₩₩Contemporary
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.
₩₩Kushiage
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.
₩₩Barbecue
Since 1977, this family-style restaurant has garnered an appreciative following of barbecue lovers, often seeing three generations of loyal patrons from one family frequenting the shop. A popular locality for residents south of the river, it specializes in various cuts of meat exclusively from the cow including ribs, sirloin and tripe. The rich flavors of the exceptionally tender meat is enhanced simply with quality bay salt.
₩₩₩Modern Cuisine
July is the longest-standing fine dining restaurant in Seorae Village offering the chef's modern interpretation of European dishes inspired by his travels. He uses Korean vegetables, fish, and other seasonal ingredients to create technically refined and complex contemporary cuisine. This artistry is evident in the sauces, which combine different flavors with classic sauce recipes to create a variety of different flavor profiles. The wood-toned interiors and soft lighting create a cozy dining space - well suited for both business and romantic dates.
₩₩Korean
Haenam Cheonilgwan has steadfastly preserved the rich traditions of Namdo cuisine. It carries forward the legacy of the historic Cheonil Sikdang under the leadership of CEO Hwa‑young Lee, a member of the founding family. The asset that distinguishes Lee’s establishment is its tried-and-true menus and recipes accumulated through the everyday life she shares with her family. Dishes like banji kimchi and grilled short rib patties retain the traditional Namdo flavours unchanged by modern trends.
₩₩₩French Contemporary
Tucked away in a quiet location, Chaconne feels like a hidden retreat. The food, made with seasonal Korean ingredients, is rooted in French cuisine and accented with Japanese flavours, which reflects the chef’s varied culinary journey. The chef's speciality is using different fruits to add acidity and sweetness to his dishes. The contemporary, relaxed dining space creates a pleasant atmosphere, and the staff’s thoughtful explanations make each course easy to appreciate.
₩₩Barbecue
Yoon Haeundae Galbi, which began as a global brand for the Haeundae Rib Barbecue Restaurant, preserves the authenticity of Korean barbecue while introducing distinctive dishes that reflect contemporary Korean food trends. It features special grills that allow diners to enjoy noodles on the grills after their barbecue. Don't forget to order fresh galbi in advance, as it is available in limited quantities. The upscale and trendy dining space is suitable for a range of occasions; the counter-style barbecue area is perfect for a date.
₩₩Barbecue
Boreumsae is the only place in Seoul that serves heukwoo, or native Jeju black cattle raised on a farm the restaurant runs on the island. Heukwoo is much firmer in texture, as it is leaner and nuttier in flavor. The robust, savory flavor fills the palate with only a simple sprinkling of salt. The restaurant takes exceptional pride in the quality of their meat, which is flown in fresh directly from Jeju. Boeumsae is the place to visit if you seek lean, clean flavored beef in Seoul.
TripAdvisor review sample · 4.3/5 · 51 reviews
Boreumsae is a Michelin-starred barbecue restaurant in Seoul with high ratings. Food quality is consistently praised, particularly for tender, flavorful meats and excellent side dishes. However, service and value receive mixed reviews. Negative feedback highlights rude staff, aggressive upselling, and inconsistent pacing. While the ambiance is generally clean, many diners find the portions small relative to the high cost, noting significant differences between lunch and dinner experiences. Although some appreciate the unique culinary expertise, others feel the service does not justify the prestige or price. It is a place where exceptional food may be overshadowed by poor hospitality.
Recommended for food-focused diners willing to overlook service inconsistencies for high-quality meat.
₩Seolleongtang
Oegojip Seolleongtang, which means headstrong seollongtang in Korean, prides itself on the deep, full-bodied flavor. Made exclusively from 1++ grade hanwoo beef, the broth is rich yet clean, and the suyuk melts in your mouth. The dogani, is meticulously prepared for an exceptionally chewy texture and clean flavor, and the tender hanwoo suyuk topped with a mound of shredded green onion is a signature dish. The owner, who inherited his mother-in-law’s recipe and refined it with his own expertise.
₩₩Italian Contemporary
Perigee means the point in the orbit of a satellite at which it is closest to the Earth. The restaurant was named in the hope of bringing diners closer to food and wine. The restaurant, which is run by chef couple Shin Ga-young and Lim Hong-keun, serves pasta that is all made fresh in-house. Diners can enjoy different types of pastas with textures and shapes rarely found in Korea, such as cavatelli, andarinos, and pici. Experience familiar yet unique combinations like vongole with pici, and lobster pasta with andarinos.
