Seoul, South Korea

Named after the hometown of chef-patron Eom Tae-jun, who returned to Seoul after training at the Culinary Institute of America in NYC, Solbam offers contemporary Korean fine dining that champions local, seasonal ingredients. Marrying classic cooking techniques with a thoughtful, modern approach, dishes on the multi-course tasting menu are preceded by the participatory “DIY amuse bouche”, with diners offered a selection of ingredients to mix themselves. Courses are also interspersed with the likes of a palate cleanser made with yuzu, lemon and red grape – a refreshing mouthful that perfectly encapsulates the chef’s mastery when it comes to balancing flavour and fragrance. Taking its design inspiration from an art gallery, the pared-back, white-toned dining room allows guests to concentrate on the food in front of them and to become more aware of, as chef Tae-jun sees it, the comforting power of nature.

Key Information


6 Dosan-daero 3-gil, Gangnam-gu, Seoul, Gyeonggi, 6026