layeon

Standards have fallen due to Complacency. New creations should be made every months. Hanwoo were all overcooked and the Galbi-Jim was Over-Marinated (too sweet). Environment also needs an upgrade in outdated furniture and ambience. Noodles are an extremely weird texture. Should put more thought into it. 50% of menu items are always the same, never any change or improvement. Zero wow factor. Overrated for a 3 star Michelin restaurant. Im sorry but I feel these dishes can all be easily found at many Korean cuisine restaurants throughout all of Seoul. And the regular korean restaurants’ food tastes better for a cheaper price without any stars.

Michelin 2 Stars! Korean fine dining! Dishes are very refined. Delicious but rooms for improvement. Highly recommended

Black belt level service, its in all the small details, but that is Michelin for you. Double stars make sense. Highly curated menu, perfect pairings and so many delicate flavors that blend harmoniously. 😋 its an experience for sure. The food was so flavorful and adequately explained in person, and in writing for reference. The view was spectacular and the ambiance was exceptional. There were a few things that weren't my fave. But thats my own pallete issue and not a quality issue. Lucky for me my partner loved everything I didnt and it was a good trade. I was sooooo full by the end of the meal. Bonus rounds were a great addition.

An absolutely beautiful and elegant dining experience. Every dish, presentation, and service detail was exquisite. It truly showcases the depth and grace of modern Korean fine dining. Completely satisfied — an unforgettable meal. 🌸🍽️

An absolutely beautiful and elegant dining experience. Every dish, presentation, and service detail was exquisite. It truly showcases the depth and grace of modern Korean fine dining. Completely satisfied — an unforgettable meal. 🌸🍽️

Amazing experience! Each course was fantastic and shows the culinary skill of the kitchen, the service is perfect, and the atmosphere is great with a few over the nearby park and Seoul tower. For me, this is a must-vist if you stay in Seoul, and even more so if you stay in The Shilla Seoul.

Amazing experience! Each course was fantastic and shows the culinary skill of the kitchen, the service is perfect, and the atmosphere is great with a few over the nearby park and Seoul tower. For me, this is a must-vist if you stay in Seoul, and even more so if you stay in The Shilla Seoul.

We chose 2 Michelin restaurant for our Seoul visit. 羅宴 is one the better one. We don't particularly like the grilled eel, there is nothing special. Tofu dish is exciting, and tasty. Though I like the Naenghoe, my companion didn't. seafood salad, and Suran and fermented jinppang were all fine, though my companion thought the egg were okay. The noodle dish, I can't quite make out of it. The royal soup dish were rich in seafood flavor. Though they highly recommend the marinated beef. I think hanwoo ribeye is more preferable. You don't have to order raw beef for sot-bap. The portion is a bit too much. The wine selection is great. I ordered the rice wine that taste like Tokaji.

Honestly one of the most disappointing Michelin restaurants I’ve ever been too and I am shocked it’s a two star. The food was just not good, aside from the mushroom soup dish which was amazing! The lobster (from Canada) had absolutely zero taste, telling me it wasn’t fresh, I didn’t even eat the dish which was small. The ribeye was cooked medium well. The main dish was inedible… soup tasted like dirt and then it was just a rice bowl with some lite toppings. Better food in standard restaurants in Seoul. The dessert had nice mango and the grapefruit drink at the end was amazing but that isn’t something that they actually made. The timing was way off by the staff. I was eating my ribeye and they brought our next dish and started explaining it as I am eating my ribeye! If you have ever been to a Michelin before this is a major no! For the food, taste, quality and price (320000 won) this is DEFINITELY not worth it. Better restaurants in Seoul for sure. Michelin should be reevaluating restaurants to make sure they maintain that status because this restaurant does not deserve that.

The dean\'s one-on-one consultations are tailored to your condition, and their weight loss programs are renowned. You need to book at least a week in advance to secure an appointment.

I had a weight loss program here. The effect is much more obvious than what I got in China. I spent tens of thousands of yuan in China but got little result. Korean techniques seem to work better.

An outstanding two-Michelin-starred restaurant in downtown Seoul, this spot offers authentic Korean cuisine with a refined touch, incorporating innovative ingredients and flavors. Our meal began with a series of pre-starters, starting with beef tartare layered between crispy biscuits and topped with caviar—a delightful bite. The crab meat, delicately peeled and lightly seasoned, was incredibly refreshing, with the steamed outset adding a unique sauce that tied everything together beautifully—one of the best starters I’ve had. The second pre-starter featured a chestnut purée served with acorn jelly, which was rich and creamy, reminiscent of a thick, concentrated peanut soup. While a bit on the sweeter side for a dinner opener, it was undeniably delicious. The real starters began with fresh sashimi sea bream, served with a white kimchi sauce blended with sour plum. It was light, refreshing, and thoroughly enjoyable. The Arctic surf clams with soybean pasta sauce, topped with crispy kelp, were another standout—the tender, perfectly cooked clams paired wonderfully with the umami-rich sauce and crunchy kelp. A signature dish followed: poached eggs with mushroom crumbles and pine nut sauce, served alongside pumpkin bread to soak up every last bit. This dish was hearty, innovative, and absolutely delicious. Next came a nourishing Korean ginseng soup, brimming with premium ingredients like abalone, sea cucumber, chicken, and seasonal fish, all served in a piping hot stone pot. While the broth was on the lighter side for my taste, it was still a well-executed and comforting dish for those who prefer a more delicate flavor profile. The carb course featured noodles made from perilla seeds, cooked in perilla seed oil and sauce. Mixing everything together created a uniquely aromatic and flavorful experience. For the main course, we had Korean charred beef ribeye, which was perfectly cooked to our preferred doneness. The meat was incredibly flavorful, complemented by mushrooms and a rich sauce. Alongside it, I also had the pan-seared pomfret, which was exceptionally delicious—the skin perfectly crisp while the flesh remained moist and tender. One of the best fish dishes I’ve ever had, especially for pomfret. We wrapped up the meal with a small version of bibimbap made with four types of rice grains and mushrooms, followed by a standout chestnut ice cream for dessert—an exceptional finish to an unforgettable dining experience.