₩₩₩₩French
Located on the 81st floor, STAY offers a modern, luxurious dining experience in an elegant and comfortable setting. The menu, rooted in French technique, remains restrained rather than ornate, balancing meticulous detail with approachability. Some dishes are finished tableside, creating a natural sense of interaction, and the service is notably warm and attentive. The meal concludes with a delightful ritual at the central French Pastry Library, where guests may choose their preferred petits fours. A daytime visit is especially recommended—the expansive windows provide sweeping, refreshing view
₩₩Barbecue
Grilled tripe and large intestines reign supreme at Gom Ba Wie, which has seen three decades of customers hooked on their buttery, pleasantly chewy goodness. The original location and the new location stand back to back, offering a glimpse of the restaurant’s past and present. If beef intestines aren't your cup of tea, the restaurant also offers other cuts like ribeye, short ribs and brisket. All meats are grilled over wood charcoal.
₩Naengmyeon
Run by a chef with a deep passion for buckwheat noodles, Bongmilga embraces meticulous preparations and strict standards for ingredients. The house-made pear vinegar, mustard sauce, daily-prepared radish kimchi, and slightly thick hand-cut buckwheat noodles set it apart from typical naengmyeon shops. The clear broth, simmered for about five hours with Korean beef and medicinal herbs, offers a clean, consommé-like flavour. Guests can enhance their experience by adding pear vinegar and mustard to the noodles and enjoying them with boiled pork. The menu offers a wider range of choices, including
₩Naengmyeon
According to owner and chef Yim Se-kwon, long time experience in the kitchens of one of the most iconic Pyeongyang cold buckwheat noodle restaurants is the secret to the success of this place. The menu here is what you would expect to see in a typical cold buckwheat noodle restaurant. Other than the noodles, it offers staples such as boiled pork and beef slices, bulgogi, dumplings and Pyeongyang-style beef hot pot.
₩Asian, Singaporean
'One Degree North refers to the latitude of Singapore. And true to its name, it serves popular Singaporean dishes and Asian style barbecue. The chef even imported the Apollo oven straight from Singapore to recreate the local flavors. The signature Cantonese style crispy roast pork, which strikes a perfect balance between the light and crispy skin and moist meat underneath, tastes authentically Singaporean. Another highlight is the incredibly popular and iconic Singaporean chicken rice.
₩₩₩₩Japanese
Kirameki is a Japanese restaurant that serves a tasting menu centered on rice. I expected rice to be the primary focus of the meal, but after experiencing the meal, but it consisted as a wide array of dishes. The menu is designed around the Japanese washoku, and showcases kaiseki cuisine prepared with seasonal ingredients. Once the ceramic pot rice is served, small morsels of food were served over scoops of aromatic white rice. Each savory bite lingered pleasantly on the palate.
₩₩₩Contemporary
At OPNNG, delight your taste buds with hard-to-find rare wines while relishing the overall vibe. The name symbolizes “the opening up of new taste vistas through gastronomy and wine.” Resembling more of a gallery than a wine bar or restaurant, this fine dining venue impresses patrons with an arch-shaped entrance, paintings by renowned artists, and a vast wine cellar that plays host to more than 500 different types of wine. It offers handmade pasta dishes and refined à la carte items.
₩₩₩Italian Contemporary
Relocated in 2025 to Gangnam’s commercial district, this restaurant now occupies a stylish space defined by calming green tones, European tableware, and artful furnishings. Its vision is rooted in Italian gastronomy while deliberately moving beyond tradition. The Korean head chef, who trained in Italy for two years, skillfully integrates local and seasonal Korean ingredients into the menu, creating a modern Italian cuisine that reflects dynamic seasonal shifts. Offered as both à la carte and tasting menus, the meticulously crafted pastas are the undeniable highlight.
₩₩₩₩Asian
Kojacha—named to reflect the convergence of Japanese cuisine crafted by a Korean chef (KO), Japanese technique (JA), and Chinese influences (CHA)—offers a dining experience that deliberately defies convention. The courses alternate seamlessly between Japanese and Chinese dishes, from abalone salad presented in an imperial-era soap dish to Osaka-style hassun. Chefs personally present each course at the table, adding narrative and theatrical flair, while the restaurant’s all–private-room layout ensures an intimate and immersive experience throughout.
