Noksu

The story

Crafted with passion, served with love

Twenty Feet Below Midtown

Noksu sits one flight of stairs below the corner of 32nd Street and Broadway, tucked inside the Herald Square subway station. The address is easy to miss — you descend past a Chase Bank, follow a long narrow corridor, and arrive at a black door with the Nōksu sign. The setting is unmistakably New York, and the New York Times called the food inside "uncannily good."

A Counter Built Around the Sea

The room holds just 15 seats arranged at an open counter, where a 10-course tasting menu unfolds over roughly two and a half hours. The menu is centered on Korean seafood — finned fish, shellfish, and live stock — with each course drawing on Korean culinary tradition while working with premium ingredients that speak for themselves.

A few dishes illustrate the approach: Rice Flower pairs shrimp tartare with gochujang and lime; Pine Smoked Katsuo arrives with Oscietra caviar, avocado, and radish; Sujebi, the hand-torn Korean dumpling soup, is made here with clam and anchovy broth. Custard layers Peekytoe crab with Kristal caviar and foie. One savory course breaks from the sea — braised short rib with burdock, kohlrabi, and pine nut — before the menu closes with chrysanthemum sorbet, yuzu granita, and soymilk ice cream with jujube cake.

The menu is priced at $255 per person, exclusive of tax and gratuity.

Recognition Worth Noting

Noksu has held a Michelin star in both 2024 and 2025, a distinction that reflects the consistency of what comes out of this intimate open kitchen. The wine program earned a Wine Spectator Award of Excellence in 2025, and guests may also bring a single bottle of wine or sake for a $150 corkage fee, provided it does not appear on the beverage list.

What to Know Before You Go

Access is by reservation only, and on the day of your visit a door code is sent to you — there is no walk-in entry. Reservations open 30 days in advance at noon and are non-refundable. Because of the kitchen's size and open format, the menu cannot be adapted for vegan, vegetarian, or celiac diets, nor for allergies to seafood, shellfish, dairy, allium, or tree nuts. Guests 12 and older are welcome; infants and younger children are not accommodated.