VINHO

Co-helmed by Chef Jeon Seong-bin and Sommelier Kim Jin-ho, Vinho features expansive window walls and an open kitchen fronted by an elongated counter. This spatial harmony creates a lively communal wine-and-dine ambiance. The vast wine list, coupled with careful service and food pairing, as well as deep-flavored sauces that exquisitely complement seasonal ingredients, makes the eatery a perfect venue to savor the pinnacle of contemporary cuisine. Its yellowtail tartare, which features dices of yellowtail mixed with sourdough crumbs and poached eggs and then wrapped with slightly grilled romaine, is served with a sauce featuring katsuobushi cream, parsley oil and lemon juice. The sweet and nutty flavor of the sauce provides the ideal accompaniment to the yellowtail’s fresh flavors. Vinho delights in showcasing how wine can heighten the allure of fine cuisine.

A Sommelier-Worthy Wine Program

• VINHO is co-led by Sommelier Kim Jin-ho, who won the Michelin Sommelier Award in 2024, underscoring a standout wine program that pairs with the menu.

Open-kitchen, elongated counter and window walls

• The dining room features expansive window walls and an open kitchen fronted by an elongated counter, fostering a lively, communal wine-and-dine atmosphere.

Experimental Korean-inspired flavors and unusual ice cream pairings

• The menu includes dishes inspired by Korean cuisine and some unconventional flavor pairings, such as oyster and champagne ice cream and soy sauce ice cream, as noted by diners.

Signature Ingredients

• Oysters: A core seafood ingredient in VINHO’s contemporary tasting menu, prized for its briny freshness and versatility in flavor pairings. Reviewers highlight oysters as a frequent element in dishes and even in one of the restaurant’s distinctive desserts (oyster and champagne ice cream), underscoring the venue’s seafood-forward approach and its adventurous wine-focused concept.
• Scallops: A regularly featured seafood component praised for delicate texture and sweet depth, used to showcase refined technique and evoke the restaurant’s balanced interplay between seafood and wine.
• Mackerel: An example of VINHO’s use of fish to reflect Korean-inspired influences within its modern, high-end dining narrative, contributing to the menu’s seafood emphasis and nuanced flavor profiles.
• Soy sauce: A signature Korean seasoning integrated into VINHO’s cuisine to fuse traditional and contemporary techniques. This ingredient appears in experimental applications, including a notable soy sauce ice cream, illustrating the restaurant’s bold, boundary-pushing approach to flavor.
• Oyster and Champagne Ice Cream: A distinctive dessert pairing that marries briny oyster notes with Champagne, emblematic of VINHO’s playful, wine-forward dessert concept and its willingness to fuse seafood flavors with celebratory sparkling wine.
• Soy Sauce Ice Cream: An unapologetically savory-umami dessert that showcases VINHO’s inventive dessert palate, transforming a quintessential Asian pantry staple into a surprising, dessert-ready flavor.