₩₩₩Contemporary, Japanese Contemporary
At SIIO, the head chef’s experience is seen in imaginative dishes featuring seasonal Korean ingredients, ready to delight diners with sumptuous flavors. SIIO’s fare breaks free from the mold and embraces freedom of expression. At this fine diner, novel dishes represent a melting pot of culinary cultures and techniques. Yet, under the veneer of this freewheeling, fresh take on food lies the careful selection of ingredients that reflect Korea’s four distinct seasons. Meticulous rules dictate the perfect balance of subtle flavors.
₩₩₩French
ON offers warm, comforting cuisine that reflects the chef’s gentle, thoughtful approach. The intimate space—designed with guests’ privacy in mind—accommodates only a few tables and operates strictly by reservation. The menu centres on seasonal ingredients, with a signature vegetable dish that combines two types of slow-dried tomatoes with ruby grapefruit for a bright, elegant balance. Throughout the meal, the chef personally visits each table to explain the intent behind every dish, creating a warm and engaging dining experience.
₩₩Contemporary
Chef Dae-chun Kim’s unwavering dedication to culinary excellence and his insistence on using only the finest ingredients are clearly reflected in the cuisine of Toc Toc. Chef Kim emphasises precision in technique to bring out the pure, natural flavours of each ingredient, highlighting his deep respect for the value of quality produce. His distinctive dishes are a testament to the care and creativity infused into every plate. In addition to his course menus, Toc Toc offers a thoughtfully curated selection of à la carte dishes, allowing guests to experience the full spectrum of flavours the rest
₩₩₩₩Korean
Chef Dae-chun Kim's Bium showcases his deep understanding of Korean temple cuisine. Diners find a serene escape here, savouring calm, refined flavours away from the bustle of everyday life. Made with seasonal local vegetables, his dishes reflect the four Buddhist elements: earth, water, fire, and air. Chef Kim elevates Korean temple cuisine with premium produce, traditional jang, and refined techniques—offering wholesome, sophisticated flavours in every dish.
₩Noodles
Mimi Myeonga is best known for its noodle dishes topped with playful garnishes and served in a generous helping of broth. Diners can choose hot or cold soba dishes depending on the season. In winter, warm up with a brimming bowl of noodles with broth, crowned with shrimp, conger eel, fried eggplant, and grilled mackerel. In summer, try the refreshing and nutty option topped with sea urchin and sweet marinated tomato. Mimi Myeonga infuses its delightfully springy noodles with distinctive seasonal flavors.
₩₩₩French
Épanoui adorns its walls with novel artists’ paintings every three months, thereby imbuing this back alley establishment in Cheongdam-dong with a gallery-like ambience befitting its beautifully crafted French cuisine. The kitchen team's signature dishes include lobster ravioli in a mellow champagne-vanilla sauce and foie gras marbré surrounded by crunchy bread crumbs. Perhaps as a nod to the restaurant’s artwork, the presentations are also delicate and vibrant. Chef Ji-hun Kwon’s pursuit of balanced flavours and elevated plating will delight your eyes and your palate.
₩₩French
L'OIGNON is a French-inspired pescatarian restaurant serving dishes made with vegetables, fish, eggs, and dairy. Guided by a commitment to ecological balance and respect for animals, the chef opened the restaurant to share the kind of thoughtful, nourishing food he values. The kitchen uses mushroom-based vegetable stock in place of meat broth and makes cakes with cauliflower and pecorino instead of flour. Even so, the depth of umami and the textures achieved rival those of more conventional recipes.
₩₩₩Meats and Grills
ELPIC, once a famed grill house on Jeju Island, has found its new home in Seoul. Dry-aged, wet-aged, and beeswax-aged beef steaks are signature dishes at this steakhouse; its grilled fresh squid, caught in the waters off Jeju Island, is also a culinary delight. The method of grilling the steaks is unique: They are cooked over charcoal at a low temperature and cooled, with the process repeating for more than 30 minutes to maximise tenderness and juiciness. Pair the meat with wine for additional gastronomic indulgence.
₩₩₩₩French, Contemporary
Tucked away on a quiet residential street, Restaurant OY blends seamlessly into its surroundings with a modest, serene façade. Run by chef duo Sehun Oh, a veteran of French kitchens, and Le Cordon Bleu-trained Ah-young Yoon, the restaurant offers elegantly restrained French cuisine. Oh handles the savoury courses while Yoon crafts the desserts. Their deep understanding of ingredients and polished technique result in dishes that are simple, balanced, and refined, such as a delicate bean soup, tender pork tenderloin with a rich sauce, and a decadent fondant au chocolat.
