Top 12 Trendiest New Mytouries in Seoul, South Korea

Nestled in a quiet alley of a residential area, this intimate six-seat counter serves some of the city’s finest sushi omakase for just 35,000 won (around $32). The unpretentious venue is operated by Chef Park Sangha, a seasoned sushi expert trained in Japan and formerly of Seoul’s top sushi spots. With a personal touch and DIY approach, Park keeps costs down, making the restaurant highly sought after with reservations often made six months in advance. Check Park’s Instagram for fleeting last-minute openings.

Opened in 1924, the Ninth Gate Grille, Korea’s oldest French restaurant located within the Westin Chosun Hotel, has long been a pioneer. It was the first place to introduce Caesar salads, eggs Benedict, and other Western favorites to Korea. Following a major renovation in 2017, it now operates as a chic wine bar offering a menu of modern, globally-inspired dishes alongside a selection of cheese and charcuterie curated by Soyoung Scanlan from California’s Andante Dairy. The wine list features options by the glass, appealing to Seoul’s burgeoning wine enthusiasts.

In Seoul, a wave of upscale Korean barbecue spots have emerged, focusing on premium Korean beef (Hanu or Hanwoo) served in luxurious settings with tasting-menu style dining. Among these, Woorahman stands out by pairing each cut of top-quality Hanu beef with a carefully chosen whiskey, offering a refined alternative to the usual soju and beer.

In an elegant dining room designed by Danish designer Verpan Panton, chef Jacob Hyun, a former sous chef at the two-Michelin-starred Jungsik, reimagines classic Asian dishes. Favorites include Japan’s katsu sando and Singapore’s kaya toast. Popular for brunch, Dotz also offers a dinner menu featuring bold flavors with dishes like black pepper beef, duck breast, and fried rice. The Dotz Bao, a dessert dumpling with vanilla mousse and peanut praline, is a standout.

After earning his first Michelin star in San Francisco, Korean-born chef Sung Anh took a bold step by moving his restaurant to a tranquil, hilly area in Korea. Mosu Seoul’s offerings diverge from his San Francisco menu and don’t fit neatly into contemporary Korean cuisine. Instead, Anh labels his food as “American with strong Asian influences,” blending experiences from Urasawa, the French Laundry, and Benu with childhood memories from his parents’ Chinese restaurant. This innovative tasting menu has made Mosu one of the most sought-after—though expensive—dining spots in Seoul.

In one of Seoul’s trendiest districts, Korea’s premium coffee catering service now boasts a showroom with a distinctive industrial facade that might appear as if it’s under renovation—or demolition. However, the enticing scents of coffee and fresh pastries signal that you’ve found the right spot. Barista Yoon Sungsoo, whose career began in the UK, serves top-notch coffee using beans from Britain’s renowned Square Mile Coffee Roasters and Seoul’s own Fritz Coffee Company. Yoon’s flat white is hailed as the best in the city, and their chocolate cake-like brownies are a must-try.

The first international branch of San Francisco’s renowned Tartine Bakery has officially launched. If you’re willing to wait in line, you’ll be rewarded with Tartine’s renowned country bread, banana tart, and other signature items, all crafted from chef Chad Robertson’s original recipes. (For the initial weeks, Robertson himself is baking in Seoul.) Note: The bread and pastries tend to sell out quickly. (*Map location is approximate)

Goryori Ken, the newest venture by chef Kim Gun, renowned for introducing Japanese izakaya culture to Seoul, offers an exclusive dining experience with just nine seats. At this intimate counter, Chef Kim presents highly seasonal dishes that transcend typical izakaya offerings. The focus here is on drinks, with the food served as an accompaniment. Unlike a traditional tasting menu, your choice of beverage dictates the sequence of expertly crafted small plates that follow. Simply choose your drink and let Kim handle the rest.

Polestar epitomizes the Japanese cocktail bar experience with its sophisticated glassware and Zen-like bartending approach. The master of cocktails here is Yoshifumi Tsuboi, Japan’s renowned bartending champion, whose impressive array of trophies also serves as decor. His artfully crafted cocktails, paired with the bar’s refined hospitality, complement a selection of light Japanese fare such as Neapolitan spaghetti and katsu sando. The bar also hosts occasional guest bartenders from Japan’s cocktail elite.

James Park, a seasoned chef and author who honed his skills as a sous chef at South Africa's renowned Test Kitchen, returned to Seoul in 2015 to open his own restaurant. Named Muoki — meaning 'oak tree' in Afrikaans — the restaurant reflects Park’s South African influences in both its decor and menu. Highlights include a signature appetizer featuring tomatoes prepared in seven different ways with fresh basil sorbet, and a main course of slow-cooked duck adorned with a selection of wild mushrooms.

Chef Ji-Woon Kim, known for his rapid rise in Seoul’s dining scene with three acclaimed Italian restaurants in just two years, now presents Cucciolo Terrazza. This Italian bar offers a delightful selection of tapas-style snacks and mini pizzas served late into the night on its expansive and picturesque patio. The extensive menu features a range of natural wines, cocktails, and craft beers to keep the energy high.

Perched on the 81st floor of the Lotte World Tower, the Michelin-starred Bicena now claims the title of the tallest restaurant in South Korea. Guests are drawn to Bicena’s renowned authentic Korean dishes, which are now accompanied by sweeping views of Seoul. Signature offerings include abalone rice and steamed king crab served with barley porridge, all presented on bespoke, locally crafted pottery.