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A sushi restaurant led by Chef Yoon Ju-hwan, who is from the renowned Ginza establishment Sushi Kanesaka.

Three itamae (sushi chefs) manage the counter, including Chef Won Tae-kyung, who is from the Tokyo Michelin Guide three-star establishment Sushi Harutaka, and Chef Kim Chang-lim, who trained at Sushi Shota.

일본 최고의 스시야 스시 사이토[식당]에서 오랜 시간 수련한 이정대[인물]셰프의 스시야

Menya Jun (멘야준) is a ramen restaurant in Seogyo-dong, Mapo-gu, Seoul. The word menya (麺屋) in its name is Japanese for a noodle shop. Its main offering is chintan (clear-broth) ramen made with a clear chicken-based broth and salt tare, and it is regarded as one of the restaurants that pioneered the shio ramen category in Seoul’s previously tonkotsu-dominated ramen market.

Gamjatang (감자탕) is a Korean soup made by simmering pork backbones for an extended period with dried outer cabbage leaves and potatoes. Its broth is based on doenjang and red pepper powder and thickened with ground perilla seeds. A hot-pot dining convention has become established in which diners pick the meat from between the bones, then fry rice in the remaining broth or add noodles and other extras. Although its name contains the Korean word for potato, its etymology has not been conclusively established, and the debate itself has become one of the dish's defining narratives.

Daebangeo (대방어) is a market term for large yellowtail weighing more than 5–6 kg, as well as a Korean seasonal food tradition of enjoying it as thickly sliced sashimi each winter. Yellowtail is a migratory fish in the jack family that swims south and accumulates fat in preparation for overwintering. It is in season from November through February of the following year.

Buchon Yukhoe (부촌육회) is a restaurant specializing in yukhoe (Korean beef tartare), located in Gwangjang Market's yukhoe alley in Jongno-gu, Seoul. It began as a galbitang restaurant and started serving yukhoe in earnest in the 1980s. Now operated by the third generation of the family, it has consistently been listed in the MICHELIN Guide Seoul (미쉐린 가이드 서울) [article]'s Bib Gourmand (빕 구르망) [article] selection since the 2017 edition. It is both a long-established restaurant representing Gwangjang Market's yukhoe alley and the only establishment in the alley listed in the MICHELIN Guide.

Bib Gourmand is a distinction awarded by the Michelin Guide [article] to restaurants serving excellent food at reasonable prices. Its name comes from 'Bib,' the nickname of Michelin's mascot Bibendum. Michelin defines Bib Gourmand as a separate, independent category rather than a tier below its stars. While the stars assess the quality of the cooking and the overall dining experience, Bib Gourmand considers the quality of the food relative to its price.

Jokbal is a Korean dish made by simmering pig’s legs until tender in water seasoned with soy sauce and aromatic ingredients, then reducing the liquid. It is sliced like pyeonyuk and eaten dipped in salted shrimp. Among pork [article] dishes, it represents Korea’s braising tradition alongside samgyeopsal [article] in the grilling tradition and Korean dwaeji-gukbap [article] in the soup tradition.

Gyokaizen (교카이젠) is a tonkatsu specialty restaurant located in the basement of a shopping complex in the Pyeongchon apartment district of Gwanyang-dong, Dongan-gu, Anyang, Gyeonggi-do. Its concept allows diners to choose among branded pigs from farms across the country by breed, giving it a distinctive position in Korea's tonkatsu [article] scene. The name means “boundary line.” When the restaurant first opened, it referred to the boundary between a casual restaurant and fine dining; it is now used to signify a bridge connecting farms and consumers.

Jinju Yukhoe (진주육회) is a restaurant specializing in yukhoe (Korean beef tartare) that operates four locations around Gwangjang Market (광장시장) [article] in Jongno-gu, Seoul. It is a multi-location business that expanded to four branches in less than 10 years after opening its flagship location in 2016, and its signature dish is yukhoe-tangtangi, topped with chopped live octopus. Another distinguishing feature is that it remains open late into the night for a business in a traditional market district.

Yukhoe Jamejip (육회자매집) is a restaurant specializing in yukhoe (Korean beef tartare) in Yukhoe Alley at Gwangjang Market (광장시장) [Article], Jongno-gu, Seoul. A long-established restaurant that states it was founded in 1974, it is regarded as the original establishment in Yukhoe Alley. It operates three locations: the first and second branches stand side by side in the alley, and the third is located along the main road. Its signature dishes are yukhoe [Article] and yukhoe bibimbap.

