Restaurants are so often judged by the size of heaping portions on oversized platters as a metric for value. At Momofuku Ko, famed restaurateur David Chang willfully headed the other direction, straight away from his own usual abundance. As longtime fans know, this is the Japanese tradition of kaiseki, as conceived by Chang in his own unique way, and currently interpreted by executive chef Esther Ha. The revolving 10-course tasting menu has rightfully earned its two Michelin stars, and the rest of us can feel validated in shelling out for a no-expense-spared culinary experience.
A lavish and quiet front-row seat to the culinary intricacies that still make New Yorkers (and everyone else) recall these meals months later.
Marvel at Ko’s brilliant cadre of chefs as you watch them prepare (and deliver) each course. Offerings evolve with the seasons, but expect to be impressed with plates like the 45-day dry-aged striploin served with tarragon and Béarnaise alongside an airy smoked onion soufflé.
By the way
If you’d rather choose from a la carte small plates, opt for a bar table seat to receive the same exquisite experience, on a smaller scale.