Jua

“Food, service, atmosphere - everything was top notch.”

Alex Cohn★★★★★

One of the best special-occasion dinners I’ve had in NYC. I brought my partner to Jua for his birthday, and he said it was the best birthday restaurant I’ve ever taken him to. The June tasting menu was excellent across all seven courses. The Caviar Kim, Branzino, Wagyu & Chan, and Goguma Juak were standouts, but the entire meal felt cohesive and carefully paced. The food was refined and creative while still feeling warm, flavorful, and connected to Korean cuisine. Service was polished, the room was intimate, and the whole night felt special without being stiff. Absolutely worth it for a birt

Ashley★★★★★

We came here to celebrate our anniversary and had a wonderful experience. We opted for the tasting menu with the non-alcoholic pairings and added the Uni Kim supplement. Every course was beautifully presented and left us excited for the next dish. I would absolutely come back again, though I’d probably skip the pairings and Uni addition next time. They were enjoyable to try once, but didn’t elevate the experience enough for us personally. We really appreciated atmosphere. Despite the restaurant’s Michelin-level dining, it never felt overly formal or stuffy, which made the entire evening feel

M K★★★★★

Been wanting to visit for a while and finally got a reservation on a week night. Make sure you make a reservation in advance! The staff were all friendly and welcoming. I loved the relaxing ambiance and the dim lights. It was a six course menu starting from my favorite caviar Kim and uni Kim. The nori wrapper was so crispy and matched well with the abundance of caviar and uni. The caviar Kim had a kick of jalapeño. Uni was from Hokkaido and worth the additional price. The jook had so much flavor and foie gras wasn’t too overpowering. The branzino was great with the leek and cream sauce with a

Bill★★★★★

JUA offers a modern and thoughtful Korean tasting menu in an intimate, contemporary setting. There were so many highlights throughout the meal: the caviar Kim opened with decadent, punchy flavors, followed by the Uni Kim with deep umami and crisp seaweed. The mulhoe ceviche was refreshing with a good kick, and the abalone jook was hearty and comforting, if a bit risotto-like. The smoked branzino was a standout - rich, crispy-skinned, and served in a smoky, zesty broth - and the lamb with banchan delivered a fun mix of flavors and inventive sides. Dessert also ended things on a high with a bri