₩₩Italian
Over the past few years, a streamlined selection of antipasti paired with a stronger focus on primi has become a clear trend in Seoul’s Italian dining scene. In keeping with this shift, the restaurant presents a concise menu that stays true to its northern Italian roots as well as the chef’s personal philosophy, sensibility, and style. Standout dishes include tajarin and cacio e pepe, richly flavoured and marked by a beguiling harmony of butter and cheese. The kitchen’s other pasta dishes show the same fine balance of sauces and seasonings. The pickled ponytail radish is another highlight, off
₩₩₩Barbecue
After its relocation to Shinsa-dong, securing a seat at this mecca for meat lovers now requires even more patience. The restaurant's menu is composed of fixed course meals. Its fragrant and succulent dishes include thick-cut bacon glazed with maple syrup and beef ribs smoked over oakwood. Its galbi ramyeon, which features simmered ribs and a robust, spicy broth, is perfectly balanced in flavour. The food pairs well with both beer and whisky.
₩₩₩₩Innovative
Since opening in 2011, Ryunique has continually redefined its cuisine through Chef Tae-hwan Ryu’s independent research and creative interpretation of ingredients. The menu evolves with the seasons and solar terms, highlighting fresh produce selected for peak quality. The chef's ability to translate boundless culinary ideas into refined dishes defines the restaurant’s identity. The tidy, modern space houses both the chef’s research centre on the first floor and the dining room above. Altogether, Ryunique offers a distinctive experience that feels both charming and inventive.
TripAdvisor review sample · 4.6/5 · 80 reviews
Located in Seoul's Gangnam district, Ryunique offers innovative 'Hybrid Cuisine' blending French and Japanese techniques with local ingredients. Positive reviews highlight delicate seasoning, creative plating, and a bright atmosphere, with staff often praised for being knowledgeable and friendly. However, negative feedback frequently cites poor value for money, noting that portion sizes and ingredient quality do not justify the high price. A minority of reviewers reported discrepancies with advertised features and inconsistent service details. While many consider it a top-tier fine dining experience, others feel disappointed by the cost-to-quality ratio.
Suitable for adventurous diners seeking avant-garde fusion cuisine who are less price-sensitive.
₩₩₩Contemporary, Japanese Contemporary
Aelgerizm’s modern cuisine will delight your palate with delicate seasonal variations on a theme. The food is inspired by Chef Min-woo Yang’s culinary and life experiences in Japan. He blurs the boundaries of his brand of Japanese cuisine through the inventive use of Western ingredients, always seeking to maintain the right balance to achieve culinary perfection. The menu changes four times a year to reflect Korea’s four distinct seasons, with each seasonal menu organically related to the preceding one. Each dish brings out the inherent flavours of the ingredients, which are delicately balance
₩₩₩₩Japanese
Chef Sung-yup Yoo’s dedication to washoku cuisine shines through at Sanro. The nuanced, chic objets d’art that adorn the space are in harmony with the chef’s sensibilities expressed through both his menu and the dining environment. When seasonal ingredients meet his refined technique and passion for culinary craft, a succession of subtle flavours unfolds, gently pleasing the palate throughout the meal. To complete the experience, the service is as polished as the clean, elegant flavours that define his washoku cuisine.
₩₩Contemporary
Chef Young-bin Kim reinterprets Korean and Asian traditions alongside Western and Nordic influences, with fermentation at the core of his cooking. By transforming ingredients through fermentation and weaving them into his dishes, he explores their flavours in nuanced and varied ways. This approach reflects his aim to balance acidity and savoury umami. In Korea, where fermented foods are part of everyday life, Mater’s thoughtful exploration of fermentation and pursuit of flavour harmony feel both distinctive and intriguing.
₩₩French
Tucked away in a quiet alley, Onyva embodies the chef’s vision of a relaxed, welcoming dining space. While rooted in French cuisine, the restaurant’s menu creatively incorporates Korean ingredients to present distinctive flavours. A standout is the buckwheat galette filled with grilled eel, crispy ginger, and caramelised onions for exceptional texture and depth. The six-course tasting menu is the standard offering, but à la carte options paired with wine are available at more accessible prices after 9 p.m.
