Dining
Joo Ok is a Michelin-starred fine dining restaurant in New York City founded by Chef Chang-ho Shin. Translating to “threading precious jade marbles,” Joo Ok brings together seasonal, locally sourced ingredients with Korean culinary techniques for a harmonious experience rooted in sustainability and tradition.
Hours
Temporarily Closed on Mondays
5:30PM
11:30PM
332-733-3841
We invite you to a Hanok-setting experience with a 12-course tasting menu highlighting the seasonality and traditions of Korean cuisine.
$220
Menu
For reservations for parties of 7 and over, please email us at info@joo-ok.com.
Please note that we are unable to accommodate gluten, vegetarian, vegan, shellfish, and allium.
For more assistance, please email or call us at 332-733-3841.
Please note our cancellation policy: a non-refundable deposit of $150 per guest is required at the time of booking. Cancellations or changes made within 3 days of your reservation are not refundable.
Our corkage policy is $90 per 750 ml bottle of wine, up to a maximum of two (2) bottles per reservation.
Approach
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Our farm, located at Togather in Bloomingburg, New York, is at the heart of our commitment to cultivate traditional Korean flavors in local soil. Here, we grow the seeds for our signature perilla oil, which we cold-press in our kitchen weekly, along with a number of the herbs and vegetables found on our menu. Between First Hand and our neighboring upstate farms, we hope to soon craft entire courses from 100% locally sourced ingredients.
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We believe that the beauty of Korean cuisine lies in the art of fermenting jang, Korea’s mother sauces. At Joo Ok, all of our jang is made in house by hand, using traditional techniques learned over generations, lending a signature nuance and complexity to our dishes that continues to develop over time.
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At Joo Ok, we embrace the full life cycle of each ingredient, guided by a dedication to sustainable and environmentally responsible practices that extend from the kitchen to our farm. Through root-to-stem cooking, we use everything, from shoots to leaves, blossoms and seeds, composting any waste to enrich the soil of our farm and begin the cycle once again. Our in-house fermentation program allows us to take this approach a step further, using peels, scraps, stems and rinds to infuse over 30 seasonally changing vinegars, teas and syrups that form the foundation of our food and beverage program.
Press
Location
22 W 32nd ST, 16th FL ,
New York, NY 10001
Our main entrance to the freight elevator can be found at 22 W 32nd St, New York NY 10001, in between Citi Bank and Hana Michi restaurant.
Contact
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22 W 32nd ST, 16th FL ,
New York, NY 10001
info@joo-ok.com