It’s a three star, but it’s not in business.
(It’s a bit of a stressful situation)
Preparing to reopen
Pulmuone sponsors or
Sponsored by Chinese capital, etc.
There is a lot of talk, but nothing is clear yet.
I’ve been visiting since it opened in 2017.
(At that time, I only sold dinner 5 days a week and earned 240,000 won)
It’s a good restaurant
Mingles
In some sense
Korea’s representative fine dining that goes beyond parameters
Awards are also good.
Doing business well
I don’t complain about not making money like anyone else.
Jeongsikdang
A living legend of Korean fusion fine dining in Korea
There are some reviews that say it’s a bit old now, but it’s still a great performer.
If there was no formal party
There was no atomic
Layeon
A Korean restaurant that I briefly tried at Three Star
Excluding innovative elements as much as possible
A place that sells pure Korean food
The ultimate taste of knowledge
In other words, the food my mom cooked
Are you paying this money to eat it?
Sound comes out
Suwanye
A time when the Korean fine dining market was exploding qualitatively and quantitatively.
Innovative fine dining that served as a driving force
It’s been over 10 years now.
Still doing good business
Kojima
Korea’s only two-star sushi restaurant
There was once a title as the most expensive restaurant in Korea.
There are more expensive restaurants now.
Operated by the will of the sponsor
A typical deficit restaurant
Sooksu Kwon
One of the fusion Korean restaurants that doubles as a regular restaurant and Mingles.
Rather than Jeong and Ming, who were introduced earlier,
It has a stronger Korean touch.
This is better for taking the elderly.
Joo-ok, who was grouped in the same weight class,
Expanded to New York, saying the Korean market was small.
Alla Prima
Very precious in Korea
Italian based
Japanese fusion western restaurant
I went there once or twice when it first opened because it was good value for money.
allen
The impression that was the predecessor
As soon as it appeared, it won two Michelin stars.
Two stars even after changing the name and location
Keeping it going
At the beginning of Impression’s opening, there were evaluations that it was better than Mosu, but now the prevailing opinion is that it is just a two-star affair.
Mitou
Korea’s only two-star Japanese restaurant
Nowadays, the number of proper kappo and kaiseki restaurants has increased considerably.
Even at the beginning of Mitou’s opening, it was quite refreshing.
Reservations are backlogged for months.
Hobin
Where the legendary Korean Chinese chef Hudeokjuk is located
I don’t know because I haven’t been there.
La Mansicré
French fine dining that Vice Chairman Jeong Yong-jin put a lot of effort into
girly atmosphere
The taste is just mediocre
Onjieum
Korea Korean fine dining goat
If you refute it, it doesn’t make any sense.
soul
Enjoy Suwanye at a low price
(The owner and chef is from Suwanye)
The location is shit
Hannam novel
CJ before the parameter stop loss
I need to sort things out from here.
zero complex
In operation for over 10 years already
Innovative dining preferred by chefs
I went here once.
Food is difficult
A person from here received one Michelin star in Busan this time.
(palette)
It’s sushi
The so-called “Kanesaka style” that young sushi enthusiasts like these days.
A place on the opposite side
I don’t like it very much
Goryoriken
Japanese Kappo-based fusion Japanese dining
Here’s the representative
I make money at Ichie (izakaya) and realize myself as a chef at Goryoriken.
ebit
Ant One Tool
Black and White Chef Cast
Yoon Seoul
A nobleman specializing in ripening, fermentation, and noodle dishes.
Lamiti
Royal French with 25 years of tradition
Soleil Opre is all gone
Just by still holding on
Just respect
Sushi Matsumoto
One of the leading figures who qualitatively upgraded Korea’s omakase scene
It’s a bit of a water rocket right now.
Kang Min-cheol Restaurant
Reservations were very difficult in the early days of opening, but are now available.
Jinttobaegi French-style dinner featuring generous portions
Pierre Garnier St.
Mooney
It started with one Michelin star along with Mitou, but Mitou was promoted to two stars and Mooney is staying at one star.
I went here once too.
binho
They say he’s from Mingles, but I haven’t been there.
No comments
pine balm
Like Kang Min-cheol
It was very difficult to make a reservation when it first opened, but now it’s available.
If you try it, it’s just like one star.
Muoki
This place opened in the same year as Mosu and was compared a lot.
The incident where Beckham went to Bone & Bread after no-showing here is famous.
Exquizine
Mitou is the next Michelin restaurant to make reservations.
I’m going for the cheap taste.
You’ll find out when you try it
Seventh Door
Places where people eat better in foreign countries than in Korea
A person who is crazy about fermentation and aging
Kozacha
No comment
Itanic Garden
A place with many twists and turns
It attracted a lot of attention when it opened.
I received it, but as time passed, it became a place where even ordinary people couldn’t live.
Bichena
A Korean restaurant that is the younger sibling of the now closed Michelin Three Star Gaon.
Here is the guest chef
Currently appearing on Black and White Chef
A place to go with my own money
Just four places: Mingles, Kojima, Mitou, and Onjieum.
If you refute it, you don’t know.
suggestion
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