Logo

Seoul: A Sensory Journey between Tradition and Innovation at Ryunique

Florence Consul

Florence Consul

Located in one of Seoul's most prestigious neighborhoods, Ryunique is more than just a fine dining restaurant. It embodies a true culinary journey, where innovation and respect for tradition coexist harmoniously. Chef Ryu Tae Hwan, with his cosmopolitan approach, successfully fuses various culinary influences while honoring the richness of South Korea's nature and seasons. In this elegant and minimalist space, each dish tells a story, transforming the dining experience into a total sensory immersion.

Gastronomy and Design at the Heart of Gangnam-gu

Located in the prestigious Gangnam-gu district of Seoul, the gourmet restaurant Ryunique embodies a subtle balance between culinary innovation and minimalist design. On the ground floor, the chef's research center is dedicated to experimentation and creation, where each dish is crafted with meticulous attention to detail. Upstairs, the dining room, bathed in natural light thanks to large bay windows, is an open space that blurs the boundaries between the kitchen and diners, offering an intimate and immersive experience, as if you were invited to the chef's home. Minimalism, with simple lines and a sober decor, reflects the philosophy of the place, where 'less is more,' and every element is designed to enhance the essence of the dining experience.

© Ryunique
© Ryunique
© Ryunique
© Ryunique

Cuisine Inspired by Seasonality and Innovation

Inaugurated in 2011, Ryunique stands out for its bold fusion of Korean, Japanese, and French culinary approaches. The restaurant's name, combining Chef Tae Hwan Ryu's name with the word 'unique,' perfectly reflects his distinctive culinary approach. The chef draws his inspiration from a perpetual quest for innovation while honoring fresh, seasonal ingredients. He regularly updates the menu to harmonize with the rhythm of the seasons and the richness of local produce. Each dish, crafted with artistic precision, highlights the purity of the ingredients, preserving their integrity in a refined simplicity that reveals their full depth.

© Ryunique
© Ryunique

The Cosmopolitan Chef Ryu Tae Hwan

Ryu Tae Hwan embodies the essence of the cosmopolitan Asian chef, skillfully blending international culinary influences while remaining deeply rooted in his culture and origins. Born in South Korea, and trained in Japanese and French cuisine, his career has led him to refine his craft across Japan, Australia, and England. In 2011, he returned to Seoul to open Ryunique, determined to make his mark on the local dining scene, bringing a unique vision that combines tradition, innovation, and a global outlook.

© Ryunique
© Ryunique

The concept of Ryunique is based on a deep respect for nature and its cycles. Chef Ryu travels throughout South Korea in search of local producers, striving to obtain the finest products from the land, sea, and mountains. By expanding his network of suppliers, he has simplified his cuisine, making each ingredient central to the composition of his dishes. The chef's creativity manifests in a cuisine that is both simple and sophisticated, where international influences harmonize with the Korean soul.

An Invitation to an International Culinary Journey

The menu is a true invitation to travel, revealing the multiple cultures and culinary styles that the chef has discovered throughout his incredible eight-year gastronomic odyssey around the world. Each dish expresses this quest for flavors and textures, paying homage to the influences encountered and the traditions reinterpreted.

From the very start of the meal, the trompe-l'œil amuse-bouches captivate the senses. Not only is their refined aesthetic striking, but the first bite immediately transports you into the chef's creative universe. A welcome platter is presented, a condensed version of the cultural influences that inspire the chef: a refreshing abalone soup, followed by a surprising pairing of caviar with cream cheese and compote, for a perfectly balanced marriage of sweetness and salinity. Then comes a bite of steamed pork, tender and melting, accompanied by gochujang, the fermented and spicy condiment that is a staple of Korean cuisine. This all makes for a delicate and promising prelude to the culinary experiences that follow.

The second dish, 'Sam Gye Tang,' is inspired by a classic of Korean cuisine: a chicken soup with ginseng, highly prized in South Korea for its invigorating properties. Here, the chef reinvents this traditional recipe with a refined and contemporary touch. The chicken is served in a gourmet version, and the arancini, both soft and crispy, replaces the usual rice in the dish, adding extra texture and flavor that enriches the experience.

The menu continues to surprise with a delicately prepared Spanish mackerel, elevated by the acidity and freshness of a blood plum, a dish of great elegance both visually and in taste.

The '-196°C Green Bud' is a true culinary performance. This dish is a reinvention of gimbap, a very popular Korean dish. Here, the chef chooses to skip the seaweed and nori, highlighting seasonal vegetables. In front of the guests, the herbs are flash-frozen with liquid nitrogen, a high-gastronomy technique that releases and intensifies the aromas in a spectacular way. It's as much a visual as a sensory experience. Next, a soy-based drink is served, where white and black soybeans are distinguished by their contrasting textures and flavors, adding a refreshing pause to the meal's progression.

The 'Smoke in a Jar' is a highlight of the menu, where quails are smoked and served with fresh vegetables, herbs, and a chimichurri sauce that adds an aromatic touch. The presentation of the dish is both rustic and sophisticated, playing on the contrasts of flavors and textures.

The fish course features tilefish prepared like fish & chips. The golden, crispy crust reveals tender, delicate fish, while the accompanying beetroot offers a perfect balance between sweet and savory, enhancing the richness of the dish while maintaining lightness on the palate.

'3 Ways of Beef' is a celebration of local beef. Three distinct preparations highlight the exceptional quality of the meat, accompanied by creamy mashed potatoes. The dish is enhanced by an intensely rich beef sauce, while Himalayan pepper, served as a separate condiment, adds a subtle spicy touch. The complex flavors unfold in the mouth, making this dish a highlight of the meal.

The sweet course begins delicately with butterbur (or coltsfoot), a plant with a slightly bitter taste, offering vegetal and earthy notes reminiscent of green tea. The sweetness of an egg custard balances these flavors, while a cherry compote adds a fruity and tangy touch that elevates the whole. The famous Peach Melba then makes an appearance, bringing a note of sweetness to this dessert finale.

Finally, the meal concludes with a selection of petits fours, accompanied by peppermint tea. The trompe-l'œil creations that close this feast are inspired by the volcanic landscapes of Jeju Island. Composed of meringue and dried fruits, these delicate creations recall the island's rocks, offering an elegant and poetic final touch to this gastronomic journey.

My Opinion

The experience offered by Ryunique is much more than just a meal; it's a true immersion into the creative and cosmopolitan world of Chef Ryu Tae Hwan. This place embodies a harmonious marriage of tradition, innovation, and respect for local ingredients. What I find particularly remarkable is the way each dish tells a story, not only through its flavors but also through the care given to its presentation. By combining seasonality, the authenticity of products, and cutting-edge culinary techniques, the chef succeeds in creating a dining experience that is both sophisticated and deeply rooted in Korean culture, while adding international influences.

Practical Information

  • More information can be found on their website.
  • A big thank you to Ryunique for the invitation to discover their establishment. Of course, I remain free in my comments in this article!

    Florence Consul

    About Florence Consul

    Editor of Experiences Luxe since 2015, I love discovering new exclusive and authentic experiences all over the world. I left my home country (France) 6 years ago to become a global citizen, traveling 365 days out of the year. I am a foodie person and I make a point of tasting local specialities.