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Jungsik Still is Wonderful

foodwhisperer | Sep 26, 201809:08 PM     1

Jungsik is one of my favorite restaurants and one of the best in NYC.

The SGordon review of Atomix, which I look forward to checking out, motivated me to write something on my most recent meal at Jungsik. I have attached photos even though I'm sure there are photos on instagram. I will give brief description of what I recall of each course, although you can also go to their website and look at the menu :). We have one stop shopping here. Ok the food. The Signature Tasting Menu

Started out with their banchan. Followed by a course of osetra caviar on toro and toasted quinoa.

This was followed by foie gras mondoo. It consisted of foie gras mousse, pickled watermelon, fried oyster, chutoro, one more thing of deliciousness. (memory fails me)

Next was a supplemental amazing platter of Hokkaido uni, trout roe, avocado,lingoutine,kimchi, toro, live shiso, creme fraiche, fresh wasabi. To be served on crispy nori. This dish is fantastic.

A shabu shabu of A5 wagyu was served next in a delicious broth. Next was their signature dish of grilled octopus. Possibly the best grilled octopus I've ever had.

Black cod was next up, cooked to perfection with a delicious citrus sauce not the usual miso glaze.

This was followed by Tuna kim bap, basically a temaki of tuna. interesting presentation.

This was followed by a large serving of Wagyu Galbi. Quite delicious. But I was stuffed already. However, managed to finish it and move onto dessert.

Dessert started with Summer fruit, which was assorted sorbet and merengue. refreshing dish

Then a beautiful artistic dish they call baby banana. It was served over a bowl of fresh fruit. You help your self to the banana. Don't squeeze it. Gently pick it up or you're in for a surprise. Actually I won't say any more about it except it was delicious. Don't want to kill the surprise.

Third dessert was Sesame Soy sauce gelato with chocolate and finally was macaron and assortment of petit fours.

I highly recommend Jungsik.

Jungsik
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