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Nōksu | NYC
Noksu is a 15 seat tasting counter located within the 32nd street entrance of Herald Square. Chef Dae Kim offers a 10 course menu of predominantly seafood …
Nōksu – New York – a MICHELIN Guide Restaurant
Nōksu – a One Star: High quality cooking restaurant in the 2025 MICHELIN Guide USA. Free online booking on the MICHELIN Guide’s official website.
Nōksu (@noksunyc) • Instagram photos and videos
30K followers · 5 following · 99 posts · @noksunyc: “Michelin ✽ 2024 & 2025 Contemporary Korean Location: 20 feet underground in the NYC Subway ”
Reviews
Maggie
I’ve had Noksu on my must-try list since they first opened, so expectations were understandably high. We finally visited for an early Valentine’s Day + anniversary dinner, and unfortunately, the experience didn’t quite live up to the expectation—or the price.
The meal itself felt very light. Even as light eaters, my boyfriend and I left hungry, despite ordering add-ons. For a tasting menu at this price point, we expected to feel at least satisfied.
Service was inconsistent and, at times, disappointing. When I asked one of the sommeliers for a sweeter drink option, I was simply told to choose from the mocktails—without any recommendations or guidance while giving me a stinky face and left straight away. Another sommelier later made up for this by offering to turn the mocktails into alcoholic drinks, which I appreciated.
One moment that stood out was during dessert, when the head chef made rounds to speak with every other table except ours. I’m not sure why—whether it was because we looked younger, or because earlier in the meal I had sent back a dish due to a visible fuzz/fiber (likely from a towel) in my food. Instead of remaking the entire dish, the kitchen moved the burdock vegetables and short rib onto a new plate and gave me fresh rice. While I appreciated the acknowledgment, I wasn’t entirely comfortable with how it was handled.
Food-wise, some dishes were stronger than others. For example, the rice flour dish with shrimp tartare really relied on the uni add-on to bring out depth and flavor—we both felt it would have been quite flat without it.
Overall, while there were highlights, the experience fell short of expectations given the cost. Between the portion sizes, uneven service, and how certain situations were handled, it didn’t feel like the value matched the price. I truly wanted to love this meal, but left feeling more disappointed than impressed.
… moreThe meal itself felt very light. Even as light eaters, my boyfriend and I left hungry, despite ordering add-ons. For a tasting menu at this price point, we expected to feel at least satisfied.
Service was inconsistent and, at times, disappointing. When I asked one of the sommeliers for a sweeter drink option, I was simply told to choose from the mocktails—without any recommendations or guidance while giving me a stinky face and left straight away. Another sommelier later made up for this by offering to turn the mocktails into alcoholic drinks, which I appreciated.
One moment that stood out was during dessert, when the head chef made rounds to speak with every other table except ours. I’m not sure why—whether it was because we looked younger, or because earlier in the meal I had sent back a dish due to a visible fuzz/fiber (likely from a towel) in my food. Instead of remaking the entire dish, the kitchen moved the burdock vegetables and short rib onto a new plate and gave me fresh rice. While I appreciated the acknowledgment, I wasn’t entirely comfortable with how it was handled.
Food-wise, some dishes were stronger than others. For example, the rice flour dish with shrimp tartare really relied on the uni add-on to bring out depth and flavor—we both felt it would have been quite flat without it.
Overall, while there were highlights, the experience fell short of expectations given the cost. Between the portion sizes, uneven service, and how certain situations were handled, it didn’t feel like the value matched the price. I truly wanted to love this meal, but left feeling more disappointed than impressed.
V L.
A Hidden Gem Beneath the City Nōksu Delivers a True Fine Dining Experience
Dining at Nōksu was a memorable experience. Tucked away in a rather unexpected location, beneath the subway I’ll admit I was a little hesitant at first. But once inside, all worries disappeared. The atmosphere is elegant and intimate, a hidden gem that feels worlds away from the busy city above.
The service was impeccable from start to finish. Staff were attentive without being intrusive, and every course was presented with precision and care. The space itself was also immaculately clean everything from the tableware to the open kitchen reflected a clear commitment to excellence.
The food was beautifully crafted and thoughtfully plated, a level that absolutely speaks to Michelin star quality. Each dish felt balanced, creative, and expertly executed.
We opted for the premium wine pairing, which turned out to be an excellent decision. The selections were not only well matched to the menu but also diverse and exciting including a standout sake that paired perfectly with one of the courses.
Overall, Nōksu offers a refined and elevated dining experience that goes far beyond its unconventional location. It’s a perfect example of how incredible things can be found in the most unexpected places. Highly recommended for those seeking a sophisticated, modern take on fine dining in NYC.
