Institute of Korean Royal Cuisine ★ 4.6
The Institute of Korean Royal Cuisine preserves and teaches the cooking traditions of the Joseon royal court, the haute cuisine that underpins contemporary Korean fine dining including the menu of Michelin-starred Onjium. Classes cover the complex presentation formats of royal court cooking -- the nine-compartment gujeolpan platter, the multi-coloured gangjeong rice confections -- and the philosophical principles (colour, temperature, texture balance) that govern the cuisine. Instruction is primarily in Korean with translation materials; English-language sessions available on specific dates.