid from the lemon. It was like a nice zing every bite I took. I could see myself having noodles in that sauce. All the pieces were so creative and I really just enjoyed the experience. It was interesting to have the yubu because it gave it some subtle sweetness to it, making it different than the usual omakase I would have. Definitely check this place out if you are looking for a new omakase experience! The chefs are very kind, skilled and dedicated to their craft. If I return here, I would love to try their Chef Studio Tasting menu.
What an amazing experience: wonderful food, excellent service, and a great space with lots of options for afterward. Solid date spot
Atmosphere: 5
Food: 5
Service: 5
Located inside OllyOlly food hall, which did not contribute to the ambiance of fine dining at all. It was loud and noisy and it was hard to hear what the chefs were saying for each dish.Service was alright. Be warned that your entire party needs to pick the same course. Hard to hear over the noise, our wine bottle was not kept in an ice bucket but another party’s was, and we had the same dish the entire meal (got dirty with sauces from different pieces and mixed together). Not the greatest but no detractions here.Food was very underwhelming for the price and concept. Lots of sauces were used that I felt overpowered the fish/protein and took away from the yummy taste of the seafood. The use of yubu is super creative (props to the chef!) but was sweet and at some points overpowered the taste of everything else. The sweetness got tiring after a while and I would have preferred a mix of savory only with the pieces. Some pieces like the everything bagel salmon was interesting but not to my palette.Some textures were weird (the cacio e pepe was lukewarm and like a soft custard top with a thick sauce… that’s it no noodle or carb except for a few not crunchy crouton like items). Other textures were done really well, like the lobster and scallop dishes. The chicken lollipop was very soft and tender but had an overpowered gochujang sauce on top.Dessert was a fantastic earl gray with salt flakes paired with a mini coconut macaroon. And helped end the meal on a good note.Pacing felt really fast, like they were moving you out even though multiple tables were open. Took about 1hr from ordering to end.Overall I recommend skipping this spot and won’t be returning. Would only recommend if you really loved yubu and the sweet acidic flavor.
Atmosphere: 1
Food: 1
Service: 4
I love everything here!!!DDO Bar offers a unique and innovative dining experience with their omakaseI have Chef Studio Tasting, featuring 14 delectable courses for $135. The best Omakase amazing experience I ever have!!Moreover, Additionally, the restaurant's Yubu Tart Tasting, a 13-course menu priced at $75, is a delightful combination of Korean inari sushi with customizable toppings. This creative fusion of flavors and presentation makes DDO Bar a standout choice for those seeking an unforgettable culinary journey in New York City. Service was so amazing.
Atmosphere: 5
Food: 5
Service: 5
Amazing food and very pleasant dining experience! We went on a Sunday, so the other food stalls weren’t open, making the market overall much quieter. The owner gave us extra early grey soft serve (some of the best ice cream I’ve ever had)!!
I will go out of my way to come here every time I’m in the city. I’ve been here 6 times and it’s been absolutely amazing every time. The fact that you can still get a seat is mind blowing. Don’t walk, RUN and I’m sure you will be amazed.
Atmosphere: 5
Food: 5
Service: 5
Really unique “omakase” of yubus and other dishes like a scallop with dashi butter sauce. Worth the price and will be back
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Duck Pastrami Rillette with Pear, Korean Beef Tartare, Earl Grey Soft Serve, Bluefin Tuna Tataki, Tuna Tataki Yubu Handroll, Seared Scallop with Brown Butter Dashi and Lemon
I visited here at Juilliard jazz night event. I was so satisfied with that day, then I visited again after that event. All of the DDOBAR plates are so amazing and tasty. I recommended here to my friends too. You have to visit here NOW!!!!!!!