Yukhoe (육회, 肉膾) is a Korean dish made by finely julienning fresh lean beef, mixing it with seasonings, and eating it raw. Korea is effectively the only country in East Asia where the consumption of raw beef has survived as a distinct culinary genre. China and Japan have no corresponding tradition.

Gwangjang Market (광장시장; 廣藏市場), located in Yeji-dong, Jongno-gu, Seoul, is South Korea's first permanent market. Opened in 1905, it has operated for more than 120 years and is now regarded as an iconic Seoul food market known for bindaetteok (mung bean pancakes), yukhoe (Korean beef tartare), and gimbap. The food alley and yukhoe alley at the heart of the market have become gateways to Seoul's culinary tourism, drawing both domestic and international visitors.

Culinary Class Wars (흑백요리사) is a Korean cooking survival reality show released by Netflix in 2024. Its official title is "Culinary Class Wars." The format divides unknown and independent cooks ("Black Spoons") and celebrity chefs ("White Spoons") into classes and pits them against each other. Immediately after its release, it entered Netflix's Top 10 in 28 countries and ranked No. 1 globally among non-English TV shows. Following its broadcast, public interest in fine dining and the restaurant industry surged, with reservations at the participating chefs' restaurants increasing dramatically.

A sushi restaurant run by Chef Gu Hyeong-mo (구형모) [Person], located in Apgujeong, Seoul.

It is an omakase restaurant known for its high level of refinement and is one of the popular establishments strongly supported by gourmands in the sushi scene around Apgujeong and Cheongdam.

Jin Jin (津津) is a Chinese restaurant located in Seogyo-dong, Mapo-gu, Seoul. Wang Yuk-sung (왕육성) [Person] , formerly the executive chef of Daesanghae at the Koreana Hotel, opened it in January 2015. Promoting “hotel cuisine enjoyed in the neighborhood,” it focused on around ten cooked dishes without serving jajangmyeon. In 2017, less than two years after opening, it received one star in the inaugural edition of the Michelin Guide Seoul (미쉐린 가이드 서울) [Document] . The restaurant’s name combines one character from Tianjin (天津), his father’s hometown, and one from Yanghwajin (楊花津), an old name associated with Mapo.

Fernand Point (1897–1955) was a French chef and the owner of the restaurant La Pyramide (라 피라미드) [restaurant], and is known as the “father of modern French cuisine.” While carrying on the classical techniques of Auguste Escoffier (오귀스트 에스코피에) [person], he pursued seasonal ingredients, simplification, and lighter sauces, laying the foundations for Nouvelle Cuisine (누벨 퀴진) [article]. A subsequent generation of French three-star chefs, including Paul Bocuse (폴 보퀴즈) [person], the Troisgros brothers, and Alain Chapel, emerged from his kitchen.

Imun Seolleongtang (이문설농탕) is a restaurant specializing in seolleongtang, located in Gyeonji-dong, Jongno-gu, Seoul. It opened in Gongpyeong-dong, Jongno, in 1904 under the name "Imunok (里門屋)" and has operated for more than 120 years, making it widely regarded as the oldest surviving restaurant in Korea. After the founding of the Republic of Korea, it received Seoul restaurant license No. 1, and it was designated a Seoul Future Heritage site in 2013.

Hadongkwan (하동관, 河東館) is a gomtang restaurant in Myeong-dong, Jung District, Seoul. Opened in Suha-dong beside Cheonggyecheon Stream in 1939, it is one of Seoul’s best-known long-established restaurants and has served a single menu item, gomtang, for nearly 90 years. It is known for placing rice in the soup before serving it with brisket and offal from Hanwoo beef [document], as well as for a culture of ordering jargon used by regulars, such as “kkakguk” and “neondung-mandung.”

Sundae (순대) is a Korean food made by filling animal intestines with blood, grains, vegetables, and other ingredients and cooking them. Its lineage begins with intestine dishes recorded in 17th-century cookbooks and diverges significantly with the popularization of glass noodle sundae in the 1970s. The leading etymological theory traces the word to the Manchu term “senggi-duha” (blood + intestine). Today, the regional lineages of traditional blood sundae coexist with the snack-food-style glass noodle sundae under the single name “sundae.”