Brace yourself for some negativity:
Visited Jungsik NYC this week with partner and another couple. I selected the signature wine pairing for all 4 of us when I made the reservation. The first thing they did when we sat down was ask if we wanted to upgrade to premium pairing. I dislike an immediate sales pitch, BUT we opted to get the premium pairing for my friend and I (the ladies) and keep the signature for our partners to compare the two. They then asked if we wanted any of 3 add-ons: 2 savory and 1 sweet. We declined these and I know it’s commonplace to do some add-ons, but I resent it- just make it a part of the meal if it belongs. I don’t like being put on the spot with a sales pitch immediately upon sitting down. The first 2 courses were paired with the ‘13 Dom Perignon for the premiums and 2 different wines for signatures. I felt that they missed an opportunity there, but it’s also a little tough to complain about 2 servings of dom I suppose? The premium wine pairings were an extra $300 apiece ($200 per person for the signature pairings and $500 per person for the premium) and they were definitely not worth it. They did have “big names”- Dom Perignon, Opus 1, etc and I feel that they leaned too heavily on this kind of “brand name” vibe for the whole meal. Osetra caviar, Wagyu beef 3 TIMES, etc.
If the dishes had been well balanced I would not complain. But the entire meal was basically fancy proteins and creamy, heavy sauces. Almost no vegetables showed up at all, which is absolutely shocking for a Korean fusion restaurant. Korean cuisine does so much with pickled/fermented vegetables, I was excited for that and it was almost totally absent.
The amuse buche was good- it had small, well crafted bites, but they were all protein and cream, including the first appearance of wagyu- in tartar form- so I guess it set the tone for the whole meal. Some of the following courses were Langoustine on a creamy sauce with Osetra caviar on top, then a very large portion of crispy octopus on a spicy aioli, yellowtail sashimi to lay across a rice-filled crispy nori “cigar” (I was grateful for the nori, it was the most significant vegetable presence of the meal), near the end of the meal when we were pretty full, a way-too-large piece a wagyu beef (the 3rd appearance of wagyu) with a small side of cold soba noodles, which felt like an oasis from the heavy proteins and sauces. I actually couldn’t finish this dish because I was so full of protein by that point that the fatty, heavy wagyu was actually a bit nauseating. There were some other dishes not pictured- dumplings that had a large thin slice of raw wagyu on top that had a hot rich oxtail broth poured over to cook it, which was a very tasty dish, but I question what the wagyu actually added besides theatrical affect. Rose wine showed up a couple of times, which I felt was not great. Most of the wine pairings were fine, but didn’t blow me away as I would expect when paying $500 apiece for them, and I felt at times that the signature pairing was better or more interesting than the premium, although not for every dish.
The desserts were good, I enjoyed the “carrot” that was actually a dessert with black tea ice cream and the “walnut” that was actually a dessert. Cute, but I feel this food illusion thing gets overdone, but they were tasty and appropriately sized.
All-in-all I am really surprised that this is a 2* restaurant. I have had MUCH better 1* meals. I paid ~$3400 for 4 people and I would say it was not worth it.
by drunkonmyplan
10 Comments
wtf at that price for that menu.
Happy to see this review. Jungsik was easily the most overpriced and disappointing “fine dining” experience I can remember. When we saw they’re still getting two starts, we were like “Wtf are we crazy!?”
Glad to know we’re not the only ones
Yikes
$3400 and that include zero food add ons? What would the total have been with the three supplemental food courses?
The Seoul branch is definitely better and lets the Korean influence shine through a lot more.
Thanks for posting about the feeling of being grifted. I felt the same way in San Sebastian. Paid several thousand dollars for michelin star meals while I ate many times better at the pintxo bars for a fraction of the price.
I think it doesn’t matter. You get the Michelin star and you can serve manure and people will call it farm to table.
In the end, we are fighting against the most powerful psychology that exists… the emperor has no clothes.
I don’t understand what I’m paying for… an overly worked piece of meat or veg covered in some creamy/foamy sauce served on the same plate that every michelin star restaurant uses?
Yeah similar experience, Jungsik in NY is bad.
Thanks for sharing w honesty. Pretty bored w those wines…. That Hall is like a $40 bottle. And opus is expensive but not great. Sorry for your experience
Never been to the NYC location but I enjoyed their Seoul location. Comparing the two, the Seoul location is definitely more Korean inspired, which I appreciate. Its also cheaper.
We ate here in 2018 and it seems the menu has barely changed. The banchan is different, I don’t see a Gu Jeol Pan but pretty much everything else is the same. That’s a shame. I get the “if it ain’t broke, don’t fix it” but you’d think they’d get that creativity going and offer new items so previous customers would come back. Thanks for your post, I certainly won’t be back. There are so many great Korean restaurants in Manhattan to choose from.