The story
On the 16th floor of a building on West 32nd Street, Joo Ok brings a refined vision of Korean cuisine to New York City. The restaurant is named for the Korean phrase meaning “threading precious jade marbles,” a fitting metaphor for the precision and care that defines the experience.
Founded by Chef Chang-ho Shin, Joo Ok is built on a deep respect for tradition and a commitment to sustainability. The kitchen’s work begins at First Hand Farm, the restaurant’s own farm in Bloomingburg, New York. There, seeds are grown for the perilla oil that is cold-pressed in-house each week, along with many of the herbs and vegetables that appear on the menu. This connection to the land is central to the cooking—root-to-stem cooking ensures that every part of an ingredient is used, with waste composted to enrich the farm’s soil.
The heart of the cuisine is jang, Korea’s mother sauces. At Joo Ok, all jang is made in house by hand, using traditional techniques passed down through generations. This fermentation program extends beyond sauces: peels, scraps, and stems are transformed into over 30 seasonally changing vinegars, teas, and syrups that form the foundation of both the food and beverage program.
The dining experience is a 12-course tasting menu that highlights the seasonality and traditions of contemporary Korean cuisine. The setting is inspired by a Hanok, a traditional Korean house, creating an atmosphere that is both elegant and serene.
In 2025, just one year after opening, Joo Ok was awarded two Michelin stars—a recognition the team holds with deep gratitude and a commitment to upholding every day. The restaurant’s approach, rooted in sustainability and the full life cycle of each ingredient, offers a distinctive and memorable expression of Korean fine dining in New York.
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