Mari NYC

At Mari, Korean flavors and ingredients are sometimes presented in fun and unexpected ways.

Our final savory course is bibim guksu, a spicy cold noodle served alongside a prime strip loin shabu with a rich chicken broth. It’s all tied together with a set of housemade banchan.

You can never go wrong with uni!

Our shrimp mari with soy sauce marinated black shrimp, toasted sesame seeds, smoked trout roe, and an egg yolk purée on top.

The mari portion of the tasting menu ends with a bite of luxury with our wagyu mari.

While some of our handrolls may not exactly be roll-shaped, they are certainly inspired by and rooted in the flavors and textures found throughout Korean cuisine including kimbap and other rolls.

Our mushroom mari is an umami filled handroll featuring three different preparations of mushrooms: soy pickled king oyster, charred maitake, and crispy enoki on top.

Our rolls are a combination of tradition and modernity. For example, our amberjack rice roll is topped with a mustard glee, sous vide egg yolk puree, and gamtae seaweed.

Our scallop ceviche is a playful combination of fresh scallops mixed with perilla chimichurri, placed on top of a seaweed tart tortilla shell.

As the last small dish course before the Mari tasting menu transitions to handrolls, suran 수란 is a delicate combination of poached egg, foie gras and white asparagus.

Our guests love the drama Jeonchae brings as the oysters are first served and then placed inside a separate outer ring of smaller bites.

As the opening to our tasting menu, our cod mandu features a deep yet delicate broth that will captivate your senses.

Our first dessert is a bright palate cleanser with rhubarb hibiscus, makgeolli ice cream, and rice puff. It’s a perfect way to beat the heat and prepare for the next dessert course!

Our guests are often surprised by our mushroom mari: even though it uses relatively humble ingredients, it is filled with umami, texture, and flavor.

Our guests are often surprised by our mushroom mari: it’s full of umami, texture, and flavor.

Our mari and handrolls may take different forms and flavors but they’re all carefully crafted using the highest quality ingredients.

Our handrolls and mari take many shapes and forms but they’re all carefully crafted using the highest quality ingredients.

Our second course Jeonchae 전체요리 is a delightful assortment of oysters, turnip, mung bean, and yookhwe.

Our handrolls are inspired by the flavors and ingredients of Korea, as well as the personal experiences of our chefs.

Our tasting menu features a carefully curated progression of handrolls and small dishes.

The word “Mari” in Korean means “to roll.” We showcase the variety of Korean food and flavors through small plates and handrolls.

Our eighteen-course seasonal tasting menu shared the many facets of Korean cuisine through small dishes and handrolls.

All of the handrolls in our seasonal tasting menu are edible stories about Korean food and culture.

The Mari Tasting Menu opens with Mandu 만두, which features cod dumpling, yubu, and a smoked fish broth.

Our seasonal tasting menu features the flavors of Korean cuisine through small bites and handroll.