Atmosphere: 5
Food: 5
Service: 5
Located inside Olly Olly Market, it's on the back, you need to walk towards the end to be able to see their counter/. There are some higher counter seats and some lower ones. Either seems fine, but when the chef introduced each dish the voice is so soft that we could barely hear him. In the end we just mostly looked at the menu what we are eatingWe all got the $75 option with add on Uni. Chef advised that everyone order the same package. The first course came out none of us like it. A weird combination of egg yolk and cheese. The food gets better. The highlights are the scallops and the shrimp piece. The nigiri piece they use tofu wrapped rice which gives a sweet and savory flavor. And it really works well with some dishes.The uni $15 add on was very tiny, I wouldn't. Recommend it. The duck has no flavor even with chili oil on top.I would say it's an interesting experience. Overall very enjoyable, but I will probably not gonna come back again
Atmosphere: 3
Food: 3
Service: 4
Recommended dishes: Earl Grey Soft Serve, Seared Scallop with Brown Butter Dashi and Lemon
The vision is admirable but between the uncanny valley setting and food that doesn't meet its ambitious goals, this was massively disappointing.
Atmosphere: 1
Food: 2
Service: 4
?Fantastic Yubu tart tasting menu. DD Obar Yubutart in NYC!! Located inside the Olly marketplace and reservations are a must. The best culinary experience we had in a while. I loved the dessert ice cream with the sea salt toping !! OMG so delicious ? and the staff was very friendly.✨The food was all good, and some of it was great, but other things were just fine. High recommended!!
Atmosphere: 4
Food: 5
Service: 4
Recommended dishes: Tuna, Hiramasa Yuzu Crema with Caviar, Tuna Tataki Yubu Handroll
Restaurantji Recommends
It's worth visiting a wonderful place.
Atmosphere: 5
Food: 5
Service: 5
I had the 15-course Chef tasting menu for $135. Although it may seem a bit steep for a food court, this is a high end food court (spacious and spotless, surrounded by luxurious hotels and exclusive galleries), and they're serving premium ingredients. Just four of these courses on their own (Madai with Beet and Mandarin; Hiramasa with Golden Osetra; Lobster with Kombu; Eel with Foie Gras) if put on a bigger plate and served on white table clothes could make up a prix fixe worth $135, but because this is a casual food court, you get a lot of "bang for your buck." The only thing that prevented me from being completely comfortable here was the very loud music overhead, very hectic, very frenzied, WOOF.
It looks unassuming inside of a humble food hall, but please, PLEASE do not overlook this place. Best omekase tasting menu ever. Every single dish tasted amazing and with great attention to detail. Staff was lovely, too. Will definitely be back.
Atmosphere: 5
Food: 5
Service: 5
I really wanted to like this place. We decided to choose the chef tasting menu, for $135. 1. Oyster Carbonara: The oyster was just drowned in the sauce and didn't really fit with the carbonara sauce. 2. Madai: The foam and the mandarin pieces overpowered the sea bream which is a shame since they're rare and carry a mild, sweet flavor. 3. Scallop: The scallop was seared fine and I actually thought the celery paired well. The missing link was the broth - it was a rich, hearty broth that heavily contrasted with the delicate sweetness of the scallop. It just didn't really click. 4. Hiramasa with Yuzu Crema: You would think it would taste amazing with the Golden Osetra Caviar but unfortunately, you just tasted the sweetness of the tofu packet. At this point, it's pure ignorance to use these fish simply because of its rarity and premium price because it's a waste if I can only taste the yubu tart. 5. Hogan Ebi with Egg and Ikura: The mix of egg is actually genius because it adds a creaminess and complexity to the shrimp. 6. Salmon with Everything Bagel: Probably my favorite bite out of everything - can't mess up that combination. The salmon is a wonderful medium since it's such a fatty, rich fish so it serves as the perfect compliment to the yubu packet. 7. Toro Sook-Hwe with Olive: Probably the most disappointing bite, considering that I also opted for the Hokkaido uni. The uni texture is buttery smooth but putting fatty tuna and uni is an absolute waste. Both end up melting in your mouth and the taste end up being muddled. 8. Crabmeat Yubu Risotto: The crabmeat was actually very sweet and delicious and you can taste the sweetness of the tofu throughout the rice. However, the vinegar of the rice with the risotto being thin sort of creates an odd clash of texture. 