Michelin two-star Korean food experience, traditional ingredients, new experience, ingredients, plates, service, wine are very particular and in place! It is worth experiencing! Lunch price is more suitable for the general public to taste!

Trip Gourmet Awards 2023

KwonSookSoo

The waiters were very warm and friendly, especially thanks to the professional and enthusiastic Sommelier. The food here is also great and absolutely value for money. They also prepared a particularly delicious birthday dessert for my sister. We will definitely come back to this restaurant when we come back to Seoul!

Trip Gourmet Awards

Top 24 Fine Dining 

The store itself is a traditional Korean diet, and also provides vegetarian dinners. We tried the lotus leaf rice set meal and the vegetarian Korean barbecue meal. They are very delicious. Even the elders who have been vegetarian for many years are full of praise. The price is about 200~300 Taiwan dollars after conversion. It is not too expensive. It is indeed a good choice for vegetarian friends in Busan. Remarks: Although the business hours are until 10 pm, there is an early nap at 9 pm.

It is definitely one of the best sushi restaurants in Seoul. The sea urchin warships inside are very good. There are a lot of sea urchins. The fish sushi belongs to the local characteristics. It is the fish meat of the local sea area. It has characteristics.

This Alice Cheongdam bar, this store is also particularly famous in Seoul, is loved by young people, here is a lot of good wine, there are first-class bartenders.

Top 12 Bars

They have super delicious salads, and they feel like they are taking the American route, because each serving is particularly large, and the salad requires a fruit in addition to fruits and various vegetables, a large bowl full of them.

A small inconspicuous shop, but the things are not bad, it is relatively high-end, the taste of the soup inside is good, and there is also can be done, French food.

米其林二星的韩食体验，传统食材，全新体验，食材、摆盘、服务、配酒都十分讲究也十分到位！蛮值得去体验一下！午餐价位比较适合普罗大众去尝鲜！

来到米其林二星权厨师(Kwonsooksoo)，店名源于厨师的韩文古语&ldquo;sooksoo&rdquo;。就座后，眼前是矮脚小木枱架在大餐枱之上的餐桌，小木枱比 A4纸略大一点，放一碗饭、一碗汤、几碟腌菜、一壶烧酒即满了，非常典型韩国家庭一人食的一个小木枱。小木枱的高度齐胸，约一只手掌的高度（离大餐枱），意谓者挺直腰板进食，以示对食物的尊重，也是每个人在用膳时都平等拥有的一份尊贵。权厨师说着&ldquo;先有吃的态度，再有吃的内容，我想做的就是复兴这种感觉。&rdquo;点了chef tasting menu,大厨拿手的料理果然道道经典，季节及地方食材的交流显示大厨对天地之间的了解，再上出于人的精致手艺料理出逸品！

Come to Michelin two-star chef (Kwonsooksoo), the name of the store comes from the chef&#39;s Korean ancient language &quot;sooksoo&quot;. After taking a seat, the table above the large dining table is a small wooden table. The small wooden table is slightly larger than the paper. It is full of a bowl of rice, a bowl of soup, a few dishes of leeks, and a pot of soaking wine. A small wooden table for a typical Korean family to eat alone. The height of the small wooden table is chest-to-chest, about the height of a palm (from the dining table), meaning that the person is straightened up to eat, to show respect for food, and is also a nobleness that everyone has equal ownership of when eating. Chef Quan said &quot;first have the attitude to eat, then have the content to eat, I want to do to revive this feeling.&quot; I ordered the chef&#39;s mastery of the cuisine really classic, the season and local ingredients exchange show the chef&#39;s understanding of the world, and then the exquisite craftsmanship of people!

新沙洞附近的米其林二星现代风顶级韩料餐厅 권숙수 (Kwonsooksoo), 就菜品质量而言我个人一直觉得是首尔新派韩食中最顶级的屈指可数的的餐厅之一! 前菜&ldquo;酒案床&rdquo;是亮点中的亮点，主食野菜拌饭也是绝妙美味。中午如果有时间去，价格非常合适！地址：首尔江南区新沙洞643-18（서울특별시 강남구 신사동 643-18）

Michelin two-star modern style top Korean restaurant near Xinshadong 권숙수 (Kwonsooksoo), In terms of the quality of the dishes, I personally have always felt that it is one of the top few restaurants in Seoul&#39;s new Korean food! The front dish &quot;wine bed&quot; is the highlight, and the staple bibimbap is also delicious. If you have time to go at noon, the price is very suitable! Address: Xinshadong, Gangnam District, Seoul 643-18 (서울특별시 강남구 신사동 643-18)

