Nōksu

An Amazing video with Bon Appetit showcasing a day in the life of Noksu with Chef de Cuisine Jing.

The Fine Dining Restaurant in a New York City Subway Station | On The Line | Bon Appétit “Nōksu is located underneath the 32nd Street subway station which is unconventional for a typical fine dining restaurant.” Bon Appétit spends a day on the li...

At 5:30pm we start plating the first few bites for the evening. This is one of them - Plum vinegar aged sardine with charred castelfranco, caesar emulsion, horseradish and potato

Jellyfish - summer squash escabeche, celtuce, gooseberry

With our new summer menu in full effect we’d like to shed the spotlight on one of our key members. Chef Jing who serves as Nōksu’s Chef de Cuisine has been with us since the very beginning and her past experiences working at Michelin restaurants in Asia as well as NYC shows through her leadership and laser focused intensity.

June means the start of summer for New York so we present to you our new summer menu starting today. Book your seats on Resy.

Interview with New York Times Style Magazine with Chef Dae. Read it here.

An honor for Chef Dae to curate THE MET Chairman’s Council Dinner this evening.

Mother’s Day is right around the corner. We are offering a 5:30pm & 8:00pm seating so reserve your seat on Resy.

Reservations for the month of May is open. Come dine with us! Book via the link in bio.

Since day one our team at Nōksu has been giving it their all and as a result we’ve been recognized by Michelin. What an honor and privilege and motivation to dig deeper!

Thank you Chef Jungsik Yim and your team from Jungsik for dining with us tonight.

Chef Yim is considered a culinary legend in South Korea for not only having 1 two star ⭐️⭐️ Michelin restaurant but 2! Jungsik in Korea and Jungsik in NYC both are two Michelin stars. A true pioneer for putting Korean fine dining on the map here in the US.

Last minute cancellation for 2 seats today for our 6pm seating. Try our New 🌺 Spring Menu 🌸 . 9- courses priced at $168
Be one of the first to experience it.

We strive daily to bring an impeccable level of service to every diner and give them a personal experience.

Dry aged Korean BBQ Squab

You can now reserve our private dining room for groups of 4-8. Enjoy your own privacy for business dinners, birthdays, or intimate get togethers.

Working on a new dish for the spring time

Behind Nōksu’s food are dedicated and talented chefs that push hard everyday but more importantly they are truly amazing people. Chef Zoe is an example of somebody whose talent and leadership will never be forgotten. Thank you chef!

Steps to hay smoking. A technique we use here at Nōksu to add flavor and depth to our dishes.

8:33am - Receiving our fish delivery. This is red mullet (노랑촉수) from Jeju Island

Finishing touches

2 Stars ⭐️⭐️

April reservations are officially open. We do still have some seats for March available on Resy.

Why not use the last days of Winter to check out all 11 restaurants on this amazing list in Town and Country compiled by William Li.

Honored to have another culinary legend dining with us. Thank you Chef Wylie Dufresne for coming in on your anniversary and also feeding us your delicious pizza 🍕 on New Year’s Eve!

Monkfish Liver - Thai Basil, Myoga A spoonful of this you will never forget.