i. Biography
Based in New York, Mihyun Han is behind a set of rooms that trade on consistency, identity, and control. With Maki Kosaka among the businesses she owns, her work reads as operator-first: a profile built less on profile-making than on the repeated discipline of keeping places distinct and dependable.
Coming Up
Today, Mihyun Han is the owner of KOSAKA, the owner of Maki Kosaka, and the owner of Ramen Ishida Chelsea. Taken together, those three venues show a portfolio built across different registers of New York dining, with each address carrying its own expression under the same ownership. KOSAKA points to a refined dining context; Maki Kosaka extends that sensibility into another format; and Ramen Ishida Chelsea adds a third point of focus, widening the scope of her work without losing clarity. The through line is not scale for its own sake, but a deliberate approach to building names that can hold their place in a demanding market. Han’s role in New York also reflects the practical demands of operating in a city where restaurants are judged day by day. Ownership here means keeping standards in view while navigating service, demand, and the pressure to stay relevant. In that setting, Mihyun Han is tied to continuity: the work of sustaining venues that bring back regulars and give newcomers a clear sense of what each room is for.
Where They Are Now
She is also owner of Maki Kosaka. That simple line marks active stewardship. Maki Kosaka remains part of Mihyun Han’s present, and continued ownership matters in a market where nothing stays still for long. It points to attention over time, and to the ongoing responsibility of keeping a place legible to the people who use it. Taken together, these details place Han within New York dining as an operator shaping more than one room at once. KOSAKA, Maki Kosaka, and Ramen Ishida Chelsea give her portfolio range, while the thread that connects them is steadiness: a clear sense of identity carried across multiple addresses.
Profile updated August 2026
FAQ
Asked of Mihyun
Where did Mihyun Han work before?
No former roles have been named for Mihyun Han.
Where is KOSAKA based?
New York City.
What is Mihyun Han's craft?
Head chef — Kosaka (New York City).
