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  <description>Oiji Mi 是位于纽约曼哈顿 Flatiron 的现代韩国料理餐厅，由主厨 Brian Kim 主理，提供多道式固定套餐，2022年起获米其林一星。</description>
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    <summary>Oiji Mi 是位于纽约曼哈顿 Flatiron 的现代韩国料理餐厅，由主厨 Brian Kim 主理，提供多道式固定套餐，2022年起获米其林一星。</summary>
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        <title>All the Stars in The MICHELIN Guide to New York City 2025</title>
        <author>MICHELIN Guide</author>
        <date>2025-11-19</date>
        <url>https://guide.michelin.com/us/en/article/michelin-guide-ceremony/all-the-stars-in-the-michelin-guide-to-new-york-city-2025</url>
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        <title>MICHELIN Guide 2023 - New York, Chicago and Washington - A new three-MICHELIN-Star restaurant</title>
        <author>MICHELIN Guide</author>
        <date>2023-11-08</date>
        <url>https://www.michelin.com/en/publications/products-and-services/michelin-guide-2023-new-york-chicago-and-washington-a-new-three-michelin-star-restaurant</url>
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    <body>**Oiji Mi**（Oiji Mi）是位于纽约曼哈顿 Flatiron 区 17 W. 19th St. 的现代韩国料理餐厅，由主厨 Brian Kim 主理。[^michelin]&#xA;&#xA;## 概况&#xA;&#xA;Oiji Mi 位于曼哈顿 Flatiron 区，光洁、优雅的空间与细致服务配合固定多道菜单；料理以克制方式重新组织熟悉的韩国风味，采用精致餐饮形式呈现。米其林指南形容其菜单偏好优雅而非浓烈，饮品项目富有创意，鸡尾酒亮眼，葡萄酒单经过精心挑选。[^michelin] 其姐妹项目 bōm 位于同址后方，以更专注的主厨吧台体验为特色。&#xA;&#xA;## 菜品与特色&#xA;&#xA;- 开场小食如牛肉鞑靼配根芹与鱼子酱&#xA;- 轻炙带子配芥菜叶 kimchi 与细腻的海带汤（miyeok-guk）泡沫&#xA;- 冷龙虾拉面：龙虾嫩滑、面条筋道、辣度克制&#xA;- 甜点延续整体克制路线，采用韩式时令食材[^michelin]&#xA;&#xA;## 荣誉&#xA;&#xA;2025年获米其林一星。[^michelin][^nyc2025]&#xA;&#xA;《米其林指南纽约版2022》列为新获一星餐厅。[^stars2022]&#xA;&#xA;## 2023年《米其林指南》名单&#xA;&#xA;《米其林指南纽约版2023》将Oiji Mi列为一星餐厅，官方表格所列地址为17 W. 19th St., New York, 10011。该PDF星级表对本店仅提供名单记录和地址，没有附上该店单独的评语；本段仅记录此年度名单，不据此概括餐厅特色。[^guide2023pdf]&#xA;&#xA;## 实用信息&#xA;&#xA;- 地址：17 W. 19th St., New York, NY 10011&#xA;- 营业时间：每日 17:00–22:00&#xA;- 价位：$$$$（高档）&#xA;- 电话：+1 212-256-1259&#xA;- 网站：https://www.oijimi.com/&#xA;&#xA;[^michelin]: MICHELIN Guide, &#34;Oiji Mi&#34;, https://guide.michelin.com/us/en/new-york-state/new-york/restaurant/oiji-mi&#xA;[^guide2023pdf]: MICHELIN Guide, “MICHELIN Guide 2023 - New York, Chicago and Washington - A new three-MICHELIN-Star restaurant,” 2023-11-08, linked PDF, pp. 9-10.</body>
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