The unveiling of the Michelin Guide Seoul & Busoul&Busan 2024an 2024, showcasing Korea's latest culinary delights, took place in Busan on February 22nd. Renowned for its vibrant cultural scene and rich maritime heritage, Busan, Korea's second-largest city, has emerged as a gastronomic hub, blending tradition with innovation.
No More Guide"BOOK"s
Embracing Sustainability
This year marks a significant shift as the Michelin Guide bids farewell to traditional printed editions. Embracing sustainability and accessibility, Michelin has opted for a digital-first approach, providing comprehensive information through its online platform and dedicated mobile application.
New Star Restaurants in Busan and Seoul
Fresh Stars and Recognition
The guide features a curated selection of 220 distinguished restaurants, with 177 establishments in Seoul and 43 in Busan. Among the highlights are the new additions to the coveted Michelin star family.
Earning their first Michelin star are three exceptional restaurants each in Seoul and Busan, recognized for their outstanding culinary craftsmanship and commitment to excellence. Additionally, several establishments have seen their status elevated, with well-deserved promotions to two-star ratings.
Preserving Excellence
While there are new stars on the horizon, the guide maintains the prestigious three-star status for those establishments that have consistently dazzled diners with their unparalleled gastronomic experiences.
Celebrating Diversity and Innovation
This year's guide celebrates the diversity and innovation within Korea's culinary landscape, showcasing a blend of traditional flavors and contemporary techniques. From bustling street vendors to elegant fine dining establishments, the Michelin Guide Seoul & Busan 2024 invites food enthusiasts on a tantalizing journey through the heart of Korean cuisine.
New 1-stars : 3 in Seoul, 3 in Busan
<Seoul>
VINHO
Co-helmed by Chef Jeon Seong-bin and Sommelier Kim Jin-ho, Vinho features expansive window walls and an open kitchen fronted by an elongated counter. This spatial harmony creates a lively communal wine-and-dine ambiance. The vast wine list, coupled with careful service and food pairing, as well as deep-flavored sauces that exquisitely complement seasonal ingredients, makes the eatery a perfect venue to savor the pinnacle of contemporary cuisine. Its yellowtail tartare, which features dices of yellowtail mixed with sourdough crumbs and poached eggs and then wrapped with slightly grilled romaine, is served with a sauce featuring katsuobushi cream, parsley oil and lemon juice. The sweet and nutty flavor of the sauce provides the ideal accompaniment to the yellowtail’s fresh flavors. Vinho delights in showcasing how wine can heighten the allure of fine cuisine.
L'Impression
With “refined” and “essence” as its mottos, L'impression recently opened its doors anew in the same location, reinventing itself with new kitchen staff and culinary styles. Helmed by Chef Yoon Tae-gyun, the kitchen serves a menu whose ingredients can be unmistakably identified in its dishes. That is, the focus is on each ingredient’s natural flavors and bringing out intuitive tastes, with richly flavorful and aromatic sauces adding nuance to the primary ingredients. The plating appears neat and restrained. Nevertheless, it effectively unveils the inherent flavors of the ingredients that resonate through the varied and subtle tastes of the sauces. In essence, L'impression is where diners can enjoy discerning fare highlighted by the chef’s delicate sensibilities.
Haobin
Haobin is a Chinese restaurant helmed by Chef Hu Deok-juk, celebrated as a living legend of Korean-Chinese cuisine and a trailblazer who led the refinement of Cantonese cuisine. The restaurant’s title, which means “precious guests” in Chinese, reflects the chef’s respect for his diners. Haobin boasts a vast repertoire of signature dishes, including braised whole sea cucumber with Sichuanese sauce and fried noodles with stir-fried seafood. Yet, its best-known offering is the classic soup poetically dubbed “Buddha Jumps Over the Wall,” which was first introduced to Korea by Chef Hu and has remained the icon of his cuisine. “I strive to highlight the genuine flavors of the ingredients from the freshest ingredients.” This quote by the chef carries exceptional weight although it merely reiterates the time-tested principle of culinary art. In addition to diverse gastronomic delights, the establishment also offers various vigor-boosting dishes made with seasonal ingredients.
<Busan>
Mori
Co-owned by a Korean chef trained in Japan and his Japanese wife, Mori offers nicely presented authentic Japanese kaiseki dining that will delight both your eyes and palate. Chef Kim Wan-gyu crafts delicate dishes using the fresh seafood and seasonal produce of Busan. He has an unmatched sense of culinary balance as manifested by the perfect harmony of ingredients and a well-controlled sense of rhythm that characterizes Mori’s course meals. Enjoy authentic Japanese cuisine in this cozy space, where the chef’s sincerely crafted cuisine is complemented by the smooth and attentive service of his wife.
