Onjium Seoul

When I asked around for recommendations for Seoul, one of the names that kept popping up was @onjium_restaurant. Part restaurant, part research institute, Onjium strives to preserve the authentic taste and heritage of traditional Korean cuisine through researching centuries-old recipe book. The restaurant is helmed by two chefs - researcher @sung252825 and chef @joeunhee.food who is trained in Korean royal court cuisine. From the concept, I thought that the restaurant would look very traditional but in fact, the space was actually quite modern with an open kitchen and views of the Gyeongbokgung Palace. The food was very refined and elegant - we had a wonderful time learning about the past and present of Korean cuisine, experiencing flavors and dishes not typically found in other Korean restaurants.

Our menu:

BANGPUNG JUK
Bangpung Porridge

TANGPYEONGCHAE
Mung Bean Jelly Salad

DAEHAP-JEON
Steamed Clam Pancake

KIMCHI PA SANJEOK
Skewered Beef & Korean Vegetables

BOMNAMUL BIBIMBAP
Spring Vegetable Bibimbap

CHEONHYEHYANG
Sorbet
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1*, Onjium
Seoul, Korea
#supermelSeoul Less

📍Onjium┆🇰🇷Seoul, South Korea┆🥢Lunch Menu (₩140,000 / person)

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼
👩🏻‍🍳┆Korean · 韓国料理
🏷┆@onjium_restaurant @onjium #onjium #온지음
💰┆₩150,000~₩200,000🌞
👣┆Smart Casual · スマートカジュアル
📅┆Book Online · オンライン予約
✍️┆Food 10/10 · Service 8/10 · Vibe 10/10

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼
Located in central Seoul in the Jongno District, the @michelinguide-starred “Onjium” is not only a restaurant but also a cultural research institute specialising in traditional Korean heritage👘 The dining area and kitchen on the 4th floor is referred to as the “culinary studio”, where Chefs @joeunhee.food and @sung252825 present delicately prepared variations of historical dishes🌶️

The “Bomnamul Bibimbap” in the cover photo was a seasonal special, featuring seven types of green spring vegetables🌷 Another personal highlight was the “Eoseon”, a beautifully arranged roll filled with croaker fish, zucchini, carrots, shiitake mushrooms and egg garnish🍄 The colourful “Tangpyongchae” salad was also particularly memorable, served with thinly sliced mung bean jelly, spring vegetables, abalone and calamari🌈

① 🥬Bomnamul (Spring Vegetable) Bibimbap
② 🥒Eoseon, Fried Seaweed, Ube Chips
③ 🥗Tangpyongchae (Mung Bean Jelly Salad)
④ 🦐Roasted Bean Noodle with Sweet Shrimp
⑤ 🐚“Daehap-Jeon” Clam Pancake

⑥ 🥄“Banchan”:
・🐃Yukhoe, Sansho, Pear
・🐟Whitebait, Daikon,
　　・🐟Nodoguro, Lily Bulb, Pickled Ginger
　　・🐟Sardine, Cod Egg, Cilantro
　　・🐟White Trevally, Caviar
　　・🥕Spring Vegetable, Gochujang
　　・🐟Halibut, Tangerine, Burdock
⑦ 🍚Bangpung Porridge
⑧ 🥩Skewered Beef & Korean Vegetables
⑨ 🍊Cheonhyehyang Sorbet
⑩ 🫘Red Bean Powder & Sesame Paste
🍪Chocolate Cookie

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼
ソウルの中心部「鐘路区（チョンノグ）」にある、ミシュラン一つ星を獲得している「Onjium（オンジウム」🌟 伝統的なレシピを丁寧に再構築したお料理が味わえる、唯一無二なお店です🫰🏻 4階にはレストランがあり、他のフロアは韓国のカルチャーを研究するリサーチセンターが併設されています🏠 特に印象に残ったのは、7種類の春野菜を使用した「ボンナムル」の「ビビンバ」☘️ ヘビーなイメージが強い韓国料理と真逆なコースは身体が喜ぶ繊細なラインナップで、感動が絶えない時間でした🥲

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_seoul #tokyohalfie_ソウル Less

Part 4/4
When it comes to collaborations, Danny Yip, the man behind The Chairman, always does it right—and great. Because he takes each and every one of these events seriously. He would visit the cooking venue months ahead. He would take pains to understand his collaborators, the cooking techniques involved, the ingredients available locally, and many other things. I have attended a number of his dinners, and never found anything wanting (that’s a lot coming from me!).

