Jungsik New York, led by Chef Yim Jung-sik, has become the first Korean restaurant in the United States to receive three Michelin stars.

In the 2024 Michelin Guide for New York, Chicago, and Washington, released on Dec. 9, Jungsik New York was elevated from two stars to the coveted three-star status.

Chef Yim’s achievement follows Korean-born Chef Corey Lee’s milestone with Benu in San Francisco. However, Benu is categorized as “Asian Contemporary,” whereas Jungsik New York is recognized as a Korean restaurant. Since opening its doors in 2011, Jungsik New York became the first Korean restaurant in the world to earn a Michelin star. It had maintained two stars since 2014 before this historic promotion.

Another Korean restaurant, Joo-ok, also earned recognition with its first Michelin star. Joo-ok relocated to New York from Seoul in December last year and achieved this honor in under a year after reopening in March.

The total number of Michelin-starred Korean restaurants in New York now stands at 11. Among the newcomers is Noksu, which received one star. Though operated by Korean Chef Kim Dae-yoon, Noksu is classified as “Contemporary” rather than “Korean.” Additionally, six Korean restaurants were named in the Bib Gourmand category, which highlights exceptional value for money.

The surging interest in Korean culture, including its cuisine, has made Korean restaurants a growing force in New York’s dining scene.

Once a niche offering, Korean fine dining has rapidly grown to challenge Japanese cuisine, which remains a dominant force in the “Asian Fine Dining” segment. Japanese restaurants, including sushi-focused venues, still lead with 19 Michelin-starred entries. This year, four Japanese restaurants either earned their first stars or were promoted, outpacing the two Korean additions.

French cuisine, once the gold standard of fine dining, continues to lose ground. Including “Contemporary French,” only seven French restaurants earned stars this year. Nevertheless, many Michelin-starred restaurants still rely on the techniques and discipline of French culinary tradition. In this sense, French cuisine remains the foundation of modern fine dining.

Scandinavian cuisine, though represented by just two restaurants—Aquavit and Aska—continues to hold influence, with both retaining two stars. Meanwhile, Mexican restaurant Corima and Chinese restaurant YingTao also made their mark, each earning their first Michelin star. These developments underscore the growing diversity in New York’s fine dining landscape.