Set the scene.
Nestled within a luxury guesthouse on the fringes of New York’s West Village, Maison Hudson offers a retreat for the city’s more discreet crowd—complete with a seriously tantalizing spa, may we add. The space blurs the lines between residential living and hotel hospitality, creating an intimate and welcoming atmosphere beyond the ground level. Elevators take you upstairs, where you’ll find Joomak, the high-end tasting menu restaurant, and bar, perched above the Hudson River.
At the helm of the kitchen is Chef Jiho Kim who has an impressive resume, to say the least. Originally a pastry chef, he trained under legends like Gordon Ramsay and worked with Union Square Hospitality Group as Executive Pastry Chef. After earning a Michelin star at Joomak Banjum, he opened DDOBAR, offering modern twists on Korean yubuchobap. Now, he brings his acclaimed vision to Joomak’s eight-course culinary journey.
Back to the vibe: the entire restaurant feels like a private dining room, enveloped in contemporary elegance from head to toe. You’re sitting among food enthusiasts, money-savvy tech startups, and the occasional celebrity sighting. A marble-encased fireplace adds a cozy atmosphere, while dining tables, flanked by cool-gray oval sofa chairs, complement the sleek bar at the head of the space. It all creates the sensation of dining with everyone in the 27-seat establishment.
What can we expect from the food?
At Joomak, you’re stepping into Chef Jiho Kim’s creative world, so get ready for an unforgettable adventure through eight beautifully crafted courses. Each dish is presented with such artistry that it almost looks too stunning to eat. Tasting menus often leave you wondering if you’ll ever feel full—after all, how could you when the plates are filled with bite-sized portions that resemble more of an art piece than a meal?
But that’s not the case at Joomak. You’ll be satisfied from the first bite of the $280 price tag. The occasion kicks off with the Amuse Bouche—what they call “course zero”—featuring three mini sandwiches: an everything bagel with king salmon (a playful twist on the classic New Yorker bagel with cream cheese and lox), a choux à la toro (tuna tartare with uni on a French pastry dough), and an A5 Wagyu “Smashburger” with a sesame bun.
Next comes the second course: a plate of Golden Ossetra caviar, simply adorned with dill custard and zesty yuzu crème fraîche to balance the rich, fishy flavor. As you dive into the meal, you’ll start to notice not just the inventive dishes but also the beautiful, hand-crafted pottery on which each dish is served—like the spiky bowl that cradled our caviar.
Course three introduces a pretzel croissant served with a whole-grain mustard dipping sauce. Bread might seem basic, but in the hands of a skilled pastry chef like Jiho, it becomes a standout favorite of the evening—and it’s recognized as his most famous dish.
Plates four through seven follow in quick succession, each offering a unique twist: Japanese Amadai with rhubarb dongchimi (a type of kimchi) and winter radish; Scallop with whipped truffle, smoked dashi panna cotta and brown butter sabayon; Langoustine with bouillabaisse (a classic spicy Korean seafood stew), potato, rouille, and chrysanthemum; Norwegian King Crab with kani miso, koshihikari rice, pickled chayote, and gochujang tuile (a spicy Korean condiment); and finally, Squab (with the option of duck or lamb), served with foie gras royale, rye toast, and a savory au jus.
Feeling overwhelmed by all the terms? Don’t worry—the knowledgeable waitstaff will explain everything. Just lean into the experience and trust that each bite is something you’ve never tasted before.
The grand finale is, of course, dessert. What better way to end than with something sweet from a pastry chef? Sugar lovers will be delighted by the last dish: Banana Bread Pudding, served inside a milk chocolate cylinder that you break with a gentle spoon tap, revealing the salted caramel. To send you off, Chef Jiho offers one last treat—a Coconut Mango Shumai, his special take on paper-thin mango fruit roll-ups.
Touch on the drinks.
Since the food takes center stage at Joomak, the drink selection aims to complement the flavor-packed expedition. Three signature cocktails are available, with the April Wind—featuring gin, cherry blossom, and quinquina—standing out. We recommend following the sommelier’s wine pairings, whether by the glass or bottle, as tasting menus are best enjoyed with wine. For a zero-alcohol option, try their sparkling cider from France or a refreshing Pinot Noir juice from Napa Valley.
Final thoughts?
For a special occasion or simply the desire to experience an unforgettable meal that redefines the art of food, Chef Jiho Kim’s Joomak delivers on every level.
Top Takeaways
Location: West Village, New York City
Address: 401 West Street, New York, NY 10014
Cuisine: American-Korean Fusion
The vibe: An exclusive restaurant tucked away in the luxury residential building, Maison Hudson, quietly overlooking the Hudson River.
Pricing: $$$
Takes reservations? Yes – OpenTable
Our favorite dish on the menu: The Scallop, hands down. The combination of whipped truffle dashi panna cotta and brown butter sabayon was truly mind-blowing. A close second would be the Pretzel Croissant—flawlessly executed with that mustard dipping sauce. And of course, we can’t forget the Banana Bread Pudding, which provides the perfect sweet ending to the meal.
The attire: Smart casual with a touch of elegance.
Breakfast, Lunch, or Dinner: Open for dinner on Tuesdays and Thursdays from 5 pm to 9 pm, and Fridays and Saturdays until 10 pm.
