하니카이야(291 reviews)Lunch・Visited 2026/10(1 visits)3.504Reuniting with Chef Eom Tae-cheolChef Eom Tae-cheol, who led the one-Michelin-starred Soseol Hannam (소설한남), has a new home: Somun Eomsikjeom (소문 엄식점). The genre is casual Korean food. The menu isn't huge, but none of the dishes felt like they overlapped with one another. To be honest, I thought I wouldn't be able to see Chef Eom until next year, but he seems to have opened the new spot faster than I expected? Since I had such a good experience at Soseol Hannam, I ran over as soon as I heard he opened this place. I ordered the shrimp and pine nut salad, abalone gamtae (seaweed) noodles, and saewujebi (shrimp hand-pulled dough soup). The shrimp and pine nut salad felt like... a reinterpretation of a salad? With a mayo-like sauce, various fruits, and shrimp. The pine nuts were barely noticeable, so it really just felt like a mayo salad, but the fruit was all so sweet that I enjoyed it. It actually felt more like eating good fruit than a proper dish. Next is the abalone gamtae noodles, which are very similar to the baekgangmil dish that was served until the very last day of Soseol Hannam. The only things that changed might be the noodles and the portion size. The taste, however, was nearly identical. It was the best dish when I visited Soseol Hannam, and it was still delicious. It goes without saying that the overall balance was better during the Soseol Hannam days, but that destructive combination of perilla oil + gamtae oil + fried buckwheat + abalone was still intact. The next item was saewujebi. It felt like a fusion of hand-pulled dough and shrimp; it was an interesting dish where the texture of the dough and the shrimp were both alive. I also liked the soup, which was spicy and refreshing. Reuniting with Chef Eom Tae-cheol felt good. It seems like a place that really shows his cooking skills haven't gone anywhere. Also, the shop is right in front of Seongbukcheon Stream, so it's nice to take a walk along the stream after eating.