There is certainly a disconnect between Michelin and 50 Best Restaurants. This World #6 restaurant should easily be a 3* for its consistently exceptional cuisine with culinary excellence throughout the various courses. Topped with a truly exceptional wine pairing and hands down one of the best service staff, Atomix is truly an exceptional restaurant. While I cannot choose a favorite main course because there were so many fresh, tasty courses, I can certainly give a shoutout to sommelier Khoi for his personable-professional-knowledgeable service. Well worth a visit/special Journey and certainly REAL value for money!!!! (By the way, they have an excellent non-alcoholic juice-pairing option for those who prefer a non-alcoholic option.)

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Wow.... Wow.... What an experience! Sat at the bar upstairs and had one of the most memorable meals ever. The food... the drinks.... The staff... all perfect!! The hype is real!!! Thx Atomix... looking to come back soon.

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Very much enjoyed our Atomix experience--beautiful dining room, spectacular service (very impressed with the natural small talk interspersed with the courses), impeccably-presented food and drink, and innovative flavors and textures. Upon arrival to Atomix's brownstone, we were ushered past the bar, down a flight of stairs, where the fresh ingredients for our upcoming meal were presented. We learned a bit about the process of making soy sauce and tried two types (diluted), which were like an umami broth. After being seated and ordering drinks, each diner picked a pair of chopsticks from the chef's collection. (I was a bit surprised that none were Korean-style.) Each course is served with a course-specific spoon* along with a beautiful card, which showcases the dishware Atomix sources from a talented artist on one side and explains the ingredients and inspiration behind the course on the other side. (You also receive one with a thank you from the chef at the beginning and another with the full night's menu.) At the end, Atomix provides a card case to keep them in to remember the dining experience. *Researched and tested by the chef and staff!

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Everyone there was celebrating their birthdays lol! The quality of food, presentation and service was impeccable. I loved how we were given cards to explain each dish and their ingredients and even given gifts to take home!

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If you can get a reservation to Atomix you've already won! Rated #8 in the World's 50 Best Restaurants in 2023, Atomix is located in a brownstone building on East 30th street. The Chef's Counter experience is currently priced at $395 per person, which you will have to prepay for. Upon arrival you will go past the bar and head downstairs for a quick explanation and viewing of the ingredients used and a few tastings of the dashi. You are seated in an open kitchen style U-shaped table and can order either an alcoholic or non-alcoholic pairing or drinks a la carte. I ordered a Riesling to start and it was served in a paper thin, delicate wine glass. The non-alcoholic beverage pairings were very surprisingly complimentary to every dish that was served. With each dish you receive a card with a description of the dish and ingredients and a nice design on the back. At the start everyone gets to pick their own pair of chopsticks as well which was a cool, unique touch. Service was on point and everyone was welcoming. The food was exquisite, definitely different than your typical fine dining experience. If you don't like seafood, you probably shouldn't bother coming here since the menu is mainly seafood based. Overall this was a wonderful dining experience in NYC that will be remembered!

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Amazing food and a true experience that comes with it!! First of all, pretty cool that the restaurant is hidden inside a brownstone. I was super confused when they called us downstairs to the basement because I fully thought that the dinner was going to happen at the bar on the ground floor lol. They then proceeded to show us a display of fresh produce and seafood that would be used in the dinner and explained a bunch of things that I don't remember at all because I was mesmerized by the display. Also gave us shots of two different liquids to taste, which I think were some form of kombu(?) but I could be misremembering. The dinner itself comes with a bunch of beautiful cards - one in the beginning as a thank you from the chef, another with the full menu for the day, and one given with each course to explain the dish. Each card has an aesthetic print on the back which was cool, and they provide a little box to keep them all at the end. They also had everyone pick a pair of chopsticks from the chef's collection. All the food was immaculate, of course. Both me and my bf's favorite savory course was the one consisting of "nettle egg jjim, sugar snap pea, freshwater eel, and nuruk". The eel was so perfectly done and snap pea was nothing like we've ever tasted before. Def the most memorable and unique for us. We also both tried cocktails a la carte but I didn't feel like they were memorable. Service was of course top tier.

