CreatripTeam

Korean hotels are celebrating autumn by featuring natural pine mushrooms (songi), prized for their strong pine aroma and rich flavor, across seasonal menus. Because pine mushrooms grow symbiotically with pine trees and are nearly impossible to cultivate, most are wild-harvested and have been valued since historical times. Luxury hotels present the ingredient in diverse ways: Westin Josun’s Sushi Cho offers an autumn mushroom dolsot rice and grilled botan shrimp, Sheraton Grand Incheon’s Yue runs a five-course “Season of Wild Songi” with dishes like songi tofu and songi beef, and Yeouido Marriott pairs songi with steaks in an “Autumn on a Plate” course (with holiday discounts). The Ambassador Seoul Pullman and other hotels include multi-course menus featuring grilled songi, seafood, and mushroom soups. Chefs note that the mushroom’s aroma can transform a dish—enhancing grilled items, broths, and seafood—and is celebrated for capturing the scent of fall on the plate.