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.
A C
Great food. So tasty! Service was lovely. My wife dropped a piece of food and they insisted on replacing it. They gave us extra ice cream! My best NY food this trip.
Atmosphere: 3
Food: 5
Service: 5
Shirley Wang
Solid 4/4.5 for a food court tasting menu! At 8PM, it wasn't super loud or crowded. Staff was absolutely fantastic all night.As for the food, I did not know what to expect from the Yubutarts as I'm not huge on tofu, but it worked! The seafood was fresh and flavor of everything was pretty good. Some pieces were definitely on the sweeter side. For dessert, we got the Earl Grey ice cream with salt. This was delicious!! I was super excited when the chef asked if we wanted another serving of ice cream. Don't mind if I do!Overall, fun experience and would come back to try the $135 option
Atmosphere: 4
Food: 4
Service: 5
Arya Goyal
This place was amazing. The food was incredible - it was all very innovative and new, there was food that I had never had before and flavors that I never thought would mix but that mixed perfectly. The service was very fast, we never had to wait long in between courses and the staff was super friendly. They answered our questions and were generally very nice.I would suggest this place for anyone who is adventurous(willing to try something new that they may not have seen before) and wants to eat amazing food. It’s definitely ideal for a small party of people (2-3) people because it’s a counter seating.
Atmosphere: 5
Food: 5
Service: 5
Shirley W.
Solid 4/4.5 for a food court tasting menu! At 8PM, it wasn't super loud or crowded. Staff was absolutely fantastic all night. As for the food, I did not know what to expect from the Yubutarts as I'm not huge on tofu, but it worked! The seafood was fresh and flavor of everything was pretty good. Some pieces were definitely on the sweeter side. For dessert, we got the Earl Grey ice cream with salt. This was delicious!! I was super excited when the chef asked if we wanted another serving of ice cream. Don't mind if I do! Overall, fun experience and would come back to try the $135 option
One of my friend recommended this restaurant. And This restaurant is hidden gem!People were super friendly and food was amazing! Really worth price.We had Chef's studio tasting.Food is kind of modern Japanese mix Korean. Very unique and special.I really enjoyed time in here.I strongly recommended to visit and try foods.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Salmon Everything Bagel with Horseradish, Golden Ossetra Caviar, Citrus Cured Fluke, Bluefin Tuna Tataki
Sophia
More on the casual side since it is located inside Olly Olly market but the food here is sooooo good and definitely worth trying.Korean inspired omakase menu so they serve a lot of the sashimi pieces inari style. Every single dish was full of flavor and the fish used was fresh. Overall the entire experience was soo worth it, especially the earl grey soft serve that they give at the end of your meal! Was offered second but I was way too full to accept (was tempted to ask if I could get it to go though!)If you haven’t eaten here yet, do yourself the favor and go. You won’t be disappointed!
Atmosphere: 4
Food: 5
Service: 5
Corliss K.
My friend and I went for the Chef's Tasting Studio menu to get more variety. Part of this menu included the yubu tart tasting as well, so I'm glad we chose this option! The seating counter is in the middle of a food hall -- during the night, it's quiet and intimate enough to talk to who you come with, otherwise I didn't 100% love the vibe. But it was easy to forget the rest of the space when you're eating. I'd rate this place a 4.5/5. All the dishes on the chef's studio menu was amazing. I would say that the pieces I didn't like were actually from the yubu tart tasting. I just wasn't a fan of the flavor combinations. Otherwise, the rest of the tasting was soooo good. I tried Joomak Banjum first and was expecting a similar style of pastry-like dishes, but this was so different. I feel like Ddobar focuses on more Korean flavors. My friend and I finished completely stuffed to the brim. At the end, we had a wonderful earl grey softserve that really tied up the meal. If I could bring home a tub of the ice cream, I would. The service was excellent. The chefs were kind and explained the menu well. They were inviting and you could tell they loved what they do. Would definitely want to come back here to show another friend.
J. Anes Sung
Really interesting, delicious food and very friendly staff!
Atmosphere: 5
Food: 5
Service: 5
Yun Fei Sng
Good, but did not blow my mind. The seafood was fresh, and there were some unique touches, but overall a pretty ordinary meal relying on the freshness of the seafood.1. Cacio e Pepe (Egg Yolk, Parmesan Cheese)2. Fluke (Grape, Tomatillo)3. Scallop (Honey Nut Squash, Persimmon)4. Hiramasa (Yuzu Creme, Golden Osetra Caviar)5. Botan Ebi (Egg, Ikura)6. Salmon (Everything Bagel, Horseradish)7. Lobster (Lobster Butter, Nori Sabayon)8. Bluefin Tuna Tataki (Hokkaido Uni +15)9. Duck Pastrami (Duck Rillette, Pickled Pear)10. Beef Short Rib (Daikon Radish, Crispy Leek)11. Earl Grey (Fleur de Sel)$75
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.
