Embark on an unforgettable culinary journey by dining at Oiji, where you can indulge in mouthwatering dishes that are pleasant to the eyes and the mouths.
One of New York City's standout restaurants since 2015, Oiji specializes in "Refined Authentic Korean" cuisine that fuses traditional flavors and dishes with modern cooking techniques and ingredients, artful plating, and portion sizes. The restaurant is helmed by the co-chef and co-owner team of Brian Kim and Tae Kyung Ku. Originally from Korea, both chefs have robust culinary experiences under their belts, having cooked at places like Bouley and Gramercy Tavern before starting Oiji.
In light of COVID-19, Oiji has set up arguably one of the most comfortable dining experiences in New York City that ensures both warmth and privacy for its diners. Oiji also offers indoor dining in its stylish restaurant with all the safety measures like more than 6 feet distance and barriers between all tables that are sanitized thoroughly for each seating.
Scallops "Hwe" and Mushroom Salad
The carefully curated menu encourages diners to explore all the fresh, quality ingredients that the land and the sea offer. My journey began with the Scallops "Hwe," which features thinly sliced layers of scallop crudo on top of snow crab and jellyfish mixed in Korean mustard vinaigrette. The scallop is topped with baby tomato slices and edible flower, and surrounded by refreshing cucumber broth. Oiji gives a unique twist to what I typically consider to be a "boring" dish with its Mushroom Salad. Three different types of mushrooms - maitake, shiitake, and woodear - are dusted in savory powder and crisped to perfection, and served with a melange of pine nuts, radish, raisins, and romaine in creamy dressing.
Oiji Bowl and Soy Trout
Possibly the most photogenic dish, the Oiji Bowl is also a fan favorite for those who love the creaminess of sea urchin together with sweet shrimp and spicy cucumber salad on top of savory seaweed rice. One of the newer items on the menu is the Soy Trout featuring slices of raw trout with golden smoked trout roe, English peas, and quail egg with rice.
Truffle Seafood and Chili Lobster
Continuing onto my seafood journey, the Truffle Seafood is the perfectly warm, hearty dish for the colder, winter days. The seafood broth with truffle is poured table side into a hot metal pot filled with clams, shrimps, calamari and bok choy. Balancing out the temperature is the Chili Lobster featuring chilled ramyun noodles in thick scallion garlic sauce, and topped with generous portion of succulent and spicy chili lobster, nori bits, and sugar snap peas.
Oxtail and Wagyu Wrap
Finishing off the journey on a heavy note, the Oxtail is another hearty dish with tender and meaty oxtail braised in soy-based broth and served with glass noodles and various root vegetables. Finally, the Wagyu Wrap highlights mouthwatering pieces of barbecued short ribs that are layered with mushroom and thin fried potato. The dish is served with scallion kimchi and pickled daikon that you can use as a wrap.
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