9. Lobster with Kombu: This bite made me sad. The Gochuchang tuile is ingenious but it overpowers the delicate lobster, the tofu mix under the lobster is this weird, pasty texture and then you have the rice at the bottom that just didn't mix well with the tuile. I had a really hard time finishing it. 10. Skate with Black Truffle: The black truffle doesn't fully melt in your mouth so you're left chewing it along with the skate. The skate is rough and it's just an overall unpleasant taste as you're chewing through the tough skate and black truffle threatening to overpower everything every time you chew a piece. I actually felt nauseated while trying to finish this. 11. Eel with spicy pork BBQ: I enjoyed it until I remembered that it was pork BBQ. I just thought it tasted like good chicken, oops. Looking back, the eel was actually a bit rubbery when chewing. 12. Wagyu: The mushroom with the sauce overpowered the wagyu, and the truffle royal just sort of enhanced the mushroom taste - at this point, I'm ready to abstain from truffle for the rest of life. 13. Duck Gook: I was actually excited about this dish, because the description had said duck confit. Well, the dumpling dough was uneven and the filling lacked flavor. In fact, the meat was way too salty. The broth was overly salty as well - it was so salty that it tasted bitter. 14. Earl Grey ice cream: Probably the best tasting dish. I appreciated the salt in the ice cream since it added a new flavor profile and just when the ice cream began to taste one-noted, the salt melts and kickstarts the earl grey flavor again. Chef Kim did stop by at the end and asked how we thought of the meal and through some prompting, I decided to share some feedback, assuming that if he had asked, I should be respectful enough to offer my thoughts (note to self - don't do that next time). I did say that I have sensitive tastebuds so a lot of slight imbalances in flavor, it easily tastes overpowered to me and thus, thus might have be a me problem and not the food itself. I commented on how the lobster with kombu in particular, there was no taste of lobster present and the gochuchang tuile overpowered everything. It felt like he was a bit defensive, explaining that his omak
I had never heard of omakase with yubu tarts until I stumbled across this place and it was a very fun and memorable experience for me. The location itself was a bit confusing as I thought it was it's only restaurant building but it is actually inside a big complex and out in the open along with a few other restaruants. Yubu tarts are essentially the Korean equivalent of the Japanese inari which is sushi rice stuffed in a fried bean curd pocket. There are 2 menu options - 13 courses for $75 or 14 courses for $135. The difference for the 14 courses menu are different courses and includes the yubu tart tasting as well. I opted for the 13 courses and there were a few pieces that stood out to me and I wish I could've had more of them! I learned from the chef that there was a shop in Japan that started this years ago but they had closed after a while. So the chefs here decided to create a yubu style omakase in NYC and it is such a creative and delicious menu! They have many playful flavors that pair so well with the seafood such as citrusy notes in foam over the silkiest slice of fluke. Or incorporating various textures that come into one creamy union. Top pieces for me: 1) Botan Ebi with Egg and Ikura This had such a nice creamy texture and I could not get enough of it. I actually slowed down my chewing to really enjoy all the flavors. It felt like the shrimp itself was highlighted so well and I had nearly forgotten about the ikura on it. 2) Fluke This was another piece that I was intrigued by. There were these foam balls around it and they had such a nice citrusy taste that paired very well with the fish. 3) Lobster with Nori Sabayon Another piece that had a similar playful foam and just immediately melted in my mouth. 4) Scallop with Brown Butter Dashi and Lemon What a playful course! The scallop was perfect and the broth it sat in reminded me so much of ramen broth. There was a nice saltiness that was balanced so well with the acid from the lemon. It was like a nice zing every bite I took. I could see myself having noodles in that sauce. All the pieces were so creative and I really just enjoyed the experience. It was interesting to have the yubu because it gave it some subtle sweetness to it, making it different than the usual omakase I would have. Definitely check this place out if you are looking for a new omakase experience! The chefs are very kind, skilled and dedicated to their craft. If I return here, I would love to try their Chef Studio Tasting menu.