Korean Seafood Premium Showcase Held in New York
Five Michelin-starred chefs collaborated at NARO to highlight Korean seafood for the American food industry.
Updated on Sept. 22, 2026 in Food and Drink
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The Ministry of Oceans and Fisheries and the Korea Fisheries Association hosted a premium dining showcase at NARO in New York City. The event featured a collaborative multi-course meal prepared by five Korean-American chefs.
Why it matters
The event served to introduce specialized Korean seafood ingredients to industry leaders and chefs. Organizers aim to facilitate market entry and establish these products as staples in the U.S. food service sector.
The collaborating team featured chefs from restaurants with significant accolades, including the 3-star Jeongsik New York and the 2-star Atomic, which also holds the number one ranking in North America.
The players
Park Jeong-hyun
He is a prominent chef associated with Atomix, which holds two Michelin stars and was ranked as the top restaurant in North America.
Jeongsik New York
This restaurant is a high-end culinary establishment in New York City that maintains three Michelin stars.
Ministry of Oceans and Fisheries
This South Korean government agency oversees the management and development of the nation's marine and fisheries resources.
NARO
Located in Rockefeller Center, this restaurant served as the venue for the collaborative seafood showcase.
Korea Fisheries Association
This organization promotes the interests of the Korean seafood industry and facilitates international trade and marketing efforts.
The details
Chefs Park Jeong-hyun, Shin Chang-ho, Kim Dae-ik, Kim Ho-young, and Lee Eun-ji utilized modern fine dining techniques to reinterpret Korean seafood ingredients. This showcase integrated various luxury culinary traditions to demonstrate the versatility of the seafood for high-end menus.
Timeline
September 21, 2026: The K-Seafood Premium Dining Showcase took place at NARO in Rockefeller Center.
Industry Dynamics
This event reflects the ongoing strategic expansion of South Korean culinary culture into Western fine dining markets. By leveraging elite-tier talent, the showcase attempts to elevate niche ingredients to a status similar to established premium global food imports.
Diners in New York City may see an increase in Korean seafood availability at high-end restaurants in the coming months. These specialized ingredients will likely appear as premium menu items rather than as general retail products available for home cooking.
The takeaway
The collaborative showcase highlights the potential for niche seafood ingredients to enter the U.S. fine dining landscape through strategic chef-led demonstrations. For professional cooks, the event underscores a growing shift toward high-quality, sustainably sourced Korean marine products.
Further reading
Explore more culinary trends in the Food and Drink section.
Source note: This article includes information reported by 조선일보.
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