Jungsik
Old World Firepower Meets Downtown Seoul
Tribeca · New York · Asian, French · Visit Website ↗
Reviewed April 8, 2026
Wingman Metrics
First Impression
The wine list at Jungsik lands like the room itself — understated confidence with serious depth underneath. Flipping through 300-plus selections in a moody Tribeca dining room that plays dark tones against clean lines, you get the message fast: this place takes wine as seriously as the kitchen. The range of producers alone is enough to make a Burgundy nerd put their phone down.
Selection Deep Dive
Burgundy is the undisputed anchor here, with names like Domaine de la Romanée-Conti, Domaine Leroy, and Henri Jayer staking out the prestige end of the list — these aren't filler, they're statement pieces. Bordeaux holds its own with Château Pétrus, Château Le Pin, and Château Margaux present for those who want the classics. The German corner punches well above its size with Egon Müller Scharzhofberger Riesling, which, given the kitchen's affinity for bright acidic flavors, feels like a deliberate and smart call. Italy gets a credible showing from Gaja Barbaresco and Giacomo Conterno Barolo, rounding out what is genuinely one of the more serious Old World lists in New York.
By the Glass
With 12-18 pours available, the glass program is more than a formality — expect Champagne options and at least a few whites with the acidity and finesse to hold up against the kitchen's Korean-French compositions. We'd want to see more rotation to keep regulars on their toes, but what's here is curated rather than random. Ask the staff for guidance; Jamie Schlicht and Leudys Ricardo run a knowledgeable floor and won't steer you wrong.
Krug Champagne — $60+/glass est.
In a room where the food is this precise and this much fun, Krug by the glass is the move — it's expensive by glass-pour standards anywhere, but you're drinking one of the great Champagne houses alongside dry-aged Arctic char in kimchi and red curry. The value is contextual and it clears the bar.
Egon MĂĽller Scharzhofberger Riesling
Most tables here are scanning for Burgundy or Bordeaux, which means this Mosel heavyweight gets overlooked. That's a mistake. The tension between Egon MĂĽller's electric acidity and residual sugar is a natural foil for the gochujang and fermented flavors running through the menu. One of the most food-flexible wines on the list and most diners walk right past it.
Château Margaux
The bottle is real, the pedigree is real, and the markup is also very real. At a restaurant where the cuisine skews toward brightness, spice, and umami, dropping serious four-figure money on a structured MĂ©doc that needs another decade to open up doesn't make a lot of sense. Save Margaux for a different room.
Domaine Leflaive Puligny-Montrachet + Raw striped jack with white kimchi and chilled fish bone broth
Leflaive's Puligny brings enough mineral tension and salinity to match the delicate raw fish without steamrolling it, while the wine's texture holds up against the fermented funk of white kimchi. The chilled broth and the wine's cool precision are pulling in the same direction — this is a pairing the kitchen probably thought about whether they admit it or not.
🔥 The Bottom Line
Jungsik is the rare restaurant where the wine list and the kitchen feel like they were designed to talk to each other, and the sommelier team actually knows how to translate. The markups are New York fine dining steep, but the depth of the Old World selection and the quality of service earn that Best of Award of Excellence badge many times over — yes, send your friends here for wine.
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