Chef Lee's signature preparation of octopus encased in a delicate, crispy tofu outer layer, served in a warming tugae (Korean stew bowl). Multiple reviews highlight this as a standout opening course that sets the tone for the tasting, with perfectly balanced heat and umami.
Tips from diners
This arrives midway through the course and signals the shift to heavier preparations. Eat it immediately while the tofu retains its crispy texture.
Chef Henry explains the preparation history of each dish—this one has been part of his menu since opening. Listen closely for context on the tofu fermentation technique.
Handcrafted mandu (Korean dumpling) featuring finely ground beef infused with black truffle oil, steamed to a silky texture. Reviewers consistently note this as the dish that most surprised them, with the truffle adding unexpected depth to a traditionally simple dumpling. Each one is plated individually.
Tips from diners
The truffle here is restrained—it enhances rather than dominates. Dip lightly in the accompanying soy-vinegar sauce to appreciate both elements.
Ask Chef Henry whether the truffles are sourced from Europe or Asia—he enjoys discussing the supply chain and flavor differences.
The restaurant's reinterpretation of Korea's national comfort dish, refined with premium sea urchin, caviar, and a silky uni custard base. The crispy rice puffs add textural contrast to the creamy components. Diners note this is the only dish served with a raw element in the entire menu.
Tips from diners
The chef plates this in front of you and instructs on timing. Wait 2-3 seconds after plating before mixing to allow the residual heat to warm the custard slightly.
The crispy puffs are key to enjoying this—don't skip them and mix thoroughly to distribute them throughout.
Thinly sliced A5 wagyu beef cooked tableside on a hot stone and finished with Chef Henry's signature gochujang reduction incorporating Korean chili flakes and fermented soybean. The marbling melts on contact with the stone, and the spicy-savory glaze cuts through the richness. This signals the shift to heavier protein courses in the tasting.
Tips from diners
The heat level is moderate and builds slowly. If you're sensitive to chili, inform staff—they can reduce the gochujang without compromising flavor.
Cook the wagyu for 15-20 seconds per side on the stone—any longer and you lose the rare center that makes this beef special.
A striking presentation: a silky fish dumpling served with a decorative fish bone that doubles as an edible utensil. The dumpling filling uses white fish sourced from Tokyo's Toyosu Market and wrapped in a transparent layer. Reviewers praise both the technical skill and playfulness of this course.
Tips from diners
Yes, the bone fork is fully edible—it's calcified and breaks apart cleanly. Chef Henry will confirm this with a smile.
This is the most photogenic dish of the evening. The chef plates it tableside, so have your phone ready.
Chef Henry Lee reimagined Korean cuisine at fine dining level, earning Juksunchae Thailand's first Michelin star for Korean gastronomy within five months of opening. The 12-seat tasting counter offers an 11-course experience through modern and classical Korean techniques, with dishes like truffle mandu and sea urchin bibimbap. Located in Thonglor, it's become the most exclusive Korean dining experience in Southeast Asia.
Book 2-3 months ahead—openings are released on the 15th of each month at midnight Bangkok time. They offer only one seating per night, so reservations fill instantly.
Expect the tasting to last 2.5-3 hours. Pace yourself and pace the restaurant's pacing—rushing shows disrespect to Chef Henry's preparations.
There are exactly 12 seats at a single counter. If you arrive solo, you'll sit next to the kitchen; couples often sit at the ends. Request counter seating during reservation for the full experience.
The optional wine pairing is 2,500 THB and features small-production Korean and Japanese bottles rarely seen elsewhere. Well worth the investment for this level of cuisine.
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