Eatanic Garden, Josun Palace — Restaurant in Seoul

(Updated in Dec 2022) The Executive Chef, Mr. Jongwon Son seeks New Korean Contemporary which reinterprets Korean seasonal ingredients into his Cuisine of art Like a magic on his unique and creative cuisine, this is joyful journey of flavors that can satisfy all 5 senses. All his cutlery and dinnerware are specially designed and adapted according to his story to show. Each course menu is described with its theme ingredient on picture. I find it very interesting and fabulous idea!

Journey of flavors that can be enjoyed with all five senses

This upscale restaurant located in 36F of Josun Palace seeks New Korean Contemporary which reinterprets Korean ingredients to modern French. The Executive Chef, Ms. Hyunjoo Im was the first CDC (Chef de Cuisine) as a Korean at the Chef’s Table at Brooklyn Fare, a Michelin 3-star restaurant.

The interior of the restaurant and its Jade color by Humbert & Poyet is the first fascination. Its typical Jade color along with highly professional staffs, well-organized menu and luxurious tableware comes through.

The menu changes periodically with seasonal ingredients and its configuration is excellent, from Hors d’oeuvre, Entree through main menu end to Dessert, from vegetables through fish to meat. So, the long journey of flavors is not monotonous and boring, but enjoyable and challenging with full of expectation. I find it also very good idea to use the Korean traditional small cabinet inlaid with mother-of-pearl for the last journy "Petit Four" served with Tea or Coffee.

The "Truffle tarte" and "Scallop Grape" are delectable. “Pine mushroom with Green asparagus” and “King Crab, Caviar with Vin Jaune” are full of flavor. "Sous vide Lamb with Morel" is exquisite, whereas I had less impression from the "Stripploin Steak". Among the five palates (from sweetness to savory taste), there is a personal wish that there be a slight spicy taste upon choice, so that the menu could tempt even the most jaded palate.

The only disadvantages of this restaurant seem to be the unavailability of Corkage, the inconvenience of self-parking along with limited free...

Eatanic Garden is a lush 1 Michelin star restaurant located at the Josun Palace Hotel. The place screams greenery and culinary aesthetics and I absolutely loved that the menu came in the form of an illustrated deck of cards propped up on small wooden blocks before each dish was served. Following the advice that Ralph Fiennes's character in 'The Menu' gave, I didn't just eat but I considered every morsel that was placed in my mouth mindfully. The freshness and flavours of the dishes were extraordinary to say the least. We were served the following:

Jookhyang strawberry emulsion of some sort Fatsia shoots served with a Korean bean paste Jujeonbori (small snacks) which consisted of small bites of comte cheese, dried white fish, and parae seaweed (shaped into a small crane) A soy dish which pays homage to freshly-made 'dubu' from a temple restaurant called 'Dusugobang'. Changes are made in the amount of soy water, texture of the veil, and saltiness of the caviar Seaweed crisps with imperial Siberian caviar Malassol A fish dish served with Mugwort sauce and a seaweed puree Different cuts of beef served with bamboo shoots and glazed with a beautiful light brown sauce Wild greens and herbs from the mountains served with cold noodles Wasabi ice cream Hwajeon (Korean rice pancakes made of glutinous dough and azalea flowers on top for garnish) Small and sweet desserts served in a mother-of-pearl lacquer box engraved with a butterfly pattern symbolizing fulfillment and a peony pattern symbolizing...

This was an unforgettable culinary journey, with every dish showcasing the chefs' incredible dedication. While securing a reservation is difficult, the experience was phenomenal.

Birch Sap: A light, refreshing start with a subtle, gentle sweetness. Korean Melon "Tofu": This creative jelly-like dish broke my stereotype for Korean melon. Croaker Sashimi: The nutty flavor and texture paired wonderfully with the myoga leaves. Japchae: The glass noodles inside were wonderfully chewy and lively. Perilla Leaf Bugak: The creamy sauce, crispy leaf, and tender shrimp harmonized perfectly. Tomato Jelly: The finely chopped crab meat beneath offered a wonderful flavor and great texture. Pork Pumpkin Dumplings: Adding a few drops of fruit-infused soy sauce enhanced the broth's umami. Hairtail Fish: The base of chopped cuttlefish gave a texture similar to its roe. Brothless Samgyetang: This was the best samgyetang and the most memorable dish I've ever tried. Korean Beef Sirloin: The soybean paste-aged sirloin was incredibly tender. Bingsu: The milk bingsu was so soft it felt like ice cream. Dessert Box: You could feel the dedication in every single...