Solbam — Restaurant in Seoul

Sure, here’s a more personal version:

My first experience at a Michelin-starred restaurant in Seoul was a memorable one, especially since seafood played such a big role in the menu. The meal started with the usual pre-appetizer, but this time it was something special—Solbam’s signature chicken liver and seasonal fish. Then came one of the best things I’ve tasted: a beautiful creation of caviar and sweet shrimp. I could tell this was going to be a special night from that point on.

The amberjack with pear and blueberry broth was such a refreshing dish, and I loved the snow crab with pine nut sauce. The mix of beancurd and crab intestines added an extra layer of richness that I couldn’t get enough of. I’m a huge fan of raw seafood, so this was a dish I absolutely loved. Even something as simple as fish with sea squirt and cabbage was packed with flavor—it was a perfect start to the meal.

The abalone was another standout. It was cooked perfectly, just the right tenderness. After that, a palate cleanser of pears and cinnamon arrived, which was just what I needed before moving on to the main courses.

The quail with truffle was delicious, though I wish they had given a little guidance on how to cut into it when serving. Still, the flavors were on point. Unfortunately, the Korean beef ribeye didn’t live up to expectations—it had a tendon texture that made it a bit unpleasant to eat, which was a shame because everything else had been so amazing up until then. But the Amadai fish made up for it. It was creamy, tender, and honestly, I could have had just that with my wine and been perfectly happy.

The meal ended with a simple bowl of noodles in seafood broth, which was a comforting way to wrap things up. We even got to choose our chopsticks to keep as a souvenir, which was a nice personal touch. The ice cream and handmade desserts were absolutely delicious—such a sweet ending to a wonderful dinner.

That said, there were a couple of things that could’ve been better. They weren’t great at clearing plates between courses, and a few spills weren’t cleaned up immediately, which left me having to shuffle dishes around at times. Also, the wine corkage fee was shocking—150,000 won per bottle! We had brought a special bottle of wine and didn’t expect such a steep charge. With the meal costing 350,000 won per person, it felt like a bit much compared to other Michelin-starred spots where you can get similar...

Serendipity led me to book this restaurant and it turned out to be one of the best meals that I would remember and hope to revisit for years to come. A lot of tasting menus tend to deteriorate by the time main course arrives or lose patrons’ interests, but not at Solbam. Dishes just got better and better and I actually felt sad when I finished my steak because it was soooo good. There was no spectacle, no elaborate presentation, just clean, elegant, delectable food perfectly executed. Everything was just right and everything that was on the plate was there for a very good reason. That humble palate cleanser made with yuja (yuzu), lemon and red grapes was a perfect balance of sweetness, tang and fragrance; it did not leave the slight bitter taste that many citrus granita did. If they put so much heart into a simple palate cleanser, can you imagine the other dishes? I was debating whether I should keep Solbam a secret for selfish reason 😜 but of course that would be unfair to the amazing Solbam team. I am glad that Seoul is only a short flight away because I definitely want to return to Solbam again and again. Would give it six stars if I could. Thank you...

A wonderful and surprising dining experience that I didn't expect. The food was subtle and intelligent with warm sense of seasonal awareness. Wine pairings were spot on and each course flowed well into the next. There were little sparks of citrus, herbs, tea, essence and salt with each dish. The sauces were sublime and I sense the saucier is still learning the craft for the roux was just slightly and I mean very slightly thick- this is a word of encouragement not of criticism. The chef's fun subversions of using chicken liver or smoked duck in place of a jamon iberico made the experience exciting and I felt the chef understood me- the food is for sophisticated diners and the uninitiated but curious. I took a star away for atmosphere just because the initial cave for the initial tasting, while a bold choice, is a tad jarring- it feels like a cafe and it made me wonder if I was in the right place and I felt a bit exposed. Regardless, the restaurant will be on its way to a second star soon. Note, the tasting menu was 350,000 Korean won but worth every penny...well maybe except for the petit fours at the end but they will adjust...