
5

"Championing Korean terroir, this Michelin Plate spot showcases sweet, succulent apple-fed pork from Yesan and seasonal seafood from Seocheon, where warm and cold waters meet and marine life congregates. Chef Ryu Tae-hwan challenges perceptions that only imported luxuries like truffles justify fine-dining prices by breathing new life into overlooked local ingredients, guided by the ethos of on go ji sin—“the new can save the old.”" - team.seoul