0723 Michelin 2-star restaurant dinner review
- 강망구짱
- 06.20.2024 09:25
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- recommend 22
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This is the regular restaurant I visited for dinner yesterday.
I made a reservation for 7 o'clock.
Even though I arrived 40 minutes early because there was no traffic.
I was able to start eating right away without waiting.
This is today’s course schedule.
My girlfriend and I chose the a la carte menu.
We added delicious kimbap and New York-Seoul per person.
For main, we both chose lamb ribs.
For the course dessert, I had to choose between peanut hareubang and carrots, so I chose one at a time.
Familiar tableware.
1. One side dish
soft steamed egg
Steamed egg is just as you see.
It tastes like chawanmushi topped with peas.
It had a slightly more savory taste.
Amberjack, stone parsley, vinegared soybean paste sauce
After wrapping the amberjack sashimi with natural stone parsley,
I applied vinegared soybean paste sauce,
The fatty taste of the amberjack was good, the texture of the water parsley,
The sweet and sour vinegared soybean paste sauce goes well together.
For a moment, I thought I was at Sushiya.
Scallop tart flavored with bonito flakes and lemon juice
It was a tart with a slightly sweet taste, but this was a bit
My presence has diminished.
Brioche, raw meat, parmesan cheese, Spanish summer truffle
Truffle-flavored raw beef on top of sweet bread
It's delicious to eat.
However, because summer truffles have a weak scent,
It seemed like the raw meat was covered by mixing it with truffle oil.
I've eaten food that tastes exactly the same as this many times.
It was a very familiar taste.
Kimchi Cheese Ball
Cheese ball made with kimchi cheese fried rice as a motif
Inside, put fried rice made with onions and cheese.
The outer part is fried with breadcrumbs made from squid powder.
The white thing is kimchi.
To be honest, I just added cheese to the kimchi fried rice as instructed.
It tastes fried.
It's delicious, but it feels uncomfortable even if you eat it at a snack bar.
I don’t think there was one.
Andong Sikhye
It had a stronger sour taste than sweet, so it felt like a cleanser.
The roasted pine nuts were naturally savory.
2. Caviar
Jelly made with raw horse mackerel and tomato water
Top with sauce made from fermented pears and green tea leaves.
They say they put caviar on it.
This had a unique pepperoni flavor.
The feeling of pizza topped with pepperoni
I could only feel that strong pepperoni flavor.
It was unusually delicious.
3. Abalone
Abalone steamed for 1 hour and then grilled over charcoal
Butter sauce mixed with white wine, green oil
It is said to be directly squeezed chive oil.
Home-smoked kimchi is also served below.
Kimchi laid out below.
Oh, this was quite delicious.
The smoky flavor felt from the chewy and soft abalone.
The perfect combination of creamy butter sauce and chive oil.
And the unique flavor of smoked kimchi went well with it.
4. Sweet shrimp kimbap
Crispy seaweed with sesame oil and washed kimchi
Gimbap filled with flavored rice.
Sweet shrimp has sweet shrimp head and various vegetables on top.
Apply the seasoned soy sauce-based sauce you used.
He said he put a seesaw leaf on it.
Dip kimbap in sauce and add sweet shrimp.
They say we should eat it together.
Usually, when you say sweet shrimp kimbap, it is inside the kimbap.
It's normal to think that it contains sweet shrimp.
By giving it separately like this, I was compromising on the easy side.
It was a sad feeling.
The taste is crispy seaweed flakes and rice mixed deliciously with sesame oil.
Add creamy sauce here
It tastes like eating it with melted sweet shrimp.
The rice tastes a little like the savory taste of kimbap heaven.
It tastes like rice and the seaweed bugak is of course crispy.
It's delicious, but ordinary.
5. Delicious kimbap
This is a delicious kimbap that is a la carte for an additional 20,000 won.
The inside of the Kimbugak is seasoned with Korean beef bulgogi.
It is filled with rice and the sauce is called truffle aioli sauce.
The taste is the kimbap from before with sweet Korean beef bulgogi seasoned rice.
The taste has changed, but it's a little more delicious.
The sauce is creamy and goes well with it.
However, if the previous course had been sweet shrimp kimbap,
Rather than releasing them one after another, it is better to replace them.
