Oiji Mi
Brian Kim runs a multicourse prix fixe at Oiji Mi. He opened Oiji in the East Village in 2015 and built this Flatiron room as the larger version of it. The kitchen serves dinner only.
Why go
Opening bites run to beef tartare with celeriac and caviar. A gently seared scallop follows under mustard leaf kimchi and a miyeok-guk foam. The chilled lobster ramyun sets tender lobster against chewy noodles and a measured touch of chili.1
Oiji Hospitality Group runs both rooms, and the house calls this one the same philosophy with an elevated perspective on the bigger stage.
3 Dessert stays understated and works off seasonal Korean ingredients. The bar pours cocktails against a wine list carrying house favorites.1
Order this / avoid
- Order: the prix fixe is the whole offer, so the choice you actually make is the drinks. Take the cocktails.
- Avoid: booking this dining room when you meant bom. The wagyu counter behind it is a separate restaurant with its own menu.4
What locals & experts say
- The MICHELIN inspector: the prix fixe
reinterprets familiar flavors with restraint, favoring elegance over boldness.
1 - MICHELIN Guide New York: it holds one star in the 2025 guide, listed as Korean and contemporary.2
Good to know
- Getting in: book. The guide's page for the room takes the reservation.1
- Where: 17 West 19th Street, in the Flatiron.
Verdict
should-visit — This is a whole evening, not a dinner you fit around something else. Two of you will get more out of it than four.