ATOMIX

"Michelin Star / #12 best restaurant "

@tiwe75

"Élu meilleur resto US 2025"

@aharmand

"South Korean restaurant the best in North America"

@

"Impossible to get into but meant to be incredible! "

@

"Recommended by a restraunteur "

@

"En lista de top restaurants"

@

"expensive korean tasting menu, 2nd best nyc restaurant 2025"

@

"recommandé par le ministre coréen de l'agriculture différents types de riz "

@

"6eme au 50 best restaurant "

@valentin.costes

"⭐️⭐️ Michelin Recommended by GG"

@

"Senna’s rec May 2024 / +100$"

@

"Kim - The New Yorker The New York Times- Kim "

@

"NYMAG So what separates Junghyun Park’s hyperpolished little tasting establishment from the rabble of other effete, high-end omakase joints that continue to pop up relentlessly around the city? Let’s start with this talented chef’s particular mission, which is to introduce New Yorkers to the wonders of high-end Korean cuisine beyond the familiar parade of noodles and barbecue, a seminar that includes informative little cards accompanying each course, and a running dissertation with the waitstaff on the intricacies, say, of curing and fermentation. Then there’s the carefully articulated, high-wire cooking, which, depending on when you drop by, might include candied cubes of wagyu sweetened in a variety of fruit juices, or tiny segments of duck breast, which Park and his cooks sear, roast, then sear again, before garnishing with an alluring substance called “gochujang mole.” And finally, there’s the modest, even neighborly bar upstairs, which is the kind of relaxed, sophisticated spot one associates with a place down the street instead of one of the better high-end tasting rooms in town, and which just might serve the finest à la carte version of spicy Korean-style chicken wings in town."

@

"NYMAG So what separates Junghyun Park’s hyperpolished little tasting establishment from the rabble of other effete, high-end omakase joints that continue to pop up relentlessly around the city? Let’s start with this talented chef’s particular mission, which is to introduce New Yorkers to the wonders of high-end Korean cuisine beyond the familiar parade of noodles and barbecue, a seminar that includes informative little cards accompanying each course, and a running dissertation with the waitstaff on the intricacies, say, of curing and fermentation. Then there’s the carefully articulated, high-wire cooking, which, depending on when you drop by, might include candied cubes of wagyu sweetened in a variety of fruit juices, or tiny segments of duck breast, which Park and his cooks sear, roast, then sear again, before garnishing with an alluring substance called “gochujang mole.” And finally, there’s the modest, even neighborly bar upstairs, which is the kind of relaxed, sophisticated spot one associates with a place down the street instead of one of the better high-end tasting rooms in town, and which just might serve the finest à la carte version of spicy Korean-style chicken wings in town."

@

"NYMAG So what separates Junghyun Park’s hyperpolished little tasting establishment from the rabble of other effete, high-end omakase joints that continue to pop up relentlessly around the city? Let’s start with this talented chef’s particular mission, which is to introduce New Yorkers to the wonders of high-end Korean cuisine beyond the familiar parade of noodles and barbecue, a seminar that includes informative little cards accompanying each course, and a running dissertation with the waitstaff on the intricacies, say, of curing and fermentation. Then there’s the carefully articulated, high-wire cooking, which, depending on when you drop by, might include candied cubes of wagyu sweetened in a variety of fruit juices, or tiny segments of duck breast, which Park and his cooks sear, roast, then sear again, before garnishing with an alluring substance called “gochujang mole.” And finally, there’s the modest, even neighborly bar upstairs, which is the kind of relaxed, sophisticated spot one associates with a place down the street instead of one of the better high-end tasting rooms in town, and which just might serve the finest à la carte version of spicy Korean-style chicken wings in town."

