We offer a 10-course tasting menu priced at $255 exclusive of tax and gratuity.

The experience includes five courses featuring seafood and fish, two courses

showcasing duck, foie gras, and Wagyu beef, one palate cleanser, and a dessert.

At Raon, we thoughtfully pair eight different types of kimchi throughout the tasting menu to complement each course. Please rest assured that the main dishes themselves do not contain any spiciness.

Currently, five of our kimchis — Baek Kimchi (white kimchi), asparagus kimchi, dongchimi (radish water kimchi), New York-style bok kimchi, and jang kimchi — contain no chili powder and are completely mild in flavor.

Three others — aged kimchi jam (made from 6-month fermented napa cabbage), young radish kimchi, and turnip kimchi — do include a small amount of chili powder, but they have been fermented for over a month, which mellows the heat and brings out a more balanced, tangy complexity.

The kimchi portions are small, and the pairings are designed to enhance the overall harmony of each course — even for those who are sensitive to spice. We hope this allows you to enjoy a wide range of flavors without discomfort.

At Raon, we draw inspiration from the deep history of kimchi, long before it became known for its signature heat.

Chili peppers were first introduced to kimchi in the late 16th century in Korea. Prior to that, traditional kimchi was made using salt or soy sauce, without any spice. At Raon, we aim to revive and reinterpret these pre-16th century styles of kimchi, showcasing their subtle, delicate flavors.

It wasn’t until the 18th and 19th centuries, with the widespread cultivation of chili peppers and napa cabbage, that the red, spicy kimchi familiar today became popular across Korea.

While honoring these historical roots, Raon also explores regional Korean kimchi and creates new variations using seasonal local ingredients from New York, offering a dynamic and modern kimchi pairing experience that bridges past and present.

If you have any allergies or dietary restrictions, please let us know when making your reservation. Chef Soogil will review your note carefully and do our best to accommodate your needs.

However, we kindly ask that you inform us at least one day in advance so we can prepare proper alternatives without compromising the quality and integrity of your experience.