Nōksu: A Michelin-Starred Korean Tasting Menu Experience in Koreatown

Nōksu Introduce

Nōksu is a culinary destination that redefines the fine dining experience in New York City. This Michelin-starred Korean restaurant is not just a place to eat; it's a journey into the art of modern cuisine, executed with a unique, intimate flair. The establishment is built around a tasting menu concept, where diners are guided through a series of small, meticulously crafted dishes. The name "Nōksu" means "of the earth" in Korean, and this theme is beautifully reflected in a dining space that feels serene and grounded, a quiet escape from the city's ceaseless energy.

What truly sets Nōksu apart is its atmosphere, described as romantic, trendy, and upscale. The seating is a spacious and comfortable counter, facing an open kitchen where guests can watch the chefs work with precision and skill. This interactive experience, as one reviewer noted, is "so fun watching the chefs work in such an open kitchen." The service is consistently praised for being great, with staff who are attentive and knowledgeable, explaining each dish and wine pairing with care. While some might not find every dish to be a purely traditional Korean flavor profile, the restaurant's focus on innovative, globally-inspired creations is a defining part of its identity.

The menu, curated by Chef Dae Kim, is a thoughtful exploration of flavors, with a heavy emphasis on seafood. It features a range of exquisite dishes, from Surf Clam with Hen-egg Custard and Caviar to Hay-Smoked Trout. While one customer expressed disappointment with the plating and a piece of plastic found in a dish, other reviewers have had overwhelmingly positive experiences, highlighting the deliciousness of dishes like the Monkfish, Surf Clam, and a surprising garlic macaron. This a testament to the fact that Nōksu is a place that values creativity and pushing culinary boundaries. It is a restaurant for those who appreciate the theater of fine dining and the creativity of a chef's unique vision.

Nōksu boasts a truly unique and surprising location at 49 W 32nd St, New York, NY 10001. It is tucked away in a distinctive, speakeasy-like space located within the 32nd Street subway entrance of Herald Square. This "super cool" and "unique" location adds a sense of adventure to the dining experience. Guests are given a code on the day of their reservation to access the discreet black door, which opens up to a tranquil and beautiful space, a stark contrast to the bustling subway station outside.

The restaurant is designed to be accessible, with a wheelchair accessible entrance and restroom, ensuring a welcoming environment for all. Its location in the heart of Koreatown makes it a great spot for a sophisticated dinner before or after exploring the vibrant neighborhood. Since the restaurant has a "reservations required" policy, it is important to plan ahead. This ensures that every guest receives the intimate, high-quality experience the restaurant is known for. The unique location, coupled with its commitment to hospitality, makes Nōksu a memorable destination for both locals and tourists seeking a one-of-a-kind dining adventure. The seating is also designed for comfort and spaciousness, a welcome feature in a city known for its cramped dining spaces.

Dine-in Only Service:
Nōksu is a fine-dining establishment that focuses exclusively on an intimate dine-in experience. With a counter-style seating arrangement and a private dining room, the restaurant is designed for a full, immersive culinary journey.
Dinner-Focused Offerings:
The restaurant specializes in a multi-course tasting menu available for dinner. Offerings include a variety of healthy and inventive small plates. A selection of beverages is also available, including alcohol, cocktails, hard liquor, and wine, with a wine pairing option that is well-matched to the menu.
Reservations Required:
Due to its intimate size and high demand, Nōksu requires and accepts reservations. This planning ensures that guests can secure a spot for the sought-after dining experience and that the restaurant can provide the personalized attention each table deserves.
Private Dining Room:
For special occasions or group gatherings, Nōksu offers a private dining room. This provides a secluded and elegant space to enjoy the tasting menu, making it perfect for celebrations or corporate dinners.

