Chef Jo's signature dish reimagines dwaeji-gukbap (pork and rice soup), a humble Korean comfort food that's typically finished with salted shrimp. At San, the shrimp is replaced with luxurious caviar, creating a refined take on childhood nostalgia. The broth remains traditional and pork-rich, but the caviar adds brininess and sophistication. It's a statement dish that shows Jo's philosophy: respecting Korean tradition while applying French fine-dining technique.
Tips from diners
This dish exemplifies Chef Jo's philosophy—it's comfort food refined. The caviar finish surprises and delights in equal measure.
Chamoe dongchimi is a traditional Korean summer side dish made from melon water kimchi. Chef Jo reimagines this classic with refined presentation and technique borrowed from French cuisine. The result is a lighter, more delicate version that highlights the natural sweetness of the melon while maintaining the tart fermented quality. It showcases Jo's commitment to reinterpreting Korean classics rather than erasing them.
Tips from diners
A palate cleanser course that shows the restaurant's attention to Korean seasonality. The melon brings freshness to the meal.
The core experience at San is the seasonal tasting menu, which changes to reflect what's available. Chef Jo's approach is to source premium Korean ingredients and apply classical French training to create a cohesive, refined meal. The menu typically features 6-8 courses highlighting beef, seafood, and vegetables in season. Reviewers note that the pacing is deliberate, allowing diners to fully absorb each dish before moving forward.
Tips from diners
This is the only way to dine at San—there's no à la carte option. The full tasting menu experience is required. Budget accordingly.
Reserve well in advance—San gets booked quickly due to its award recognition. The meal lasts approximately 2.5 hours, so schedule accordingly.
Curated wine list pairing with the tasting menu—additional cost.
Tips from diners
The wine pairing is thoughtfully selected to complement each course. If you're a wine enthusiast, it's worth the investment.
Abbreviated tasting menu available only for lunch service on Friday and Saturday.
Tips from diners
Lunch service is limited to Friday and Saturday, 12:00-3:00pm (last order 1:00pm). It's a good way to experience San at a less hectic time than dinner.
Restaurant San opened in 2024 in Gangnam and immediately made waves in Seoul's fine-dining scene, earning Asia's 50 Best Restaurants 'One to Watch' award in 2026—the first Seoul restaurant to win since 2017. Chef Jo Seung-Hyun trained under Thomas Keller at The French Laundry in Napa Valley and La Maison Troisgros in France, then spent eight years as chef de cuisine at three-Michelin-starred Benu in San Francisco. He returned to Seoul to realized his dream of opening San, blending his childhood memories (growing up in Busan) with refined French-Korean cuisine. The tasting menu changes with the season.
San requires advance reservations and books up quickly due to its Asia's 50 Best recognition. Contact them via email or phone at least 2-3 weeks ahead. Walk-ins are not possible.
The restaurant is located in a basement (B1) level in Gangnam. The intimate setting and refined approach make it suitable for special occasions, anniversaries, or business celebrations.
Chef Jo trained under Thomas Keller and spent 8 years at Benu in San Francisco. His training brings precision and refinement to every plate. Come with an open mind about Korean cuisine being reinterpreted at the highest level.
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