Hotel May Yongsan

The regulars at Oilje return for one dish: the perilla seed miyeok-guk. The clean broth and nutty perilla seeds pair perfectly to create a flavourful soup. Simple banchan—such as soy sauce for dipping miyeok, nakji-jeotgal, and gat kimchi—round out a well-balanced meal alongside freshly cooked rice. Diners can view the soup and rice being cooked in the gamasot in the spotless open kitchen. The restaurant offers special birthday meals every Friday to guests celebrating their special days.

Zero Complex has consistently presented innovative interpretations of the ingredients since its opening. Despite relocating twice, the flavours and creativity of the dishes have never wavered. The restaurant showcases the delightfully bouncy texture and rich, smoky flavour of sea mustard through one of their signature dishes—Pacific geoduck served with sides of chewy barley, sea spaghetti, and sea mustard mouse. Although the restaurant, located in a quiet residential area, might be a challenge to find, tasting the dishes while admiring the quiet garden will make it worth your while.

Juxtaposed with Seoul’s contemporary skyline, a traditional hanok is home to Chef Kyung-jae Park’s Sosuheon. The serene setting offers an elegant retreat from the city. From the eight-seat counter, diners can watch the confident chef at work as he prepares nigiri with quiet concentration. Prior to the nigiri course, a range of well-executed dishes is served, from cod roe with hairy crab to steamed tilefish and grilled hairtail. Highlights include gizzard shad and creamy cuttlefish, and a bowl of matcha brings the memorable evening to a close.

Located in a quaint part of Seoul, this operation is Chef Dae-hyun Yoon’s bold experiment in stylish fine dining. Here, the diverse culinary traditions and ingredients one may encounter in modern-day Korea converge with the familiar tastes found in everyday life to form unique fusion creations. Among the many connotations of the establishment’s name is the chef’s desire to serve food with soul, and this is palpable in every dish. Along with his wife, Chef Hee-eun Kim, this husband-and-wife duo have partitioned their establishment into several distinct sections, creating suitable dining spaces

Mosu delivers imagination, precision, and balance on each plate. Unpredictable flavours and intriguing textures create constant delight. Signature dishes like abalone taco, sesame tofu, and burdock tarte are deeply satisfying, the sourdough is especially delightful, and the fish dish is elegantly composed. Each floor of the restaurant provides a distinct ambience: the first offers a view of the passionate chefs at work; the second, a romantic sunset view. The attentive service and thoughtful wine pairing further add to the unforgettable dining experience.

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.

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.