Shortly after the launch of the 2024 edition, our inspectors have been back on the road again in search for new addresses worthy of inclusion in the MICHELIN Guide selection.
While the MICHELIN Guide distinctions — Stars, Bib Gourmands, and Green Stars — are revealed during the annual launch ceremony, our MICHELIN Guide inspectors have decided to share some fresh new restaurants that have caught their eyes (and palates) in the meantime, making them new additions to the next MICHELIN Guide Seoul selection.
The new restaurants that will be part of the upcoming MICHELIN Guide Seoul will be featured in both the MICHELIN Guide website and the global MICHELIN Guide mobile application.
How to identify the new restaurants? They will be highlighted with a "New" symbol. Some of these newly recommended establishments will go on to earn distinctions at the MICHELIN Star Revelation ceremony, so check them out and add them to your list of places to dine at!
Here are eight of the MICHELIN inspectors' favorite new additions for May 2024 in Seoul!
May 2024
This May, our inspectors introduce a collection of new restaurants that promise to delight your senses. Unveiling the hidden culinary gems of Seoul, newly-included establishments showcase establishments that blend international cuisines with local Korean ingredients, some with a seasonal twist. Highlights range from a restaurant that masterfully fuses traditional Japanese cuisine with modern techniques, to one that brings innovative flair to Mexican culinary traditions, and another that uniquely combines the flavors of ramen and French cuisine from Fukuoka —and more.
Escondido
Escondido is a space replete with Chef Jin Woo-bum’s passion for Mexican food. His infatuation with the cuisine led him to Mexico, where he steadily learned and improved his culinary skills while engrossed in Mexican culture. The restaurant offers bona fide Mexican cuisine with the chef’s unique twists. He conjures up finely nuanced flavors by making particularly nuanced use of tortilla and mole, the staples of Mexican cuisine. One last tip: pairing your dish with tequila, mezcal or a cocktail will take your gourmet experience at Escondido to a whole new level.
Gaggen
Gaggen is a portmanteau of the Chinese characters ”雅” (a) and “元” (won) pronounced Japanese-style (ga, gen). Each character is a syllable from the names of the chef couple Choi Hyun-a and Won Jin-hui, who received culinary training in Japan at the noted Tokyo restaurants Kanda and Kurogi, respectively. Seasonality, a core characteristic of Japanese cuisine, is what clearly defines Gaggen’s menu. Rare gems, including Kurogi-style somen noodles, aromatic dishes featuring freshly roasted and ground sesame seeds, and warabi mochi made with bracken starch, are a treat to the senses. Accompanied by detailed informative explanations by the chefs and their hospitality, dining here is a pure delight.
Mipildam
Tucked in a quiet yet youthfully vibrant alley in Hapjeong-dong, Mipildam is an unpretentious little spot specializing in handmade mandutguk (dumpling soup) in northern Korean style. The recipe for this lightly flavored dish is based on the home recipe of the young owner couple’s grandmother, who was born and raised in Hwanghae Province, now in North Korea. The perfect combination of plump dumplings packed with juicy filling and the broth infused with subtle flavors (and without any additional artificial flavors) is not something a diner can easily resist. In addition to the signature soup, the menu offers seasonally updated traditional dishes that reflect the couple’s passion for serving good food. The seating layout accommodates solo diners as well as couples and friend groups.
Myeon Seoul
Myeon Seoul is Chef Kim Do-yun’s second restaurant following the success of his Yun Seoul. The inspiration came from a stream of customer requests at the original spot for a separate offering of its housemade noodles, which are made exclusively with whole wheat, mung bean, dried pollack, and without chemical additives. For a perfect flavor composition, the chef blends whole wheat varieties sourced from Korea, France and Turkey. Highlights include perilla oil noodles imbued with fresh, nutty flavors; spicy noodles glazed with a piquant sauce; and bracken whole wheat noodles flavored with bracken and perilla seeds. Also recommended is a pairing of traditional Korean alcohol sold as an accompaniment.
Nishimuramen
Nishimuramen, a famed restaurant in Fukuoka known for its unique marriage of Japanese ramen and French cooking, has finally opened its doors in Seoul. The culinary offspring of Chef Takahito Nishimura born out of his unparalleled enthusiasm for ramen, this noodle joint flaunts his distinctive style by bringing out the rich, multifaceted flavors of ramen through an intriguing union of toppings, sauces and oils. While maintaining the authenticity of ramen, the kitchen has successfully localized its fare, for instance, by using laver oil, Cheongyang chili pepper, and tsukemono (Japanese pickles) in the style of white kimchi. Freshly cooked pot rice mixed with cheese and ramen broth (like risotto) is another standout dish that asserts this eatery’s unique role in the gastronomic universe.
Rialto
Over the past few years, a streamlined selection of antipasti, paired with a focus on primi dishes, has been an overarching trend across Seoul’s Italian dining landscape. In line with the trend, this fine diner offers a simple menu while remaining true to its northern Italian roots, as highlighted by the name “Rialto,” and to the chef’s unique culinary philosophy, sensibilities and style. Winning dishes include tajarin and cacio e pepe, deeply flavored with a beguiling harmony of butter and cheese. The kitchen’s other pastas flaunt an equally excellent balance of sauce flavors. Pickled ponytail radish is yet another standout that evokes the endearing flavors of our memories.
Sanro
Chef Yoo Sung-yup’s culinary mastery and dedication to washoku, or traditional Japanese cuisine, shine through at Sanro. The entrance greets diners with a hanging scroll that reads “三露,” the name of this spot that expresses the Japanese practice of sprinkling the entrance with water three times after welcoming customers into an establishment. The nuanced and chic objets d’art adorning every corner are in sync with the vibes and sensibilities the chef seeks to convey through his menu and dining space. When refreshing seasonal ingredients meet his ardor for culinary art and sophisticated skills, what’s born is a smorgasbord of subtle flavors that invariably soothes the palate throughout the meal. To top it off, the service here is as impeccable as the clean and refined flavors of the chef’s washoku cuisine.
Sool052
Sool052 is a portmanteau of “sool” (alcohol) and “052,” the area code of the region the chefs live in. It’s a Korean gastropub brimming with culinary ideas as playful as the restaurant’s name. Employing diverse fermented pastes and fermentation techniques, the basis of most Korean cuisine, the chef duo offers unique dishes that are household names yet prepared with exceptional care and attention to detail to draw out unforgettable flavors. On top of this, the varied menu selections tend to go well together, making it easy to enjoy multiple items at once. These allures make Sool052 a perfect place to experience the exquisite harmony between Korean food and Korean alcohol.