Exceptional Service and Atmosphere:
The service is a consistent highlight, praised for being "great" and well-informed. The atmosphere is a blend of romantic and upscale, with a trendy, subterranean feel. The ability to watch the chefs work in the open kitchen is a unique and engaging feature that adds to the overall experience.
Unique and Inventive Menu:
Nōksu's tasting menu is a creative showcase of Korean-inspired dishes with global influences, often using unique ingredients and techniques. The menu is a highlight, offering small plates that are both innovative and delicious. The menu is seafood-focused, and it provides a culinary adventure with dishes like Hay-Smoked Trout and Snowy Grouper.
Unique Location:
The restaurant's location under a subway station, accessed through a discreet door, provides a "super cool" and "unique" backdrop for a fine dining experience. This element of discovery and surprise makes a visit to Nōksu particularly memorable.
Acclaimed Cocktails:
The cocktail menu, featuring items like the "Barley Old Fashioned" and "Growing Pines," is crafted to complement the tasting menu. The drinks are well-balanced and creative, elevating the entire dining experience.
Inclusive and Welcoming Space:
Nōksu identifies as LGBTQ+ friendly and a transgender safe space, making it a welcoming and inclusive environment for a diverse crowd.

Address: 49 W 32nd St, New York, NY 10001

Phone: (626) 657-8420

What makes Nōksu truly worth choosing is its ability to deliver a world-class, Michelin-starred dining experience in a setting that feels both exclusive and adventurous. The restaurant is a perfect choice for those who are looking for more than just a meal; they are looking for a complete sensory journey. The chef's tasting menu allows you to surrender to a curated progression of flavors and textures, with each dish telling a story. The praise for dishes like "Broken Rice" and "Surf Clam" from different reviewers highlights a menu that is full of delightful surprises. The wine pairing is also a significant reason to choose Nōksu, as it is expertly matched to each dish, enhancing the flavors and providing a comprehensive tasting experience.

For New Yorkers seeking a sophisticated and intimate night out, away from the city's chaos, Nōksu provides a perfect sanctuary. The unique location, combined with the upscale and romantic atmosphere, makes it an ideal spot for a special occasion or a memorable date night. The professionalism of the staff and the artistry of the kitchen, visible through the open counter, offer a level of transparency and engagement that is truly impressive. While a few critiques mention a lack of traditional Korean inspiration in some dishes, it is important to understand that Nōksu is a contemporary, fusion-oriented restaurant that reinterprets traditional cuisine in a new light. This bold approach is what makes it a standout destination for adventurous diners.

Nōksu Menu

Menu
Sardine
Charred Romaine, Caesar
Hay-Smoked Trout
Za'atar, Sunchoke, Walnut
Surf Clam
Hen-egg Custard, Caviar, Scallion
Arrow Squid
Pig's Blood 'Nduja, Pork Creme
Monkfish Liver
Artichoke Curry, Urfa Biber
Snowy Grouper
Squid Sauce, Purple Kale
Broken Rice
Anson Mills Carolina Gold Rice, Okra, Beech Mushroom
Lamb
Purple Cabbage, Fine Herbs
Calamansi
Creme de Violettes, Honey, Champagne
Lily Bulb
White Chocolate, Banana
Macaron
Shiitake Mushroom, Coconut

Cocktails
Bae Bae $24.00
Soju, Pisco, Prosecco, Pear
Barley Old Fashioned $24.00
Barrel Aged Soju, Sherry, Anise, Shiso
Growing Pines $24.00
Soju, Mulberry, Pine Needle, Raspberry

Nōksu Details

Service options
Dine-in
Delivery
Takeout

Popular for
Dinner
Solo dining

Accessibility
Wheelchair accessible entrance
Wheelchair accessible restroom
Wheelchair accessible parking lot

Offerings
Alcohol
Cocktails
Hard liquor
Healthy options
Private dining room
Small plates
Wine

Dining options
Dinner
Counter service
Dessert
Seating
Table service

Amenities
Restroom

Atmosphere
Romantic
Trendy
Upscale

Crowd
LGBTQ+ friendly
Tourists
Transgender safespace

Planning
Reservations required
Dinner reservations recommended
Accepts reservations

Payments
Credit cards
Debit cards
NFC mobile payments
Credit cards

Nōksu Photos

Nōksu Location

Nōksu

New York New York County New York West 32nd Street

49 W 32nd St, New York, NY 10001, USA

Nōksu Reviews

An average rating of ★4.6 from 146 user reviews.

michelincoursesurf clamcaviarfine diningegg custardsardinesubway stationtasting menubroken rice

