The story
On the second floor of a bustling Hell’s Kitchen block, Chef Sungchul Shim has realized a long-held dream: a modern steakhouse where American prime cuts meet the precision of Korean technique. The result, Gui Steakhouse, is a bold and refined addition to the New York dining scene, promptly earning a spot in the Michelin guide.
A Korean-American chef classically trained at the Culinary Institute of America, Chef Shim honed his craft in the kitchens of Le Bernardin, Per Se, and Gordon Ramsay before earning Michelin stars for his restaurants Kochi and Mari. At Gui, he brings that experience to a 120-seat dining room that is subdued, open, and focused on the kitchen’s fire. The restaurant describes its approach as one where “fire and fermentation meet precision and tradition.”
The menu reads like a conversation between steakhouse classics and Korean staples. American cuts of prime and Wagyu beef are served with a choice of sauces, but the kitchen also turns out clam chowder pie, Sichuan-spiced mala gambas, and the option of Asian rice or noodle dishes to finish. The centerpiece is a 72-hour prime rib, koji-fermented and five-pepper crusted, finished in hot beef tallow. Sourced through a partnership with Pat LaFrieda Meat Purveyors, the beef comes from farms committed to sustainable methods.
Below the main dining room, on the first floor, Bar92 offers a cocktail program driven by house-made syrups, clarified drinks, and a deep respect for Asian flavor profiles. Led by master bartender Gelo Honrade, the bar serves as a warm, inventive prelude to the meal upstairs. A third experience, Hwaro, operates as an intimate chef’s counter on select nights, exploring Korean fire and gathering in a tasting format.
At Gui Steakhouse, Chef Shim has crafted a space that honors both the American steakhouse tradition and his own heritage, delivering a dining experience that feels both familiar and entirely new.
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