ATOMIX New York - Buy Reservations

had a great meal here

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Great 👍

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Food was delicious but some dishes were ok. Just wasn't a fan of the dessert

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The food, service and decor are all 10/10. The chefs serve you each course. We were welcomed warmly and the hard work of the entire team did not go unnoticed. The food was fantastic. The note card that came with each course was appreciated. Atomix is a hard ticket to get and we feel lucky to have had the chance to experience such a memorable experience.

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Still hungry after the dinner meal. Too salty for the soup source nearly in every dish. I still don't know why it is famous and popular. I had much better experience in many other Korean, Omakase or Asian restaurants.

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It's so rare to go to a Michelin star tasting menu and actually have spicy dishes. I appreciated that so much! The aesthetic is immaculate here and the service is top notch without making you feel watched. As far as Michelin starred meals go in NYC this is one of the most innovative and exciting. Highly recommend it for special occasions or if you feel like splurging. I love the touch of providing a story with each plate. It was beautiful. Can't wait to go back.

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The experience somehow justified the cost but some hit or miss.PROs:*Service: no question on the service, everyone was very friendly and chatty.*Flavor: fun Korean inspired flavor.*Ambiance/Hospitality/story-telling experience.CONs:*Cutlery: the wooden cutlery was so worn out that was kinda unappetizing.*Quality of the protein: as a 2-star restaurant, we expected it to be top quality of food sourcing. Some parts of tuna was stringy; the uni was from Maine; the scallop wasn't sweet; the eel was kinda chewy. *Wine Pairing: the pour is on the stingy side.

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A unique culinary journey with beautiful sights and an intimate setting -- so intimate that you don't even feel like you're at a restaurant, and instead as a guest at Chef JP's basement.At each stop along the journey, you're given in-house designed postcards with an intro and description about the food you're about to have. As the ingredients are mostly sourced from Korea and Japan, the culinary experience is seafood-heavy, where I enjoyed scallop, tuna, salmon roe, tilefish and mackerel. Flavors are good, but not risky, and there were no "wow!" or entirely new tongue-sations throughout the night. Everything is good -- prepared and cooked at a high quality.You could even argue that maybe Atomix is too conservative on the flavors they choose? Besides the salmon roe and bluefin tuna with a touch of rice vinegar and sesame oil, I felt like other dishes were too salty and lacked acidity balance. Some dishes seemed to be rather shy -- the scallop dish, despite mushroom and black truffle, still felt quite muted in flavor, and the oily sauce tasted quite neutral. Despite some forgettable dishes, the ones I will remember are Miyeok (seaweed) sauce under the seared tilefish, the turnip soup that was part of the Guk soup, and the freshwater eel in the side dish was great as well, the hint of sweetness on a thin crispy skin and tender fish meat was a joy. The 2 desserts were great, with the citrus sauce really standing out to me.I'm glad I did the wine pairing. Not all the wines are great, but the Sommelier did his best to find some non-cliche wines that surprised me. The Luis Seabra, Xisto Cru from Portugal was a very nice white wine that is seldom seen from the Douro, and the IWA 5 Sake, which is a blend of sake brewed from different yeasts in the kimoto method, was quite well-balanced yet assertive in some citrus notes that you don't normally expect from sake. "Modest, but not trivial. Splendid, but not extravagant" is a quote from Three Kingdoms that Chef JP uses to describe Atomix. I felt satisfied after the restaurant, but not indulged, and there was a certain austerity at the restaurant that didn't let me totally loosen up.

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Yes, the food is incredible, but I'd like to make a special note of the service and hospitality here, which is the best that I've experienced at any restaurants by several orders of magnitude. The staff were all incredibly warm, friendly, and unpretentious, and were eager, but never pushy, to converse about anything and everything. Early on, I mentioned to one of the staff that I was there to celebrate passing my qualifying exam for my PhD program, and over the course of the entire meal, it seemed like the entire service team came over to my seat to give their congratulations. Definitely look forward to returning when I get the chance.

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My husband and I had a spectacular dinner last night! The food was so inventive and incredible! We were beyond impressed with the service. Everything was timed perfectly with the courses and the sommelier was amazing with his recommendations and made sure our glass was always full! This is a true dining experience and any foodie will appreciate it! Thank you for an unforgettable evening!

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The dinner was absolutely amazing! We've been to Michelin star restaurants that weren't very creative and over-salted their food but each dish here were super creative, flavorful and delicious overall. The staff was amazing too! Made sure we felt comfortable and had great chat with some of them.

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I've had the privilege of being able to dine at Atomix three times so far, although this is the first time I've had the gumption to write a review after visiting. One of the visits was prior to the pandemic, while two were since then, but the consistency of the presentation and the quality of the food has been nearly perfect each and every time. The entry is an innocuous door on 31st Street just off of Park Avenue, and after entering, you get escorted past the chic intimate bar upstairs (where you can also dine) down to the chef's 'counter' (although you are seated, and the kitchen is observable, but not easily so, in the back). The serving staff is warm and personable, unlike some other upper-crust restaurants in Manhattan that are quite stiff. The menu, with accessible cocktails, wines, and teas makes it so that you can have pretty much any beverage pairing you'd like. The plating is gorgeous and done on ceramics that are hand-picked by the chef, and each meal comes with flashcards that are beautiful in their own right (along with giving some background on the dishes).It's hard to recall the 30-odd courses that I have had the privilege of enjoying over my meals here, but suffice to say: the technique is excellent, and the blending of Western preparation and technique with Korean cuisine and its unique palate sets the standard for the rush of exciting new upscale Korean restaurants that have popping up in Manhattan. Portions are such that you're full at the end of the meal but not stuffed, and dinner itself moves along at a thoughtful pace but not so slowly that your meal will turn into an uncomfortably long experience. Seafood and meat courses are equally excellent, and compared to some restaurants that can overdo the truffle addition and seem to arbitrarily add it to any given dish should you choose to splurge, Atomix does a great job of ensuring that the balance of ingredients in every course is not altered.Manhattan is a great town to dine in, but Atomix is at or near the top of the list when it comes to top-flight dining. I've never had a dish that struck me as mediocre, ill-contrived, or filler in the middle of a tasting menu, which is something that I feel occurs more often than not when the menu gets lengthier. Every course at Atomix is perfection on its own, and together, the food in concert with one another conjures up a dining experience that is basically second to none in America's restaurant capital. Unquestionably worth a visit (or two, or more)!

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The space is otherworldly and yet not uncomfortable. I was on the first night of the Winter 2022 menu. There was so much complexity to the ingredients and execution that I find it difficult to recount here. Each ingredient of each dish was perfect. The composition of all the dishes was thoughtful and unique. And the service was world-class in a non-pretentious way.Servers rotate with courses to create an orchestral social flow to the evening. Though I was dining alone, I felt as though I was had several conversations going through the course of the evening. If there was any "miss" I'd say the ice cream with mushrooms. That dish didn't know whether it was a dessert or a savory item.

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