NYC SUMMER RESTAURANT WEEK 2026
Explore NYC SUMMER RESTAURANT WEEK 2026 menu items: Abalone Porridge, Uni Bibimbap Roll, Soy Marinated Blue Crab & Gamtae Noodle.
AMUSE BOUCHE
Abalone Porridge
A savory, slow-cooked rice porridge prepared with tender abalone shellfish.
Soy Marinated Blue Crab & Gamtae Noodle
A delicate appetizer featuring fresh blue crab marinated in a savory soy-based sauce, served alongside noodles infused with earthy, aromatic gamtae seaweed.
Uni Bibimbap Roll
A bite-sized roll featuring sea urchin served over seasoned rice with traditional Korean bibimbap ingredients.
MAIN
Seabream
A pan-seared fillet of mild, white-fleshed seabream served as a main course.
King Salmon
A fresh fillet of King salmon, typically pan-seared or grilled to highlight its rich flavor and tender texture.
Scallop
Pan-seared scallops served as a main course.
Herring
A serving of cured or pickled herring fish, typically served chilled.
Lean Bluefin Tuna
A fresh, lean cut of bluefin tuna served as a main course.
Medium Fatty Tuna
A slice of premium tuna featuring a balanced texture with a moderate amount of natural marbling.
Golden-Eye Snapper
A pan-seared fillet of golden-eye snapper served as a main course.
Fatty Bluefin Tuna Belly
This dish features a rich, tender cut of premium bluefin tuna belly, prized for its buttery texture and delicate flavor.
DESSERT Choice of
Traditional Korean Crispy Donut
A deep-fried, golden-brown Korean pastry with a light, crispy exterior and a soft, chewy center.
Black Sesame Snowflake Bingsu
A refreshing Korean shaved ice dessert topped with nutty black sesame powder and sweet toppings.