首尔米其林二星：KWON SOOK SOO，比另一家二星便宜不少，所以选择来体验一下。地点在江南区，靠近狎鸥亭罗德奥地铁站，反正这边是富人区，到处都充满设计感，首尔的米其林餐厅大部分也都集中在这一片区。餐厅隐藏在一条小巷子里，不是很显眼，在一栋楼的二层。提前半个月左右预定的，所以进去之后便安排入座了。由于我是一个人，所以坐在了吧台位置，不过他家还是相对偏韩式传统料理，所以用餐时每人都有一个小高台桌，蛮有意思的。坐在吧台的好处是可以看到厨师团队紧密配合创作料理的全过程，还偷偷拍了小视频呢～前菜部分就很惊艳了，韩式食材和做法，摆盘造型方面则完全西式，符合米其林的审美要求。印象比较深的是韩国传统米果的味道，很喜欢～有趣的是前菜部分还配了传统烧酒，简直大赞，太有心，光前菜就花了半个小时细细品味。第二道是豆腐沙拉，中日韩等东亚国家都有食用豆腐的习惯，这道沙拉突破了西式沙拉的做法，亚洲食材的加入增色不少。就连那一堆绿色的草配上下面特调的酱汁都超级好吃。沙拉开胃之后，是一道搭配豆腐乳的泡菜煎饼，煎饼很小巧，泡菜为主面饼部分反而是衬托，创意十足。很喜欢这种有想法的料理。主菜是一道用济州黑猪肉做的丸子烩海藻汤，本来对这道菜并不是很感冒的，因为不喜欢吃猪肉。但是尝完之后发现黑猪肉做的丸子真的完全没有中餐里狮子头恶心的味道。非常有嚼劲，且肉香四溢。海藻清新的海洋味道也为猪肉汤提鲜不少，弥补了去年济州岛之行没有试试黑猪肉的遗憾～从主菜过渡到主食的中间有个甜品小插曲，柚子配抹茶、芝士慕斯，爽口开胃；接下来的主食绝对是今天的重头戏。也是这顿料理的灵魂所在。牛肉蔬菜汤鲜美到爆炸，小菜里的酱牛肉丝超爱。发现韩国人特别热衷于做酱菜，从蔬菜到肉食都不放过～其实这些小菜和汤都是用来搭配旁边需要煮制25分钟的野菜烩海鲜饭。韩国的饮食文化真的很接近我们，他们也有春季吃荠菜的习惯，其实昨天在Mingles已经领略过了～荠菜和米饭还有海鲜浑然成一体，经过高温高压的烹制后，打开锅的那一刹春的滋味简直陶醉。这道主食突破了以往常见的韩式拌饭的一贯做法，吃起来米饭粒粒分明，海鲜原汁原味，野菜沁香扑鼻，和西班牙海鲜饭神似。但底下又保留了石锅拌饭的特色锅巴，绝了接下来的甜品更超出了我的预期。芝士外壳包裹着酸甜适度的爽口水果冰沙，当餐后甜品再合适不过了，而且造型特别别致，米其林范十足～最后的饮品用一杯美式收尾，附送的小甜品一样精致！

Seoul Michelin two stars: KWON SOOK SOO, much cheaper than another two stars, so choose to experience it. The location is in Gangnam District, close to the Yuting Rodeo subway station. Anyway, this is a rich area. Everywhere is full of design. Most of the Michelin restaurants in Seoul are also concentrated in this area. The restaurant is hidden in a small alley, not very conspicuous, on the second floor of a building. Booked about half a month in advance, so after entering, it was arranged to be seated. Since I am a person, I sit at the bar, but his family is still relatively Korean traditional cuisine, so everyone has a small high table during the meal, which is quite interesting. The advantage of sitting at the bar is that you can see the chef team closely cooperate with the whole process of creating the cuisine, and secretly took a small video. The front dish part is very amazing. Korean ingredients and practices, and the shape of the plate is completely Western, in line with Michelin&#39;s aesthetic requirements. The deep impression is the taste of Korean traditional rice fruit. I like ～ The interesting part of the pre-vegetable part is also equipped with traditional soaked wine. It is simply great and too hearty. It takes half an hour to taste the pre-vegetable. The second is tofu salad, which has the habit of eating tofu in East Asian countries such as China, Japan and South Korea. This salad breaks through the practice of Western salads, and the addition of Asian ingredients adds a lot of color. Even the green grass with the special sauce below is super delicious. After the salad appetizer, it is a kimchi pancake with fermented bean curd. The pancake is very small. The kimchi is the main noodle cake part but the setting off, full of creativity. I like this idea of cooking very much. The main dish is a ball made with Jeju black pork - seaweed soup, originally not very cold to this dish, because I don&#39;t like pork. But after the taste, I found that the ball made with black pork really did not have the disgusting taste of the lion&#39;s head in Chinese food. Very chewy and the meat is overflowing. The fresh seaweed taste of the sea is also fresh for the pork soup, which makes up for the regret that last year&#39;s trip to Jeju Island did not try black pork. There is a dessert episode in the middle of the transition from the main dish to the staple food. The dumplings are matcha and cheese mousse, which is refreshing and appetizing; The staple food is definitely the main thing today. It is also the soul of this meal. The beef vegetable soup is delicious to explode, and the beef shredded with sauce in the side dishes is super love. It was found that Koreans are particularly keen to make pickles, and they have not let go of vegetables to meat. In fact, these side dishes and soups are used to match the wild vegetable paella that needs to be cooked for 25 minutes. Korean food culture is really close to us, they also have the habit of eating leeks in spring, in fact, yesterday in Mingles has already experienced the ～ leeks and rice and seafood into one, after high temperature and pressure cooking, open the pot of the moment of spring taste is simply intoxicated. This staple food breaks through the usual practice of Korean bibimbap, eating rice grains, seafood original flavor, wild vegetables, and Spanish paella. But the bottom of the stone pot bibimbap special pot bar, absolutely the next dessert more than my expectations. The cheese shell is wrapped in a sweet and sour fruit smoothie. When the dessert is perfect, and the shape is particularly chic. The last drink is finished with a cup of American style, and the small desserts are as exquisite!

很不错的餐厅，环境口味都很合我意

Very good restaurant, the environment tastes very suitable for me

多年前去吃过一次，味道还可以，以后有机会还会再去

I went to eat it once many years ago, the taste is OK, I will go again if I have a chance in the future.

KwonSookSoo

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