@

"NYMAG So what separates Junghyun Park’s hyperpolished little tasting establishment from the rabble of other effete, high-end omakase joints that continue to pop up relentlessly around the city? Let’s start with this talented chef’s particular mission, which is to introduce New Yorkers to the wonders of high-end Korean cuisine beyond the familiar parade of noodles and barbecue, a seminar that includes informative little cards accompanying each course, and a running dissertation with the waitstaff on the intricacies, say, of curing and fermentation. Then there’s the carefully articulated, high-wire cooking, which, depending on when you drop by, might include candied cubes of wagyu sweetened in a variety of fruit juices, or tiny segments of duck breast, which Park and his cooks sear, roast, then sear again, before garnishing with an alluring substance called “gochujang mole.” And finally, there’s the modest, even neighborly bar upstairs, which is the kind of relaxed, sophisticated spot one associates with a place down the street instead of one of the better high-end tasting rooms in town, and which just might serve the finest à la carte version of spicy Korean-style chicken wings in town."

@

"NYMAG So what separates Junghyun Park’s hyperpolished little tasting establishment from the rabble of other effete, high-end omakase joints that continue to pop up relentlessly around the city? Let’s start with this talented chef’s particular mission, which is to introduce New Yorkers to the wonders of high-end Korean cuisine beyond the familiar parade of noodles and barbecue, a seminar that includes informative little cards accompanying each course, and a running dissertation with the waitstaff on the intricacies, say, of curing and fermentation. Then there’s the carefully articulated, high-wire cooking, which, depending on when you drop by, might include candied cubes of wagyu sweetened in a variety of fruit juices, or tiny segments of duck breast, which Park and his cooks sear, roast, then sear again, before garnishing with an alluring substance called “gochujang mole.” And finally, there’s the modest, even neighborly bar upstairs, which is the kind of relaxed, sophisticated spot one associates with a place down the street instead of one of the better high-end tasting rooms in town, and which just might serve the finest à la carte version of spicy Korean-style chicken wings in town."

@

"Atomix is one of Manhattan's most desired dining rooms. Secreted away in a Murray Hill brownstone, the room unfolds into a chic bar and a subterranean dining counter sporting dark stone, soothing earth tones and views of the kitchen's inner works. Chef Junghyun Park and his wife Ellia head a team that continues to push the boundaries of modern Korean cooking. Dishes are delicate, yet satisfying and display extraordinary finesse. Mastery of technique and depth of flavor are seen in the likes of three-day salt-and-nuruk-cured kohlrabi, and rich Japanese butterfish dabbed with XO sauce and served in a froth of white kimchi sauce. The finale perfectly suits the meal, as in rice ice cream set atop Japanese castella and dressed with malted barley syrup and crushed honeycomb candy."

@benvalli

"WONDERFUL EXPERIENCE! LOVEEEE the bar testing menu 18/20 (Dec 28, 2023) Hearty and exquisite food, genuinely warm service, already thinking of going back!"

@palaisdeyiyi

"https://guide.michelin.com/fr/fr/new-york-state/new-york/restaurant/atomix"

@

"Par la rectorie et benoit de ressources"

@

"⭐️⭐️ Pete Wells' 2024 list of top 100 #4"

@

"#8 - Inspired Korean cooking served at a New York counter"

@

""The opening of Atomix in 2018 brought about a paradigm shift in the city’s appreciation of Korean food. Owners Junghyun Park and his wife Ellia not only serve the most exquisite multicourse menu, but have also created a truly beautiful space inside this Gramercy brownstone in which to enjoy it. This becomes quickly apparent, as you’re led into the lounge for pre-prandial drinks and snacks before being seated at the three-sided, 14-seat counter—that enormous care has gone into every detail, from the colors and the uniforms to the chopsticks and the bowls. Competing with all this style and elegance could be a challenge but the food is equally memorable. Dishes are delicate, yet satisfying and display extraordinary finesse and detail. The banchan alone will alert you that something special is happening here and whether pickling, curing, fermenting or grilling it’s apparent this is one with a mastery of all techniques. And the ingredients, be it Australian abalone, Hokkaido uni or Wagyu from Miyazaki are equally exemplary. To supplement the already charming service, custom-designed cards explaining the make-up of each dish and the inspiration behind it are presented with each course. TWO STARS.""

