Restaurants in Seoul to discover this week

There are so many unique restaurants in Seoul to discover every week, this week we wanted you to discover some absolute traditional restaurants, from, of course, traditional Korean restaurants to Southern-style BBQ and even great Michelin rated Chinese cuisine!

BBQ 853

This small gem was discovered on a side street in the Insa-dong neighborhood. Pork belly is the main attraction, but there’s also pork neck, which is delicate and crispy when cooked. The server will prepare and serve you. It has a choice of sauces to choose from, and the server will aid you in making your selection. An authentic setting. The Korean BBQ was delicious, and the service was outstanding. This eatery comes highly recommended.

16, Insa-dong 12-gil, Jongno-gu Near By Samjigil, Seoul 03146 South Korea

Jihwaja – Korean Royal Cuisine

Jihwaja, a high-class traditional Korean restaurant in the heart of downtown Seoul, has been operated by “Living Treasure Of Korean Royal Cuisine” since 1991. It has a well-deserved reputation as the best restaurant in the world for preserving “The Legitimacy of Korean Royal Cuisine,” the essence of Korean cuisine. Jihwaja is reminiscent of the neighborhood’s elegant environment, which embodies the Joseon Dynasty’s splendor. The restaurant serves only natural ingredients and royal cooking traditions, resulting in exceptionally healthy and nutritious cuisine. Jihwaja is dedicated to promoting Korean Royal Cuisine worldwide.

125 Jahamun-ro, Jongno-gu (48 Cheongun-dong, Jongno-gu), Seoul 03031 South Korea

Linus’ Bama Style BBQ

Linus has some of the greatest BBQ in the country. Having spent my entire life in the United States, I never expected to find the best BBQ on the earth at Linus. A platter full of enjoyment, with tender chosen slices of meat that have been tastefully smoked. All of the side dishes that accompany with the meat dishes are equally delicious. Large amounts of delicious food at an affordable price. The sauces and seasonings are perfect.

The service is just as good as the cuisine, and the entire crew treats you like royalty. If you’re feeling homesick in Seoul, pay a visit to Linus and you’ll feel like you’ve walked into an actual BBQ joint in one of our southern states.

136-13, Itaewon-ro, Yongsan-gu Down the stairway next to McDonald’s Itaewon, and straight back, Seoul 04390 South Korea

Pro Ganjang Gejang Sinsa

If you enjoy drunken crab, a popular delicacy on China’s Southeast coast, you must try this. It’s seasoned with soy sauce rather than alcohol, but it’s just as fresh, hefty, and delicious as the drunken crabs. The crab is around the size of two palms and is large enough for one person to eat the entire crab. The crab-yolk mixed rice complemented the Soy-seasoned crabs nicely. I went there every time I traveled to Seoul. It still astounds me every time I visit.

9, Gangnam-daero 97-gil, Seocho-gu, Seoul 06526 South Korea

Restaurant Toh Lim

In Seoul, it’s difficult to locate a good Chinese restaurant that isn’t overly “Koreanized.” They provide a weekend special menu that includes lobster, abalone, dim sum, and other delicacies in three pricing ranges. Charlie Jung, the chef, prepared a fantastic lunch! The restaurant’s interior design was magnificent, the food was outstanding, and most importantly, Chef Charlie Jung was warm and welcoming.

The food was delicious, and the service was excellent. It’s difficult to ask for more. The restaurant is located on the hotel’s top floor and offers spectacular views of Seoul.

30, Eulji-ro, Jung-gu 37F, Main Wing, Lotte Hotel Seoul, Seoul 04533 South Korea

Nicholas Lin

Nick is a multi-faceted, entrepreneur, restauranteur, and luxury curator. Passionate about wine, good food, fitness and travel, Nick left his management consulting job in New York City to pursue his passions for food and started a chain of sit-down restaurants in Singapore. After exiting the F&B business in 2019, he began to explore his other passions for fine wines, luxury travel, and a healthy lifestyle. Nick obtained WSET level 2 and attends numerous wine masterclasses each year. He writes about a myriad of topics and aspires to produce films in the very near future.

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