Muoki

• Open Kitchen with Theatrical Dining Experience
  Muoki features a raised open kitchen where guests can watch a sizable brigade of chefs in action, adding a theatrical element to the dining experience that engages diners beyond just the food.

• Seasonal Bespoke Menu Tailored to Guests
  The restaurant offers a specially devised seasonal menu that evolves with the best premium produce throughout the year, with every element carefully customized to each guest’s preferences, creating a highly personalized and luxurious dining experience.

• Fusion of Cosmopolitan Influences and Creative Techniques
  Chef Park Moo-hyun’s background includes international experience in South Africa, the US, UK, and Australia, which inspires Muoki’s inventive dishes like “tomatoes seven ways” and carrot-based desserts, blending diverse cooking methods and bold, unpredictable flavors.

The most honored or signature ingredients at the Michelin-starred restaurant Muoki in Seoul are:

• Chicken liver: Used in the signature Muoki Egg dish, chicken liver is cooked with onions and mushrooms to create a rich, nutty flavor. It is combined with sautéed parsnips and chicken mousse, shaped like an egg, and served with parsnip velouté and tuile, offering a layered taste experience.

• Parsnip: Featured in the Muoki Egg dish as both a velouté sauce and a crisp tuile, parsnip adds subtle sweetness and texture contrast to the dish.

• Seasonal mushrooms (including lion’s mane and neungi mushrooms): These are slow-cooked with port wine and pureed into a silky sauce served with Hanwoo (Korean beef) steak, highlighting the earthy, buttery, and deep flavors of Korean forests.

• Hanwoo beef: A prized Korean beef used in a signature autumn dish, paired with mushroom sauce and a complex Café au Lait sauce made from black pepper, brandy, wine, dark sugar, beef jus, and milk, providing a rich and balanced flavor profile.

• Tomato: Celebrated in the signature dish "Tomatoes Seven Ways," the tomato is prepared in multiple textures and forms (pickled, burnt, confit, fresh, powder, cracker) with lemon cream cheese sauce, showcasing the ingredient’s versatility and natural sweetness sourced locally.

These ingredients reflect Muoki’s philosophy of deep-rooted culinary tradition combined with innovative techniques, emphasizing local Korean produce and layered flavors.

Tasting Menus

• 7-Course Omakase: ₩220,000 (approximately $180 USD)
• 10-Course Chef's Table: ₩380,000 (approximately $310 USD)

Signature Dishes

• Beets with goat’s cheese and hazelnuts: ₩50,000 (approximately $40 USD)