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The quality of the food, attentiveness of the service, and unique ambiance all lend itself to a fine dining experience. Having only been able to go on one occasion, I can not speak to how well the chefs are able to rotate their menu with seasonal ingredients but the dishes I had on the night I went was well executed presented in a subtle but well thought out manner. Each dish was unique in it's own way and brought a different flavor profile and combination of textures. Speaking the the wait staff was also quite interesting as each had their own favorite dishes and were more than happy to discuss why. While each dish was great and overall, the night was quite enjoyable, the thing stopping me from giving 5 stars in this review is that nothing of this menu really stood out as something uniquely Atomix. That is to say, each dish was excellent but not something I would not expect any other restaurant of this tier to produce. As such, if you missed your chance to get a reservation the second it drops, I would recommend trying out the plethora of other Michelin starred establishments in this city. Some of my favorites are Chef's Table, Jua, and Jungsik for this level of food.

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My husband and I went to Atomix for the bar tasting menu with the cocktail pairing. The bar seats six people at a time so it is an intimate setting with personalized service from the bartender and other staff. Each course was incredibly flavorful and inventive. The cocktail pairings were equally as exciting and unique, with ingredients you wouldn't think of as cocktail ingredients, but everything worked perfectly together. Such a great experience and worth every penny. I would highly recommend for your next splurge worthy date night!

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If not for the unfortunate hiccup that occurred on this visit to Atomix, it would have been my new favorite spot in NYC. First, about the highlights... The space is absolutely gorgeous: hidden in a traditional brownstone is an understatedly elegant eye-candy. You enter from the ground floor (which also houses a bar – easier to get a spot, but has a different menu), and then proceed to the basement that houses the main dining space, which is small, clad in wood paneling, dark without being too tacky or old-school, and minimalistic. The custom cutlery and dinnerware is stunning, every piece had me ogling it over. The space is built around the bar area, and offers a glimpse of the open kitchen where the crew is busy preparing the food. The latter was abso-freaking-lutely delicious. Every single bite was lovely, well balanced, and made me want to savor it for longer. The way the food was presented was also quite creative, with woven in storytelling about the history of the ingredients and the sources of inspiration for the chef. Each dish was presented on an individual card (so that you had a stack of those mini-stories at the end of the meal). Now for the unfortunate lowlights... First I want to point out that the majority of the people I encountered were absolutely kind, attentive, knowledgeable and clearly passionate about their craft. The lowlight came when it became clear that my +1's food preferences (a strictly no meat diet) were ignored despite prior communication. That happens, emails and messages get misdirected, lost, misread or misunderstood. However, what rubbed me personally the wrong way was inability to admit a mishap and say a sincere "we are sorry" once it was clear that wires had crossed somewhere. This felt like not the attitude you'd expect from a place that has gathered so many accolades both for the food and the experience. All in all, I'd say, this could be a actionable lesson for the team, if they choose to look at the situation in a self-critical way and try to place themselves in the shoes of their guests. If anything, this restaurant was one of the main reasons for this visit from out of town to NYC. It is very unfortunate that the reality left a bitter aftertaste to what otherwise could've been an absolutely lovely and memorable evening.

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If not for the unfortunate hiccup that occurred on this visit to Atomix, it would have been my new favorite spot in NYC. First, about the highlights... The space is absolutely gorgeous: hidden in a traditional brownstone is an understatedly elegant eye-candy. You enter from the ground floor (which also houses a bar - easier to get a spot, but has a different menu), and then proceed to the basement that houses the main dining space, which is small, clad in wood paneling, dark without being too tacky or old-school, and minimalistic. The custom cutlery and dinnerware is stunning, every piece had me ogling it over. The space is built around the bar area, and offers a glimpse of the open kitchen where the crew is busy preparing the food. The latter was abso-freaking-lutely delicious. Every single bite was lovely, well balanced, and made me want to savor it for longer. The way the food was presented was also quite creative, with woven in storytelling about the history of the ingredients and the sources of inspiration for the chef. Each dish was presented on an individual card (so that you had a stack of those mini-stories at the end of the meal). Now for the unfortunate lowlights... First I want to point out that the majority of the people I encountered were absolutely kind, attentive, knowledgeable and clearly passionate about their craft. The lowlight came when it became clear that my +1's food preferences (a strictly no meat diet) were ignored despite prior communication. That happens, emails and messages get misdirected, lost, misread or misunderstood. However, what rubbed me personally the wrong way was inability to admit a mishap and say a sincere "we are sorry" once it was clear that wires had crossed somewhere. This felt like not the attitude you'd expect from a place that has gathered so many accolades both for the food and the experience. All in all, I'd say, this could be a actionable lesson for the team, if they choose to look at the situation in a self-critical way and try to place themselves in the shoes of their guests. If anything, this restaurant was one of the main reasons for this visit from out of town to NYC. It is very unfortunate that the reality left a bitter aftertaste to what otherwise could've been an absolutely lovely and memorable evening.

