Kochi - Korean Fine Dining

The tasting menu here is very unique. The mushroom soup was actually the highlight of the whole menu for me! Definitely do the Abalone dish add on. The sea urchin add on was also very interesting to taste. To wrap up, both desserts were very refreshing. Service was very good and the whole restaurant has very cosy vibes, without the “corporate” style that some Michelin stars have.

As a Korean, this maybe very far from the Korean food that I am used to but it was my first fine dining experience so bear with me. All the dishes were Korean inspired, I wouldn’t say they were necessarily Korean food. All the dishes and their ingredients scream Korean but it didn’t feel or taste like it. The tuna bibimbap I got was good and my favourite of the night but it’s not the one that your family would eat of a communal bowl with literally every single fixing. The banana milk dessert also didn’t taste like banana milk at all, I was chasing that nostalgic feeling the entire night but was left feeling a longing for my mom’s cooking instead. Great food and experience but just not Korean. I expected more from a fine dining experience but maybe it’s a me problem.

Instagram: @jojo_gourmand Last year, I checked out Chef Sungchul Sim’s creative take on hand rolls at Mari. Now, a year later, I’m back in his world at the restaurant that originally launched him into NYC’s Korean fine-dining scene. I’d seen photos of Kochi’s cozy dining room, but I didn’t expect it to be this cramped. Kochi (꼬치) means skewer, which is fitting for a menu where most courses arrive threaded. MENU HIGHLIGHTS MUSHROOM SOUP | Shiitake Meringue | Perilla Oil Reminds me of Korea’s chilled pumpkin soup. The sweetness balances the deep mushroom notes, and as the meringue melts, it coats the palate with earthy shiitake richness. HOKKAIDO SCALLOP | Chestnut | White Kimchi The scallop’s natural sweetness worked well with the crisp acidity of white kimchi. A refreshing reset betwe

Overall, It would have been a 4-star experience if not for the failed duck course. Felt a bit overrated. Favorite courses: abalone, hwe (Hokkaido scallop), and banana milk dessert. The course combinations were creative, and I enjoyed almost all of the dishes—up until the duck. The duck tasted great, but the skin was a little too charred. The staff offered to replace it, which I later regretted, as the second time was poorly executed: very chewy and definitely not up to the standard. Unfortunately, this inconsistency brought down my overall rating of the restaurant. They should really look into why the second preparation was significantly worse than the first. Environment: I don’t think I can give a completely fair rating for the environment because I was seated outdoors with a heater. O

My husband and I went to Kochi for our anniversary and had the course tasting menu with wine pairings. Every dish was beautifully presented and thoughtfully crafted. It was a joy watching each plate come together. The ambience was quiet and intimate, and the service was excellent. Overall, it was a memorable, elevated dining experience that felt perfect for a special occasion.