DINING STORY
Experience Korea’s seasons through 10 courses
CJ CheilJedang Cuisine.K Project’s 10th pop-up, Belong, will be available for about 6 months. Chef Shin Yongwoo, who built his experience at Michelin restaurants overseas, expresses Korea’s sense of seasonality and food culture through 10 courses. In a space reminiscent of a small tea room, only up to 6 guests dine together, letting you slowly experience a course that flows around aroma.
CHEF PROFILE
Chef Shin Yongwoo
 | Yongwoo Shin 1997 · Born in Suwon, Republic of Korea 2016Elbon the table — Republic of Korea, Seoul 2020Evett ★★ — Republic of Korea, Seoul 2022Jordnaer ★★★ — Denmark, Gentofte 2023Legume ★ — Republic of Korea, Seoul 2024L'Enclume ★★★ — United Kingdom, Cartmel |
The stars indicate the restaurants’ Michelin ratings.
BELONG — BLOOM
10 courses that follow “blooming”
The composition may change depending on the season and ingredient availability.
PAIRING
Pairings that connect the aromas and flow of the course
Pairings that go especially well with the dinner course are available, and can be added optionally for guests who would like them.
Tea Pairing · 4 glasses · ₩50,000
Pairing in collaboration with Sansuhwa Tea House
Full Pairing · 5 glasses · ₩120,000
Traditional Korean alcohol and wine pairing
Half Pairing · 3 glasses · ₩70,000
STORE PHOTO
A dining space reminiscent of a small tea room
It’s a cozy, understated space that feels like a small tea room. During service, the lighting is lowered and focused only on the table, helping you naturally immerse yourself in the food and the flow of the course. Enjoy a relaxed meal in this intimate space for up to 6 guests.
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