Yido

Certified an "Excellent Korean Restaurant" by the Korean Food Promotion Institute (2023-05), and listed in the Michelin Guide (Assiette). Park Choon-ho opened it in 2018 to show Korean cooking "by the book": hobakjuk with no added sugar, scallop-and-prawn chohoe, paper-thin jeon, and mandu rolled in potato starch rather than dough. Four tasting menus — Hun, Min, Jeong, Eum — instead of a French-style card.