Gangnam-gu, Korea, Republic Of
40 Gangnam-daero 162-gil, Sinsa-dong
N/A
+8225469279
Each course is a visual bliss and the menu provides a generous introduction to Korean ingredients. In my opinion they do their best when the decadent French sauces meet the lean Korean ingredients. The quality of the food and the preparation was consistently good and so was the service in English. One wart: they charged me for a glass of water then I didn't even want without telling me in advance. It's a minor thing, but I don't order a set menu to get an itemized bill.
like
Food and service is up to expectation. Besides adding story and educating diners of the sources of produces used, the Chef added an experiential and playful elements with his dishes. Not sure what to think with the term he coined in his comic story-page though.
This place was incredible. It fondly reminded me of Aquavit (2 Michelin Star in NYC). The service was perfect and each dish was more delicious than the last. I'm so glad we came here, especially since we only had a day in Seoul. If you're looking for a Michelin type of meal that features local and traditional ingredients and dishes, then you can't miss this place. It's an absolute must.
This food is awesome, woderful and delicious. It is not a korean food, france food and Itaian food. that is groble food. If you have a time, just try it. if you should have foods, wine pairing and stories, you naver say it is expensive.
Brilliant tastes. Enjoyed my dinner there
Chef Ryu Tae-Hwan's unique vision of marrying Korean produce with Japanese and French cooking techniques results in an experience that's almost akin to being immersed in a really cool art exhibition. You get to see the inspiration drawn from his heritage, translated through styles that transform them in surprising and delightful ways. The results are often almost too beautiful to eat, but really delicious when you finally do pop it in your mouth. We were lucky enough to try Ryunique's lunch menu, a seasonally-driven affair that begins with a map of South Korea. Understanding just where our meal was coming from, and why, really helped us appreciate it even more. Tim the sommelier helped us pick out some very imaginative wines that paired well with our 'Hybrid Cuisine', include a bold and savoury Slovenian orange wine. The level of service here is superb, and Chef Ryu himself came out to serve a number of the courses, and talk us through his signature dishes. It's so rare that chefs at this level bother to do so, and we were so charmed by this gesture - it was a meal with a lot of heart certainly, backed up with wonderful cooking.
Just as the award \best 50 restaurants in Asia\! You deserve to go!! The dishes just like a secret garden, full of imagination and adventure
I really like it
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