Located in the quaint neighborhood of Bukcheon Hanok Village, it is a Korean fine dining restaurant run by chef Tony Yoo, who was the head chef of Korea’s first Michelin-starred restaurant “Twenty-four Seasons.” The restaurant is a testament to the result of a year of his training on a vegetarian diet with Buddhist monk Seonjae, a temple cuisine expert. From tomato chimchae, a colorful mix of vegetable salad, deep-fried whole rockfish with sweet and sour sauce, and injeolmi tiramisu, every dish of the course delivers a pleasing epicurean experience that you want to enjoy for long.
* This column was last updated in November 2022, and therefore information may differ from what is presented here. We advise you to check details before visiting.
