Sinchon Momo

Three generations spanning five decades have kept this restaurant in business since its opening in 1962. At the time, their iconic crispy thin-sliced bulgogi, grilled over open flames, was all that was offered on the menu. The dish became so popular that the name bassak bulgogi was patented. Today, the restaurant stands four stories high, still serving the same dish that has fed generations. Their coagulated beef blood soup with a clear broth is another stunner.

This Fukuoka restaurant, known for its unique combination of Japanese ramen and French cooking, has now opened in Seoul. Created by Chef Takahito Nishimura as an expression of his deep passion for ramen, the restaurant showcases his personal style through layered flavours built from carefully balanced toppings, sauces, and oils. While remaining true to ramen tradition, the kitchen thoughtfully localises its dishes with elements such as laver oil, Cheongyang chilli pepper, and tsukemono inspired by white kimchi. A standout dish of freshly cooked pot rice mixed with cheese and ramen broth furthe

Sarukame is currently run by its second-generation owner-chef Hiroto Honma. He is carrying on its culinary legacy by preserving its original recipes. Such effort, coupled with his gastronomic sensibility and international experience in the restaurant business, is adding new narrative layers to this establishment. Sarukame continues to create exclusive menus that combine the flavours of trendy ramen in Japan, classic flavours, and new original flavours, thereby shaping its brand identity and serving the ever-changing needs of Seoul's ramen aficionados.

Hwanggeum Kongbat focuses on nourishing, comforting Korean cuisine, using domestically grown soybeans to craft their house-made tofu. Seasoning is kept light to highlight the natural flavors of each ingredient, resulting in dishes that are gentle yet flavorful. Standouts include jjabak dubu, dubu jorim, dubu jeongol, dubu jeon, and dubu duruchigi, all beautifully paired with house-brewed takju made from just rice, nuruk, and water. While tofu is the star, the menu also features pork bossam, yuk jeon, and various seafood options, offering a well-rounded, soulful dining experience.

In the realm of Korean comfort food, there is little else more quintessential than seolleongtang — a hearty bowl of soup made by boiling ox bones and beef for hours until the broth turns almost milky white. Mapo Ok, which opened its doors in 1949, makes its signature dish by boiling brisket and ox bones until slightly opaque. The ox bone soup is served with thick slices of tender brisket and rice already mixed into the piping hot broth. Ask for a side of kimchi juice to season your soup for that extra dimension of flavor.

Base is Nice gives vegetables center stage. The meal follows the basic structure of Korean cuisine made with ordinary local produce, and the comforting, wholesome flavors attract loyal diners. The restaurant embodies the “art of slow living”: from the leisurely wait for each dish, the owner’s calm demeanor, down to the minimalist decoration and atmospheric music playing in the background. Be sure to make a reservation as this restaurant is run alone.

JUEUN offers a delicate expression of Korea’s four seasons, favouring a classic, understated approach over trends or ornamentation. A variety of fermented sauces form the backbone of the menu, enhancing ingredients with natural depth and harmony, while the seasonally changing courses provide a strong incentive for return visits. The meal follows a thoughtful progression and concludes with a traditional Korean table that highlights a wide spectrum of flavours. Ceramics by local artists and subtle media art create a space where tradition and modernity coexist with quiet elegance. The curated pai