Seoul Dining 서울다이닝

Across from Dongguk University, courses built on French and Italian technique use Korean ingredients and change with the seasons. Cod arrives with gaegukji, a kimchi seasoned with crab brine, in a sauce full of crab savoriness, and the abalone-innard pasta is the plate diners want to reorder on its own. Dinner brings three meat courses, including hanwoo tenderloin served with yakbap, sweet sticky rice, chicken thigh with Iberico and veal tenderloin steak. The bread comes crisp outside and soft and moist within. Tofu dressing and sikhye ice cream, made from sweet rice punch, carry Korean flavors into the last courses. Cutlery is changed for every course, and private rooms sit off a spacious dining room. The restaurant has appeared in the Michelin Guide for several years, and the lunch course keeps the price lower.