Jungsik Seoul — Restaurant in Seoul

An Exquisite Evolution of Korean Cuisine: A Review of Jungsik (Seoul) Stepping into Jungsik in Seoul's prestigious Cheongdam-dong district immediately conveys a sense of refined luxury and thoughtful design. The ambiance balances modern sophistication with an inviting warmth, featuring plush seating, subtle lighting, and an elegant decor that sets the stage for a truly elevated dining experience. There's a palpable sense of serene comfort, allowing guests to fully immerse themselves in the gastronomic journey without distraction.

At the heart of Jungsik's philosophy is its pioneering "New Korean" cuisine. This innovative approach, championed by Chef Yim Jung-sik, masterfully reimagines traditional Korean flavors and dishes through the lens of contemporary culinary techniques. It's a bold and creative dialogue between heritage and avant-garde, resulting in a dining experience that is both deeply rooted and strikingly modern. The emphasis is on transforming familiar elements into something entirely fresh and unexpected, while always maintaining the integrity and essence of Korean gastronomy.

The tasting menu is a meticulously crafted narrative, unfolding with a series of artful and delicious surprises. The journey often begins with a delightful collection of bite-sized amuse-bouche, each a miniature interpretation of classic Korean banchan, showcasing ingenious twists on beloved staples. These initial morsels are bursting with distinct and harmonious flavors, perfectly setting the tone for what's to come.

One standout that frequently captivates is the octopus dish. Slow-cooked to an exquisite tenderness yet boasting a lightly crisp exterior, it offers a textural revelation that redefines expectations for this ingredient. Its accompanying elements, often a thoughtful blend of savory and tangy notes, elevate it to a remarkable level. Another iconic creation is the Jungsik Gimbap, a truly unique take on the traditional seaweed roll. This inventive rendition defies typical appearances, delivering a delightful blend of crispy textures and rich, savory flavors that leaves a lasting impression.

For main courses, the kitchen demonstrates a profound command of premium ingredients. A charcoal-grilled Hanwoo beef preparation often showcases the exceptional quality of Korean beef, cooked to a perfect medium-rare and complemented by nuanced sauces and seasonal vegetables. Each savory course is a testament to the kitchen's precision and artistic flair, where every component is thoughtfully considered for both taste and visual impact.

The experience culminates with inventive desserts, such as the memorable Dolharubang. Inspired by Jeju Island's iconic stone statues, this creation is a true edible work of art, featuring delicate green tea mousse and a creamy ganache, cleverly presented to evoke both visual charm and delightful flavors.

The service at Jungsik is as polished and refined as the cuisine itself. The staff are attentive, professional, and knowledgeable, guiding diners through each course with insightful explanations of ingredients, preparation, and inspiration. Their seamless movements and intuitive anticipation of needs create a comfortable and luxurious environment, ensuring that every aspect of the meal is flawlessly executed.

In conclusion, Jungsik offers an exceptional and truly unforgettable dining experience, solidifying its position as a trailblazer in modern Korean fine dining. It's a place where culinary boundaries are pushed with respect and artistry, delivering a symphony of innovative flavors that both honors tradition and gazes firmly...

A refreshing and tasty take on Korean cuisine

I was excited to snag a reservation for lunch at the Seoul location. Figure it was a good opportunity, especially since the Seoul location is slightly cheaper than the restaurant in NYC. The decor is sleek and modern. The service is excellent as you would expect, and they provided explanations of each dish in both Korean and English. We came here to celebrate a family birthday and they threw in a bonus birthday seaweed soup which was a smart touch. My overall take on this place is that it is a refreshing twist on familiar classics. Unlike some other fine dining restaurants, every dish was also incredibly tasty. The perfect audience for any lover of classic Korean cuisine. The portions were perfect and we left fully satisfied.

Banchan - A great way to kick off the meal. Banchan is spirit but not taste. 4 small dishes meant to be eaten in progression. A light broth. Silken tofu in a perilla oil glaze. Beef tartare. The final bite was a true delight - foie grois that is lightly sweeten served with a thin slice of pear and a light jelly. The sweetness made it almost dessert like and refreshing? So good Pine Mushroom Muguk - A mix of mushrooms and a dumpling in a light broth. Nothing crazy but a light refreshing dish. Also my first time having lion's mane mushroom? Really liked it Abalone - I had actually eaten a ton of abalone the few days prior, but I did not mind Jungsik's take. They smoked it and it ended up almost tasting like steak? Incredibly meaty which removed a lot of the fishy take. So cool. Paired well with the butter sauce and mint oil. Miyeok Guk - Complimentary birthday soup. They actually charred the rice and it ended up tasting like paella. It was an exciting twist on a classic. Gimbap - This cost extra, but I could resist this supposed signature dish. A lightly battered and fried seaweed cigar stuffed with rice, bulgogi, and truffle. Served with a truffle sauce. It was a blast of umami and crispy. Def worth the cost if you have room in your belly. Okdom - A perfectly seared and flakey white fish. Served with a light anchovy broth and barley rice. Duck - The main course. Perfectly tender with a crisp skin. Served with several woody accouterments, including a roasted chestnut and lotus root. Suljigemi - A light sorbet made from the byproduct of makgeolli. Palette cleanser. Dulharebung - The classic jeju stone grandpa but made of spongecake and matcha ice cream. It looked like a piece of art. NY-Seoul - Inspired by elements from both cities.A mixture of pecan based bites with ice cream. Yummy. Sweet Potato - An ice cream shaped like a sweet potato on a bed of breadcrumbs made to look like soil. Served with your choice of...

I recently dined at Jungsik Seoul, a restaurant whose reputation and Michelin stars set high expectations for an unforgettable culinary journey. While the ambiance and some dishes met my expectations, the overall experience was marred by a series of service and quality missteps that one does not anticipate at such a prestigious venue.

The culinary adventure began promisingly with creative and flavorful dishes, although the quality of the beef was notably lacking. The meat was tough, challenging to cut, and marred by tendons, which detracted significantly from the upscale dining experience I anticipated, especially after opting for an 80,000 KRW per person upgrade for gimbap and an additional 30,000 KRW for the Hanwoo beef over lamb.

However, it was the service, particularly concerning the beverage selection, that truly diminished the evening. When informed that most cocktails were "sold out," we were presented with an unsolicited alternative of straight cognac in a martini glass, far removed from the fruity cocktail originally requested. This misunderstanding led to a recommended wine substitution by a person introduced as the manager, which we accepted in the spirit of moving past the mix-up.

The situation escalated at the conclusion of our meal when the same manager initially refused to remove the charge for the unrequested cognac, despite our substantial bill that had escalated from 400 USD to nearly 700 USD with upgrades. It was only after a frustrating discussion, and intervention by his staff, that the charge was reluctantly removed.

This experience left me puzzled and disappointed, particularly with the manager's lack of professionalism in handling a simple service recovery. It underscores a need for Jungsik Seoul to reevaluate its staff training and customer service protocols to ensure such issues do not detract from the exceptional dining experience expected at a Michelin-starred restaurant. While the food showcased moments of brilliance, the service inconsistencies and quality concerns have prompted me to recommend that potential diners temper their expectations, or perhaps the restaurant to review and possibly refresh their approach to...