7th Door — Restaurant in Seoul

A Culinary Journey Through Time and Flavor: A Review of 7th Door (Seoul) Stepping into 7th Door is an experience designed to engage the senses from the very outset. The journey begins with a distinctive hallway, symbolically lined with glass displays showcasing various ingredients in different stages of fermentation and aging – a captivating prelude to the culinary philosophy within. This intriguing passage culminates at the "seventh door," which opens into an intimate dining room centered around a chef's counter. The open kitchen becomes a vibrant stage, offering diners a fascinating glimpse into the meticulous artistry and concentrated energy of the culinary team. This close proximity to the creation process enhances the overall sense of immersion, making for a truly engaging atmosphere.

The core of 7th Door's cuisine lies in its profound exploration of fermentation and aging, techniques fundamental to Korean gastronomy, yet here they are elevated with remarkable modern interpretations. Chef Kim Dae-chun's vision skillfully blends these time-honored practices with innovative approaches, resulting in dishes that possess incredible depth, complexity, and often surprising textures. It's a culinary dialogue between ancient wisdom and contemporary flair, where every ingredient, from the meticulously sourced to the painstakingly aged, contributes to a harmonious and enlightened flavor profile. The mastery of these techniques allows for the creation of unique profiles that resonate with both familiarity and delightful novelty.

The tasting menu unfolds with an series of exquisitely crafted dishes, each a testament to the kitchen's precision and creativity. A standout often encountered is the bread, made from a five-year-aged rice nuruk (a traditional Korean fermentation starter). Its incredibly moist, soft, yet perfectly chewy texture, paired with a subtle, complex dipping sauce of perilla oil, sesame oil, and a hint of sweetness, is a revelation—a profound example of how simple ingredients can be transformed through expert fermentation. Other highlights might include perfectly roasted lobster with a bright citrus cheong (fermented syrup) sauce, offering a delightful interplay of richness and zest, or an expertly grilled tilefish, showcasing the natural sweetness of the fish enhanced by ingenious Korean seasonings. Even a seemingly simple noodle soup reveals layers of comforting, clean flavors, reminiscent of a cherished homemade dish. The presentations are consistently artistic, with each plate resembling a thoughtfully composed still life, inviting visual appreciation before the first bite.

The service at 7th Door is exceptionally attentive and polished, complementing the high caliber of the cuisine. The staff are knowledgeable and articulate, providing clear and insightful explanations of each dish, including its unique ingredients and the intricate fermentation processes involved. Their intuitive anticipation of needs and seamless movements ensure a comfortable and effortless dining experience. It's noteworthy that the team often caters to an international clientele, with servers capably communicating in multiple languages, further enhancing the welcoming atmosphere.

In conclusion, a meal at 7th Door is far more than just dining; it's a sensory and intellectual journey into the soul of modern Korean cuisine. It's a place where the foundational principles of Korean food are explored and reimagined with ingenuity and respect, delivering an experience that is both deeply satisfying and creatively inspiring. For anyone seeking a truly unique and memorable gastronomic adventure that highlights the power of fermentation and aging, this establishment is an...

(Updated in May 2021)

Meal budget per person (without drinks) Category 3 (over 120000 KRW, 100 USD)

After the 6th door for fermentation and aging, the 7th door is finally to be greeted. The 7th door is the flavors of journey to the palate paradise through hands of the master Chef, Mr. DC Kim.

Fermentaion is originated from ferment (fevere) and it causes the changes within a rather short period time, also creating alchohol through yeast.

Aging is originated from age, so, it causes the changes slowly over a long period of time.

So, as his mission statement shows, the restaurant guides the guests to experience pure joys of taste through presenting key ingredients that are aged and fermented.

It is in deed a long journy which takes around 3 hours and the menu may change every day subject to seasonal fresh ingredients. Menu configuration is also good. ​ Among the menu, there is Anchovy noodles. I don't like Anchovy, but this dish is very light and one of a kind!

You can also find one name of dish with "Daechun Kim", having 2 meaning; one is the name of the Master (owner) Chef of this restaurant and the other is the famous dried laver, so the dish is rice wrapped with the dried laver with butter and Cavier. It is also unique and witty.

Along with his Toc Toc in Asia's 50 best restaurants 2021, 7th door is listed in Michelin one star for guide 2021 and with one of very few 5-star-rating from my hundreds reviews.

(Posted in Feb 2021)

When entering the restaurant, you can find the door for heaven, 7th door.

It originally means; 5th is 5 tastes of sense, 6th is fermentation and aging, and finally 7th door means through hands of the Chef.

The restaurant was open in year 2020 but soon after it is registered onto Micheli guide 2021.

Master Chef, Mr. D.C. Kim and his excellent staffs are ready to serve the national best creative dishes. In deed, the guests can enjoy the various dishes with all 5 senses, firstly with eyes to taste.

From the luxurious interior to the kindness and expertise of staffs, the restaurant was very impressive. (Especially thanks to the manager, Mr. J.W. Jeong for his kind explanation...

Started off on an embarrassing note as my clock was not on Korean timezone and was actually late for dinner by an hour. Place was not very close to the metro station so still had to take a walk to the restaurant. Lift of the restaurant was also quite obscure so I walked a few rounds at the building before I managed to find someone to ask about it. Really arrived an hour late and could see the last remaining empty seat left for me. I tried to rush through the 1st few courses so that I could catch up with the folks who were already dining halfway. I would say it was quite an enjoyable experience dining at 7th door. The menu was not known prior and only got to see the dishes as I sat down. Was glad everything was to my taste and liking. It was supposed to be Korean food but I found the food to be a bit more on the innovative side instead. Was very impressed with the presentation of the dishes and a unique twist to it. If you ask me, every dish was good and it would be quite hard for me to determine the best, but if I still had to choose one, it will be the raw marinated crabs which was the highlight of the meal. It was so fresh and so tasty. The other dishes like the lobster and the beef was also exceptional, could see that the menu consists of very premium ingredients from Korea. The only negative was that the staff asked me for tea and didn't serve me until I actually requested for it, but still I have to commend on the service of the staff and chefs in general for their good service during the meal. There were some interesting surprises at the snack food and the rice cake dish, could see the creativeness of the chefs. Also thank you for the takeaway souvenir which turned out to be some liquid which could add hot water and make into a good cup of tea. Very delicious and nice memories of the meal in the restaurant. Highly...