@matthewes

""The opening of Atomix in 2018 brought about a paradigm shift in the city’s appreciation of Korean food. Owners Junghyun Park and his wife Ellia not only serve the most exquisite multicourse menu, but have also created a truly beautiful space inside this Gramercy brownstone in which to enjoy it. This becomes quickly apparent, as you’re led into the lounge for pre-prandial drinks and snacks before being seated at the three-sided, 14-seat counter—that enormous care has gone into every detail, from the colors and the uniforms to the chopsticks and the bowls. Competing with all this style and elegance could be a challenge but the food is equally memorable. Dishes are delicate, yet satisfying and display extraordinary finesse and detail. The banchan alone will alert you that something special is happening here and whether pickling, curing, fermenting or grilling it’s apparent this is one with a mastery of all techniques. And the ingredients, be it Australian abalone, Hokkaido uni or Wagyu from Miyazaki are equally exemplary. To supplement the already charming service, custom-designed cards explaining the make-up of each dish and the inspiration behind it are presented with each course. TWO STARS.""

@matthewes

"Korean $$$. Res 1st of month 3 pm"

@spencer.saldana8

"The most theatrical, however, are the tasting menus where each ingredient has been thought through, agonised over. I recently loved the 10-dish tasting menu at Atomix, an upscale Korean restaurant in the NoMad neighbourhood of Manhattan. It started with horse mackerel paired with monkfish liver and a nuruk cookie (a rice ball), and moved along to incredible mains, including a dish that centred king crab scallops, abalone cho in an egg custard, and a Wagyu with tomato ssamjang sauce and gamtae noodles — all before a delicious rice-based dessert. Set in a townhouse that is spare yet warm, it felt as if we were part of a theatre set."

@ale96ange

"Chic et high end.. Coréen.. sublimissime presentation des plats. Un must do.. reserver en avance.. 225$/pers + vin."

@

"Set menu. $375/pers. 33rd world best restaurant "

@ambroisinedemiramon

"#33 Top 100 Best Restaurants in the World"

@katiek1000

"un des 50 meilleurs restos du monde"

@

"Korean Omakase, pick your own chopsticks"

@drew.bazarian1

"Here you can experience a whole meal translated in poetic words and symbolic gesture all through the Korean fine-dining testing menu."

@mabelquirogagzz

"One of the best meals of my life. Try the drink pairing, highly recommend it. Chef is a genius and every season menu changes. No repeat meals ever. Staff are super friendly and knowledgeable "

@alixandra.garic

"Sergio Herman The Foodalist "

@

"Korean omakase, super unassuming from the outside, kinda in this brownstone-esque place"

@williamshih

"⭐️⭐️ Michelin Guide, 2020 - Ato, stemming from the ancient Korean word for 'gift,' is the innovative cuisine that husband and wife team - Chef Junghyun and manager Ellia Park, hope to deliver to the world using New York City as their stage."

@

"Recommandé par Mathias Marc "

@

"Cocktail pairing with upscale food "

@lynmahe

"Ato, stemming from the ancient Korean word for 'gift,' is the innovative cuisine that husband and wife team - Chef Junghyun and manager Ellia Park, hope to deliver to the world using New York City as their stage. Atomix, a follow-up to their well-loved firstborn Atoboy, is a place where guests can really dive deep into Chef Park’s cuisine through a tasting menu that is inspired by Korean traditions and technique."

@davidwemyers

"Chef Junghyun Park e sua moglie Ellia"

@

"#33 Groundbreaking New Korean Cuisine from a talented husband-and-wife team In a nutshell: Located in Manhattan’s NoMad neighbourhood, close to Koreatown, Atomix is a 14-seat tasting menu restaurant set around a single U-shaped counter, run by chef Junghyun ‘JP’ Park and his wife Ellia. On the menu: Fermentation techniques in dishe..."

