SONO_NYC

Sono, the first of its kind Korean-Italian trattoria, is opening in NYC's East Village in March 2026. The brainchild of Chef Sechul, whose résumé includes some of New York City’s most celebrated kitchens, including Gramercy Tavern (one MICHELIN Star), Oiji Mi (one MICHELIN Star), Maialino (worked under Danny Meyers), and, most recently, Ddobar (worked alongside Jiho Kim), where he serves as Chef and Partner.

Meaning “I am” in Italian, Sono is rooted in his Korean upbringing and shaped by years spent cooking in Italian kitchens. The menu follows the framework of a classic Italian trattoria, with handmade pastas and shared plates, subtly infused with Korean ingredients and sensibilities that reflect the cultural overlap between the two cuisines. While the two cuisines naturally overlap in their love of noodles, alliums, and seafood-rich peninsula cultures, Chef Yang finds the most excitement in exploring where they differ.