… moreDining at Nōksu was a memorable experience. Tucked away in a rather unexpected location, beneath the subway I’ll admit I was a little hesitant at first. But once inside, all worries disappeared. The atmosphere is elegant and intimate, a hidden gem that feels worlds away from the busy city above.
The service was impeccable from start to finish. Staff were attentive without being intrusive, and every course was presented with precision and care. The space itself was also immaculately clean everything from the tableware to the open kitchen reflected a clear commitment to excellence.
The food was beautifully crafted and thoughtfully plated, a level that absolutely speaks to Michelin star quality. Each dish felt balanced, creative, and expertly executed.
We opted for the premium wine pairing, which turned out to be an excellent decision. The selections were not only well matched to the menu but also diverse and exciting including a standout sake that paired perfectly with one of the courses.
Overall, Nōksu offers a refined and elevated dining experience that goes far beyond its unconventional location. It’s a perfect example of how incredible things can be found in the most unexpected places. Highly recommended for those seeking a sophisticated, modern take on fine dining in NYC.
Jean Tuma
Excellent dining experience. Food was extremely delicious, with depths of rich flavors. Watching the smooth flow of teamwork in the open kitchen was quite impressive; attention to detail, efficiency of movement and immaculate cleanliness was quite evident. The space is very elegant and service was perfect: professional but not cold, attentive but not overly so, very welcoming. The plating of the dishes was also elegant, but not as “jewel box art” as I was expecting from the website photos. A very minor quibble that did not detract at all from our wonderful experience. Highly recommend.
… moreC Serena
This restaurant honestly deserves more than one Michelin star!!!!
From the beautiful interior to the stunning plating, everything was amazing—and the food tasted absolutely heavenly. Even the word “luxury” feels too small for this place.
If anyone asks me for a Michelin restaurant recommendation in New York, this would be my number one pick without hesitation. For a special day with a special person, you really don’t need to think twice about where to go.
It was the happiest birthday meal I could have asked for, and one I’ll never forget.
I’m already trying to book another reservation soon. It was even better than I expected.
… moreFrom the beautiful interior to the stunning plating, everything was amazing—and the food tasted absolutely heavenly. Even the word “luxury” feels too small for this place.
If anyone asks me for a Michelin restaurant recommendation in New York, this would be my number one pick without hesitation. For a special day with a special person, you really don’t need to think twice about where to go.
It was the happiest birthday meal I could have asked for, and one I’ll never forget.
I’m already trying to book another reservation soon. It was even better than I expected.
N J
Every dish was delicious and elegant. The nonalcoholic drinking was impressive. The fish dishes were superb. But it is a short tasting menu and expensive. At the end of the courses, I feel most of the dishes are similar, oscillating in the same direction. More dynamical may be able to bring more sensational and tasting experiences .
… moreYuelin Li
Nōksu is a Michelin-star restaurant hidden inside a Manhattan subway station — the concept sounds amazing, but sadly the food didn’t live up to the hype.
You get a secret code texted to you before dinner, then enter through a black door by the train platform — it feels mysterious and cinematic at first.
The first two courses were great: a butterfly-shaped crisp with tuna and avocado, and a refreshing yellowtail with citrus and plantain. After that, things went downhill.
The oyster dish was way too fishy, the foie gras with caviar was heavy and cloying, and the Spanish mackerel lacked flavor completely. The broken rice course was salty to the point of being unpleasant.
Only the veal stood out — tender and nicely fried — but it couldn’t save the overall menu.
Desserts were also off balance — overly sweet and creamy.
For a $400 tasting menu, I expected more precision and creativity. The concept is fun, but the execution just doesn’t match the price tag.
… moreYou get a secret code texted to you before dinner, then enter through a black door by the train platform — it feels mysterious and cinematic at first.
The first two courses were great: a butterfly-shaped crisp with tuna and avocado, and a refreshing yellowtail with citrus and plantain. After that, things went downhill.
The oyster dish was way too fishy, the foie gras with caviar was heavy and cloying, and the Spanish mackerel lacked flavor completely. The broken rice course was salty to the point of being unpleasant.
Only the veal stood out — tender and nicely fried — but it couldn’t save the overall menu.
Desserts were also off balance — overly sweet and creamy.
For a $400 tasting menu, I expected more precision and creativity. The concept is fun, but the execution just doesn’t match the price tag.
Klara Raymond
Booked a reservation, this restaurant is unique, sitting 15 at a Chef’s counter. We entered through the subway, a code being provided to you ahead of time to enter.
