黑石空间 - 外国人专用

The gomtang at Neungdong Minari is topped with a pile of minari so tall that at a glance, it doesn’t look like a tang at all. The clear, clean broth is made from fresh hanwoo beef that was slaughtered on the day, which is topped with piquant minari that was grown in clear freshwater for added freshness. You should expect a wait, but you will think it is well worth it once you take your first bite.

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.

Chef Young-chul Kang has spent years studying and refining the craft of soba making, driven by a single aim: to serve soba that matches the quality found in its birthplace. At Subaru, the soba follows the classic nihachi style and is made fresh using traditional Edo-period methods. Signature dishes include zaru soba, prized for its clean, pure flavour; soba with umami-rich duck and green onion; and soba with perilla oil. Diners can also enjoy foot-kneaded udon noodles, made in-house for a satisfyingly chewy texture.

The not-so-secret secret to the longevity and success of Yangyang Memil Makguksu is that its noodles are made with 100% buckwheat and that they are made to order every time. The proprietor of the restaurant began his business many years ago for one reason only - buckwheat noodles were his favorite food. Although the restaurant specializes in the Gangwon-do Province-style cold buckwheat noodles, it also makes a fine bowl of spicy noodles composed with homemade kimchi. The basic spread is simple, but it’s rustic food at its best, made with love.

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.

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