Both kitchens at Kochi and Mari (pictured here) are open, so diners can see Shim and his chefs preparing every course of their tasting menus.
Photos by OK McCausland for Resy
Shim trained at a number of fine-dining establishments like Le Bernardin, and prior to opening Kochi in 2019, he was best known as the chef at critically acclaimed sushi omakase spot, Neta.
Photos by OK McCausland for Resy
Shim puts the final touches on the Wagyu beef tartare, which is served as part of the first course, Hansang, at Mari.
Photos by OK McCausland for Resy
The dish includes cured egg yolk and Korean pear in a crisp tuile that's dusted with a seaweed powder, called gobchang gim, that comes from the Wando region of South Korea.
Photos by OK McCausland for Resy
The Hansang course at Mari includes a garbanzo-dubu mousse, oyster, gochu jeon, beef tartare, and crispy egg rice.
Photos by OK McCausland for Resy
It's early into dinner service at Mari, and the team is focused on putting together the first plates of the night.
Photos by OK McCausland for Resy
Shim puts the final touches on a luxurious caviar salmon handroll at Mari.
Photos by OK McCausland for Resy
A spread of dishes from Mari (clockwise from back left): Hansang; a Makgolito cocktail; a salmon caviar handroll; a tuna and sea urchin handroll; a scallop handroll; a spicy tuna handroll; and a shrimp handroll.
Photos by OK McCausland for Resy
Over at Kochi, dinner service is in full swing and the team is busy with orders.
Photos by OK McCausland for Resy
Kochi earned a Michelin star within its first year of opening.
Photos by OK McCausland for Resy
At Kochi, a chef glazes a skewer of fried monkfish with a sweet gochujang glaze.
Photos by OK McCausland for Resy
At Kochi, chefs are busy preparing the appetizer courses like the soup, scallops, and bibimbap. Inside the box are bread crumb-crusted asparagus, featured in the green pea course.
Photos by OK McCausland for Resy
A spread of dishes from Kochi (clockwise from front left): green pea; monkfish twigim; trout bibimbap; scallop; and turbot.
Photos by OK McCausland for Resy
For the opening green pea course, a broth of English peas is poured into the dish tableside.
Photos by OK McCausland for Resy
Kochi's bartender Briana Bartunek
Photos by OK McCausland for Resy
A busy dining room at Kochi.
Photos by OK McCausland for Resy