★ 5★ 4★ 3★ 2★ 1

The food was amazing and the service was great! The wine pairing matched really well with each dish and we really liked how they explained what to expect with every glass.The location under the subway station was super cool and made the whole experience unique. The seating was spacious and comfortable and it was so fun watching the chefs work in such an open kitchen with limited space. That said, aside from a few dishes, most of them didn’t really feel Korean inspired. My fav was Monkfish and Surfclam (also liked garlic macaron!)
September 08 · Doah Kwon
Unfortunately, I was disappointed with tonight’s dinner at Noksu.Postives: The service was great and each dish was introduced well. Additionally, they were very apologetic about something in our food (explained below), gave a free drink, and removed our other drinks from the bill.The interior was nice, clean, and being able to see the chefs prepare the food was a plus.I loved the broken rice (easily my favorite dish), tomato salad (in second course), and the arrowhead squid.Negatives: Perhaps I came on a bad day (I did not see Chef Dae Kim), but the rest of the food left much to be desired. I felt that there were too many dishes with foam close together (courses 3,4,6).The plating was severely lacking. Just look at the plating for tonight’s food versus the pictures of other reviews from a couple months-a year ago. Maybe there was a change in direction, because in my meal there were no flowers, no elaborate details, and basically every single dish was presented in the same circular shape.Additionally, there was a small piece of plastic (wrap?) in the lamb that I had to spit out. And there must have been an issue with the couple sitting next to me, because they also received free drinks and multiple apologies.I was excited to try Noksu, but the meal did not meet my expectations. I would recommend Atomix or Jua for a Korean food Michelin experience.
June 29 · David Kang
Perhaps Nōksu improved that much within the past year, but I strongly feel this was one of the most egregious mis-ratings by Michelin. The meal felt solidly in the two-star territory. It was certainly better than many two-star meals I’ve had. Each dish had the impact, clarity, and concentration of flavors that go beyond what’s expected of a one-star, all prepared with such surgical precision that I’m sure their cooking is incredibly consistent.Practically every single dish was designed to be a showstopper for three main reasons.First, the bold and creative flavor combinations. My mind failed to draw any comparisons to the opening bite’s uniquely delicious and crazy flavor combo of flounder, nectarine, rye, eggplant, miso, and goji berry. The lubina was one of the most fun fine dining dishes I’ve had despite its simplicity. Each bite had a different ratio of sweet, sour, and aromatic depending on how much of each sauce was on the spoon.Nōksu doesn’t have a dedicated pastry chef. As they can’t make desserts that are too intricate, they go for interesting flavor combos to leave the guests satisfied. Cherry and actual chunks of crisp asparagus was so crazy, but the pistachio served as the green-earthy bridge that links the two. The roasted pea pod cream tasted so browned it reminded me of kinako or hojicha. The hazelnut oil reinforced the nuttiness. They were oh so delicious!Second, the concentration of flavor. Nōksu managed to extract so much flavor from each ingredient. That first spoonful of the foie gras foam stopped me on my tracks with its richness and umami despite that much aeration. The hay-smoked wagyu tartare with red prawn aspic was the most concentrated surf-and-turf ever, a perfect 10/10 that made me all emotional. You can taste the hay smoke and the prawn shells so clearly. It’s the most well-executed I’ve had of this concept. And that lamb! The spice blend in the paté, the pillowy soft lamb, and the aroma and concentration of the jus—I felt like melting into a puddle. Even the humble broken rice dish was packed with umami and vegetal flavors. Everything was so impactful.Third, the surgical precision. I knew going in that Nōksu is run by perfectionists—not the insufferable types, but the ones like pianists who practice ten hours a day yet manage to stay humble. I was still blown away by how perfect everything was. They must’ve measured, taste-tested, and adjusted every single things put on a plate. The knifework on the squid was so pretty. And the texture! It straddled cooked and raw, much like Keller’s signature butter-poached