The story
In New York City’s Flatiron district, Oiji Mi offers a creative contemporary Korean dining experience that is distinctly of its place. The restaurant is the vision of Owner and Executive Chef Brian Kim, who has long sought to reinterpret traditional Korean flavors through a modern lens. It is the evolution of his earlier East Village restaurant, Oiji, which became a neighborhood staple for refined Korean dining after opening in 2015.
The name Oiji Mi itself speaks to the restaurant’s philosophy. “Mi” translates to “full of flavor, taste and beauty,” and that sensibility is woven into the food, the interior design, and the plating. A five-course prix-fixe menu in the main dining room showcases this approach, with dishes like Spotted Prawn with gochugaru vinaigrette and green apple pearl, or a choice of mains such as Galbi with morel mushroom and pomme purée. The menu balances deep Korean roots with a fresh, contemporary perspective. For a more casual experience, an a la carte menu is available in the Bar and Lounge.
The restaurant’s hospitality is guided by the Korean concept of “jeong” (정/情), a warm feeling of attachment and care that defines the bond between people. Chef Kim and the Oiji Hospitality team have made this their mission, aiming for every guest to feel genuinely at ease. This approach has earned Oiji Mi a Michelin star, a recognition of its high-quality cooking and the seamless integration of its food, atmosphere, and service. The beverage program, led by an Advanced Sommelier, complements the cuisine with an internationally focused selection that emphasizes artisanal producers and traditional Korean principles of balance.
Oiji Mi is a place where the flavors of Korea are both honored and evolved, offering a dining experience that feels both familiar and entirely new.
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