I visited the Restaurant Mosu for lunch. After enjoying a memorable dinner at Mosu back when it was a two-star restaurant, I planned to return for lunch and try the famous hotpot rice.

Meanwhile, it has been recognized as one of Asia's top dining destinations, earning three Michelin stars and a spot on the list of Asia's top 15 restaurants.

We were asked to go up to the second floor. 

A three-star rating from Michelin is an excellent achievement; please accept our congratulations.

 

Menu of the day

- 210,000 won (Lunch)

 

Wine

There is a large selection of wines available, and many are available by the glass.

We added Wine pairing for an extra 140,000 won.

If you overlap the menu and the wine pairing menu, you can see when the wine is served like this.

Blanc de Blancs Champagne was what we started. The tanginess and fresh taste of green apples were delightful.

When I was there for dinner last time, I started with Madeira wine, and while it wasn't particularly memorable, this champagne was a nice choice for a hot summer day.

 

Small Bites #1

- Oven-roasted seaweed, shrimp, potato salad

It started well with the crispiness of the seaweed, the rich flavor of the potato, and the rich sweetness of the shrimp.

 

Small bites #2

- Carrot, zucchini, eggplant, olive oil jam

The somewhat acidic sauce was a welcome change, and the variety of vegetable textures was great.

 

Small bites #3

- Yuba (Tofu skin), Abalone, Gamtae (seaweed), Lime

It's a signature dish of Mosu

When I first had it, I wasn't particularly impressed, but today's serving truly blew me away.

The abalone's smoothness was a welcome change after the yuba's crunchiness. It's not too soft, not too chewy, just right, and the temperature is just right, too. I could see why it's Mosu's most famous dish.

 

​Small bites #4

- Truffle, Hanwoo (Korean beef) tartare, Squid Ink tart

Truffles abound on top, and the beef tartare on the inside is made using Hanwoo (Korean beef). The dish's delicate truffle aroma has me anticipating every bite.

The thin tart has a nice texture that manages to be both soft and crispy, and the light truffle flavor was pleasant. However, the beef tartare fell short of expectations.

This white wine comes from Italy's native grape types.

 

Red snapper in aged green tangerine

Red snapper that has been aged for three days is wrapped with wasabi, green onion, and other ingredients before being rewrapped in radish.

At first, it smells of tangerine, followed by the smell of shiso, and finally finishes with the taste and flavor of red snapper. The tangerine soy sauce had a pleasant flavor and aroma.

 

Korean organic wheat Noodles

- White wheat noodles, Tamarind sauce, Gamtae

This was the most impressive dish I'd had all day.

They encouraged me to taste the noodles before mixing them all since the texture was so great and the flavor was fantastic.

After trying some of the noodles, I mixed them with the sauce. The tamarind's acidity was still there, and the sauce had a thick, rich flavor.

Fantastic

The Sancerre 1994 is up next. I've never had a vintage Sauvignon Blanc before.

The color is different because of the obvious aging. There was a vibrant acidity and a wider range of aromas. It has an aroma not unlike that of ordinary wine, and the aftertaste lasts for quite some time.

 

Grilled sea perch and capsicum

Sea perch on the grill served with paprika-based sauce, oil, etc.

There were many different flavors present. Similar to the flavor of Mae-un-tang (a Korean hot fish soup).

It had a flavor quite similar to Mae-un-tang. The sauce had such a strong flavor that I couldn't taste any of the sea perch's typical greasiness. This dish was the biggest letdown that day. When grilled and combined with rice, I think sea perch tastes best.

He previews the popcorn rice that will be served in a hotpot.

Rice with all sorts of colorful toppings came to mind, but what is this? They said that they cooked rice with water from making popcorn.???

 

Heath oven charred mackerel

Perhaps it's only partially cooked, leaving the inside almost raw. The oil floating on top of the sauce had a coffee aroma. The mackerel's flavor, oiliness, and acidity were all excellent, and it had a distinct smoky flavor.

Underneath it all, water parsley emits a refreshing flavor, so eating it together is a great idea.

The following wine was a South African Pinot Noir.

My last glass of Pinot Noir was quite some time ago. Flavor and body were both mild.

Yes, I believe that I enjoy Pinot Noir.

The popcorn rice from the hotpot was served.

I was pleasantly surprised by how much I enjoyed the mild popcorn aroma and the seemingly Nurungji (scorched rice) infused texture.

 

Side dishes

Hanwoo (Korean beef striploin). Gochujang (red pepper paste) and Gungchae sauce in the middle. Pickled potatoes, Deodeok, and basil on the side.

The grilled Korean beef was excellent. In contrast to Mingles (a 2-star restaurant), the Gochujang sauce here was subtle and refined. The basil pickles were my favorite, but all of them were tasty.

I had previously tried Ellyeop-pyunjoo at Mingles, so I asked if they might replace it with something else; instead, they brought me a different variety of Ellyeop-pyunjoo.

It's considered to be special because it's produced using five distinct flowers and is only available for a limited period.

Presented in a lovely glass. Nice aroma, not too sweet. Unquestionably a tasty drink.

 

Small sweets #1

- Granita

The distinctively sour flavor comes from Makgeolli (Korean rice wine) yeast. The sour flavor is something I enjoy, so it was OK for me, but some may find it unpleasant.

There's something like ice cream underneath and it is good to eat together.

 

Small sweets #2

- Kombucha and moldy rice cakes

This seems to be another signature dish of Mosu.

The moldy top section is edible if you touch it with your tongue. Soft and fluffy like cotton.

 

Small sweets #3

- icecream

Caramel ice cream with fried spring onions and onions underneath. The combination of the ice cream's sweetness with the distinctive flavor of deep-fried green onions and onions made for a truly unique dessert.

Served with a side of dried cherry tomatoes and iced coffee for a satisfying finish.

He handed me this envelope with the day's menu enclosed.

 

Conclusion

It tasted better than the last time I was here for dinner, and I find myself wondering if this is what is expected of a three-star Michelin restaurant. The dishes were all fantastic, and they all had a level of finesse that I hadn't experienced anywhere else.

My no.1 restaurant.

 

Address : 2F, 45 55ga-gil, Yongsan-gu, Seoul, Seoul OPEN GOOGLE MAP

Phone : +82-2-793-5995

Operation Hours : Tuesday-Saturday  (Break time : 15:00 - 18:00)

Website : mosuseoul.com

Reservation : info@mosuseoul.com

 

Source : https://blog.naver.com/kps5329/223176075070

Writer : kps5329

Special thanks to kps5329

 

mosu seoul 3star michelin korean fine dining