Palate
Palate offers contemporary French cuisine that is free-spirited and adventurous in style. Its sensuous fare is based on the culinary diversity experienced by Chef Kim Jae-hoon. Ever since he boldly opened this diner in Busan, his hometown, the chef has been taking up diverse epicurean challenges while injecting freshness into the restaurant’s concept. This progressive aspect of Palate is well reflected in the cuisine it serves today. When it comes to dining, Busan has much respect for the old and traditional. This urban dining landscape makes one wonder how the chef’s ever-evolving culinary experiments will translate into gastronomic revolutions. A cityscape out the windows that includes Yonghoman Bay Wharf and Gwangandaegyo Bridge creates an alluring vibe that serves as a fine companion to Palate’s fare.
Fiotto
Located on Dalmaji Hill, Fiotto is a cozy little bistro run by a couple that serves meals based around pasta dishes. At first, the eatery’s decision to offer a pasta-only course may seem a little odd. But once you experience it, you’ll find the myriad flavors of the varied pasta dishes incredibly enjoyable. To create Fiotto’s distinct natural flavors, the chef couple almost always rely on ingredients that are house made or directly sourced, including several fresh pastas and fresh hams; veggies from their family farm co-owned with their parents; and vinegar and syrup made from kombucha. Thanks to these sustainable elements, Fiotto’s pasta-only course is easy on the stomach. Only one group of diners is served per hour to ensure smooth operation, so reservations are a must.
New 2-stars : 2 in Seoul are promoted from 1-star
Restaurant Allen
Restaurant Allen is where Chef Seo Hyeon-min’s meticulous culinary craft and dedication translate into a contemporary cuisine with a refined flair. Chef Seo’s dishes embody his expertise in local seasonal ingredients and their application. Their alluring flavors are not complex; rather, they are straightforward and true to the ingredients. Such attention to the basics makes Allen stand out from the rest. Plus, the exceptional teamwork of the efficient kitchen and service staff allows customers to enjoy dining amidst a relaxed atmosphere. Allen’s distinctive means of hinting at the time of year through its cuisine is a truly exclusive delight.
Mitou
At Mitou, the prowess and ingenuity of the chef duo Kwon Young-woon and Kim Bo-mi are showcased through authentic Japanese cuisine prepared with fresh seasonal ingredients. Indeed, their relentless struggle to incorporate seasonality into the menu starts with a careful selection of quality ingredients. In particular, chicken, eggs, rice and vegetables used at this establishment are sourced from Chef Kwon’s family farm. A culmination of such painstaking effort, the fare at Mitou genuinely reflects a sense of earnestness, modesty and dedication harbored by the two chefs as eternal students of culinary art. It thus comes as no surprise that customers eagerly anticipate Mitou’s new offerings every season.
No New 3-Star This Year!!!
Although Mosu is currently closed due to relocation issues, it is anticipated to reopen in the middle of this year. The Michelin Guide notes Mosu as "temporarily closed," and this year's guide, reflecting last year's Michelin evaluation results, maintains its three-star status.
Curious about the new Green Star restaurant?
Fiotto in Busan received the esteemed distinction of being awarded both the new 1st star and the Green Star simultaneously. A Michelin Inspector lauded Fiotto's sustainability practices with the following comment.
"Helmed by a chef couple, Fiotto sources more than 90 percent of its vegetables and fruits from their parents’ farm. To obtain healthy ingredients aligned with their culinary philosophy, the chefs remain active farmers as well. With minimal reliance on the use of processed ingredients, they focus on a virtuous green cycle, where natural ingredients are returned to nature after use. Hearing about their fascinating stories of life on the farm and the sources of their ingredients is almost as intriguing as the dining experience at Fiotto."
This year, the Michelin Guide bestowed three distinctive awards, reinforcing its commitment to celebrating the diverse talents within the gastronomic realm. Emphasizing the pivotal role of the gastronomic industry, these special accolades aim to acknowledge and honor the dedication of professionals across various roles in restaurants. By shining a spotlight on the hard work and passion of individuals, Michelin Guide strives to foster diversity and creativity. The recognition extends beyond the confines of exceptional restaurants, emphasizing the importance of professionals from diverse backgrounds and experiences. In doing so, Michelin Guide encourages these talented individuals to contribute their outstanding knowledge and services to the industry. These efforts underscore Michelin Guide's dedication to acknowledging and respecting the varied facets of the culinary world, placing emphasis on the diverse skills and unwavering commitment of talented individuals rather than solely evaluating exceptional restaurants.
Full List of Michelin Guide Seoul&Busan 2024
