Celebrate Asian-American and Pacific Islander Month at These NYC Restaurants

May is fast approaching and May is also Asian-American and Pacific Islander Month. Celebrate AAPI Month by not only acknowledging all the amazing accomplishments of all Asian-American and Pacific Islanders but be sure to give a bit at some of these New York hotspots as well.

Jungsik

Jungsik, the highly acclaimed two-starred Michelin restaurant from world-renowned Chef Jung Sik Yim was first to introduce New Korean cuisine to New York. The Tribeca kitchen is helmed by Executive Chef Daeik Kim (Culinary Institute of America) who trained under 2021 Michelin Guide Blanc Pain New York Young Chef award winner Suyoung Park as sous chef for two years. Jungsik is included in La Liste’s 2022 Top 1000 World’s Best Restaurants and highlights a nine-course signature menu with supplemental options available as well as an expanded a la carte menu, an award-winning wine list, and craft cocktails that perfectly complement the cuisine. The signature menu has consistently seen small variations in both presentation and flavor profiles since the opening of the restaurant. Jungsik.com

ICHIRAN

ICHIRAN is the world’s leading expert in Tonkotsu ramen. The classic Tonkotsu broth is created with the purest filtered water and pork bones, which normally produce a stronger aroma, but using specific technology and extraction methods, this scent has been eliminated. The broth is rich in natural collagen and ICHIRAN is the first ramen company to use Trans Fat-free natural oil. Conceptualized by President & CEO Manabu Yoshitomi in Fukuoka, Japan, the epicenter of this ramen movement, ICHIRAN has 83 locations throughout Asia as well as three locations in New York City. The family-owned business started as a simple ramen stall in 1960 and created the Five Original ICHIRAN principles which are: Original Spicy Red Sauce, aromatic Tonkotsu broth, solo dining booths, order forms and the Kae-Dama ordering system.

With NYC locations in Times Square, Midtown, and Brooklyn, ICHIRAN’s solo dining booths were designed so guests could focus only on the ramen that sits…