Seoul’s hidden Michelin picks
Seoul’s 2026 round-up highlighted five under‑the‑radar Michelin‑selected spots that are drawing international attention for quality and value—good targets for savvy culinary travelers. (seoulkoreaasia.com)
The MICHELIN Guide Seoul & Busan 2026 edition lists 233 restaurants in total and inspectors added 24 new addresses specifically to the Michelin Selection this year. (seoulkoreaasia.com)) Seoul’s entry in the 2026 guide includes 178 restaurants in the city, of which inspectors identify 85 MICHELIN Selected venues, 51 Bib Gourmand picks and 46 Michelin‑starred kitchens (one three‑star, ten two‑star, 31 one‑star). (snaptaste.com)) Mukjung is operated by Korean‑American chef Austin Kang in Mukjeong‑dong, where Michelin notes he ferments his own jang and recommends ordering certain slow‑cooked mains a day in advance. (guide.michelin.com)) Sooksoodoga, in Seoul’s Seongbuk area, is recognised by inspectors for its barbecue program and selects premium hanwoo that the kitchen says it dry‑ages for periods reported between 46 and up to 720 hours. (guide.michelin.com)) Mr. Ahn’s Craft Makgeolli, located in the Yongsan/Itaewon corridor, runs an intimate five‑table format as a craft makgeolli house and was the first traditional liquor bar to receive sustained Michelin recognition in the city. (visit.seoul.kr)) Oegojip Seolleongtang, at 555 Samseong‑ro near COEX, uses exclusively 1++ grade hanwoo for its ox‑bone broth and suyuk, traces its current recipe lineage to the owner’s mother‑in‑law from around 2005, and operates Monday–Saturday 11:00–21:00. (guide.michelin.com)) Restaurant OY sits in Cheongdam‑dong and is run by chef duo Oh Se‑hoon and Yoon Ah‑young; Michelin describes the venue as a quietly tucked‑away French kitchen that pairs classical technique with a restrained, higher‑end price positioning. (guide.michelin.com))
