Kochi

Chef Sungchul Shim perfected his cooking skills at Per Se, Le Bernardin and Bouley, which translates to a French technique that underpins his exquisite Korean offerings. Kochi, in Hell’s Kitchen, is his first restaurant. It features a cozy earth-toned and wood-detailed dining area, an open kitchen and a luminescent chef’s counter. The nine-course tasting menu is a choreographed wave of dishes; you might find tender truffle chicken terrine, spicy pollock roe with candied anchovy and toasted seaweed purée, and, for dessert, scorched rice custard.