Chef Park's signature opening course showcasing premium Korean beef. The tartare is delicately prepared with bright Asian pear for acidity and sweet pine nuts for texture contrast. The raw quail yolk adds richness and is meant to be broken into the tartare for a luxurious umami finish.
Tips from diners
This opens the menu for a reason—it's the most approachable course that sets the tone for the precision and balance of everything that follows.
Break the quail egg yolk into the tartare yourself just before eating—it adds a silky richness that makes the dish complete.
A contemporary reimagining of Korea's beloved mixed rice dish. The base is warm, slightly sticky bibimbap rice topped with uni and caviar, creating an unexpected combination that honors tradition while pushing toward luxury. Each spoonful mixes the creamy urchin, the pop of caviar, and the comforting rice.
Tips from diners
This dish shows Chef Park's philosophy of respecting tradition while elevating it—bibimbap is humble, but here it's treated as the foundation for premium ingredients.
Ask the chef to explain the story behind this dish—it's one of the most personally meaningful courses on the menu.
A showcase of ingredient quality: sweet, tender abalone from Korea's Jeju Island served with seasoned seaweed rice and a light, umami-rich dashi broth. Reviewers consistently mention how bouncy and perfectly cooked the abalone is, and how the dashi broth elevates it without overwhelming the delicate shellfish flavor.
Tips from diners
Chef Park sources directly from Jeju Island—this is one of the dishes where the sourcing story is as important as the cooking skill.
Don't rush through the dashi broth at the end—it's a delicate, umami-packed conclusion that makes the whole dish make sense.
A refined seafood course where pristine halibut is served over silky rice porridge infused with dashi, topped with uni. The contrast of the flaky white fish against the creamy, savory porridge and the briny richness of the sea urchin creates multiple layers of flavor and texture in a single bite.
Tips from diners
This is one of the most technically clean courses on the menu—the halibut is cooked to absolute perfection with just enough seasoning to let the fish speak.
A surprising combination that works: grilled short rib patty (tteokgalbi) finished with a thin coating of dark chocolate and finished with spicy Korean chopi pepper. The chocolate adds subtle depth and tannin without being sweet, while the chopi brings heat. Reviewers note the textural contrast of the caramelized meat against the smooth chocolate coating.
Tips from diners
Don't be skeptical about the chocolate—it's an unconventional pairing that Chef Park has perfected. The savory-spicy-bitter-umami balance is what Atomix is about.
Chef Junghyun Park's intimate restaurant in NoMad opened in 2018 and ranked first in North America's 50 Best Restaurants in 2024. Every seat overlooks the open kitchen where dishes blend Korean tradition with global inspiration. The name 'Atomix' comes from 'Ato,' an ancient Korean word meaning 'gift.'
Reservations open on the first of each month at 3 PM for the following month. Create your Tock account before reservation day and log in 10-15 minutes early with multiple dates in mind—the best spots book in seconds.
Weekday reservations are significantly easier to secure than weekends. Book Tuesday-Thursday for a calmer pace while paying the same price.
Every seat looks directly into the open kitchen. Request a position where you can see Chef Park's station if possible—the engagement with the kitchen is part of the experience.
The menu is entirely tasting menu only—no à la carte. Come hungry and plan for 2-2.5 hours. Wine pairings run $250-$550 depending on the tier and are highly recommended.
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