Solbam

Our visit to Seoul included a memorable dining experience at Solbam, and it did not disappoint. We were a group of five from two countries – Thailand and Germany. Two of us requested no raw dishes, while the others had no dietary restrictions. The restaurant accommodated our preferences perfectly, tailoring the dishes with great care. The presentation of the food was exquisite, showcasing a variety of styles with a focus on natural ingredients and subtle, refined flavors. The pairing of wines and other alcoholic beverages was equally diverse and thoughtfully curated. We also celebrated a birthday during our visit, making the evening even more special. One thing that left a lasting impression on me was the exceptional service I received at this restaurant. It was the only place that asked if any guests were left-handed before setting the table. As someone who is left-handed, I usually have to switch the utensils myself, but today they arranged them specially for me. I felt truly touched and impressed by their thoughtfulness. It was truly a wonderful and unforgettable experience for all of us at Solbam.

I visited on 1/15/25. The drawing room is an interior that makes me feel like I am traveling abroad. The chicken liver and caviar at the beginning is so delicious. After moving to the second space, we were seated and proceeded with the full meal. The wonderful and varied food was very satisfying. Mackerel, hairtail fish, octopus, chicken, and Korean beef(Han woo) are used as ingredients. The high floor and wide spacing of the seats made it a very comfortable meal. I would definitely go again if I had the chance. I was impressed with everything until the moment I left the restaurant. Thank you for the team, Solbam.

They altered the taste and the menu to accommodate my partner as she was under the weather on the night. Very sweat of the team and very impressed with the service and the food. Truly the best restaurant I have been as the food was very touching. Left with many “secret” surprises and truly warms our heart. Will revisit for sure and highly recommend this place to everyone.

Sure, here’s a more personal version: My first experience at a Michelin-starred restaurant in Seoul was a memorable one, especially since seafood played such a big role in the menu. The meal started with the usual pre-appetizer, but this time it was something special—Solbam’s signature chicken liver and seasonal fish. Then came one of the best things I’ve tasted: a beautiful creation of caviar and sweet shrimp. I could tell this was going to be a special night from that point on. The amberjack with pear and blueberry broth was such a refreshing dish, and I loved the snow crab with pine nut sauce. The mix of beancurd and crab intestines added an extra layer of richness that I couldn’t get enough of. I’m a huge fan of raw seafood, so this was a dish I absolutely loved. Even something as simple as fish with sea squirt and cabbage was packed with flavor—it was a perfect start to the meal. The abalone was another standout. It was cooked perfectly, just the right tenderness. After that, a palate cleanser of pears and cinnamon arrived, which was just what I needed before moving on to the main courses. The quail with truffle was delicious, though I wish they had given a little guidance on how to cut into it when serving. Still, the flavors were on point. Unfortunately, the Korean beef ribeye didn’t live up to expectations—it had a tendon texture that made it a bit unpleasant to eat, which was a shame because everything else had been so amazing up until then. But the Amadai fish made up for it. It was creamy, tender, and honestly, I could have had just that with my wine and been perfectly happy. The meal ended with a simple bowl of noodles in seafood broth, which was a comforting way to wrap things up. We even got to choose our chopsticks to keep as a souvenir, which was a nice personal touch. The ice cream and handmade desserts were absolutely delicious—such a sweet ending to a wonderful dinner. That said, there were a couple of things that could’ve been better. They weren’t great at clearing plates between courses, and a few spills weren’t cleaned up immediately, which left me having to shuffle dishes around at times. Also, the wine corkage fee was shocking—150,000 won per bottle! We had brought a special bottle of wine and didn’t expect such a steep charge. With the meal costing 350,000 won per person, it felt like a bit much compared to other Michelin-starred spots where you can get similar quality for less.

First time visiting Michelin star place in Korea. It’s been a great experience. The food was not hard to enjoy, even though you are foreigners. Very good vibe and the chef and staff are amazing, especially the Sommelier💖👍🏻🌟

₩320,000 (AU$370, US$240, £190) Tasting menu 1 Michelin star Modern interior, open kitchen and great ambience. The temperature of the room was perfect. Staff spoke great English and were very friendly and talkative once we initiated conversation with them. The food here was fantastic, nothing was over done and it was beautifully put on the plate. Favourites were the caviar with shrimp, the hanwoo beef which was cooked to perfection, the yuja and pear pallet cleanser, parsnip ice cream and the tea and snacks to end the meal. We were given our chopsticks to take home with us which was a cool parting gift, the team also gave us a scone and Solbam jam to take home and eat for breakfast the next morning which was innovative and a unique experience for us. Thank you to team Solbam, we will definitely return.

Serendipity led me to book this restaurant and it turned out to be one of the best meals that I would remember and hope to revisit for years to come. A lot of tasting menus tend to deteriorate by the time main course arrives or lose patrons’ interests, but not at Solbam. Dishes just got better and better and I actually felt sad when I finished my steak because it was soooo good. There was no spectacle, no elaborate presentation, just clean, elegant, delectable food perfectly executed. Everything was just right and everything that was on the plate was there for a very good reason. That humble palate cleanser made with yuja (yuzu), lemon and red grapes was a perfect balance of sweetness, tang and fragrance; it did not leave the slight bitter taste that many citrus granita did. If they put so much heart into a simple palate cleanser, can you imagine the other dishes? I was debating whether I should keep Solbam a secret for selfish reason 😜 but of course that would be unfair to the amazing Solbam team. I am glad that Seoul is only a short flight away because I definitely want to return to Solbam again and again. Would give it six stars if I could. Thank you Team Solbam.

My FAVORITE Michelin restaurant ever! We’ve been to several in different countries but the service, food, and wine pairing don’t compare to what we experienced at Solbam. I really don’t have much to say other than my family and I loved Solbam and would not change a thing. We will definitely return if we come back to South Korea. Thank you to the amazing staff at Solbam!