Mastro's Steakhouse

Kochi was an excellent dining experience all the way through. The staff is so friendly and attentive and the atmosphere elevated by a chill interior and playlist. The starting 2 dishes start the meal off perfectly, and amazing meals continue all the way through. We ordered and really liked the black truffle dumpling to break up the tasting menu. This spot was awesome, and hearing that small menu changes are made on a frequent basis are an exciting pull to come back in the future.

I was taken here for my birthday, and we had a truly exquisite evening, a sensational, New York dining experience. Every dish on the tasting menu was well thought out, expertly prepared and beautifully presented. The crew definitely takes the endeavor seriously, and it is reflected in the quality of the meal. I had the beverage pairing, which was also wonderful. All of the Wines or sake were selected with care and accompanied each dish beautifully. The service was extremely professional and friendly, it was a pleasure to sit at the counter and watch the team preparing each course. Definitely would like to go back here for another special occasion, or perhaps just a fun evening to treat ourselves.

Korean traditional course meal distilled into a fusion kochi (skewer) form. Among Michelin-starred Korean fine dining spots, Kochi offers one of the most unique concepts. Rather than focusing on fusion or highlighting specific dishes, Kochi presents a complete Korean multi-course experience (each dish representing a classic element of traditional dining). For those unfamiliar with Korean course meals, it might feel a bit mundane, but for me, it carried a fun and nostalgic charm. A typical Korean course meal begins with a light soup and raw seafood, and Kochi’s first two starters beautifully reflected this tradition. Along with the Chef’s special Abalone, these starters were elevated with playful sweet acidity. The course then transitioned seamlessly into savory acidity with the Octopus Twigim and Halibut. The halibut was my favorite dish from the first half of the meal—a creative take on dried pollock bean sprout soup (콩나물북어국). The Jiri consommé deepened the flavors with its umami and spice, while the lightly fried tofu and delicate halibut added textural dimensions to the dish. Just like in a Korean meal, the entrées weren’t limited to just one. Instead, they were divided into 3 parts: 2 meat dishes and, of course, bibimbap—because no Korean meal feels complete without it. My favorite was the American wagyu—decently fatty, paired with a rich truffle sauce, and the chewy yet slightly creamy barley risotto made it very satisfying. On the other hand, the flank steak felt like a simple bulgogi with a different pork cut—not particularly innovative and probably the plainest dish of the evening. Then the Mandarin Sorbet. Best palate cleanser I’ve ever had. The way they layered textures and acidity in this seemingly simple dish was divine. The bursting texture of finger lime, silky smooth calico foam, and the bright citrus supreme all came together beautifully. The white sesame dessert was a tad disappointing as they subtle sesame and ginger flavors were completely overpowered by caramel. Thankfully, the chef provided a complimentary passionfruit posset, and this was absolutely fire.