“ No wonder the Michelin star. Everything was fantastic and I will be back. The only negative thing I can think about for a fat ass like me is that I went home and ate more food out of hunger. ”

“ Perhaps Noksu 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. Noksu 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. Noksu 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 pate, 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 Noksu 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 Noksu 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 Noksu. 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. ”

“ Had the most amazing experience at Noksu back in February. It was the 12 course menu and I got the non-alcoholic pairings. Every course looked like art and was so delicious, the combinations of flavors and textures somehow always worked together. My favorites were the surf clam, yellowtail, and squab. Near the end of the meal, the head chef came over and thanked us for coming and asked us about our experience, which was very nice. Also the drinks were so unique and were really good with each of the dishes, they made the whole experience even more exciting. I can’t wait to go back now that they have a new menu! ”

“ Michelin magic at Noksu — 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 Squid This 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). Lamb Fall-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 vibes 2. Hay-Smoked Yellowtail – With avocado, rabe, and pistachio swagger 3. Surf Clam – Caviar hen-egg custard smooth operator 4. Arrow Squid – Knife skills that belong in the Met 5. Firefly Squid – A smoky, tangy spring fling 6. Lubina – Squid sauce purple kale ocean umami 7. Broken Rice – Carolina gold, soft and soul-warming 8. Lamb – Doenjang magic, mushroom dreams, rice stickiness 9. Calamansi – Citrus, violet, honey, bubbles — yes, all of it 10. Lily Bulb – White choc banana soft landing 11. Macaron – Shiitake & coconut... weirdly works ”

“ My husband and I went here for Valentine’s Day and really enjoyed the experience. We loved the fusion of Korean flavors in French style preparation. All dishes were fresh and flavorful, and the non-alcoholic pairing was selected skillfully. We had a great time watching Chef Kim and his team create the dishes — which were works of art. Handheld lights on the tables helped us get all the detail of the plating. The staff were attentive and welcoming. The only thing I’d mention is the door to the outside tends to send cold air though, so wear clothing on the warmer side in winter. ”

“ Hidden behind a mysterious door at the Subway entrance, Noksu is a small luxurious retreat with a delicious tasting menu. When you emerge from behind the curtain the aesthetic inside is clean, bright and reminds me of the sea. A stark contrast from the outside! The menu is seafood forward and plays with flavor and spice. The menu itself changes with adjustments and tweaks almost every day but some of the classics include the surf clam with caviar and egg custard. I also really enjoyed the mackerel, tilefish with amazing sauces, comforting broken rice and the lily bulb and shitake macaron dessert! The beverage menu is extensive and inclusive. The somm spent time with us to understand what we wanted and made some great wine suggestions. ”

“ TL;dr: the food is great, the service is excellent and I'd recommend it if you are able to get a reservation. I’ve been wanting to try this place ever since reservations were available for their original opening date. Even after having to re-book the reservation and having to wait a few more weeks, I can confidently say that the restaurant does not disappoint. In fact, it surpassed expectations. The communication leading up to the dinner was prompt and courteous. The service during dinner was one of the warmest and enthusiastic I’ve seen in the city in a very long time. They take an effort to remember your name and refer to it throughout the service. Everyone was equally knowledgeable about every dish and the entire dinner ran without any noticeable hiccups. It was also nice to note that the manager did, in fact, take into consideration the previous reviewer’s suggestion with the music being too loud. The music was playing softly the entire time and was not distracting in the least. If anything, the entire kitchen team was more distracting, in the best of ways. They were methodical and purposeful in their actions. It was riveting to watch at times. The food itself was flavorful, playful, pretty and damn good overall. Nothing felt too run-of-the-mill or too left-field and the progression of each dish felt like it made sense. The crab tartlet was refreshing and delicious, the sardine dish was interesting, rich and oddly reminiscent of a fast food giant’s burger (sorry if that’s not what you were going for... good job if it was!) ...it was amazing regardless. The egg custard was warm and comforting and the broken rice was my personal favorite. The winter melon dessert was surprising and bright. It was a great palate cleanser and prelude for the final dessert of the night. Which, of course, was also outstanding. Likewise on the little birthday dessert, which was reminiscent of a Choco Pie but a million times better. The only minor wrinkles were the noise emanating from professional ice cream maker, which was only a couple of minutes, and the fact that dietary restrictions could not really be accommodated, which also makes sense given the size of the place and the type of meal it was. Overall could not have asked for a better dinner and having the owner there greeting and talking to every group was unexpected but welcomed! Thanks for the great experience and can’t wait for the restaurant to get the accolades they deserve. Hopefully by then, I can still get a table. ”

“ Incredible experience. It was so surprising to enter partially through the subway, like a speakeasy! All the workers were so very kind and helpful, shoutout to Matthew. Clearly every dish was amazingly beautiful and well designed for the eye. But that doesn’t tell you how flavorful everything was. Each bite was bursting with flavor, a happy combination of textures, and perfectly balanced. Although the dishes may not scream Korean, they were Pan-Asian and certainly leaned into it and tasted better than most fine dining experiences i’ve encountered. Telling all our friends to go! ”