Mari

The story

Mari NYC – Korean Hand Roll Tasting Menu in Hell’s Kitchen | Michelin Star

Mari

In Hell’s Kitchen, Chef Sungchul Shim’s Mari is a celebration of the Korean hand roll. The name itself comes from the Korean word for “roll,” and the restaurant uses this humble form as a springboard for a sophisticated tasting menu. Opened in late 2021, Mari is the second Michelin-starred restaurant from the team behind Kochi, and it earned its own Michelin star for high quality cooking.

The experience begins with the hansang, a course of small, tantalizing bites that sets the stage. Then come the hand rolls, each one a study in texture and flavor. The rice is prepared with a base of sesame seed and sesame oil, and each roll is wrapped in delicately textured gim (seaweed). The menu changes seasonally, but recent offerings have included fluke, Ora King salmon, and a zabuton (wagyu) roll, followed by a savory razor clam jjambbong with hand-pulled noodles. Dessert comes in two parts, such as an apricot sorbet with oolong granita followed by mochi donuts with coconut sorbet.

Chef Sungchul Shim grew up cooking in his family’s kitchen in the Jeollanam-do province of Korea. He honed his skills in acclaimed New York kitchens including Le Bernardin, Per Se, and Morimoto before opening Kochi in 2019. At Mari, he brings that same precision to a more playful, street-food-inspired format.

The atmosphere is refined yet relaxed, with counter dining that puts the hand rolls front and center. It’s a focused, elegant take on contemporary Korean cuisine that has earned its place among the city’s best.