Light music, easy to talk to your party in with a front row seat to their small kitchen. When you enter, you’re greeted by a delicious aroma. They seat you and offer to take your jacket. They have hooks under the counter for your purse/bag. Slightly chilly inside but overall a comfortable environment.
They offer a wine list and currently offering 2 cocktails, a brandy based top with champagne and the other is an old fashioned. We ordered a half bottle of the Delamotte to start. The wine here is a little on the higher price end and when ordering a glass, it seems to be a smaller pour than the standard which is a little disappointing for the price.
A neat note is that they also provide a light to take photos.
They do explain the dishes but it’s a low tone so we did find ourselves asking for them to repeat some of the ingredients.
1. Skipjack Tuna
Very light and crispy with a slightly salty taste. Paired well with champagne.
2. Blue Nose Fish
This was nice and refreshing, slightly tart and a hint of spice. The sauce was a thick puree. I didn’t really taste any hint if smokiness but it was well balanced.
3. Oyster & Geoduck
Also a cold dish, very light and refreshing. The tomatoes add a burst if flavor and were absolutely delicious
4. Peekytoe Crab & Caviar
So many layers to this, and balanced. Saltiness from the Foie gras and caviar, and balanced out with the savory waygu and king crab over the egg custard.
5. Spanish Mackerel
Not my favorite. The Mackerel itself was delicious but the skin was inedible and made it difficult to separate. Unable to cut through. The flavor itself was good but as of now, my least favorite dish.
My brother ordered the Bae Bae cocktail, the brandy based topped with champagne. It was sweet but it was just ok in my opinion.
Something I also noticed, while obviously not a big deal, when they place the silverware down, at least for me, it’s careless but noticed placed a little more carefully for others.
There was a bit of a longer gap between the 5th & 6th course
6. Monkfish
The monk fish was delicious, the jalapeno added a nice hint of spice. This was a very savory dish and had a smoky finish.
7. Broken rice
This was warm and hearty but there was an overwhelming taste of white pepper. The caviar supplement did add a nice touch but it the pepper was almost a little too strong.
My brother also ordered the uni kombu beignet. The “beignet” was topped with caviar, unique and the first black truffle of the season. I would not call this a beignet, more like a milk bun fillerld with squash puree. The puree was thin and a sauce consistency.
This was provided in between the 8th & 9th course.
8. Veal
Veal was beautifully cooked but the sauce was very sweet. The chili oil didn’t add too much to the dish but it also seemed like it was a sweet chili oil. The sauce was too syrupy and overpowered the pink peppercorn.
9. Caraway custard with red bean fudge and concord grape jam
Salted pistachio foam
Chrysanthemum sorbet
Ginger & Elderflower Pâte de Fruits
Black garlic, Coconut Macaron
I really enjoyed the dessert courses. I didnt think it was too sweet and it was light and a good finish to the experience.
Overall, a good experience, service was pretty good and some interesting dishes that did incorporate foam a lot.
… moreLight music, easy to talk to your party in with a front row seat to their small kitchen. When you enter, you’re greeted by a delicious aroma. They seat you and offer to take your jacket. They have hooks under the counter for your purse/bag. Slightly chilly inside but overall a comfortable environment.
They offer a wine list and currently offering 2 cocktails, a brandy based top with champagne and the other is an old fashioned. We ordered a half bottle of the Delamotte to start. The wine here is a little on the higher price end and when ordering a glass, it seems to be a smaller pour than the standard which is a little disappointing for the price.
A neat note is that they also provide a light to take photos.
They do explain the dishes but it’s a low tone so we did find ourselves asking for them to repeat some of the ingredients.
1. Skipjack Tuna
Very light and crispy with a slightly salty taste. Paired well with champagne.
2. Blue Nose Fish
This was nice and refreshing, slightly tart and a hint of spice. The sauce was a thick puree. I didn’t really taste any hint if smokiness but it was well balanced.
3. Oyster & Geoduck
Also a cold dish, very light and refreshing. The tomatoes add a burst if flavor and were absolutely delicious
4. Peekytoe Crab & Caviar
So many layers to this, and balanced. Saltiness from the Foie gras and caviar, and balanced out with the savory waygu and king crab over the egg custard.
5. Spanish Mackerel
Not my favorite. The Mackerel itself was delicious but the skin was inedible and made it difficult to separate. Unable to cut through. The flavor itself was good but as of now, my least favorite dish.
My brother ordered the Bae Bae cocktail, the brandy based topped with champagne. It was sweet but it was just ok in my opinion.