@

"Top 100 restaurants in the world 2022"

@

"One of they top 50 restaurants in the world. "

@

"4.8 Google 2* Michelin Coréen #6 World Best 2024 #8 World Best 2023 #33 World Best 2022"

@

"2 Michelin stars. Good luck getting a reservation. One of my top 5 meals in NYC "

@labeliumnyc

"2025 50Best Resto #12 #6 2024 50Best Restaurants #8 2023 50Best Restaurants #33 2022 50Best Restaurants #43 2021 50Best Restaurants #19 2019 50Best Restaurants"

@

"A New Korean tasting menu set around a single U-shaped counter, run by a husband-and-wife team"

@

"Chefs tasting Korean. $$$$"

@jbriel

"Score : 87 Prepaid reservation required"

@

"Korean taste in nyc best 50 2021"

@

"2* michelin coreen. La cuisine moderne coréenne c’est ce que NY fait de mieux et Atomix c’est le top. Ils ont aussi le resto Attaboy (a ne pas confondre avec le bar a cocktail du même nom dans le LES) qui est une valeur sure aussi."

@juliegangstr

"Cotes the best nyc chef by James beard. "

@kglynnb

"Incredible 10 course korean tasting, 2 michelin stars, deep commitment to highlighting season ingredients and pottery makers, pick your own chopsticks, incredible experience, $395, or upstairs experimental cocktail pairings w smaller menu ~$195"

@cocospagna

"New Korean Cuisine from a talented husband-and-wife team 43/50 best 2021"

@

"Top 100 restaurant in the world 2021"

@adevergilio1

"In the world’s 50 best restaurants 2021"

@

"Recommended by CNTRAVELER "

@

"Un coréen recommandé par Virgilio Martinez, himself "

@

"Tasting menu - dayra’s insta "

@

"175€ menú, coreano de lujo"

@

"$$$ / Atoboy main restaurant / ** Michelin"

@

"On the list of best restuarant in the world "

@freefrenchgirl

"Same chef and owners as Atoboy, great bar too."

@

"Junghyun Park Best Chef: New York State Nomination James Beard Award 2020"

@

"Junghyun Park up for best chef James beard "

@

"korean. 10 dish tasting menu. lounge bar with cocktails and snacks"

@

"The bar has a kimchi gimlet. Upscale Korean restaurant offering a chef's tasting menu with beverage pairings in chic environs."

@margaretannritter

"Nathalie cuisine inspired. Japonais. "

@

"top 50 restaurant worldwide"

@

"bY chef junghyun Park (of attaboy) #1 restaurant, Michelin Star "

@

"2 Michelin stars 2025 12th World's 50 Best Restaurants 2025 (6th in 2024) New York Times top 100 2025 Chef Junghyun Park 10c. Korean tasting menu $175 14-seater Atomix is one of Manhattan's most desired dining rooms. Secreted away in a Murray Hill brownstone, the room unfolds into a chic bar and a subterranean dining counter sporting dark stone, soothing earth tones and views of the kitchen's inner works. Chef Junghyun Park and his wife Ellia head a team that continues to push the boundaries of modern Korean cooking. Dishes are delicate, yet satisfying and display extraordinary finesse. Mastery of technique and depth of flavor are seen in the likes of three-day salt-and-nuruk-cured kohlrabi, and rich Japanese butterfish dabbed with XO sauce and served in a froth of white kimchi sauce. The finale perfectly suits the meal, as in rice ice cream set atop Japanese castella and dressed with malted barley syrup and crushed honeycomb candy."

@nchavotier

"3 Michelin star Korean restaurant. Need to book months in advance? Heard about it from foodie group"

@

"Koreen hyper bon - conseil nico de Soto"

@

"Lounge Bar better with booking "

@emiceli

"Hadde ikke ledig bord, men sjekk eventuelt spising i baren."

