Seoul, South Korea


On the pass:

Daechun Kim

Pastry chef:

Jeong Sook Lee

Style of food:


Standout dish:

Seasonal raw fish wrapped in one-year fermented radish


3F, Rodeo Bldg., 33, Dosan-daero 51-gil, Gangnam-gu, Seoul

+82 2 542 3030

French, Japanese and Korean in effortless symmetry

The chef: Despite first moving to Seoul to pursue a career as a musician, Kim Dae-chun ended up in Tokyo’s Cooking Academy, enjoying stints at the likes of L’Embellir in Tokyo and Bono Bono in Seoul after graduating. A fascination with seafood led him to open TocToc in 2013, pioneering French-Asian cuisine while reintroducing forgotten Korean ingredients including varieties of fish species, seaweed and wild greens.

The space: While the food might be deemed some of the most sophisticated and exciting in Seoul – so much so that Toc Toc was awarded the Miele One to Watch Award in 2017 – the décor is understated and the ambience casual.

The menu: Kim mixes eclectic with classic on his menu, which features broad international influences and mirrors his ever-curious mind. Expect to see dishes such as roasted scallops with black truffle cappuccino foam or 12-hour cooked octopus with tapenade. More familiar dishes such as ceviche and steak are also regular features, with a decadent foie gras terrine with seasonal fruit compote and brioche just one of the more recent highlights.

Bonus point: Toc Toc is derived from the French for ‘knock knock’ – and they’re certainly starting to make a real racket in terms of their significance to the Seoul dining scene.

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