Mari

Mari, which means “roll” in Korean, is Hell’s Kitchen’s latest destination from the talented Sungchul Shim, who made a name for himself at his tasting counter (Kochi) just down the street. Those familiar with casual Japanese handroll counters are in for a surprise as Chef Shim reimagines the genre as a tasting menu, primed with top-notch ingredients and Korean flavors.Glistening planks of Scottish salmon; tender strips of cured mackerel; and three types of mushrooms are placed on beds of rice cradled in seaweed. Chefs work swiftly, moving from one roll to the next with nowhere to hide in this kitchen, flanked by counter seats on all sides. A tray of banchan and seafood closes out the meal.

More in New York