Korean cuisine continues to gain international recognition, as nine Korean restaurants were named to The New York Times “Top 100 Restaurants in New York City” for 2025. The list showcases both fine dining and casual Korean establishments, reflecting the growing diversity and popularity of Korean food across the city.
Atomix, Atoboy, and the Rise of Modern Korean Fine Dining
Atomix, a modern Korean fine dining restaurant operated by Chef Junghyun Park and President Ellia Park, earned the No. 2 spot on the list. Holding two Michelin stars, Atomix was praised for its “exquisite balance of creativity and tradition,” offering a meticulously curated tasting menu that blends modern culinary techniques with authentic Korean flavors.
Their second restaurant, Atoboy, located in NoMad, was also recognized. Known for its small plates and accessible pricing, Atoboy has become a go-to spot for those looking to explore Korean flavors in a contemporary format.
Jungsik, a three-Michelin-star restaurant, was likewise featured. Known for its refined presentation and bold flavors, it continues to serve as a global representative of elevated Korean cuisine.
Traditional, Fusion, and Casual Favorites Complete the Lineup
Cho Dang Gol, located in Midtown, was honored for its home-style Korean stews and tofu-based dishes, popular among both Korean expatriates and New Yorkers.
Jeju Noodle Bar, based in the West Village, received praise for its rich ramen broth and bossam (boiled pork), earning acclaim from both critics and customers.
Okdongsik, a Koreatown favorite, was recognized for its Jeju-style pork soup served as a single-item menu. Despite its simplicity, the dish has attracted a loyal following for its depth of flavor.
Also included were Kisa, known for traditional Korean meals; Yoon Haeundae Galbi, specializing in Busan-style beef short ribs; and Ha’s Snack Bar, a Korean-Vietnamese-French fusion spot led by a Korean American chef.
The growing presence of Korean restaurants in New York’s top culinary rankings underscores a wider cultural shift: Korean food is no longer niche. A new wave of chefs is redefining the city’s culinary identity by blending heritage with innovation.
BY EUNYOUNG LEE [lee.eunyoung6@koreadaily.com]
