모닥 남대문酒店

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.

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.

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

Seoryung began its journey in Hongcheon, moved via Ganghwa, and finally settled in Namdaemun, Seoul. The restaurant has drawn noodle lovers wherever it relocated and continued to expand its connection with diners by preparing authentic noodles and broths with dedication. All of its noodles are made purely from buckwheat sourced and prepared by Chef Jong-moon Jeong. This is the secret to the fragrant buckwheat flavour that shines through in all its noodle dishes. The mandu and jeyuk, made from the most tender part of the pork shoulder, provide an even more satisfying experience.

For over 50 years, this family-run eatery has been serving bowls of noodles to those seeking comforting nourishment. The fresh buckwheat noodles, one of its bestsellers, are made from scratch, daily, using premium salt from Bigeumdo Island in Sinan County, and buckwheat flour from Bongpyeong. Topped with seasoned vegetables, thin strips of egg garnish, and a dollop of sweet and spicy sauce, a bowl of these noodles makes for a satisfying meal. Garak-guksu, wheat noodles in piping hot broth, comes with a generous serving of fishcake.

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

Across the street from the stone wall of Gyeongbokgung Palace, Onjium blends traditional Korean aesthetics with modern architectural calm. Guided by court cuisine specialist Cho Eun-hee and Park Sung-bae, the culinary team reinterprets traditional Korean flavours through modern techniques, seasonal ingredients, and years of research. Each dish is rooted in history yet speaks to today’s palate. Counter seating offers a glimpse into the quiet focus of the kitchen, while carefully curated beverage pairings enhance the experience.