RAON (rah-own), named for the ancient Korean word for “joyful” or “amusing,” is the new fine dining concept from husband-and-wife team Chef Soogil Lim and Sasook Youn of the French-Korean restaurant, Soogil, in the East Village. Its now opened in Midtown East, offering a forward-thinking, multi-course chef’s tasting menu that pays homage to Korea’s most ubiquitous dish: kimchi.
While Soogil is a more relaxed, French-leaning experience based on chef Lim’s previous tenure at Daniel, RAON draws from the pair’s Korean heritage with an artful 10-course tasting menu ($255 per person) that explores the complexities and history of kimchi as it has evolved alongside Korean culture. The duo’s vision for RAON brings tradition to the forefront, transforming familiar flavors from the past into refined, contemporary expressions, allowing guests to savor the depth and diversity of Korean cuisine in ways that feel both nostalgic and novel.
Kimchi, with its centuries-old history, is not only a symbol of Korean cuisine but also a vital part of the country’s cultural identity. At RAON, Chef Lim showcases four distinct varieties, including the popular baechu (cabbage kimchi) and dongchimi (radish water kimchi), as well as lesser-known varieties such as bo kimchi (wrapped kimchi) and jang kimchi (soy sauce-based kimchi). These will be thoughtfully paired with each course or served as standalone dishes, highlighting the versatility and cultural significance of this Korean staple. To further enhance guests’ understanding, each table setting includes a booklet of artwork by New York-based artist Seong Won Jeon, presenting kimchi in still-life to celebrate its cultural importance.
Other foundational elements of Korean cuisine such doenjang (soybean paste) and ganjang (soy sauce) also play an essential role on RAON’s menu. At RAON, the doenjang and ganjang is crafted by Chef Oh Kyung-sun, a disciple of the renowned Ven. Jeong Kwan, a master of Korean temple cuisine and a celebrated figure from the Netflix series Chef’s Table. These ingredients – sourced directly from Kwan’s temple in Korea – make RAON one of the few places in the world to offer such rare and exclusive provisions.
Together, these elements – kimchi, doenjang, and ganjang – embody the soul of RAON, seamlessly connecting Korea’s deep-rooted culinary heritage with the team’s contemporary vision.
Chef Lim’s innovative “kimchi pairings,” much like traditional beverage pairings, are thoughtfully integrated throughout the tasting menu, highlighting how each variety complements and enhances the accompanying course. Examples from the opening menu include King Crab with Oi Kimchi (Cucumber Kimchi); New York Bo Kimchi; Scallop with 7-Year Doenjang; Uni Kimbap with Jang Kimchi; Foie Gras Kimchi Mandu with Baechu Kimchi; and Galbi Sotbap with Dongchimi.
RAON’s beverage program, curated by Sommelier Hak Soo Kim (formerly of Per Se and Jungsik), is designed to complement the layered flavors of Chef Lim’s menu. The selection features Korea’s finest premium soju – including Jinmaaek’s distilled soju – alongside a curated list of wine and beer. A mixed beverage pairing is available for +$195 per person. Bespoke cocktails, crafted by Head Bartender Mario Castro (Odo, Jua), are also available, with options like the Cloud Blossom (St. George Pear, Neversink Gin, Sauternes, Makgeolli Foam) and the Donchitini (Donchimi-Washed Jung One, Bordiga Dry, Damsoul Pine). Sake and whisky will also be available in the months following opening.
At RAON, the dining experience unfolds around an intimate 14-seat chef’s counter, inviting guests to witness the precision and artistry of Chef Lim and his team. Cold plates are presented directly before the guests, while hot courses are prepared in the kitchen, visible through a small window that provides a glimpse into the culinary process. Principal designer Ryan Jo of IDBD Partners crafted a space that mirrors the minimalist and meditative qualities of “dansaekhwa” (or “monochrome painting”), a 1970s Korean art movement led by artists such as Park Seo-bo. The 1,400-square-foot dining room, with its organic materials and subdued color palette, is intentionally designed to immerse guests in a tranquil, sensory experience. Enhancing the ambiance is artist Suzy Taekyung Kim’s Collective Exuberance, a custom artwork commissioned for RAON that symbolizes the joyful spirit that inspired the restaurant’s name. Tableware has been sourced from renowned Korean artisans including Kwon Eun-young, Kim Yoon-ji, and SIKIJANG, while specially crafted items such as soju glasses from Toto Studio in Icheon and traditional yugi (bronze) cutlery contribute to RAON’s refined aesthetic and dedication to Korean heritage. A connecting lounge area, which can seat up to six, will eventually offer RAON’s full tasting menu experience as well.
RAON is located at 207 East 59th Street, between 2nd and 3rd Avenues, in New York City. It is open Tuesday through Saturday from 5:00 PM to 11:00 PM, with seatings at 5:30 PM and 8:30 PM (Tuesday through Thursday) and seatings at 5:00 PM and 8:00PM (Friday and Saturday). Cash and all major credit cards are accepted. Reservations are required and can be made via Resy.
