Table for Four
One-MICHELIN-star, MICHELIN Guide Seoul 2019
Chef Kim Sung-woon believes in good-looking food, and it shows. For example, his signature appetizer - wafer-thin potato chips and chicken rice tuile - arrives at the table, carefully wedged into the crevices of a local pine trunk. Hailing from Taean County on the west coast where fresh seafood abounds, he sources all of the fresh ingredients from his hometown. Naturally, the menu changes based on the seafood that's in season. By reservation only.
Lee Jong Kuk 104
One-MICHELIN-star, MICHELIN Guide Seoul 2019
Chef Lee Jong-kuk is a culinary force to be reckoned with. His love and pride in Korean cuisine extends far beyond what he dishes up at his ultra-elegant space in Seongbuk-dong, Seoul. The name 104 (pronounced ‘baeksa‘) is the penname of his late grandfather, who was an independence activist. Lee’s sauces and preserved ingredients are the products of time and care, and ultimately form the basis of all the food. Thanks to his eye for art, beauty and design, the dishes emerge from the kitchen like works of art, against a backdrop reminiscent of a modern art gallery.
Muoki
One-MICHELIN-star, MICHELIN Guide Seoul 2019
South African dialect for 'oak tree,' 'Muoki' is Chef Park Moo-hyun's restaurant. The name is a nod to the chef's cosmopolitan background as well as his straightforward attitude when it comes to cooking. Park has a knack for incorporating new cooking methods into creating a mélange of unpredictable flavors and textures. Tomatoes seven ways, five different kinds of carrot-based desserts, and his take on Jeju-style hairtail and pumpkin soup are good examples of his creativity and insight. Be sure to book ahead.
Ilhosic
Bib Gourmand, MICHELIN Guide Seoul 2019
Ilhochic - whose goal from day one has been to serve great-tasting food that is also healthful and aesthetically pleasing - has relocated to Sounds Hannam, a cultural complex on embassy row in Hannam-dong. Although the new space is smaller than its previous location, the food it serves is as substantial as ever and is chock full of high-quality seasonal produce. Lunch offerings consist of set menus while dinner options include both set menus and à la carte choices to accompany drinks. A great option for those seeking a tasty nutritious meal made with care.
Dooreyoo
MICHELIN Plate, MICHELIN Guide Seoul 2019
Located in a quaint neighborhood in Gahoe-dong, Dooreyoo is Chef Tony Yoo's Korean restaurant. Since leaving Twenty Four Seasons in 2017, the chef has stepped away from contemporary-style Korean food to return to the basics. From temple-style vegetable preparation methods to full-course han-jeongsik-style Korean meals, Yoo draws inspiration from the way Koreans have been eating for centuries. He and his team spend much of their time preparing fermented staples like kimchi and sauces on the small rooftop of the restaurant.
Boreumsae
MICHELIN Plate, MICHELIN Guide Seoul 2019
Beef restaurants are ubiquitous all over Korea, but this relatively new spot which opened in late 2015 offers something prized and uncommon: Jeju black cattle. Choose from a wide range of cuts including sirloin, tenderloin, chuck tail flap, outside skirt steak, brisket and two types of raw beef dishes: tartare and sashimi. The prime meat is flown in directly from the family-operated farm. Private rooms are available on the second floor.
Terreno
MICHELIN Plate, MICHELIN Guide Seoul 2019
Earth, land, terrain; the name 'Terreno' itself clearly sums up what Chef Shin Seung-hwan aims to deliver on a plate - the flavors that Mother Nature intended. In fact, he personally grows and harvests many of the herbs and vegetables he uses in his dishes. Shin's menu is also a reflection of all the years he spent living and traveling abroad, honing his skills and exposing his taste buds to world cuisines. Recommended dishes include the lobster paella and bacalao.
Choi.
MICHELIN Plate, MICHELIN Guide Seoul 2019
Chef Choi Hyun-seok is careful about defining the style of food he serves as anything more than himself on a plate, although much of the fare is decidedly European-influenced. Inspirations and experiences are channeled into each of the dishes and the whimsical ways in which they are presented to the customer: the jagged coastline of Ulleungdo Island with its porous trachyandesite rocks and springtime in Jeju with its seemingly endless fields of yellow rapeseed flowers, to name a few. Choose from two different lunch menus and one dinner menu.
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