首尔明洞世宗酒店

Stunning views are guaranteed from La Yeon’s position on the 23rd floor of The Shilla Hotel, but the quality of the food ensures your attention never strays far from the plate. There is a delicacy and lightness to the dishes, which take the time-honoured traditions of Korean cuisine and update them without compromising familiar flavours and textures. From crisp red mullet to tender, char-grilled Hanwoo bulgogi, the kitchen resists overcomplication and focuses instead on clean, precise flavours. The dining room is comfortable, and the service team is a delight.

On your way to your table, you’ll walk past a cabinet of Peking duck that’s a favorite order of many of the guests here at this handsome and comfortable Chinese restaurant at the Four Seasons hotel. While the menu leans towards Cantonese cuisine–lunchtime dim sum is always popular and the choice is extensive–the kitchen also offers specialities from a number of Chinese regions. Wok-fried Hoengseong Hanwood beef with ginger is a dish to look out for.

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

Located near Namsangol Hanok Village by Chungmuro subway station, this restaurant is a Pil-dong landmark that has been serving Pyeongyang cold buckwheat noodles for decades. The restaurant’s chilled broth has a delicate beef flavor, its subtlety both loved and disputed among cold buckwheat noodle aficionados. Another highlight of the restaurant is the buttery and tender boiled pork slices, served in thick slices with a dipping sauce. Homemade dumplings are also popular.

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.

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.

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