Great food. So tasty! Service was lovely. My wife dropped a piece of food and they insisted on replacing it. They gave us extra ice cream! My best NY food this trip.
Atmosphere: 3
Food: 5
Service: 5
Solid 4/4.5 for a food court tasting menu! At 8PM, it wasn't super loud or crowded. Staff was absolutely fantastic all night.As for the food, I did not know what to expect from the Yubutarts as I'm not huge on tofu, but it worked! The seafood was fresh and flavor of everything was pretty good. Some pieces were definitely on the sweeter side. For dessert, we got the Earl Grey ice cream with salt. This was delicious!! I was super excited when the chef asked if we wanted another serving of ice cream. Don't mind if I do!Overall, fun experience and would come back to try the $135 option
Atmosphere: 4
Food: 4
Service: 5
This place was amazing. The food was incredible - it was all very innovative and new, there was food that I had never had before and flavors that I never thought would mix but that mixed perfectly. The service was very fast, we never had to wait long in between courses and the staff was super friendly. They answered our questions and were generally very nice.I would suggest this place for anyone who is adventurous(willing to try something new that they may not have seen before) and wants to eat amazing food. It’s definitely ideal for a small party of people (2-3) people because it’s a counter seating.
Atmosphere: 5
Food: 5
Service: 5
Solid 4/4.5 for a food court tasting menu! At 8PM, it wasn't super loud or crowded. Staff was absolutely fantastic all night. As for the food, I did not know what to expect from the Yubutarts as I'm not huge on tofu, but it worked! The seafood was fresh and flavor of everything was pretty good. Some pieces were definitely on the sweeter side. For dessert, we got the Earl Grey ice cream with salt. This was delicious!! I was super excited when the chef asked if we wanted another serving of ice cream. Don't mind if I do! Overall, fun experience and would come back to try the $135 option
Absolutely amazing omakase
Restaurantji Recommends
One of my friend recommended this restaurant. And This restaurant is hidden gem!People were super friendly and food was amazing! Really worth price.We had Chef's studio tasting.Food is kind of modern Japanese mix Korean. Very unique and special.I really enjoyed time in here.I strongly recommended to visit and try foods.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Salmon Everything Bagel with Horseradish, Golden Ossetra Caviar, Citrus Cured Fluke, Bluefin Tuna Tataki
More on the casual side since it is located inside Olly Olly market but the food here is sooooo good and definitely worth trying.Korean inspired omakase menu so they serve a lot of the sashimi pieces inari style. Every single dish was full of flavor and the fish used was fresh. Overall the entire experience was soo worth it, especially the earl grey soft serve that they give at the end of your meal! Was offered second but I was way too full to accept (was tempted to ask if I could get it to go though!)If you haven’t eaten here yet, do yourself the favor and go. You won’t be disappointed!
Atmosphere: 4
Food: 5
Service: 5
My friend and I went for the Chef's Tasting Studio menu to get more variety. Part of this menu included the yubu tart tasting as well, so I'm glad we chose this option! The seating counter is in the middle of a food hall -- during the night, it's quiet and intimate enough to talk to who you come with, otherwise I didn't 100% love the vibe. But it was easy to forget the rest of the space when you're eating. I'd rate this place a 4.5/5. All the dishes on the chef's studio menu was amazing. I would say that the pieces I didn't like were actually from the yubu tart tasting. I just wasn't a fan of the flavor combinations. Otherwise, the rest of the tasting was soooo good. I tried Joomak Banjum first and was expecting a similar style of pastry-like dishes, but this was so different. I feel like Ddobar focuses on more Korean flavors. My friend and I finished completely stuffed to the brim. At the end, we had a wonderful earl grey softserve that really tied up the meal. If I could bring home a tub of the ice cream, I would. The service was excellent. The chefs were kind and explained the menu well. They were inviting and you could tell they loved what they do. Would definitely want to come back here to show another friend.
Really interesting, delicious food and very friendly staff!
Atmosphere: 5
Food: 5
Service: 5
Good, but did not blow my mind. The seafood was fresh, and there were some unique touches, but overall a pretty ordinary meal relying on the freshness of the seafood.1. Cacio e Pepe (Egg Yolk, Parmesan Cheese)2. Fluke (Grape, Tomatillo)3. Scallop (Honey Nut Squash, Persimmon)4. Hiramasa (Yuzu Creme, Golden Osetra Caviar)5. Botan Ebi (Egg, Ikura)6. Salmon (Everything Bagel, Horseradish)7. Lobster (Lobster Butter, Nori Sabayon)8. Bluefin Tuna Tataki (Hokkaido Uni +15)9. Duck Pastrami (Duck Rillette, Pickled Pear)10. Beef Short Rib (Daikon Radish, Crispy Leek)11. Earl Grey (Fleur de Sel)$75