I had some truly outstanding food in Korea — from incredible street eats to exquisite three-star Michelin dining — but the most exceptional meal of all was at the two-star Michelin restaurant
Jungsik.
Chef Yim Jung-sik, who recently earned his third Michelin star at his New York location, opened Jungsik in Seoul in 2009. Widely regarded as the pioneer of modern Korean cuisine, he’s credited with introducing Korean flavors to the global fine dining stage. His cooking masterfully blends traditional Korean ingredients with contemporary techniques, creating food that feels both familiar and groundbreaking.
The restaurant itself, located on the second floor of an unassuming building, is elegant and understated. The dining room is softly lit, with light music in the background. Black leather-topped tables trimmed in silver sit alongside pale green banquettes adorned with fresh flowers, while a mirrored ceiling adds a touch of glamour. The service is impeccable — staff dressed in dark suits move with quiet precision.
The nine-course tasting menu was superb from start to finish — beautifully balanced, satisfying yet never heavy. We began with an amuse-bouche selection: mushroom soup, tofu, scallop tart, beef tartare with truffle and parmesan, eel, and foie gras with cinnamon and apple. Each bite set the tone for what was to come.
The first course — raw shrimp with caviar and toasted quinoa — was divine. I was already swooning. Then came tender abalone with a French-style lemon butter and mint sauce. The standard menu includes a gimbap cigar and fish, but I upgraded to the All-in-One Gimbap, which featured caviar, shrimp, beef tartare, and fish. It was incredible-the chef double-toasts the nori, giving it the perfect texture and flavor.
Next was a fish course with crispy skin in a delicate anchovy broth, followed by duck served two ways — accompanied by duck jus and a watermelon-yogurt sauce. You can also opt for Hanwoo beef at an additional charge. The duck, cooked sous vide then pan-seared, was perfectly tender and paired with sweet melon. A hand-cut noodle dish followed, before a refreshing rice wine and orange sorbet to cleanse the palate.
Dessert was equally impressive: a silky pumpkin panna cotta with maple syrup, a matcha ice cream with sponge cake, and a whimsical chocolate creation shaped like a Korean sweet potato. We ended with herbal tangerine tea and petits fours — sweet potato rice cake and chocolate — the perfect finish.
The wine list is exceptional- heavily featuring French selections. They offer both five- and eight-glass pairings. I opted for a glass of Dom Pérignon, while my husband enjoyed a fine French Burgundy.
From start to finish, the experience was remarkable — warm hospitality, impeccable service, and flawless cooking that celebrated seasonal ingredients with creativity and finesse. Jungsik has redefined Korean cuisine, elevating it into an elegant new genre. In my humble opinion, it fully deserves that third Michelin star.
Highly recommended.
Happy dining,
Shanea
12/07/2025
