Urimat Hospitality is launching three Korean dining concepts in NYC, with a focus on the new tofu-centric restaurant, 'dubu.' Located below the high-end Korean BBQ restaurant HOWOO, dubu features a minimalist design inspired by traditional Korean homes and an open kitchen. Daily, the kitchen creates fresh tofu from organic soybeans sourced from South Korea. The menu highlights seven versions of Korean soft tofu stews and includes tofu in dumplings, reflecting the ingredient's importance in Korean culinary traditions.
Located a level below HOWOO, the bean curd-based restaurant is minimalistic, inspired by hanok, featuring a wood-heavy interior and an open kitchen for guests to see tofu-making.
Every morning, the kitchen's tofu atelier starts with organic, non-GMO soybeans sourced from South Korea, soaking and grinding them before boiling to create fresh bean curds.
The menu features seven varieties of Korean soft tofu stews, and tofu is also incorporated into handmade dumplings, showcasing the versatility of this traditional ingredient.
The Spicy Braised Dubu is a standout dish meant for sharing, emphasizing the restaurant's commitment to bold flavors and communal dining in Korean culture.
Collection
[
|
...
]