New York has seen plenty of culinary mashups, but Korean-Italian cuisine might be one of the city’s most delicious plot twists. Enter Sono NYC, an East Village restaurant where handmade pasta meets Korean pantry staples, fermented flavors and house-infused soju. It’s a trattoria with a Seoul-inspired point of view — and absolutely no interest in playing it safe.
Located at 176 First Avenue, Sono opened in May 2026 under chef Sechul Yang, whose résumé includes acclaimed New York kitchens such as Gramercy Tavern, Maialino and Oiji Mi. His concept isn’t simply about tossing kimchi into Italian food and calling it fusion. Instead, Sono explores the natural connections between two cuisines built around bold flavors, comforting dishes and sharing food with friends.
Korean Ingredients, Italian Pasta, Big Flavor
The menu’s star attraction is its handmade pasta, including a signature spaghetti dressed in saffron butter and topped with Korean pollock roe, nori and Italian bottarga. It’s rich, briny and packed with umami — proof that a pasta dish doesn’t need a passport stamp to cross culinary borders.
Another standout combines oxtail with mafaldine pasta, drawing inspiration from the comforting richness of Italian meat sauces and Korean ox-bone soup. Seafood lovers can explore clam pasta inspired by Korean anchovy broth, while other dishes bring fermented black beans, gochujang and Korean-inspired sauces into the mix.
The menu also stretches beyond pasta, with grilled meats, vegetables and shareable starters that make ordering for the table part of the experience.
Don’t Skip the Soju
Sono’s drinks program continues the cross-cultural theme with house-made soju infusions featuring ingredients such as Korean plums and ginseng, alongside wine and beer. The result is a beverage list that feels just as considered as the food.
Where to Find Sono NYC
At 176 First Avenue in the East Village, Sono offers a fresh alternative to the usual Italian dinner or Korean barbecue night.
For New Yorkers searching for inventive Korean-Italian restaurants, this is one address to know. Come for the handmade pasta, stay for the unexpected flavors — and prepare to reconsider what a modern trattoria can be.
