Chef Jungsik Yim Opens Muje in New York With Pan-Asian Tasting Menu

Three-Michelin-starred Chef Jungsik Yim has expanded his restaurant portfolio with the opening of Muje in New York City, introducing a new fine dining concept that broadens his culinary focus beyond contemporary Korean cuisine. Located at 151 W. 30th Street, the restaurant offers an eight-course tasting menu inspired by culinary traditions from across Asia while aiming to provide a more accessible alternative to his acclaimed restaurant, Jungsik.

New Restaurant Replaces Sea in Midtown Manhattan

Muje occupies the former location of Sea, the casual Southeast Asian restaurant Yim launched in 2024. The concept closed earlier this year to make way for the new venture, which is positioned between Chelsea and Koreatown, just south of Herald Square.

The restaurant's name, "Muje," translates to "untitled" or "undefined" in Korean, reflecting its philosophy of drawing inspiration from multiple Asian cuisines rather than focusing on a single culinary tradition. According to Yim, the new concept allows the kitchen to explore a broader interpretation of Asian food while remaining rooted in high-quality fine dining.

Eight-Course Tasting Menu Highlights Asian Culinary Traditions

Unlike Jungsik, which centres on contemporary Korean cuisine, Muje presents an eight-course tasting menu starting at $150. The menu incorporates influences from Korean, Chinese, Japanese and Southeast Asian cuisines while maintaining a modern presentation.

Signature dishes include Kong-guksu, a traditional Korean cold soybean noodle dish reimagined as a warm course with pollock roe and cured egg yolk. Another highlight is short rib served in four different wraps, each representing a distinct Asian culinary tradition. Guests can also enjoy binchotan-charcoal grilled salmon paired with razor clams and red curry.

Desserts continue the regional exploration with pineapple sorbet served alongside lime granita and a reinterpretation of the Singaporean-inspired Merlion dessert featuring coconut flavours.

Executive Chef and Beverage Programme Support New Concept

The kitchen is led by Executive Chef Daeik Kim, who joins Muje after working at Jungsik. While the food programme focuses exclusively on Asian culinary influences, the beverage offering adopts a broader international approach.

The wine list features selections from established European wine regions, while the cocktail programme incorporates Asian ingredients and flavours. One of the signature drinks, Midnight in Samui, combines pea-infused rum with tropical flavour profiles inspired by Southeast Asia.

Minimalist Design Offers 66 Seats

Muje accommodates 48 guests in its main dining room, complemented by six bar seats and a 12-seat lounge where visitors can enjoy both the tasting menu and selected à la carte offerings.

The interiors, designed by Two Point Zero, feature a restrained palette of natural materials including red oak, walnut millwork and raffia paper pendant lighting. The minimalist design was intentionally chosen to create a calm atmosphere that allows diners to focus on the food and overall dining experience.

Chef Expands Beyond Contemporary Korean Cuisine

Chef Jungsik Yim opened the original Jungsik restaurant in Seoul in 2009 before expanding to New York in 2011, where it has become the only Korean restaurant in the United States to hold three Michelin stars. A graduate of the Culinary Institute of America, Yim has worked in leading restaurants across New York, Spain and France.

Speaking about the new concept, Yim said Muje was created to provide guests with a fine dining experience that maintains the quality associated with Jungsik while being more accessible in terms of price and culinary approach. He added that the restaurant's guiding philosophy remains simple: creating delicious food while drawing inspiration from the diverse cuisines found across Asia.

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