lobster. You can watch someone put each greenery on the sea bass with intention.Practically everything was incredibly delicious. The only miss was unfortunately the uni beignet supplement. Perhaps the room temperature? Frevo puts theirs under the salamander before serving, but Nōksu doesn’t have one. It also felt like too much was going on. The parmesan filling felt like it clashed with and overpowered everything else. Then again, after the precious dish, anything would feel like a downgrade.The drink pairing was interesting and delicious. I only hate that the umeshu can’t be found in the US. I want a bottle of it so badly! Mildly and refreshingly sour with a diffusive powdery almond smell, reminiscent of heliotrope. The chungju’s soy-sauce-like savoriness went so well with the umami-laden broken rice dish. Even though I usually prefer white wine, both the Barolo and Cabernet-Shiraz make me want to hunt down a bottle.And the dinnerware! Each plate was so beautiful. Some felt so poetic, like the jellyfish plate for the squid and the sturgeon plate for the lubina. The Zaltos were so thin and lightweight, such a pleasure to drink from. All the utensils felt the right size and quantity to enjoy the dishes.I highly recommend Nōksu. This was one of my absolute favorite meals in NYC. To me, it’s a two-star meal that doesn’t ask for a two-star price just yet.
June 21 · Richard W
Tucked away in a subway station, Noksu delivers a unique dining experience from the moment you arrive. On the day of your reservation, they text you a pin code to unlock the door (it changes daily), adding a cool, speakeasy vibe.The set menu that night featured 9 courses:Sardine - charred romaine, caesarHay-Smoked Mackerel - za'atar, sunchokes, pistachioSurf Clam - caviar, hen-egg custard, scallionArrow Squid - monkfish liver, satay, urfa biberCod Milt - razor clam, white asparagusSnowy Grouper - squid sauce, purple kaleBroken Rice - anson mills carolina gold, beech mushroomLamb - seaweed, fermented bean pasteCalamansi - crème de violettes, honey, champagneLily Bulb - white chocolate, bananaMacaron - shiitake mushroom, coconutThe plating was stunning across the board. The sardine dish might've been the best I've ever had, and the surf clam and arrow squid were equally memorable--perfectly balanced flavors and textures. Noksu really shines with seafood. The broken rice dish was incredibly comforting, and the desserts were standouts--especially the calamansi and lily bulb courses, which ended the meal on a high note.That said, cod milt wasn't for me (pro tip: don't Google it if you're squeamish), and I really wish there had been an option to skip the lamb since I'm not a fan. Some customization would've made the experience more enjoyable.Lastly, while service was efficient, it felt a bit robotic and impersonal. I would've appreciated more warmth or interaction from the servers to match the intimacy of the space and concept.Overall, Noksu is a creative and ambitious dining experience--especially if you're a seafood lover. Just be aware that it leans experimental, and flexibility with the menu is limited.
April 30 · Che J
Michelin magic at Nōksu — where Korean fine dining meets edible art,hidden underneath a Midtown subway station.From sardines to shiitake macarons (yes, really), every dish was a mini masterpiece — but the two that truly stole my heart?Arrow SquidThis one didn’t just taste good — it looked like it was carved by a tiny underwater sculptor. Served with artichoke curry and urfa biber, it was spicy, savory, and almost too pretty to eat (almost).LambFall-apart tender, rich but never heavy, and soaked up every drop of that doenjang goodness. Add sticky rice and morels, and you’ve got yourself a hug in food form.Every bite was a surprise. Every course, a mic drop.Refined, bold, unapologetically Korean — and absolutely worth the hype.Can’t wait to go back (and try to steal the broken rice recipe).Full lineup:1. Sardine – Charred romaine + Caesar vibes2. Hay-Smoked Yellowtail – With avocado, rabe, and pistachio swagger3. Surf Clam – Caviar + hen-egg custard = smooth operator4. Arrow Squid – Knife skills that belong in the Met5. Firefly Squid – A smoky, tangy spring fling6. Lubina – Squid sauce + purple kale = ocean umami7. Broken Rice – Carolina gold, soft and soul-warming8. Lamb – Doenjang magic, mushroom dreams, rice stickiness9. Calamansi – Citrus, violet, honey, bubbles — yes, all of it10. Lily Bulb – White choc + banana = soft landing11. Macaron – Shiitake & coconut… weirdly works
May 20 · vicky xie