Ddobar by Chef Jiho Kim adds another bright note to the NYC modern Korean restaurant scene. When Ddobar opened its doors late last year at Chelsea’s Olly Olly Market, a refreshingly affordable tasting menu took center stage. Korean-style fried tofu rice pockets with a variety of toppings like pork shoulders, duck pastrami, short rib, sea urchin, raw tuna, raw salmon, and other fresh high-quality ingredients shine on this outstanding menu. Chef Kim’s first restaurant was Michelin Starred Joomak Banjum NYC which opened in Manhattan K-town in 2021.
The theme of Ddobar was inspired by Chef Jiho’s favorite childhood Korean food, Yubuchobap (유부초밥). Yubu means fried tobu and chobap means vinegared rice. The vinegared rice is filled into the fried tofu pocket and these fried tofu rice pockets have been loved by Koreans for a long time just like kimbap. Chef Jiho nostalgically recreated his childhood favorite food to showcase that an already perfect bite of Yubuchobap can be even better, fuller, and deeper in flavor and texture by adding various toppings on top.
Chef Jiho calls them Yubutart and these amazing bite-size fried tofu rice pockets will lead you into the rare and fabulous world of one-of-a-kind omakase. You can enjoy this innovative omakase for either lunch or dinner and you will be surprised that Ddobar’s 11-course tasting course only would cost you $75. Also, there are options for ordering individual Yubutarts so you can taste them as you desire.
The meaning of Ddobar (또 봐) in Korean is “See you again!” At Ddobar, there aren’t any waiters but Ddobar’s chefs behind the bars will tend to you from the moment you come to sit at the bar until you leave the restaurant. It might not be what you expected in fine dining. However, the dining experience will definitely be organic, warm, and personal. Ddobar’s chefs are friendly and attentive to you while preparing wonderful and beautiful dishes for you. At the end of the meal, you will want to come back again and say “See you again!” just like the name of the restaurant.
YubuTart by Ddobar
Lunch Studio Chef Menu
1. Cacio e Pepe – Poached Egg Yolk, Parmesan Cheese
Ddobar’s fabulous first course was one of three appetizers that would galvanize your taste buds with a bust of flavors. Just like its name (cheese and pepper), my mouth was initially filled with the rich, sharp, nutty, and tangy flavor of parmesan cheese. Then the bite was finished with the creaminess and softness of a perfectly cooked poached egg. I was definitely ready for the next course after I finished the first one.
2. Fluke – Watermelon, Cucumber
The second course in three appetizers of Ddobar’s Studio Chef Menu was inspired by a popular Korean dish, Mulhoe. Mulhoe (물회) is a spicy raw fish soup that is immensely popular with Koreans in summer. Ddobar’s new interpretation of this Korean favorite summer dish was my favorite on the menu. The tender raw fluke in the freshness of watermelon juice was a welcome coolness in my mouth in the middle of the hot summer day. I was thinking to myself that it couldn’t be any better!
3. Scallop – Roasted Corn, Pickled Blueberry
The third course was the last appetizer on Ddobar’s menu. The tender and juicy scallop was delightful accompanied by sweet roasted corn and sugary pickled blueberry. And the foam melted charmingly at once as you put this perfect bite into your mouth.
4. Hiramasa – Yuzu Creme, Golden Osetra Caviar
The fourth course and the first Yubutart on the Ddobar tasting menu was just an amazing discovery in my lifelong sushi experience. The sweet and rich flavor of raw Baja yellowtail fish and the creaminess and nuttiness of Osetra caviar wonderfully fitted in with the sweetness of fried tofu. I have never eaten sushi with fried tofu rice pockets on the base before and the sweetness of tofu surely added another inviting depth of flavor.
5. Botan Ebi – Egg, Ikura
The fifth course and the second Yubutart on the tasting menu was so marvelous in my mouth. The firmness and subtle sweetness of raw shrimp were so fitting to Yubutart on the bottom. I just wanted to keep chewing and this would never end. Also, it was such a cute detail that white egg foam and salmon egg displayed as a tiny sunny-side-up egg on the top of Botan Ebi.
6. Salmon – Everything Bagel, Horseradish
The sixth course and the third Yubutart on the tasting menu was the raw salmon. Again, Yubutart went so well with the butteriness of raw salmon and the saltiness of everything bagel spice and horseradish. Korean’s favorite taste combination is sweetness and saltiness together. Korean calls it “Dan-Jjan-Dan-Jjan.” Dan in Korean means sweet and Jjan means salty. I think this course superbly represented what Korean’s favorite taste combo was.
7. Lobster – Lobster butter, Nori Sabayon
The seventh course on the Ddobar’s tasting menu was the perfectly cooked lobster in the creamy nori sabayon. The foamy nori sabayon quickly melts in your mouth as you enjoy the juiciness and meatiness of the lobster. Each bite is full of texture and flavor.
8. Bluefin Tuna Tataki – Chili Oil, House Made Soy Sauce
The eighth course on the tasting menu was so elegantly put together with the flawlessly marinated bluefin tuna and a delicately shaved sheet of dried tuna on the top. Continuously, the burst of flavor overpowered my mouth as I took a bite of the tuna. The sweetness, saltiness, and spiciness were harmoniously melted in my mouth and I couldn’t do anything else but savor the dish with my eyes closed.
9. Duck Pastrami – Duck Rillette, Pickle Pear
The ninth course and last Yubutart on the tasting menu is my other favorite among the Ddobar lunch studio chef menu. The duck pastrami was cooked to perfection so smoky, peppery, tender, and juicy. Each bite of the duck with the sweetness of Yubutart was just breathtaking.
10. Beef Short Rib – Daikon Radish, Crispy Leek
The tenth course on the tasting menu is one of the most famous Korean dishes, Galbi. The short rib was immaculately marinated and the meat was prepared finely to medium rare. The only fault of this tender and delicious meat course was that the portion is small and will leave you wanting more.
11. Ddobar Dessert: Melona – Honeydew, Prosciutto
The eleventh and last course on the tasting menu is the dessert and Chef Jiho has wonderfully reinvented Korea’s favorite honeydew flavor ice cream bar, Melona which was first introduced in 1992 in Korea. Ddobar’s high-end version of Melona is the pinnacle of the contrast of flavor and texture. The softness of ice cream vs. the hardness of prosciutto and then the sweetness of ice cream vs. the saltiness of prosciutto are just brilliantly well put together. This was a refreshing and lovely finale to my fantastic meal on a hot summer day.
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