Kochi

Named after the Korean word for skewer, Chef Shim’s first solo project serves a progression of plates designed to be lighter than typical American-style Korean dishes. The kitchen favors a modern execution that deviates from traditional comfort foods, layering complex spices and flavors from course to course. Grilled fish and meats carry the flavors of the flame, alongside options like tofu with asparagus soup, lavender duck, and a chef-special abalone.