Seocho JS Hotel

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.

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

Soigné is celebrated for a tasting menu that reflects the changing seasons and brings each ingredient to life. Owner-chef Jun Lee blends Korean sensibilities with contemporary techniques, creating dishes articulated entirely in his own voice. His signature ‘Episode’ menus unfold like a classical narrative, from introduction to conclusion, as a paced culinary performance. In a minimalist, white-toned space centred on the kitchen, with elegant plating and attentive service, the dining experience is one to remember.

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.

Since 1988, this restaurant has been proving that a humble bowl of noodle soup can be truly memorable when done right. The pleasant texture of their hand-cut noodles, prepared daily from scratch, and immensely comforting broth, served piping hot and packed with flavor from the clams in all their naturally sweet glory, are stellar. Other favorites include Pyeongyang jumbo sized dumplings and noodles in cold soybean soup. Simple but warm service.

Creating elegant, compelling cuisine using only plant-based ingredients is no easy task, yet Chef Si-woo Sung achieves it with confidence at Légume. His deep understanding of vegetarian cooking, combined with a distinctive personal vision, has shaped a menu with a clear identity. In pursuing a fully vegan approach, the restaurant refines contemporary cuisine while highlighting the breadth of Korean vegetarian traditions. The chef’s assured technique brings clarity and depth to each dish, and the imaginative flavours appeal not only to vegetarians but to diners with a wide range of tastes.

Just like the visual art technique of collage, Chef Jin-sung Noh draws upon his extensive understanding of ingredients to create dishes that balance various flavours. His refined culinary skills are richly expressed through the harmonious blend of ingredients' inherent flavours and dense sauces. By incorporating seasonal local ingredients with fermentation techniques, he gives traditional French cuisine a modern, diverse touch. Enjoy his distinctively stylish dishes in a charming dining space.