I think it would have been a little better.
If I eat something like this in a row, I become numb.
It was like a snack eaten at a wine bar.
6. Royal Bibimbap
When I lift up a pile of truffles,
There is barley risotto.
It's a creamy risotto, but honestly, it's a truffle.
I thought it would taste better without it.
The scent is weak
It felt a bit like chewing paper, so I didn't like it a bit.
7. Geumtae
Cook gently in the oven, and cut the skin with a torch.
It is said that it was cooked once more to increase the fat content.
At the bottom is kimchi relish mixed with yuzu sauce.
Lightly prepared flavored soy sauce.
And it is said to be perilla oil extracted from a mill.
On top are green onions and peppers.
This is a gently well-cooked Geumtae grill.
Thanks to kimchi and perilla oil, Jeongsikdang’s unique Korean style
It felt okay.
However, it came after the creamy risotto, which was the previous course.
The perilla oil felt a little greasy.
The ebony knife I chose before the main menu came out.
8. Lamb ribs
Lamb ribs baked in the oven.
The sauce is made by boiling lamb bones for a long time and then adding cranberry juice.
They say it tastes good.
On the side, there is ssambap and tshuran from Ulleungdo Island.
This is carrot kimchi.
A savory sauce that adds flavor to very fatty lamb ribs.
Ssambap with a subtle aroma of chives
The strong curry flavor is probably due to the carrot kimchi made with tzuran.
It was food that made you feel good.
It's a main dish that's quite oily and has a strong scent.
I felt uncomfortable trying to continue eating without the cleanser.
9. Melon Kombucha
On top of sorbet made using melons
Topped with slides of melon marinated in herb syrup.
Pour homemade fermented melon kombucha
This is Clanger.
I could smell the melon and it was refreshing, which was nice.
You can grow carrots.
10. Carrots
Carrot cake crumble with fermented ice cream.
The harvested carrots are chocolate with cream cheese mousse.
Crunchy and sweet ice cream
Chocolate is also delicious.
A fun dessert like this is welcome.
10. Peanut Hareubang
Peanut caramel in hareubang.
On the left is Jeju Milk ice cream, and on the right is sponge cake.
Crunchy snack with rich peanut-flavored caramel
It goes well with cold milk ice cream.
It's savory and delicious.
11. New York - Seoul
New York - Seoul, a la carte menu with an additional 20,000 won.
Vanilla ice cream, choux filled with brown rice cream,
Pecan pie, nuts soaked in caramel, etc.
It's salty, savory, and delicious.
It's a slightly familiar taste, but it's a taste I've tried somewhere in snacks and ice cream sold at the supermarket.
This is popular at restaurants in New York.
You said it was dessert.
When I came from New York to a restaurant in Seoul, the name of the dessert was...
It's called New York-Seoul.
The plating is also said to be in the shape of the Korean Peninsula.
It was good.
12. Watermelon Bar
The green part of sorbet made using watermelon is
Sorbet made using melon.
It is compatible with the watermelon bars sold at the supermarket.
I liked the watermelon and melon scents.
These details were also fun.
13. Choco Pie
Misut powder cream made from Jeju barley and homemade
Add marshmallows and top with Valrhona chocolate.
This is a coated chocolate pie.
On top, I put some fried rice made from barley.
The fried rice was a little soggy that it didn't feel right.
The chocolate pie was thick, sweet, and delicious.
However, maybe because it was a hot day, it came out a little melted.
There were a few chestnut shell-like things attached to the dessert.
I ate it with my own hands.
We finish with a final tangerine-flavored tea.
Overall review
Korean food is Korean food, but I’m used to it.
I don't think I ate Korean food.
Even though there was a lot of kimchi throughout the course,
I thought it was a bit greasy.
Still, dishes like abalone and kimbap were delicious.
In the case of melon kombucha, it should be served before the main course.
I thought it would have been much better.
I think the taste is a bit too simple.
If it's an advantage, it seems to be an advantage.
Dessert was quite satisfying.
It was familiar, fun, and delicious.
The interior, atmosphere, and service were good.
2 people including a la carte menu and drinks
The meal cost was about 661,000 won.
It's ambiguous.
Still, I think it was a good meal.
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