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Celebrating the people, passion, and stories behind great hospitality with Tock 10.

Explore New York
Guests dining at Atomix with chefs in action behind the counter
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Interior seating area at Atomix
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Atomix menu on intricate embroidered fabric
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Atomix

New York, NY

The name

After wowing New York with Atoboy, their casual Korean-inspired restaurant highlighting banchan, Chef Junghyun “JP” Park and his wife Ellia, who oversees front of house operations, raised the stakes with a 14-seat, two-Michelin-starred tasting menu concept called Atomix. Continuing the theme of “ato,” meaning “gift” in Korean, they aim to create meaningful experiences. “The most important thing for hospitality is to impact someone’s life,” Ellia told Cherry Bombe. “If I can make a small impact, that is our ultimate goal.”

Each course arrives with a beautifully designed card detailing the dish’s ingredients, inspiration, and even the ceramics used, fostering meaningful conversation between staff and guests. The attention to detail extends to personal touches like letting diners select their own chopsticks after enjoying welcome drinks in the subterranean lounge. These elements helped Atomix earn the number six spot on The World’s 50 Best Restaurants list and number four on The New York Times’ 100 Best Restaurants list. Quite a gift.

Top critics have described Atomix as seamless, perfect, moving, beautiful, and joyous—and we couldn’t agree more. The Park’s vision of presenting stunning food in unpretentious ways delivers “ato” each night.

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Photograph of a person shucking live uni into a metal bowl.
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Image of OSAKANA’s exterior wooden sign affixed to a wrought iron fence.
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OSAKANA

New York, NY

Origin

Chef and former fish wholesaler Yuji Haraguchi founded OSAKANA in 2016 to fill an obvious hole in the market. “Witnessing this gap between the quality and potential of U.S.-caught fish and the fastidiousness of Japanese handling practices gave Haraguchi the seeds of an idea,” the New Yorker reported that year. Haraguchi set out to create a pristine fish counter and education center, where he could raise awareness about local catches and Japanese culture through humidity-controlled displays and hands-on classes.

Now approaching their tenth anniversary, OSAKANA, which translates to ‘honor your fish’ remains committed to the highest-quality seafood and the Japanese practice of mottainai, or no-waste. Haraguchi has devoted his career to changing the American perception of the ocean’s bounty. Through his “Fish Bone Revolution” he has been able to upcycle fish bones and reenvision waste in the seafood supply.

For the immersive classes. Where else can you learn to shuck live uni, flown in that day from the coast of Maine, to make fresh temaki?

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