Be part of me for a wonderful lunch at seventh Door Restaurant in Seoul! This unimaginable restaurant serves Korean fusion dishes that use varied fermented Korean sauces as their technique to the seventh door to the heavenly world of recent flavors.
I obtained to go to this Michelin Star restaurant in March 2024, proper earlier than the announcement of Asia’s Prime 50 Greatest restaurant and this one made the checklist at No 18! I really feel so fortunate I used to be in a position to go to proper earlier than.
Why is it named seventh Door?
Nicely, as an alternative of me attempting to elucidate it, right here it’s straight from their web site –
“seventh Door represents the crowning stage of Chef Kim Dae-chun in his 20-year quest for gastronomic heaven. The cornerstone on this new eating expertise is how he bases his huge repertoire of various culinary practices on the Korean artwork of fermentation and getting older. At seventh Door, it isn’t solely to find new tastes, but additionally to rediscover outdated tastes.
The identify seventh Door signifies an invite to that thrilling exploration by Chef Kim, the primary 5 doorways being the 5 elementary tastes and the sixth being that of fermentation and getting older.“
The ambiance and repair
The restaurant solely has 14 seats, round a 3 sided bar desk, with an open kitchen on the opposite facet the place you possibly can see cooks plating your subsequent programs as you dine. The service was excellent (Koreans know easy methods to actually serve you), the plating was meticulous, and the general eating expertise was very nice.
Personally, I actually loved seeing the cooks work as a result of I simply love the entire means of cooking and plating. And the beauty of sitting at a bar desk eating is that general, you are feeling fairly informal, relaxed and really feel very a lot a part of the expertise.
However the draw back is that you could be really feel that it doesn’t have the actually luxurious, ultra-relaxing feeling that some Michelin star eating places can have. However what’s most necessary, after all, is the meals so let’s get to it lets?
TABLE SETTING and MENU
I didn’t get to take pics of the inside however that is what was ready for us on the desk on a plate that had a ‘cosmic’ really feel and the 2 cooks that have been only a desk throughout from us plating our amuse bouche platter. ❤️
seventh Door Lunch Menu
Nicely, right here we go! The servers first gave us an introduction and inspiration behind the menu together with a tray of varied fermented syrups and fish sauces that’s made in-house. They use components which were aged and fermented for a minimum of 3 months to three years.
The tray had all the pieces from varied ‘cheong’ or ‘syrup’ made with pear, yuzu, peach.. after which after all, the soy sauces and fish sauces. The one which caught my eye is the fish sauce made by fermenting Hairtail or Silverbelt Fish (Galchi 갈치).
Proper pic – a really cute bowl of 새우죽 shrimp porridge seasoned completely with the fermented fish sauce was introduced earlier than the meal.
Welcoming Fermentation and Ripening Small Bites (발효와 숙성의 아뮤즈 부쉬)
Right here’s what this fantastically elegant tray was composed of – from 12 o’clock, 3, 7 o’clock after which heart.
- Hobak mousse inside an egg cup – a bit too candy for me however nonetheless a scrumptious mix of pumpkin seasoned excellent fermented maesil cheong (inexperienced plum syrup).
- Octpus and Korean Angelica Tree sprout (두릅) served on Gim Bugak (crunchy deep fried Gim) – this was a stunning pairing of the crunchy and umami crammed Gim Bugak and chewy octopus with the aromatic angelica tree sprout.
- Pearl pasta and fromage crammed crunchy roll with Myeongyi Namul
- Prime heart : Gim Taco crammed with pasta salad then topped with pork terrine.
- Backside heart : crab meat in mayonnaise seasoned with soy sauce fermented with king crab on squid ink cracker (topped with nasturtium leaf) was an incredible mix of the creamy mayonnaise and ocean flavored soy sauce completed with the continued flavors of the ocean – shell fish and squid.
Total, I used to be more than happy with the delicately introduced and my palate was amused by amuse bouche.😝 They have been all very scrumptious (simply the mousse appeared a bit too candy to be served right here). The prettiest was in all probability this one –
Bread made out of 5-year-aged rice nuruk (starter) with a sauce made out of perilla oil, sesame oil + maesil syrup + sea salt.
OMG – this was so sooo good!! The bread was extremely moist, smooth and likewise completely chewy. I don’t assume I’ve ever had any bread that was this smooth but chewy on the identical time. You realize me, I make my very own milk bread, sourdough bread so I’ve had some nice ones at residence however this.. is one other degree up. And the dipping sauce was so curiously yummy – nutty, salty and only a trace of sweetness and herbaceousness from the perilla.
At the moment’s Uncooked Fish (오늘의 생선)
Koreans love Saengseon Hoe 회 (uncooked fish), served very refined. 능성어 or Sea Bass fillets have been served on garlic stem (not scapes) jangahjji and sauce, topped with watermelon radish and minari. The bitter, candy and garlicky flavors of the pickle juice made the fish style virtually prefer it was cured, reminding me of a ceviche.
Roasted Lobster and Citrus Cheong Sauce (숯에 천천히 구운 랍스터구이와 시트러스청 소스)
Lobster that has been slowly roasted on charcoal after which served with fermented citrus syrup and cherry sauce. An amazing serving of lobster with sauces which have simply the correct distinction of cream and tangy. Consuming the lobster with 2 completely different sauces was enjoyable. I generally get bored consuming the identical mixture. The two sauces complimented one another properly too.
MAIN DISH CHOICES – BEEF or FISH
For the primary dish, you get a alternative between a beef steak vs fish and naturally, my sister and I selected every so we might style each and examine.
