Our Story
RAON (rah-own), meaning "joyful" or "amusing" in ancient Korean, is a fine dining concept by husband-and-wife team Chef Soogil Lim and Sasook Youn. Some time ago, their French-Korean restaurant, Soogil, in the East Village was born from an encounter of 인연 (“fate”) and the friendship it sparked. That journey continued with the opening of RAON, where they now share the heritage and lesser-known varieties of kimchi with our patrons.
Rekindling the Old, Igniting the New (법고창신)
At Raon, we honor culinary traditions of the past through thoughtful innovation. We celebrate
the flavors, timelessness, and versatility of kimchi by featuring several varieties and using the
finest local ingredients. We hold the heritage of tastes and techniques dear, hoping our patrons
will notice and appreciate the same. Above all, we are thrilled and honored by you joining us at
the table and participating in the journey of cultures and traditions through time.
Discover Doenjang and Ganjang
In late autumn, white soybeans are boiled, mashed into blocks, and left to dry until after the Lunar New Year. These blocks are then transformed into doenjang (traditional Korean fermented soybean paste) and ganjang (soy sauce), both essential ingredients in Korean cuisine.
Ganjang (soy sauce) made solely with soybeans, salt, and water delivers a rich and intense umami flavor. Doenjang(traditional Korean fermented soybean paste) delivers a rich, complex taste with a harmonious balance of sweet and savory notes. Its fermentation process not only enhances its flavor but also boosts its nutritional profile, adding organic acids, vitamins, and probiotics that support digestive health and immunity.
At Raon
We proudly feature 5-year-aged doenjang and 7-year-aged ganjang from Doosoogobang, a vegan brand founded by Chef Kyeongsoon Oh, a disciple of the esteemed Ven. Jeong Kwan, master of Korean temple cuisine and a celebrated figure from Netflix's Chef's Table. Guided by the philosophy that "humans are part of nature, and the food we eat becomes a part of us," Raon continues this tradition in New York. Our dishes reflect our deep respect for nature and our commitment to crafting mindful, delicious cuisine.
Embracing Simplicity: A Dining Space Inspired by Dansaekhwa and Korean Aesthetics
Inspired by Dansaekhwa, a 1970s Korean art movement led by Park Seo-bo, the dining space embodies Eastern aesthetics through simplicity and natural materials. Clean lines, a muted palette, and earthy textures like wood, stone, and mud create a tranquil, reflective atmosphere that connects guests to nature. Designed by IDBD, co-founded by Ryan Jo (formerly of AvroKO), the space offers a thoughtfully curated setting that enhances the experience of authentic Korean cuisine.
TUE - THU 5:30 • 8:30
FRI - SAT 5:00 • 8:00
TUE - THU 5:30 • 8:30
FRI - SAT 5:00 • 8:00
207 E 59th St. NY
Soogil Lim | Owner Chef
Chef Soogil Lim, born and raised in Seoul, South Korea, initially majored in Biology before pursuing his passion for cooking. Inspired by the motto “Make People Happy,” he attended the Culinary Institute of America in NY and trained in French cuisine at Daniel, becoming the restaurant's first Korean Sous Chef. After seven years under Chef Daniel Boulud, he served as Executive Chef at Hanjan for four years.
In 2018, he opened Soogil in the East Village, offering a French-Korean tasting menu anchored in traditional Korean ingredients like doenjang, ganjang, and gochujang. He will present a refined approach to innovative Korean cuisine at Raon, drawing upon the rich depth of Korean flavors, while meticulously exploring and incorporating various forms of kimchi.
Mario Castro | Bartender
Mario is originally from Orange, California, and spent his 20s in San Francisco before landing in New York. Growing up, Mario’s family hosted large events where his mom and grandmother prepared meals, which inspired his career in hospitality. He attended the California Culinary Academy and started in the industry as a cook, later transitioning to a bar position due to his sociable nature. Mario eventually managed the bar at Nancy Oakes' Prospect and worked at Slanted Door. In New York, he had the opportunity to work at renowned restaurants such as Odo, Jua, Corner Store, Catch, and Passerine. His passion for food and drinks led him to the industry, with his Mexican heritage playing a significant role.
Hak Soo Kim | Sommelier
Hak Soo Kim was most recently the head sommelier at Per Se where he oversaw the restaurant’s beverage program. Previously, Hak Soo led the wine program at Jungsik in New York City, which was awarded its first and second Michelin star during Hak Soo’s tenure and became the first Korean restaurant to be awarded three stars in 2024. Hak Soo found his way into wine after a notable career as an opera singer under the guidance of Plácido Domingo, and has been performing in some of the nation’s most notable venues. As a German major at Northwestern, Hak Soo’s interest in enology was first piqued over a glass of Riesling he enjoyed while studying abroad in Germany.
