Seoul: Small-Group Night Food Tour in Seoul with Korean BBQ
Join the Seoul Night Food Tour for a unique culinary adventure, exploring street food and traditional dishes under the city's vibrant nightscape. An unforgettable even...
Evett is a modern korean fine-dining restaurant in Gangnam Gu, Seoul.
Editorially verified May 29, 2026 by Elliot Marsh, TableJourney editor. Source.
Join the Seoul Night Food Tour for a unique culinary adventure, exploring street food and traditional dishes under the city's vibrant nightscape. An unforgettable even...
Discover Seoul’s hidden foodie gems on a flavorful journey through markets, backstreets, and teahouses, tasting authentic dishes, local snacks, and our surprise Secret...
Embark on a walking food tour in Seoul, tasting over 10 kinds of food from restaurants, stalls, and local eateries. Explore Seoullo 7017, Namdaemun Market, and Myeongd...
Experience the enthusiastic cheering culture of Korean baseball fans and enjoy the rest of the night with local food around the stadium.
Address: 10-5 Dosan-daero 45-gil, Gangnam-gu, Seoul
Chef Allen Suh, formerly of Eleven Madison Park, brings a Francophile sensibility to Korean ingredients at his two-Michelin-star table in the Centerfield.
One of South Korea's three-Michelin-star restaurants, where chef Mingoo Kang weaves jang (fermented pastes) and cho (vinegars) into contemporary modern.
The restaurant that coined New Korean fine dining, where chef Jung Sik Yim's avant-garde plating and Korean pantry ingredients earned two Michelin stars.
Chef Allen Suh, formerly of Eleven Madison Park, brings a Francophile sensibility to Korean ingredients at his two-Michelin-star table in the Centerfield.
One Michelin star for a cultural research institute disguised as a restaurant: chef Cho Eun-hee studies Joseon royal court recipes and reinterprets them.
Established in 1939, Hadongkwan is in the Michelin Guide for seolleongtang: ox bone broth slow-cooked to opaque white, seasoned only with salt at the table.
Seoul's oldest continuously operating restaurant, first licensed in 1904: ox bones boiled for 17 hours, broth poured over sliced beef and soft wheat.
One of South Korea's three-Michelin-star restaurants, where chef Mingoo Kang weaves jang (fermented pastes) and cho (vinegars) into contemporary modern.
The restaurant that coined New Korean fine dining, where chef Jung Sik Yim's avant-garde plating and Korean pantry ingredients earned two Michelin stars.