"Since its opening in 2011, Ryunique has been constantly reinventing the art of cuisine, driven by Chef Ryu Tae-hwan’s independent research and creative interpretation of ingredients. The chef continually updates the menu to reflect the solar term and season, with an emphasis on fresh ingredients that vary by season and source. His talent for turning his unbounded gastronomic imagination into reality is the secret to Ryunique’s unique fare. Remarkably, this tidy and modern space is home to both the chef’s research center (first floor) and a dining area (second floor). All in all, there is something special about Ryunique’s cuisine that sparks our culinary imagination while never losing its freshness or charm." - Michelin Inspector
