The Sushi Counter at Cote NYC
Cote NYC, under David Shim's direction, is one of the fifty best steakhouses outside Japan. The beef program: USDA Prime plus Wagyu A5 with smokeless grill at the table.
The aging method: Dry-aged 28 to 45 days; Cote operates its own dry-aging room.
The counter format: Dry-aged USDA Prime tomahawk; the Wagyu A5 sirloin; the butcher's feast. The sides format: Centre dining room ten top with the smokeless grill.
The signature cut: Korean banchan: kimchi, bibimbap stone bowl, sesame leaves, Korean BBQ sauces.
How to Book Cote NYC
The booking lead time: 8 to 12 weeks for Saturday smokeless grill slots.
The best seat: Centre dining room ten top with the smokeless grill. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at Cote NYC is rated 10/10 for food and 10/10 for ambience in our editorial scoring.
Why Cote NYC Is Worth the Pilgrimage
"Simon Kim's one Michelin Korean steakhouse. The smokeless grill at the table, the butcher's feast for the centre, and the most photographed steakhouse bachelorette dinner in NYC."
Our editorial scoring places the food at 10/10, ambience at 10/10, and value at 8/10. The Edomae register or Nobu-style fusion register is structural; the chef lineage and the kitchen's calibration produce the dinner that rewards the booking effort.
View Cote NYC on Restaurants for Kings →
Related Reading
- Top 50 Steakhouses in the World. The full editorial ranking, of which Cote NYC is #4.
- Top 50 Hardest Reservations · Top 50 Hidden Restaurants · Top 50 Most Romantic
- New York restaurant guide. The full city directory with all occasions.
- Peter Luger. Our deep dive on the closest steakhouse peer in the city.
- Keens Steakhouse. Our deep dive on the closest steakhouse peer in the city.