Nudibranch

The story

Crafted with passion, served with love

From Pop-Up to Brick-and-Mortar

Nudibranch began in 2021 as a pandemic project, made possible by the generosity of friends, chefs, and restaurant owners in the New York City food community. A year later, that goodwill translated into a permanent home at 125 First Avenue. The name comes from a scuba dive off the coast of Indonesia, where co-founders Jeffrey Kim and Matthew Lee encountered nudibranchs — tiny, vividly colored sea slugs celebrated for their diversity. The creatures became a fitting emblem for what the restaurant aspires to be: playful, bold, and full of character.

Two Chefs, Two Traditions

The kitchen is led by two co-founders whose combined résumés read like a tour of some of the most demanding kitchens in the world. Jeffrey Kim began as a busser at Momofuku Ssäm Bar, worked his way up through Atoboy, Eleven Madison Park, and Jua, and spent time at El Celler de Can Roca in Spain — one of the most decorated restaurants on earth. Matthew Lee started as a line cook at Joule in Seattle before moving to New York to cook at Jungsik, Momofuku Ko, and Jua. That shared passage through Jua, and Kim's direct exposure to Catalan technique, is the foundation on which Nudibranch's Korean-Spanish identity rests.

A Kitchen That Reflects New York

The menu draws deliberately from both Korean and Spanish cuisines to produce dishes the restaurant describes as "colorful, experimental, and always evolving" — a kitchen philosophy that mirrors the diversity of New York City itself. The food and beverage offerings change regularly, reflecting what the team finds interesting rather than locking into a fixed identity.

The wine program earned a Wine Spectator Award of Excellence in 2025, recognition that speaks to the seriousness of beverage director Sammi Schachter's list. Since opening, the restaurant has also been named to Esquire's Best New Restaurants in America, The Infatuation's Best New Restaurants in NYC, and the Michelin Guide — a run of early recognition that confirmed Nudibranch as one of the more consequential openings of recent years in the city.

The Space and the Experience

The dining room was designed by architect Gunnar Burke and Lindsay Reichart AIA, with furniture by Kyle Sheth. Private events and parties of nine or more can be accommodated by arrangement. Dinner is served nightly, with later hours on Fridays and Saturdays.