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I had been looking forward to try Atomix and, frankly, wow. The flavors are absolutely stunning. Every single dish I tried was absolutely deliciously crafted. Food is definitely a 5/5. And if there was a higher score, I would give it, too. So food-wise the restaurant well deserves 2 and at some point 3 Michelin stars. Unfortunately, the artistry of the kitchen was overshadowed by the beyond pathetic front of house charade. Let's start with the small things: putting down dishes from left and right, reaching past the customer to put down a fork, removing a plate before finishing the dish... nope. Not for 2 stars. I ask for a wine to be told that, unfortunately, they are out. Waaaaat? Then why not print a page of the menu or cross it out? Everything was going pretty well till course 7 when I was offered a fish dish with a beef broth. When I emphasized that I do not eat land animals as highlighted in my reservation, the server suggested I get the dish without the beef broth. Whoops. I got it served with the broth at which point I declined to eat the dish. Suddenly another server came by and said: "we tried to reach out to the email you gave twice, but we could not get to you." Interesting because 1/ I reserved via tock and I got in touch with the restaurant about my dietary restrictions and 2/ I got a SMS from the restaurant asking about my ETA. So... contact information was there. Now let us assume that, indeed, they could not reach me. In such case, I would have hoped they come to me at the beginning of the meal and discuss the dietary options and alternatives. Nope, this did not happen. Therefore, I had to skip two beef-based dishes (the aforementioned one and a wagyu one). To add insult to injury, not a single "we are sorry" was uttered. Not once. Did anyone try to make up for this mishap? No. Was this reflected in the bill? No. The experience felt like a bait and switch: the kitchen does amazing work and the front of house pretty much undoes these efforts. What an utter shame. I only see two options here: Either you lose at least one Michelin star or you get rid of the pathetic bunch (especially the expediter, but by no means the wine guy – he was great) that is running the front of house. Ya, I know, you got plenty of patrons to ignore me. But I won't forget and I will share broadly.

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Number 8 on the world's best restaurants!! You (and I) might ask...who am I to give 4 stars instead of 5? This is where the power of a lot of reviews and perspectives makes a lot of sense. There are different tastes and likes and that gets factored in and normalized over a large number of reviews. This is written from the perspective of someone who generally is not a big fan of seafood. I could still appreciate the food and thought it was incredible. Everything from the presentation to the flavors was amazing. There were a couple of dishes that were too "fishy" for my liking, hence the 4-star review. Please forgive me! The service was spectacular. Super friendly and attentive. My favorite dishes were the wagyu (of course) and the sweet potato ice cream.

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That's not just because of the food, although the food was a major reason for it the service was top notch as well! The attention to detail from the dining room staff was incredible. This is was a 2 star Michelin restaurant should be. The food is super innovative using a lot of ingredients you don't find anywhere else in America. Learned a lot about the Korean culture at the same time of exploring the amazing tasting menu. The cocktails were also very very good which you don't always find in a restaurant like this. Not a cheap meal but worth every penny!!

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A spectacular Korean tasting menu that rivals some of the best restaurants in the world. Every dish is a masterpiece, and the "storybook menu," in which staff hands you a postcard with details about each dish, adds to the novelty of the meal. But while every dish was flawless, nothing was spectacular. The skill involved shines through complex dishes, and it probably deserves that long-elusive third Michelin star (I'd compare it to Benu in San Francisco, with a bit of Atelier Crenn).

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So delicious for a special occasion! The best fine dining restaurant in NYC. Worth the visit and repeat dining for any special occasion.

