After a memorable dinner at Mosu (Hannam, Seoul) when it was a two-Michelin-starred restaurant, I returned for lunch to explore their renowned hotpot rice. In the time since my last visit, Mosu has been elevated to three Michelin stars and earned a spot among Asia's Top 15 Restaurants. With such acclaim, my anticipation was high, and I was eager to experience their latest creations.

Upon arrival, we were guided to the second floor, where the refined and minimalist ambiance immediately set the tone for a sophisticated dining experience. 

 

Menu of the day

- 210,000 won (Lunch)

 

Wine

For an additional 140,000 won, we opted for the wine pairing. The selection was diverse and thoughtfully curated to complement each course. We began with a Blanc de Blancs Champagne, whose crisp tanginess and green apple notes were perfect for a hot summer day.

 

Small Bites #1

- Oven-roasted seaweed, shrimp, potato salad

A delightful start. The crisp seaweed paired beautifully with the rich sweetness of the shrimp and the earthy flavor of the potato.

 

Small bites #2

- Carrot, zucchini, eggplant, olive oil jam

The vibrant acidity and variety of textures made this a refreshing and well-balanced dish.

 

Small bites #3

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

While I was indifferent to this dish during my previous visit, this time it truly impressed me. The contrast between the yuba's crunchiness and the abalone's smooth, tender texture was perfectly executed. The precise temperature elevated it further.

 

​Small bites #4

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

Topped with truffle shavings, the tart had a wonderful mix of soft and crispy textures. While the delicate truffle aroma was pleasant, the beef tartare itself fell slightly short of expectations.

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

 

Red snapper(fish) in aged green tangerine

Wrapped in radish with wasabi and green onion, the sasimi delivered a symphony of flavors. From the initial aroma of tangerine to the shiso’s herbal notes and the snapper’s delicate flavor, this dish was an impressive balance of freshness and complexity.

 

Korean organic wheat Noodles

- White wheat noodles, Tamarind sauce, Gamtae

This dish was the highlight of the day. The noodles, with their incredible texture and rich, tamarind-accented sauce, offered a perfect harmony of acidity and depth. A must-try.

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

Unfortunately, this dish was the day's biggest letdown. While the paprika-based sauce was flavorful, it overpowered the sea perch, masking its natural greasiness. The dish reminded me of Mae-un-tang (spicy Korean fish soup) but lacked balance.

 

Signature Hotpot: Popcorn Rice

The much-anticipated popcorn rice exceeded expectations. Cooked with popcorn-infused water, the mild aroma and Nurungji-like texture were delightful.

 

Heath oven charred mackerel

This innovative dish featured smoky, partially raw mackerel with a sauce that carried hints of coffee aroma. Paired with refreshing water parsley, it was a memorable combination of flavors and textures.

The following wine was a South African Pinot Noir.

 

Side dishes

The grilled Hanwoo (Korean beef) was exceptional, tender, juicy, and flavorful. The Gochujang sauce was subtle and refined, unlike the bolder versions served elsewhere. The basil pickles were particularly outstanding, adding a refreshing tang to the dish.

For a special touch, I requested an alternative to Ellyeop-pyunjoo, and the staff provided a rare variation made with five different flowers. Presented in a beautiful glass, it had a delightful aroma and a balanced sweetness.

 

Small sweets #1

- Granita

With a distinctively sour flavor from the Makgeolli yeast, this dessert was divisive. I enjoyed the sourness, which paired well with the creamy ice cream underneath.

 

Small sweets #2

- Kombucha and moldy rice cakes

This whimsical dessert featured an edible moldy top that was soft and fluffy like cotton. Its unique texture and subtle flavor made it a memorable experience.

 

Small sweets #3

- icecream

This bold dessert combined the sweetness of caramel ice cream with the savory depth of fried spring onions. The pairing was unexpected but brilliant. Served with dried cherry tomatoes and iced coffee, it was a creative and satisfying finish.

This lunch surpassed my previous dinner experience at Mosu, fully living up to its three-star Michelin status. The attention to detail, the balance of flavors, and the chef’s ability to elevate traditional ingredients with modern techniques were extraordinary.

Mosu has firmly cemented its place as my No. 1 restaurant, offering a dining experience that is both refined and unforgettable.

 

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

Instagram : Check out more photos

 

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

Writer : kps5329

Special thanks to kps5329

 

mosu seoul 3star michelin korean fine dining