Grilled Korean Striploin and Leek puree (1++ 한우 채끝덧살과 대파퓨레, 장아찌)
The steak was completely soften in your mouth tender (I believe it was in all probability cooked sous vide model) and it was enjoyable that the chef determined to marinate the steak in a lightweight bulgogi sauce making it properly Korean flavored. It was then topped with chopped chives and sesame seed powder and served with a facet salad of cham namul 참나물, uncooked onions and daepa (leek) puree.
The marginally tangy salad was an ideal mixture to the steak and jogged my memory of the quintessential Korean BBQ taste pairings.
BTW, if you’re questioning what 1++ means in Korean beef ranking system, it’s the very best ranking which relies on the quantity of marbling and coloration of the meat. Anyway, the steak was so good, I soo desperately needed a glass of wine nevertheless it was lunch time so I chorus myself. 🙂
Grilled Tile Fish with Soy Bean Paste Beurre Blanc (옥돔구이)
Tile Fish (Okdom 옥돔) is a particular fish caught close to Jeju Island and it’s certainly one of my favourite Korean fish. This dish was a complete shock to me as a result of the best way this fish was cooked was simply pure genius. They cooked the flesh first then fried simply the scales in sizzling oil then salted in order that it was crunchy, gentle and fabulous!!
And naturally, the little servings of garlic stem pickles, and beet sauce have been a pure delight that gave an accent to the gentle flavors of the fish.
Again TO MENU
Daechun Kim – with rice, white danmuji and mount Jiri caviar – seventh Door signature dish
I solely realized the importance of this dish as I used to be going over the menu once more for this submit. Principally it is a play on the Chef’s identify ‘Daechun Kim’ as a result of Daechun Gim 대천김 additionally refers back to the well-known Korean roasted seaweed that comes from the area of Daechun! In Korean, they’ve the very same spelling. In English, the roasted seaweed snack can both go by Gim or Kim. I find it irresistible!!
For my part, one of many easiest but most scrumptious Korean meals of all Korean meals is Rice wrapped in Roasted Gim which is essentially the most primitive type of Kimbap! After all, there’s a complete spectrum of roasted gims that you could purchase at Korean groceries, at Dealer Joe’s, Costco, ..
To me after all, the most effective one is the one which’s roasted at residence with a top quality contemporary gim however subsequent to that, within the US, Gim that I purchase from my native market in San Jose is admittedly the most effective. In addition to that, Costco one is OK.
Some roasted gims are too dry, not sufficient oil. Some usually are not salty sufficient and I don’t like those the place they use salt + msg. I believe that takes away from the fragile taste of the gim and salt. So, remember to strive completely different manufacturers – they’re surprisingly all completely different and a few are simply approach higher tasting than the others.
Noodle Soup with Dallae Jang Sauce (달래 국수)
After all, no Korean meal (fusion or not) is full with out some broth and rice or noodles. And seventh door didn’t disappoint. The quite simple and clear noodles in vegetable broth was so soothing, clearing and comforting. I misplaced all sense of the place I used to be and I used to be slurping down the entire bowl as if I used to be consuming a bowl of guksu that my mother would prepare dinner for me as a child.
The little dollop of Dallae (달래 wild chive) sauce was completely beautiful – stuffed with fermented funk taste that absolutely transforms the flavour of the broth.
Fraisier with Lemon Ginger Ice Cream
Once I first learn the menu merchandise and likewise noticed the dessert, I assumed – Okay, only a strawberry cake dessert… However no.. my oh my – I LOVED this a lot..😍😍 I’ll bear in mind this dessert for a really very long time…
Fraisier is a French Strawberry Cake in order that’s nothing extraordinary however there was a clear band of sugar sweet across the cake to provide it a particular crunch which was only a dream!!! AND THEN!! The Lemon Ginger Ice cream on prime – WOW that was essentially the most refreshing, gentle, clearing flavored ice cream I’ve ever had!! The ginger actually comes via! My respects to the pastry chef!!
In Closing..
Total an outstanding lunch that was an ideal mixture of outdated Korean fermented flavors and new fashionable western delicacies. I generally disillusioned by fusion eating places as a result of it feels it’s neither one or the opposite and the mixed flavors considerably feels pressured – the dishes are misplaced someplace in between. However when it’s executed nicely just like the seventh Door, it IS actually like discovering a brand new delicacies or a brand new world!
Chef Kim does an awesome job of highlighting Korean components and outdated fermented flavors in a approach that feels very pure and in concord with fashionable tastes. The aged and fermented syrups and sauces undoubtedly added unimaginable advanced and deep flavors that no different components can deliver into cooking so he actually did an incredible job of displaying the world the distinctive energy of Korean meals. Thanks Chef Kim!!
Extras
One factor that I failed to say earlier than is that the ten folks that have been seated for lunch was really a world group – I believe my sister and I have been the one Koreans there. The remaining have been Japanese, Chinese language, French.. the Korean servers spoke English however additionally they needed to converse Japanese a bit. I used to be fairly impressed!
Thanks to all of the cooks and servers for an incredible eating expertise!!
Additionally, right here’s a enjoyable image of the Christofle silverware server with my sister and my reflection on it.. LOL. We have been provided to decide on our silverware for the primary course from this humorous wanting factor. The highest lifts up and divulges the silverware! Undecided why that was wanted however anyway.. it was kinda entertaining! HA
Hope you get to go to subsequent time you go to Seoul!
Web site – https://www.7thdoor.kr/
tel. 02-542-3010
e-mail. 7thdoor@dccreative.kr
on-line. https://app.catchtable.co.kr/ct/store/7th_door
tackle. Gangnam-gu, Hakdong-ro 97-gil, 41 4th ground