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5: We were interested in checking out Atomix, as the chef came from Jungsik, one of our favorites. We made sure to reserve the first chef's counter seating - note that there are only two seatings (5:30 and at 8:45 PM). The menu included: +Sardine - marigold rice and gim bugak +Sea Urchin - steamed sweet corn cake +Bluefin Tuna - pineapple weed and Kristal caviar +Scallop - maple flower and pyogo mushrooms +Langoustine - with kimchi and fermented rice +Silkie Chicken - abalone, octopus, and tendon +Channel Rockfish - chunri-jang and corn husk tea +Tilefish - smoked eel, aji dulce, honeynut squash +Conger Eel - eggplant and ganjang dashi +Jukyeon Galbi - with pine cone ssamjang and cabbage +Gosari Rice - with ganjang yangnyeom +Korean Pear - Korean hyssop and acacia honey +and, Goguma Ice Cream - with sujeonggwa and walnuts Unfortunately, we weren't fans of the courses and its progression - the flavors didn't complement each other well, and while they were beautifully presented, the taste was just not there. Service was fine, but the staff seemed to not be well-versed in explaining the components for each course. +underwhelming tasting menu

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Atomix blew me away and I decided before my meal even ended that I will be coming back every year. I might even go as far as saying this is my favorite Michelin rated restaurant thus far. I don't want to say too much as I normally do with my Yelp reviews. You really should experience what the hype is all about :)

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Food is Five Service is Five I don't really focus on Ambiance 1. Langoustines (Norway Lobster) 2. A5 Wagyu

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The pinnacle of creativity, combining flavours that work harmoniously and creating tastes unlike anything before. Such subtle flavours and textures, absolutely divine. Langoustine with a fermented rice broth. Tilefish with a honeynut squash broth. Korean pear, olive oil powder, Acacia honey palette cleanser. Each dish meticulously thought out and executed. As for why the dishes were perfect in conception and execution, take the Tilefish as an example. The broth is divinely rich. To offset the creaminess, the chef adds bits of salmon roe and fermented vegetables for blasts of salty, briny, and sour that elevate the dish and create a perfect balance. The chef has also prepared a light eggplant banchan to be eaten in the middle, as a small palette refresh from the richness. The chef has thought of all these intricate details and nuances, it is truly meticulous! The broths were so mouthwateringly delicious. The langoustine fermented rice, tilefish honeynut squash, wagyu ssamjang - stimulating every part of my body with pleasure, I could not get enough of it. All of the flavours were elevated and innovative, but balanced. Not a single dish felt it had an overwhelming flavour. Especially the pear palette cleanser, it was so refreshing and offered an imaginative and harmonious combination of pear, Acacia honey, and olive oil powder... a perfect palette cleanser. Best meal I have ever had in my life.

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We had the December 2023 chefs counter menu, and unfortunately, we were quite disappointed. Some of the dishes were well executed, but some, if not most, were a miss. For example, the steamed corn cake was too dense and overpowered the uni and cream on top. The langoustine was delicious on its own but the fermented rice sauce was too sour to pair with it. We actually had a very similar dish at Jungsik recently, who's menu we enjoyed much more in terms of presentation, texture, and flavors. Ultimately, everyone's taste is different, but we would go elsewhere for a Korean fusion tasting menu.

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Personal Rating: [5/5], Yelp Rating: [5/5] Amazing, best dining experience I've ever had. I won't bore you with the details on each dish. In general every dish was great, with a few that were next level. Service was next level and it felt like watching a choreographed performance. Ambiance was intimate and overall a great experience. Some things to highlight: Non-alcoholic pairing - extremely fun to try. I hate getting wine pairings because I have to pretend I can taste what a tannin is when I can't really tell how they're meant to complement a dish. The non-alcoholic pairing on the other hand had extremely interesting drinks (parmesan water and red pepper juice to name two) where you can actually taste different flavors and how its meant to pair with the accompanying dish. For roughly half the price of the wine pairing and for something more unique, imo it's a much better value. This pairing started in October 2023. White truffle add-on - Be prepared for whether you want to add white truffle to two of your dishes. I opted out and don't think it would've personally made much of a difference. Cards/stories for each dish was cute and fun. The AR experience is gimmicky. There's also a chance to buy a signed copy of The Korean Cookbook at the end of the meal.

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