bōm
A dry-aging chamber sits in full view of the dining room. The marble counter in front of it has barbecue grills built in, so the cooks sear the tenderloin, the short rib and the ribeye a few feet from where they hung.1 It holds one MICHELIN star.
Why go
bōm sits behind Oiji Mi, its sister restaurant. Wagyu is the spine of the menu and the grills run through the evening.1 The rest of the card is where the kitchen shows its hand: uni, caviar, truffles and crab turn up, sometimes together, and recent plates have included a croustade of baesuk, jujube and tofu, and a bone broth with radish. The room seats you at a counter with the cooking in front of you.
Brian Kim owns it and cooks it. Christina Izzo, reviewing his first room Oiji for Time Out in 2015, placed him and his partner Tae Kyung Ku as South Korea-born fine-dining veterans out of Bouley and Gramercy Tavern.6 The name is Korean for spring, the menu runs past twelve courses, and it ends on a hansang charim, the well-prepared table of rice, banchan and soup a Korean meal properly closes with.2 The plates and the hand-forged Bangjja bronzeware are Kim's own choices, and Bangjja's tin-to-copper ratio is designated an Important Intangible Cultural Property of Korea.
Order this / avoid
- Order: the beef, whichever cuts the counter is grilling that night. The guide names tenderloin, short rib and ribeye.1
- Order: the croustade of baesuk, jujube and tofu if it is running.1
- Order: the bone broth with radish.1
- Avoid: a Monday. The counter is closed.1
- Avoid: bringing anyone who cannot eat everything. The kitchen says on its own page that it cannot work around a dietary restriction or an allergy.5
What locals & experts say
- The MICHELIN Guide inspector:
know that there is more at play here than just beef. The likes of uni, caviar, truffles, and crab make appearances, and the kitchen has no qualms about stacking such luxury on top of one another.
1 - MICHELIN Guide New York: one star, held again in the 2025 selection.7
- Brian Kim, on what he was aiming at: a menu that would
pioneer a new branch of Korean fine dining that balances the rough charm of Korean barbecue and luxurious, sumptuous Korean tasting menus.
2 - Melissa McCart, at Eater, has the room holding its star at the 2025 ceremony in Philadelphia, the night Joo Ok went up to two and Bridges took its first.4
Good to know
- Booking: two seatings a night, parties of one to six, and the full menu price is prepaid to hold the table. The counter is closed Mondays.5
- Price: $275 for the tasting menu, which is what Eater counted for the 2025 selection.3
- The address: one health permit covers 17 West 19th Street, filed under Oiji Mi's name and last inspected in July 2026, which is the register's way of saying the two rooms are one premises.
Jeff's take (his words)
- Note: "creative and modern Korean dining experience, boasting one Michelin star. It's a restaurant I like taking international chefs to when they visit NYC" The star checks out against the guide.
Verdict
must-visit — Take somebody whose opinion you want, and sit where you can watch the grills work. It is a lot of money for a counter this small, so go when you have a reason to make an evening of it.