This time round, Danny cooks with Kevin Wong (one of my favourite chefs in Sg) and hosts Chef Cho Eun-hee and Chef Park Seong-bae (Onjium). It was a meeting of Chinese, SE Asian, and Korean cultures; yet the flavours worked as one—with the different ‘schools’ tickling the tastebuds in their own way, without clash or imbalance. Overall, the flow was seamless. And I tasted new ways of mixing and matching ingredients that overturned tropes and traditional ‘rules’ of cooking. It was an eye-opener for me.

Thank you for a truly educational and delicious experience.
#asia50bestrestaurants #asia50best #michelinstar #koreanrestaurant #koreanfood #koreanchef #koreanfood #koreanfoodlover #eat #food #foodporn #foodstagram #foodies #foodgasm #foodpics #foodforfoodie #instafood Less

Part 3/4
When it comes to collaborations, Danny Yip, the man behind The Chairman, always does it right—and great. Because he takes each and every one of these events seriously. He would visit the cooking venue months ahead. He would take pains to understand his collaborators, the cooking techniques involved, the ingredients available locally, and many other things. I have attended a number of his dinners, and never found anything wanting (that’s a lot coming from me!).

This time round, Danny cooks with Kevin Wong (one of my favourite chefs in Sg) and hosts Chef Cho Eun-hee and Chef Park Seong-bae (Onjium). It was a meeting of Chinese, SE Asian, and Korean cultures; yet the flavours worked as one—with the different ‘schools’ tickling the tastebuds in their own way, without clash or imbalance. Overall, the flow was seamless. And I tasted new ways of mixing and matching ingredients that overturned tropes and traditional ‘rules’ of cooking. It was an eye-opener for me.

Thank you for a truly educational and delicious experience.
#asia50bestrestaurants #asia50best #michelinstar #koreanrestaurant #koreanfood #koreanchef #koreanfood #koreanfoodlover #eat #food #foodporn #foodstagram #foodies #foodgasm #foodpics #foodforfoodie #instafood Less

Part 2/4
When it comes to collaborations, Danny Yip, the man behind The Chairman, always does it right—and great. Because he takes each and every one of these events seriously. He would visit the cooking venue months ahead. He would take pains to understand his collaborators, the cooking techniques involved, the ingredients available locally, and many other things. I have attended a number of his dinners, and never found anything wanting (that’s a lot coming from me!).

This time round, Danny cooks with Kevin Wong (one of my favourite chefs in Sg) and hosts Chef Cho Eun-hee and Chef Park Seong-bae (Onjium). It was a meeting of Chinese, SE Asian, and Korean cultures; yet the flavours worked as one—with the different ‘schools’ tickling the tastebuds in their own way, without clash or imbalance. Overall, the flow was seamless. And I tasted new ways of mixing and matching ingredients that overturned tropes and traditional ‘rules’ of cooking. It was an eye-opener for me.

Thank you for a truly educational and delicious experience.
#asia50bestrestaurants #asia50best #michelinstar #koreanrestaurant #koreanfood #koreanchef #koreanfood #koreanfoodlover #eat #food #foodporn #foodstagram #foodies #foodgasm #foodpics #foodforfoodie #instafood Less

Part 1/4
When it comes to collaborations, Danny Yip, the man behind The Chairman, always does it right—and great. Because he takes each and every one of these events seriously. He would visit the cooking venue months ahead. He would take pains to understand his collaborators, the cooking techniques involved, the ingredients available locally, and many other things. I have attended a number of his dinners, and never found anything wanting (that’s a lot coming from me!).

This time round, Danny cooks with Kevin Wong (one of my favourite chefs in Sg) and hosts Chef Cho Eun-hee and Chef Park Seong-bae (Onjium). It was a meeting of Chinese, SE Asian, and Korean cultures; yet the flavours worked as one—with the different ‘schools’ tickling the tastebuds in their own way, without clash or imbalance. Overall, the flow was seamless. And I tasted new ways of mixing and matching ingredients that overturned tropes and traditional ‘rules’ of cooking. It was an eye-opener for me.

Thank you for a truly educational and delicious experience.
#asia50bestrestaurants #asia50best #michelinstar #koreanrestaurant #koreanfood #koreanchef #koreanfood #koreanfoodlover #eat #food #foodporn #foodstagram #foodies #foodgasm #foodpics #foodforfoodie #instafood Less