nudibranch began as a pop- up experience during covid 2021, and as a result of the genuine hospitality of friends and fellow chefs/ restaurant owners we were able to open up our brick-and-mortar space in 2022.

the name nudibranch derives from a scuba diving excursion off the islands of indonesia discovering the colorful and diverse sea slugs that bear the same name.

the food here is colorful, diverse, and often experimental with a focus on korean and spanish cuisine. similar to the diversity of the fingertip sized sea slugs, our food builds on the diversity of new york and the people that make up our city and our space.

jeffrey kim chef and co founder of nudibranch started his career as a busser at momofuku ssäm bar and went on to become a line cook at atoboy, eleven madison park, jua, and spain’s el celler de can roca.

matthew lee chef and co founder of nudibranch began as a line cook at joule in seattle and moved to new york a year later to join the kitchens of jungsik, momofuku ko, and jua.