Seoul, Korea

On the pass:

Tae Hwan Ryu

Pastry chef:

Style of food:

Modern fusion

Standout dish:

Seared duck breast with smoked leak and orange miso jus


40 Gangnam-daero 162-gil, Sinsa-dong, Gangnam-gu, Seoul

+82 2 546 9279

Young chef brings fusion food to Seoul

Don’t expect kimchi on the menu at this ambitious Seoul restaurant, which draws on Tae Hwan Ryu’s experiences of cutting-edge kitchens in Japan, Australia and the UK. The young chef spent eight years travelling the world and immersing himself in different food cultures and cookery techniques before setting up his semi-eponymous restaurant (the name is a combination of ‘Ryu’ and ‘unique’) in 2011. The time abroad is reflected in food with a strong French accent, but there are also references to Japan, Spain and Italy.

Avant-garde presentation – plates are decorated with delicate drizzles and dabs – is matched by contemporary cooking methods in dishes such as pork belly and sous-vide skate wing or seared duck breast with smoked leek and orange miso jus. The relaxed dining room features blond wood tables, fresh flowers and plenty of natural light from large windows, opened in the summer months.

Images: Kim Hyun Jin

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