"Hidden behind the more front-facing Bar 109, which serves Asian diasporic snacks and cocktails, Corridor 109 completes a years-long journey to open a counter-only tasting menu dedicated to Baik's reverence for seafood. Originally conceived in his parents' Koreatown restaurant - Kobawoo House - the pop-up ventured to Chinatown until this space could be built. The dramatically lit back dining counter feels exclusive and fun, a kind of modern art piece for seafood nerds."
"A salmon roe tartlet opens the meal; next, sashimi-style shima aji (striped jack) slices arrive over top-notch Hokkaido uni packed in seawater. The plump, generously portioned fish gets a tangy gelee as a contrast. No doubt inspired by Brooklyn Fare's iconic uni toast, Baik's milk bread toast comes topped with Japanese sardine (iwashi) or aji (horse mackerel), showcasing an oily but still sweet filet placed over plush toasted shokupan."
Corridor 109 delivers a counter-only, seafood-focused tasting menu in a dramatically lit back dining counter hidden behind Bar 109. The single prix-fixe menu costs $325 before tax, service charge, and drinks, and requires reservations weeks in advance. Dishes emphasize pristine seafood and restrained luxury, including salmon roe tartlet, sashimi-style shima aji over Hokkaido uni with tangy gelee, milk-bread toast topped with sardine or aji, skipjack tuna over pesto spaghetti, and smoked Australian wagyu with oxtail jus and shiso. Master sommelier Michael Englemann provides vibrant pairings. Dessert is limited to one ice cream, with additional sweets available nearby at Bar Etoile.
Read at Eater LA
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