@

"https://www.nytimes.com/2019/09/26/dining/pete-wells-favorite-restuarants-food-festival.html?smid=fb-nytimes&smtyp=cur "

@

"10 course tasting menu at $205/person. Must be paid for in advance. 2 stars. "

@

"$205/person; try Soo -golden oestra caviar, baby artichokes, fresh curd"

@

"This deeply personal Korean fine dining from Ellia Park and Junghyun Park gets one star"

@gyllenspetz

"Bon Appetit’s 50 Best New Restaurant Nominee"

@

"At Michelin-starred Atomix, a 10-course tasting menu doubles as a playful yet elegant education in Korean cooking. Beautifully composed dishes come with equally striking illustrated flashcards that explain an element of Korean culture, all of which can be read at the table or taken home for later. A dish with golden osetra caviar, baby artichokes, and fresh curd, for instance, may arrive with a card explaining soo, a dairy product that Korean elites once ate. Of course, the meal can be enjoyed without the cards; it’s just another additional thoughtful element of husband-wife team chef JungHyun “JP” Park and JeongEun “Ellia” Park that makes the experience feel special. Note: The $205 per person meal must be paid for in advance on the reservation site."

@chelsearpratt

"Korean https://ny.eater.com/maps/best-new-york-restaurants-38-map"

@

"Best New Restaurant '19: A new pinnacle of Korean fine dining where food and design work together"

@

"10 course Korean tasting menu for $175 per person. Only 14 seats "

@

"Eater Best New Restaurants of 2019 list"

@

"Eater best new. Located in Manhattan’s NoMad neighbourhood, close to Koreatown, Atomix is a 14-seat tasting menu restaurant set around a single U-shaped counter, run by chef Junghyun ‘JP’ Park and his wife Ellia. On the menu: Fermentation techniques in dishes such as smoked bonito with foie gras, abalone and doenjang, an umami-rich fermented soybean paste. Each dish is served with a beautifully designed individual card translating the name of the dish from Korean and listing its ingredients, origin and meaning."

@

"Royal Korean food. Best new f&W chef 2019"

@

"50 best (51 a 100 de 2019)"

@

"Top 50 best restaurant in the World "

@

"Korean restaurant offering 10-course meals at a sleek counter - for the very luxurious traveler!"

@margotthespy

"the team behind critically-acclaimed atoboy has gone upscale at atomix in nomad. ellia and junghyun park, an alum of two-michelin-starred jungsik, serve a $175 tasting menu in the subdued, grey space. seafood is a focus in the 10-course meal, which includes options like a soup with burdock, fish cakes, baby corn, and plum blossom. at a bar, blacktail and dead rabbit alum serve up drinks with korean flavors as well."

@

"James Beard Best New Restaurant 2019"

@

"coreen omakase, top priority, 200usd par pers"

@pabernatchez89

"1 etoile michelin. coreen. on mange autour du comptoir. a faire plutot a 2."

@

"meilleur resto 2018 - atabula"

@

"4.5⭐️. 10-course Korean tasting menu, $175. Opened in 2018. 1 Michelin Star. Closes at midnight "

@liz.howell9

"1*, par Lola, superbe adresse!"

@

"Koreanisch, Tip von Milena, Chefs Counter. Tasting menu."

@

"Fried Rice Stuffed Crispy Chicken Wings , The bones are replaced w/ sweet, salty, spicy fried rice."

@

"Fried rice-stuffed crispy chicken wings"

@summernatsu

"Meilleure nouvelle adresse 2018 selon NY Times. Inspiration coréenne, cadre d’une sobriété pointue. Mode !"

@jcbeaumont

"Top 10 2018 for NY times - South Korean restaurant- 20 ingredients in the plate but never out of focus "

@

"Recommendation Steve Eugene "

@

"💰fried rice stuffed crispy chicken wing"

@

"Coréen haut de gamme madame Air France "

@

"$175 tasting menu. 10 course meal. Korean"

@

"Bar and a la carte food upstairs"

@

"$175 ten course tasting menu"

@

"Coréen, 175$ per perso tasting menu"

@

"TimeOut! 100 meilleures tables!"

@

"10 course city’s most thrilling and cerebral Korean tasting menu $205/person"

@

"Testing menu 10 courses at $175, prepaid reservation "

@mdorange92