Oiji’s modern take on Korean dining is a reminder that this food is so much more than barbecue. Devoid of smoky tabletops, the dining room is small and attractive, with an open kitchen offering sneak peeks at the talented chefs as they prepare a cuisine rooted in culinary tradition, but with creative and refined touches. Signature dishes do not disappoint, so try the wonderfully original pine-smoked mackerel, balancing the rich fish with citrus-soy sauce. Jang jo rim pairs soy-braised beef shank with radish kimchi, trumpet mushrooms and a soy egg atop buttered rice. Manila clams, squid and shrimp in a hot broth hit with minced black truffle is particularly enticing-crispy rice cakes on top soften up to become a sponge for its aromatic flavors.
- MICHELIN guide inspectors