A signature course showcasing fermented ingredients alongside pristine beef. The three preparations highlight different aspects of hanwoo — one raw or lightly seared for tenderness, another cooked to bring out umami, a third with assertive seasoning. The fermented cauliflower beneath adds umami depth and pungency that connects to Korean culinary tradition. This course exemplifies Chef Son's philosophy of combining fermentation with contemporary technique.
Tips from diners
This is the centerpiece of the tasting menu — the three-way preparation shows Chef Son's mastery of both fermentation and meat preparation.
Rather than abandon fermentation for the finale, Chef Son brings it into the dessert course. This might be a subtle doenjang note in a cream-based dessert, a hint of gochujang in a chocolate preparation, or kimchi-inspired sourness in a fruit course. The approach reinforces that fermentation is central to his culinary identity.
Tips from diners
The dessert will likely challenge your expectations about sweet and fermented — embrace this as the restaurant's final statement on its philosophy.
This course centers fermentation as the main protagonist rather than supporting role. Chef Son might serve a doenjang-based broth, a gochujang-enhanced protein, or a kimchi-forward dish. The approach differs from traditional Korean cooking by giving fermented elements haute cuisine plating and pairing considerations while respecting their foundational role in Korean cuisine.
Tips from diners
This course shows the restaurant's philosophy on fermentation — it's treated as seriously as premium proteins in French cooking.
The seafood course rotates seasonally but always highlights what's best in the market. The preparation is refined but not overthought — raw presentations showcase ingredient quality, while cooked preparations might feature light fermentation to add complexity. The course demonstrates Chef Son's training at institutions like Noma through its Nordic simplicity applied to Korean ingredients.
Tips from diners
Ask what seafood is at peak quality that day — the seasonal rotation means this course changes frequently.
Rather than presenting vegetables as simple sides, Chef Son creates a complete composition. Root vegetables are shaped into snowflakes for visual interest, some are fermented to add complexity, others are served raw for freshness. The plate is a study in texture and fermentation's ability to transform familiar ingredients. The presentation — with a 'beautifully illustrated card per course' — tells the story of the key ingredient.
Tips from diners
Instead of a conventional written menu, you'll receive illustrated cards per course. These cards beautifully explain each ingredient — pay attention to them.
Eatanic Garden sits on the 36th floor of the luxury Josun Palace Hotel in Gangnam, offering contemporary Korean fine dining led by chef Son Jong-won. Son trained at The Culinary Institute of America, worked at Copenhagen's Noma and San Francisco's Quince, and received 'New Talents of the Year 2024' from La Liste. Fermentation plays a central role — dishes feature hanwoo beef served three ways with fermented cauliflower or seasonal vegetables shaped into snowflakes.
The 36th-floor location in Josun Palace offers views of Seoul — arrive early to enjoy the space and views before your meal begins.
The restaurant is closed Mondays. Book in advance and ask for a window table if views are important to your experience.
Chef Son won La Liste's 'New Talents of the Year 2024' award — dining here offers a chance to experience a rising star in Korean fine dining.
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