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To preface, we really, really love Korean food and have eaten at every 1/2/3* in NYC. Raon doesn’t have any stars yet, but it was on par with, and fell between Joomak and Meju in terms of vibe. The food preparation had quite a lot of French/western influence like Joomak, but focused on high quality fermentation like Meju. My husband likes flavors that punch you in the face while I prefer simplicity with a focus on texture so Raon is right in the sweet spot for us. We thoroughly enjoyed every course (couldn’t pick a favorite) and hope that they get the recognition they deserve!
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Dungeness crab with cucumber kimchi. Super refreshing cold starter with a great balance of texture.
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Tuna and white kimchi.
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Bo (seafood) Kimchi. Interpretation of the chef’s family recipe from North Korea. Broth was particularly good and reminiscent of mul naengmyeon which I am a slut for.
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Sea urchin kimbap w/ caviar supplement ($30). The supplement made sense here and added a nice saltiness to the sweet urchin. The seaweed wrap was softer than usual which made the dish more comforting.
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Doenjang scallop and tomato kimchi. The doenjang is actually vegan, and Raon is the only restaurant in the USA to have access to this particular 7 year aged Buddhist variety. I usually prefer scallop with lighter flavors but this changed my opinion as it paired well with the funky sweetness of the jang.
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Halibut and radish kimchi. Tender, rich and flaky, definitely one of the more western influenced dishes.
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Foie gras mandu and mukeunji. Not just foie gras, but a variety of cuts from the duck made up the filling and broth.
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Galbi, sotbap (not shown), turnip kimchi. The sotbap was the star- it contained a variety of fungus and was finished off with a savory and slightly spicy sauce. Best rice dish I’ve had at a restaurant.
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Pear and makgeolli. Well balanced and refreshing.
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Sweet treats. My favorite was the persimmon and walnut slice!
by eloisecupcake