Artspoon space Hotel condition

At Restaurant Allen, Chef Hyun-min Suh’s sensibility shines through in contemporary dishes accented with light French touches. The elegant yet comfortable dining room, paired with carefully chosen tableware and views into the orderly kitchen, enhances the experience. The cuisine is delicately constructed around seasonal local ingredients and reinterpreted throughout the year. A sourcing map in the menu highlights the origins and seasonality of the products used. The makgeolli-yeast sourdough, with its crisp crust and balanced acidity, is a standout. Warm, polished service brings the meal to a

As the name suggests, the space evokes a beautiful urban garden. The window seats are prized for the commanding views of the cityscape from the 36th floor of the Josun Palace Hotel. There is no menu here; instead, diners receive a series of illustrated cards depicting the main seasonal element of each beautifully executed dish. The delightful staff are there to guide them along and explain each dish in more detail. Traditional Korean dishes are given a creative twist, which demonstrates the restaurant’s mastery of contemporary culinary techniques.

Tucked inside the restaurant Hinotsuki, the minimalist room features an eight-seat hinoki counter where a Japanese chef and a Korean team serve refined sushi. The sushi rice is made with Korean rice, cooked to mimic the texture of Japanese grains and seasoned with salt and two types of red vinegar for clean umami, while the seafood is largely seasonal and caught in Korea. On occasion, diners may taste the restaurant’s signature plump, deeply flavourful aji sushi. While the sushi selection is the same for lunch and dinner, the evening features more elaborate, intricately crafted dishes and a fu

alla prima's natural flavors of the ingredients are preserved, while the balance of herbs and vegetables adds an alluring aroma. The tasting menu is original without being overly complex or intimidating. The wide counter offers the best view of the the kitchen’s lively energy, while the calm, classic ambiance and softly lit dining room ensure that no detail has been overlooked in providing a truly comfortable meal.

Fuje presents contemporary cuisine rooted in French cookery, crafted with seasonal ingredients and homegrown vegetables and herbs. The menu reflects the chef’s desire to create trustworthy dishes. One standout dish features lightly blanched geoduck served with rice cooked in a clam broth; the flavour of the broth perfectly accompanies the sweet aroma and the great texture of the geoduck. The subtle oak aroma from the grill further enhances the dining experience.

Owner Yoon Seok-hyeon's inspiration to open Kushikawa stems from his sojourn in Japan where he became a connoisseur of popular Japanese dishes including kushikatsu (deep-fried skewered meat and vegetables). The omakase course at Kushikawa consists of 12 to 14 different types of deep-fried skewers prepared with seafood, meat and vegetables. Running a restaurant on his home turf where he grew up, Yoon tries to appeal to the local palate, and nothing brings him greater joy than the joyful expressions on his customers' beaming faces.

Now in its third generation after opening in 1973, 3rd Samgyetang is well-regarded among Seocho locals for its restorative soup. The signature samgyetang features a rich broth of over 40 ingredients, topped with mung bean and pine nut purées, and mugwort paste. The grains give the broth a satisfying body, and the meat from young chickens falls effortlessly off the bone. Spoon some glutinous rice into the broth, add a pinch of glasswort salt, and enjoy the bowl of cosy porridge. Arrive early to avoid long lines during peak hours.