At the smallest of the Momofuku restaurants, Ko (which means “son of”) guests sit along a kitchen counter and are served by the cooks. Due to the size and intimacy of the space, Ko only accommodates parties of one, two, or four diners. Dinner is a set tasting menu based largely on market availability devised by the chef and his aides de camp, and it is usually about 10 courses long; at lunch, the menu stretches out to 16 courses. Lunch is served on Fridays, Saturdays, and Sundays.
The team at Ko does their best to make accommodations for food allergies with prior notice, but currently, do not offer a vegetarian or pescatarian menu. Reservations are required but the dining experience at Ko is unmatched.