Hidden behind its sister restaurant, Oiji Mi, Bōm, meaning ‘Spring’ in Korean, is also an abbreviation of “behind Oiji Mi,” suggesting a speakeasy vibe. Inside, traditional Korean aesthetics merge with sleek contemporary design and regal touches of purple, creating a jewel box-like backdrop for Bōm’s unique Korean steakhouse tasting menu. A spacious U-shaped violet marble counter with custom built-in grills and a prominently displayed dry-aging chamber ground the space. Every detail has been thoughtfully curated, from the beamed ceiling mimicking traditional Korean architecture to the bangjja (Korean hand-forged bronzeware) dinnerware and the smartly dressed servers.
Seated on oversized stools at the marble counter, guests enjoy a front-row view of their assigned chef’s meticulous work throughout their 12 or more-course culinary journey. Along the way, the chefs, who also form part of the Oiji Mi team, provide insights into techniques and ingredients, deepening diners' appreciation for Korean fine dining.
Combining Korean barbecue charm with luxurious Korean-tasting plates, the immersive experience builds from lighter to heavier dishes. Small bites featuring nuanced and delicate seafood and vegetable dishes signal the start of the adventure in dishes like bluefin tuna with Hudson Valley foie gras and gamtae (seaweed) or diver scallop with mung bean, finger lime, and tomato water.
The experience peaks with several beef courses, showcasing the finest aged cuts, including wagyu and 30-day dry-aged ribeye from Australia and Japan, grilled to perfection and served omakase-style. The addition of upscale ingredients like uni, caviar, and truffles feels like a just and natural fit. The journey culminates in an authentic Korean hansang charim—a "well-prepared table of food" with rice, banchan, and soup. A well-executed selection of desserts in the vein of perilla with Korean pear and pomelo, prepared by the Executive Pastry Chef, signals the adventure's end. A curated program of Korean-inspired cocktails adds extra flair to the evening.
Kim, celebrated for his innovative approach to Korean cuisine, draws from his diverse cultural background, having been raised in Seoul and Los Angeles. After graduating from the Culinary Institute of America, he opened his debut neighborhood restaurant, Oiji, in the East Village in 2015. Kim continued to hone his skills, evolving into his second, more elevated fine-dining venture, Oiji Mi, which he opened seven years later in 2022. Bōm was born shortly after. Kim’s dedication to Korean culinary traditions while incorporating modern techniques has earned him significant acclaim in New York’s fine-dining scene.
Since opening in 2023, Bōm has quickly become a culinary destination, earning a Michelin Star that same year. It has also been recognized by several publications, including being listed by The World's 50 Best Restaurants as one of the best places to go for Korean cuisine outside Korea. Under Kim’s leadership, the Oiji Hospitality Group continues to honor authentic Korean flavors and has aspirations to expand its culinary ventures further.
