Merging the name of chef owner ‘Tae Hwan Ryu’ and the word ‘Unique’ to form Ryunique, comes the name of this award winning restaurant in the populous district of Gangnam. Known for using only the most premium ingredients and seasonal produce to create enticing set lunch and dinner menus in a wondrous mix of Korean, Japanese and French cooking techniques and styles.
In an intimate fine dining ambiance with elegant black curtain shades, matching black chairs, white table cloths and napkins, with most excellent service, diners can expect nothing than the very best gastronomic experience Seoul has to offer at Ryunique.
The amuse bouche is made of two components, a very light artichoke foam topped with crunchy artichoke chips and truffle zest in the magnum shooter like see-through glass. On the rock is Chef Tae Hwan Ryu’s famous kimchi dragonfly, gochujang and kimchi puree (as the head), wings are dried kimchi, body made of chestnut purée and last but not least a potato chip tail. Tantalising mix of textures and flavours in perfect unison.
Elevating the traditional ginseng soup to a whole new level is chef’s healthy interpretation of this classic favourite. The hearty clear soup made from top quality black chicken and ginseng is poured into a bowl of chicken breast, abalone, chives, mushrooms, goji berries and rice. Served with three drops of different sauces, black for mushroom ketchup, green miso and red tomato pepper puree. Subtle aromas with lovely lingering taste of the prized root vegetable. Prior to consumption, the legs of the black silky fowl from Korea’s Cheonan region is uncovered releasing fragrant scents of burnt hay completing this very special dish.
A course that is bursting with “umami” is the John Dory fish, an electric mix of local seafood and ingredients such as fresh plump clams and seaweed. Sauce for this seafood course is made of 100% blue crab from South Korea’s Seosan area that has been reduced over a long period of time yielding a rich taste. Balancing the richness of the fish is the velvety smooth egg yoke and burst of saltiness from the ikura. A brilliant mix of the ocean on a plate.
For meat lovers and even those who do not usually fancy protein in their diet, the high quality beef served at Ryunique from Bonghwa is simply outstanding. Cooked on burning wood to a perfect medium rare doneness paired well with sweet potato topped with paprika, cabbage and radish. The translucent and flavourful sauce poured table-side is made from beef and garlic that does not overpower but rather compliment the beef. Recommended to first taste the beef by itself to enjoy the original sensory impression before trying together with the other condiments.
One of the many highlights of the meal is the tender and moist duck which comes beautifully plated with spinach, clams, red onion including a cute “mini duck” made from mash potato and ginseng. Wholesome chicken and clam sauce is poured table side giving another dimension to this dish. The duck is also from Bonghwa region and cooked on burning wood giving the meat a delightful smoky taste.
A palate cleanser that should be a dessert by itself is the pine needle sorbet made in house with pine needle sauce on creamy panna cotta base, fresh strawberries and micro mint. The acorns on the serving plate are for decorative purposes only. A refreshing course that cleanse and open your palate for more to come. The pine needle used comes from the northern Yangpyeong area of South Korea.
An extensive selection of choice wines are available to pair with your meal such as Langlois Brut which goes well with the amuse bouche and appetizers, Pago Florentino vintage 2014 for the mains and Don PX Pedro Ximenez 1982 Gran Reserva, a dessert wine for that sweet ending.
ADDRESS:
40 Gangnam-daero 162-gil, Sinsa-dong, Gangnam-gu, Seoul, South Korea
PHONE:
+82 2-546-9279
WEBSITE:
www.ryunique.co.kr/