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bōm
This is a multi-course Korean tasting menu experience. Dishes change seasonally.
Bluefin Tuna with Foie Gras
Diver Scallop
30-Day Dry-Aged Ribeye
Wagyu Tenderloin
Short Rib
Wagyu jerky
Bluefin tuna paired with Hudson Valley foie gras and gamtae seaweed. A luxurious opener.
Fresh diver scallop with mung bean, finger lime, and tomato water. Delicate and pristine.
Australian ribeye dry-aged for 30 days, grilled tableside by the chef. Rich, beefy, and deeply flavorful.
Japanese A5 wagyu tenderloin, the centerpiece of the meat progression. Impossibly tender and marbled.
Koji-aged short rib, deeply savory with a unique fermented depth from the koji treatment.
Dal hangari
Petit fours
Wagyu galbi
Based on 154 reviews
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