Our Story
OIJI MI, a new concept from Oiji Hospitality Group in Flatiron. OIJI MI offers a creative contemporary Korean dining experience composed uniquely for NYC.
Helmed by Owner and Executive Chef Brian Kim, OIJI MI is the culmination of Chef Kim’s longtime passion to bring a new level of traditional flavors and inherently Korean dishes, and reinterpreting them into a modern culinary experience.
OIJI MI follows in the footsteps of the fan-favorite East Village restaurant, Oiji, which since its opening in 2015, has become an essential go-to for refined Korean dining in downtown Manhattan. OIJI MI is an evolution of the original Oiji concept, echoing the same philosophy, but with an elevated perspective, on a bigger stage.
Mission Statement
When creating OIJI MI, Oiji Hospitality sought to personify the meaning of the Korean word, ‘jeong’ (정/情). Though it means many things, ‘jeong’ is the warm feeling of love and deep attachment felt between bonded people or objects of affection. ‘Jeong’ is a sentiment based on the culture of caring for and nurturing warm interpersonal relationships. It is the true definition of hospitality and it is echoed throughout OIJI MI - in food, atmosphere, service and design. OIJI MI makes every guest feel at ease, at home. Chef Kim and the Oiji Hospitality team have made ‘jeong’ their mission: for guests to feel genuinely bonded to OIJI MI; making it a beloved place to long for.
‘Mi’ translates to full of flavor, taste and beauty and it exudes in every way possible at OIJI MI, from the interior design to the plating.
The Food
OIJI MI’s menu focuses on traditional, yet elevated Korean flavors. A fresh approach to evolving a once familiar taste; a creative introduction to contemporary Korean cuisine.
OIJI MI offers a 5 course Prix-Fixe menu priced at $145 per person in the Main Dining Room.
A la carte menu is offered in the Bar & Lounge.
Unfortunately, we currently cannot accommodate any dietary restrictions or allergies (vegan, vegetarian, celiac, gluten, dairy, shellfish, seafood or alliums).
Meet the Team
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Brian Kim
Owner and Executive Chef
Brian Kim is the Owner and Executive Chef at OIJI MI.
Born in LA, but raised in Seoul and other cities across the world, Kim was exposed to eclectic cultures and international cuisines at a young age.
With generations of familial lines working across creative fields - vintners, restaurateurs and designers - Brian was uniquely exposed to and gained perspective on how art, design and hospitality work together.
In 2015, Brian opened Oiji, in the East Village to showcase his interpretation of modern Korean cuisine. The venue became a beloved neighborhood staple having received recognizable accolades from The New York Times, Eater, Time Out, and more. After seven successful years; together with the entire team from Oiji, Chef Kim is venturing into the elevated concept of OIJI MI located in the Flatiron district.
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Maximilian Soh
Managing Partner
Max’s passion in the restaurants led him to a spectrum of positions, from large corporate operations to fine dining restaurants. He brings dual experiences in both the culinary and hospitality realms of the industry. Max helped launch Oiji as General Manager and now as the Managing Partner, Max is the conduit and liaison between all aspects of OIJI MI operations and team.
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Ahra Ko
Director of Operations
Classically trained in pastry, Ahra made the transition to New York City’s coveted dining rooms to gain more exposure to hospitality at its core. Her foray in front of the house management brought her from Michelin star restaurants in hotels, to fast casual dining operations and leading into diversified enterprises of large corporate restaurant groups.
Ahra’s journey allowed her to hone the backbone of her hospitality ethos: create a sense of community where staff and guests feel at home at OIJI MI.
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Chris Clark
Beverage Director
At OIJI MI, Chris is bringing his years of experience; amplifying the space with a beverage program that is internationally focused highlighting the diversity of the beverage world with a strong emphasis on smaller grower producers that work in an artisanal manner and leaning on traditional Korean philosophies of balance, depth and creativity.
Chris has had a storied career in the beverage industry - in 2016, most recently, he became the Beverage Director at Aquavit, a two Michelin Star-awarded Nordic restaurant in New York City.
An Advanced Sommelier through the Court of Master Sommeliers, his deep interest for all things fermented and brewed, combined with his creative passions for travel, art and design, has allowed him to create an exciting and comprehensive beverage program at OIJI MI.
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Ryan Te
General Manager
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Thomas Chun
Chef de Cuisine
Join our team
email us at info@oijimi.com
