A signature dish that showcases the restaurant's fusion expertise. Tender grilled octopus is paired with a potent, spicy crumble made from kimchi and Spanish chorizo, providing a deep umami and textural contrast. It is a brilliant example of how Atoboy blends traditional Korean flavors with international influences. Reviewers consistently name it as one of the best octopus preparations in the city.
Tips from diners
This is part of the four-course menu. The combination of the spicy kimchi and the fatty chorizo is addictive. Make sure to get a bit of the potato in every bite to balance the heat.
A refined take on yukhoe. High-quality raw beef is seasoned with a bright, aromatic ginger-based dressing and topped with crisp Asian radish and a creamy egg yolk. It is a textbook execution of the traditional dish, emphasizing the freshness of the meat and the precision of the knife work.
Available as a supplement or occasional menu item, this is a cult favorite. The chicken is fried to a massive crunch and served with a rich, savory-sweet peanut sauce that has a significant spicy kick. It represents the casual, 'street' side of the Atoboy menu done with fine-dining precision.
A favorite for those looking for earthy, complex vegetable courses. Roasted, nutty sunchokes are paired with meaty oyster mushrooms and finished with a subtle but noticeable hit of black truffle. It's a refined dish that highlights the kitchen's technical range beyond seafood and meat.
Atoboy is the first restaurant from Chef Junghyun and manager Ellia Park (the team behind the 2-Michelin-starred Atomix). It helped define the modern Korean wave in New York by offering a high-value, four-course prix-fixe menu that focuses on 'banchan' (traditional side dishes) reimagined as refined small plates. The space is minimalist and industrial, reflecting the kitchen's focused, technical approach.
The four-course prix-fixe for $75 (gratuity included) is one of the best values for high-level dining in Manhattan. The menu changes frequently, so there's always something new to try.
Reservations are mandatory and released 21 days in advance at 10 AM on Resy. Prime times book up fast, but weekday slots are often available if you book a week out.
Each diner gets a bowl of their legendary seasoned rice. It's often flavored with ingredients like nori or root vegetables—don't treat it as an afterthought, it's a core part of the experience.
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