Chef Jungsik Yim has quietly slipped a new project into Midtown: Mūje, a tasting-room-style offshoot that sends diners on an eight-course tour of Asia. The $150 pan-Asian menu is framed as a looser, more exploratory counterpoint to the high-wire fine-dining act at Jungsik’s Tribeca flagship, with servers walking guests through regional influences as each course lands on the table.
According to MUJE, the name means “untitled” in Korean, and the concept is built around resisting any single culinary label. The site credits longtime Jungsik collaborators in key roles, naming Daeik Kim as executive chef and Zhaojin Dai as chef de cuisine, and describes the experience as communal and continuously evolving. The team notes that the menu is meant to shift with seasonal ingredients and whatever happens to be sparking the kitchen’s curiosity.
What's on the menu
Early coverage has spotlighted dishes like yellowtail with fermented tomato and shrimp toast crowned with caviar among the eight courses, keeping the focus firmly on cross-regional play. The Infatuation and other local roundups point to a mix of meticulous technique and playful reinterpretation at Mūje, rather than strict reverence for any one tradition. First diners have remarked on a seafood-heavy lineup, carefully calibrated condiments and the occasional sharp left turn in flavor.
Price and pairings
The restaurant’s menu page lists the tasting at $150, with an optional wine pairing tagged on for another $115. MUJE presents course titles such as OMIJA, YELLOWTAIL and MERLION alongside the price, signaling a fixed-menu format that requires full-table participation. The site also includes the kitchen’s phone number and notes that reservations are handled online.
Where Mūje fits in the Jungsik family
Up in Tribeca, Jungsik’s signature tasting menu clocks in at $335, according to the restaurant’s online listing. Jungsik lays out that higher-priced signature experience and its premium pairings at the flagship, underscoring the gap between the original and this new, more approachable sibling. Mūje has quietly taken over the former SEA by Jungsik space and, per Secret NYC, opened in early July, setting itself up as an entry point for diners who want a shorter, lower-ticket tasting.
The debut was also noted by Florence Fabricant in a dining roundup for The New York Times, which grouped Mūje with the season’s standout small-plate tasting rooms. For now, Mūje is leaning into a polished, pan-Asian set menu that swaps some of the flagship’s formality for more direct, cross-regional flavors at a fraction of the price.
