Restaurants in Seoul

Mingles is Seoul's most credentialed modern Korean restaurant: three Michelin stars, World's 50 Best number 29 in 2025, and a tasting menu built around Chef Mingoo Kang's in-house fermented jangs. Book six to eight weeks ahead — availability is near impossible — and budget for ₩₩₩₩ food pricing plus wine. The best single splurge for a food-focused visit to Seoul.

Ranked #57 on the World's 50 Best Restaurants 2025 and holding a Michelin star, Onjium is one of Seoul's hardest reservations and one of its most justified. Chef Cho Eun-hee's research-driven Korean tasting menus draw from centuries-old recipe books, with a strong vegetable focus and techniques including fermentation and drying. Open Tuesday to Friday only; book as far ahead as possible.

Evett holds two Michelin stars and one of Seoul's most serious wine lists — 2,170 selections with a World's Best Wine List 3-Star Accreditation. Chef Joseph Lidgerwood's innovative Korean-influenced tasting menu in Gangnam is near-impossible to book; lunch is your best entry point. At ₩₩₩₩, it is one of the few Seoul addresses where the cellar matches the kitchen.

Alla Prima holds two Michelin stars and ranks #61 on Asia's 50 Best Restaurants (2025), making it one of Seoul's most credentialed tables for a special occasion. Chef Kim Jin-hyuk's creative tasting menu pulls from Japanese, French, Italian, Spanish, Chinese, and Korean influences across a full multi-course format. Book two to three months out — this is a Near Impossible table at the ₩₩₩₩ tier.

A Michelin-starred tasting restaurant on the 36th floor of Josun Palace in Gangnam, Eatanic Garden is one of Seoul's hardest tables to secure — and one of the most complete arguments for booking it. Chef Son Jong-won's seasonal, card-based Korean menu ranks #25 on Asia's 50 Best Restaurants 2025. Book three to four months out and request a window table.

Solbam is a Michelin-starred, Asia's 50 Best #55 tasting menu restaurant in Gangnam that makes one of the strongest cases for contemporary Korean cuisine in Seoul. Chef-owner Eom Tae-jun's seasonal cooking and a 400-selection wine program justify the ₩₩₩₩ price point. Book four to six weeks out minimum — demand at this level makes last-minute reservations rare.

Two Michelin stars and a La Liste score of 93.5 points make Jungsik the benchmark for New Korean fine dining in Seoul. Chef Jungsik Yim's structured tasting menu applies fermentation, spherification, and modern technique to Korean culinary tradition in a composed Gangnam dining room. Book four to eight weeks ahead minimum — this is near-impossible to walk into.

Soigné holds two Michelin stars and ranked #57 on Asia's 50 Best in 2025 — Chef Jun Lee's Korean-rooted tasting menu is among Seoul's most awarded. Booking is near impossible, so plan well ahead or have a backup. For returning diners, the year-on-year improvement in award scores (84 to 88 on La Liste) makes the case for a second visit.

Restaurant Allen holds two Michelin stars and back-to-back Star Wine List #1 rankings in Gangnam, Seoul. Chef Allen Suh's seasonal contemporary kitchen pairs with a 425-bottle list strong in Burgundy, Champagne, and Bordeaux. Booking is Near Impossible — plan well ahead. Worth it if wine matters as much as food.

La Yeon at THE SHILLA Seoul holds two Michelin stars and a sustained position on OAD's Asia Top Restaurants list, making it Seoul's clearest answer for formal hansik at hotel scale. Book private dining if your occasion demands it — the main room is excellent, but the private setting materially changes the experience. Secure reservations eight to twelve weeks out minimum; peak seasons require more.

7th Door holds a Michelin star, an Asia's 50 Best #23 ranking (2025), and 82 La Liste points — placing Chef Kim Dae-chun's fermentation-focused contemporary Korean cooking among Seoul's most credentialed tables. At ₩₩₩₩, it is a serious investment best suited to special occasions and dedicated food trips. Book well before you land: availability is near impossible.

Kwonsooksoo is Seoul's most rigorous argument for Korean fermentation as fine dining. Chef Kwon Woo-joong's tasting menu — built on housemade pastes, kimchi, and fermented seafood — holds two Michelin stars and ranks #42 in Asia by OAD in 2025. Booking is near-impossible; plan months ahead and request counter seats for the fullest experience.

Zero Complex holds one Michelin star and an OAD Asia Top 200 ranking for 2025, with Chef Choonghu Lee applying French bistro technique to Korean ingredients at ₩₩₩₩. Book four to six weeks out minimum — this is a Hard reservation. The Korean-French approach is precise and ingredient-led, making it the right call for food-focused diners who want technical depth over tradition.