Yun Seoul (1-Star Michelin)
I recently had lunch at Yun Seoul (Cheongdam, Seoul), a Michelin one-star restaurant that truly represents the refined charm of modern Korean cuisine. Helmed by Chef Kim Doyun, who appeared on the show Culinary Class Wars (Netflix), this place reimagines traditional flavors in a beautifully contemporary way.
Yun Seoul is just a 5-minute walk from Exit 5 of Apgujeong Rodeo Station, tucked away in a quiet corner of the neighborhood.
The lunch course is priced at 120,000 KRW per person. And the traditional liquor pairing is 80,000 KRW per person.
Like most fine dining spots these days, I made a reservation in advance through the Catch Table app.
As you open the fish-shaped door handle and step inside, you're immediately greeted by a pantry stocked with ingredients, neatly displayed, almost like a quiet welcome. Without a single word, it conveys a strong sense of trust in their ingredients.
The interior had a modern Korean dining & bar vibe. With dimmed lighting and calm, textured materials, it created an atmosphere perfect for focusing on the meal.
There was a quiet sense of privacy without feeling overly formal, an atmosphere that seemed to reflect the restaurant’s service philosophy.
Lunch Course 120,000 won (total 8 dishes)
Small Bite
The first dish was a selection of bite-sized delicacies. Dried scallops, beef jerky, roasted hazelnuts, and macadamias were presented to be enjoyed all at once, just like the name suggested. It was minimal yet thoughtfully plated.
Before the second dish was served, our server brought a small grain kit to the table and explained the ingredients used in today’s noodle dish. It was one of those moments that made it feel more than just a meal; it became a culinary experience.
Noodle
The second course was a noodle dish. At first glance, the presentation was extremely simple, but the depth of perilla oil flavor and the quietly addictive taste left a strong impression. It felt like something that would be gentle on the stomach, too.
Seafood
Next came the seafood dish. The tangy brightness paired beautifully with shrimp and slices of boiled pork belly, while the green minari oil added a delicate herbal aroma that lingered softly. Visually stunning and flavor-wise unforgettable, this was my favorite dish of the day.
Dumpling
Then came the dumpling dish, generously filled with mushrooms, zucchini, and other vegetables. The wrapper had a pleasant chew, and the earthy aroma of mushrooms made it feel incredibly refined.
Fish
Next was a steamed fish dish. The plump monkfish paired perfectly with the crisp texture of white kimchi, creating a well-balanced and comforting combination.
Sanjeok (beef)
The skewered dish featured beef, sea bass, and shrimp, all grilled together like traditional Korean “Sanjeok.” It was unlike any sanjeok I’ve had before: creative and deeply flavorful.
Meal
Then came the main rice course: Grilled Gulbi (yellow croaker fish) served over freshly steamed rice, accompanied by a portion of green tea noodles. It felt like Yun Seoul’s own elegant reinterpretation of the classic barley Gulbi dish.
Dessert
Finally, dessert. Mulberry leaf ice cream, yakgwa (traditional honey pastry), and burdock meringue cookies. The level of sweetness was just right, not overpowering. I especially loved the mulberry leaf ice cream for its refreshing finish.
My friend had a birthday that day, and I had mentioned it during the reservation. I was expecting a small message on the dessert plate, but to our surprise, they brought out a tiny projector and even a little music box. It turned into the sweetest little celebration.
Overall, the flavors were elegant and never overwhelming, refined in the best way. It was a space where the quiet beauty and depth of Korean cuisine came through in every detail.
Address : 805 Seolleung-ro, Gangnam-gu, Seoul
Phone : +82-10-6742-4205
Operation Hours : Tue-Wed : 18:00 - 22:00, Thu-Sat : 12:00 - 22:00, (Break : 14:30 - 18:00, Sun, Mon closed)
Instagram : Check out more photos
Reservation : Click here
Source : https://blog.naver.com/saborysal/223912828261
Writer : saborysal
Special thanks to saborysal
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