The Momofuku empire is losing another restaurant.
The New York City-based restaurant group founded by chef David Chang posted on Instagram on Tuesday that Momofuku Ko will close next week, after 15 years. The last day of service is Nov. 4.
In the post, however, the company said it’s not a goodbye, but that Ko “will not operate in the way it has.” What that means is unclear, but the company promised to offer more details in the new year.
“ko was an impossible dream—an achievement we never could have imagined when momofuku first opened as a small noodle shop in the east village twenty years ago,” the post said. “the heights we reached there stand as a testament to the dedication of a small group of people who believed in themselves and ignored all doubters. we’re forever grateful to everyone who lent their talents to ko, and everyone who joined us on the other side of the counter.”
Ko held two Michelin stars and was hailed as a concept that would disrupt traditional notions of fine dining, earning stellar reviews.
It's the second of the group’s concepts to close this year. Last month, Momofuku Ssäm Bar was also shuttered.
The group also operates Momofuku Noodle Bar and Bāng Bar in New York, and a Momofuku in Las Vegas along with Majordōmo in Los Angeles. And Chang also founded the fast-casual Fuku chain.
The company, however, has been growing its consumer packaged goods side, called Momofuku Goods. That division was born out of the pandemic and followed the online sales of Chang’s Chili Crunch. In addition to direct-to-consumer sales, Momofuku products are also available in about 3,500 retail locations, including Whole Foods, Target and Wegmans.
Last month, the company announced a new $11.5 million funding round led by private equity firm Alliance Consumer Growth, joining existing investor Siddhi Capital.
In a statement, the company said, "The culinary world is much different than it was 20 years ago. It's incredibly different than it was even five years ago. What's remained constant at Momofuku is our desire to open minds and spread deliciousness far and wide. When we first set out, the best way to do that was through unique, boundary-pushing restaurants. The people, ideas, flavors, and techniques that came from those restaurants are the foundation of everything we're building today.
"As we come up on our 20th anniversary, our restaurants remain the beating heart of Momofuku," the statement continued. "While we continue to bring our flavors into homes with Momofuku Goods, the restaurants are still the most complete way to experience what we do.
"We can't wait to show you the places we have in development. In many ways, we're heading back to where it all began with Noodle Bar, doubling down on heart and energy and eye-opening flavors," the company said, adding, "Twenty years in, we're only getting started."
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