Hwaro

Chef Sungchul Shim, who previously worked on Kochi and Mari, runs a 22-seat counter tucked inside Gui Steakhouse in the middle of Times Square. The Korean tasting menu stretches to 13 courses over roughly three hours, built on French technique layered onto Korean ingredients, with dishes calibrated down to single bites rather than served as usual portions. Built-in furnishings and vibrant plateware set the room's tone, and the space keeps a communal feel even though every seat faces the same counter.