₩₩Contemporary, French Contemporary
Original Numbers offers refined dining at a fair price under the slogan ‘reasonable dining’. Grounded in French technique, the cuisine blends seasonal ingredients with umami-rich sauces such as sabayon and beurre blanc, reflecting contemporary trends and the chef’s creativity. The dishes unfold like a musical narrative, delivering a coherent and engaging gastronomic journey, while the antique-inspired interior further reinforces the restaurant’s immersive atmosphere.
₩₩Barbecue
For several decades, Samwon Garden has transformed Korean barbecue culture and enjoyed a reputation for its intricate balance between comfort and haute cuisine. Diverse cuts of prime Korean beef meet the staff’s seasoned grilling skills, creating a delightful gastronomic experience. What's more, a gorgeously landscaped outdoor garden, coupled with high ceilings and glass walls infused with the Korean aesthetics, adds a feeling of spaciousness. Visit this culinary landmark and enjoy a meal loaded with great flavours.
TripAdvisor review sample · 3.8/5 · 80 reviews
Samwon Garden features a distinctive garden setting and spacious halls with private rooms. Food reviews highlight tender marinated beef and seafood pancakes, though some diners report tough meat or excessive fat, indicating inconsistent quality. Service is polarizing; while some appreciate detailed menu explanations, others describe staff as cold, rushed, and impersonal. Despite the attractive ambiance, value is frequently questioned, with many finding prices high relative to the experience. The restaurant offers a notable Korean barbecue culture experience, but guests should anticipate potential variability in service attentiveness and meat texture.
Suitable for visitors seeking a traditional Korean courtyard barbecue experience, with managed expectations regarding service consistency and meat texture.
₩₩French
Bistrot de Yountville brings classic French-bistro charm to the city, evoking the warmth of the French countryside. The cuisine reflects the chef duo's dedication to the fundamentals of French cooking, infused with meticulous care and unwavering effort. The restaurant’s name pays homage to Yountville, the home of The French Laundry in California, where the chefs were inspired to recreate its unforgettable experiences for diners. The thoughtfully prepared dishes and cosy ambience here offer a delightful escape from the hustle and bustle of city life.
₩₩₩₩Contemporary
Drawing from her experience at a top New York restaurant, Chef Hyeon-ju Lim develops a creative approach to Nu-American French cuisine. Known for her bold ingredient choices and keen sense of composition, Chef Lim delivers dishes that highlight the character of each element. The signature Truffle features a crisp shell filled with fermented mushroom and truffle cream—rich and refined. The meal concludes with a distinctive chocolate foam, offering a memorable finish.
₩₩French Contemporary
Sonnet translates as 'a short song' in French, an apt name for a restaurant devoted to small plates. It offers a casual take on French cuisine, with a menu ranging from bite-sized morsels to desserts crafted using sophisticated culinary techniques. Cocoa rolls filled with chicken liver mousse, topped with truffle and raspberry jam, balance two distinct flavours, while the buckwheat pasta with fresh clams and caviar offers a subtle aromatic note.
₩₩₩Contemporary, American Contemporary
Diversity, deliciousness, and delight are the three D’s that form the basis for this restaurant's name. Trid focuses on these elements; in fact, it's the place where the perpetual culinary struggle to meet such standards is most strongly felt. The head chef has experienced diverse dining environments in different cultures, which has allowed him to make bold and interesting choices while pursuing new tastes and combinations of ingredients. The spatial cosiness, refined service, and elegantly designed open kitchen match the restaurant’s fare, creating a harmonious dining experience.
₩₩₩French Contemporary
Meaning 'to grow' in French, Grandir was created by a chef who studied in Japan and a sommelier who honed his skills in France. The chef marries classic French cuisine with Japanese techniques to create distinct dishes with harmonious flavours, such as the sweet corn soup served with pork shoulder and a consommé gelée. Pair these dishes with a good bottle of wine and experience the heightened balance between the food and sauce.
₩₩₩₩Sushi
Led by a Korean chef specialising in Japanese cuisine, this restaurant focuses on sushi complemented by a selection of simple yet thoughtful sake accompaniments. Seafood is sourced primarily from Japan and Korea to ensure freshness, while the shari is soft, slightly chewy, and balanced with a restrained acidity. On occasion, guests may be served with the chef’s signature kohada sushi. At the warm wood-toned counter, the chef prepares each piece by hand, creating an intimate and engaging experience. Separate lunch and dinner courses are offered, with the longer dinner menu ideal for those wishi
₩₩Italian
Italian