The Michelin Star Restaurant, Soigné in Seoul is located in a calm residential area and offers traditional Korean cuisine that allows you to feast at the beauty and taste of each dish served. The counter restaurant is another interesting aspect that provides for a unique dining experience in a Michelin Star restaurant. Comes with an open kitchen and the Horseshoe design of the restaurant allows for every table in the restaurant to have a clear view at the kitchen and see the magic being weaved by the chefs with the ingredients to create timeless and tasty dishes that will linger in your taste buds for a long time even after you leave the restaurant.

Chef and Owner, Jun Lee takes you on a gastronomic journey with is unique and innovative tasting menu that is largely inspired by global cuisines. Evert dish on the menu is created using a different style and made using some of the finest local ingredients.

The restaurant offers its guests with only a single menu that is meticulously designed by Chef Jun Lee and team. The menu is largely seasonal and keeps changing every 3-4 months and every season the concept of the menu comes with a theme. And you can expect with each and every theme, you can be treated with a unique and rare dish relishing on your plate. Even though the menu is largely inspired by global cuisines, the ultimate concept of the menu is the traditional Korean flavors and ingredients.

Q In the Kitchen

Chef Jun Lee graduated from the Kyunghee University in Culinary Arts and it was during his time under the Chef Susur Lee at the Madelines restaurant that he could learn the basics of culinary and then headed to CIA in New York to continue on his culinary studies. During his stint at the CIA, he worked at the 3-Michelin Star restaurant, Per Se headed by Thomas Keller where he learnt the philosophy of Cuisine art.

Then he returned to Seoul and took orders for local dining parties and other events and during cooking for these events that he started to realize his culinary style and philosophy that general dining is all about understanding your customers and communicating with them.

Then he started to operate pop-up restaurants and also renowned as the first Korean chef to run these kind of restaurants in Seoul. In 2015, he started the Soigne and was awarded the Michelin Stars in 2016 and 2017.

Q Awards and Achievements

Michelin Guide Seoul 2018: One Star ☆

Q The Menu

"Episode Menu" subject changes every 3 months.

Episode 17: Namul, Breath of the wild. 10 course menu - KRW 145'000-245'000 depending on choice of main and additional dishes. KRW 120'000 for wine pairing.

Q Dress code, children and other policies.

Children policy: Babies or children who is under the age of 10 are not allowed to come in the restaurant.

No Corkage. Restriction of bringing wines. We work hard to make the best wine & beverage program. For this reason we are not allowing bringing in foods, beverages, and wines from outside. Please understand this policy.

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  • Monday12:00 - 15:0018:00 - 22:30
  • Tuesday12:00 - 15:0018:00 - 22:30
  • Wednesday12:00 - 15:0018:00 - 22:30
  • Thursday12:00 - 15:0018:00 - 22:30
  • Friday12:00 - 15:0018:00 - 22:30
  • Saturday12:00 - 15:0018:00 - 22:30
  • Sunday12:00 - 15:0018:00 - 22:30

Additional Details

  • Signature Dish:?
  • Meals served:Lunch, Dinner
  • Cuisine Style:Innovative Korean

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