Something I also noticed, while obviously not a big deal, when they place the silverware down, at least for me, it’s careless but noticed placed a little more carefully for others.
There was a bit of a longer gap between the 5th & 6th course
6. Monkfish
The monk fish was delicious, the jalapeno added a nice hint of spice. This was a very savory dish and had a smoky finish.
7. Broken rice
This was warm and hearty but there was an overwhelming taste of white pepper. The caviar supplement did add a nice touch but it the pepper was almost a little too strong.
My brother also ordered the uni kombu beignet. The “beignet” was topped with caviar, unique and the first black truffle of the season. I would not call this a beignet, more like a milk bun fillerld with squash puree. The puree was thin and a sauce consistency.
This was provided in between the 8th & 9th course.
8. Veal
Veal was beautifully cooked but the sauce was very sweet. The chili oil didn’t add too much to the dish but it also seemed like it was a sweet chili oil. The sauce was too syrupy and overpowered the pink peppercorn.
9. Caraway custard with red bean fudge and concord grape jam
Salted pistachio foam
Chrysanthemum sorbet
Ginger & Elderflower Pâte de Fruits
Black garlic, Coconut Macaron
I really enjoyed the dessert courses. I didnt think it was too sweet and it was light and a good finish to the experience.
Overall, a good experience, service was pretty good and some interesting dishes that did incorporate foam a lot.
Rodrigo Luna
Each dish is crafted with precision and purpose, showcasing a refined balance of flavor, texture, and presentation. The service is amazing, creating an atmosphere that feels both sophisticated and inviting. Even dining alone, the experience felt complete — a quiet celebration of culinary artistry.
Not less important at all, the energy from the team is vibrant!!
… moreNot less important at all, the energy from the team is vibrant!!
Ching Ching
I’ve dined here before under a previous chef, but I must say the current menu feels distinctly more Korean-influenced than before — in the best way possible. There’s a beautiful balance of familiarity and innovation. You can truly tell how much thought, intention, and care went into constructing each course.
Favorites of the night were the rice flowers and the tilefish — both beautifully executed and deeply memorable.
And don’t even get me started on the desserts. I’m so glad they brought in a new pastry chef — he clearly knows exactly what he’s doing. My friends and I had the chance to chat with him, and the way his mind works around flavor pairings is something you don’t encounter very often. It’s rare to see that level of creativity paired with such precision.
I loved every single dessert and the petit fours. Who would have thought to incorporate kimchi and gochujang into sweets? It sounds unexpected, even risky — but they worked in the most harmonious and exciting way.
If they keep this momentum going, I genuinely see two stars on the horizon.
Bravo, Chefs Aaron and Brandon, and the entire team.
… moreFavorites of the night were the rice flowers and the tilefish — both beautifully executed and deeply memorable.
And don’t even get me started on the desserts. I’m so glad they brought in a new pastry chef — he clearly knows exactly what he’s doing. My friends and I had the chance to chat with him, and the way his mind works around flavor pairings is something you don’t encounter very often. It’s rare to see that level of creativity paired with such precision.
I loved every single dessert and the petit fours. Who would have thought to incorporate kimchi and gochujang into sweets? It sounds unexpected, even risky — but they worked in the most harmonious and exciting way.
If they keep this momentum going, I genuinely see two stars on the horizon.
Bravo, Chefs Aaron and Brandon, and the entire team.
Thien Pham
Tucked discreetly beneath a subway station lies one of the most unexpected culinary gems I’ve ever experienced. From the moment you step inside, the chaos of the city fades away, replaced by an atmosphere of calm precision and understated elegance.
The service is nothing short of superb. Every member of the team moves with effortless coordination, anticipating needs before they’re spoken and striking the perfect balance between warmth and professionalism. Each dish is introduced with genuine enthusiasm and deep knowledge, making the experience feel both personal and thoughtfully curated rather than rehearsed.
The food itself is exceptional, refined without being pretentious. Every course showcases meticulous technique and beautifully balanced.
An unforgettable dining experience that’s easily one of the most unique Michelin meals in the city.
… moreThe service is nothing short of superb. Every member of the team moves with effortless coordination, anticipating needs before they’re spoken and striking the perfect balance between warmth and professionalism. Each dish is introduced with genuine enthusiasm and deep knowledge, making the experience feel both personal and thoughtfully curated rather than rehearsed.
The food itself is exceptional, refined without being pretentious. Every course showcases meticulous technique and beautifully balanced.
An unforgettable dining experience that’s easily one of the most unique Michelin meals in the city.