Korean food is normally a casual, homey affair, but Jungsik brings it to a nouvelle cuisine level, assembling brightly colored vegetables, starches and proteins of varying textures and temperatures in wildly designed vessels. It's tempting to take a photo of every dish. Jung Sik Yim is a cutting-edge, ingenious chef who trained at Aquavit, Bouley and Michelin-starred establishments in Spain before opening his own gourmet restaurant in Seoul. It was such a sensation there that he brought the concept to New York, taking over the old Chanterelle space in TriBeCa. He uses the sous-vide method for cooking the five senses satisfaction pork belly, those five senses being spicy, crispy, sour, sweet and soft. Tasting-menu options offer a variety of innovative twists on seafood, noodle, rice and short-rib standards that can be matched with appropriate wine selections.