45 Jermyn St.

Chef Kristian Baumann’s two-Michelin-starred Koan is a profound exploration of identity, where New Nordic ingredients are transformed through ancient Korean techniques. The signature white kimchi flower is a visual and technical marvel, offering a crisp, fermented acidity that cleanses the palate with surgical precision. Gamasot-cooked rice, prepared in traditional heavy iron pots, provides a nutty, aromatic base for seasonal seafood like Norwegian shrimp and cured zander. The Kkwabaegi, a twisted donut tribute to Korean street food, is reimagined with a fluffy, buttery texture and a sophisticated salt-sweet balance. Aromas of toasted pine nuts and aged 'jangs' permeate the minimalist space, while the use of foraged herbs adds a wild, Nordic edge. Each of the seventeen courses is a study in texture, from the velvety tofu topped with caviar to the insane crunch of the fried mandoo. This is a meditative tasting journey that bridges two cultures through the lens of high-art gastronomy.