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Mosu Seoul: A Dining Experience in Seoul

Mosu, once a three-Michelin-star restaurant, closed and reopened this year with two stars. Led by celebrity chef Sung Anh — who gained wider fame through TV shows like Culinary Class Wars — Mosu positions itself as “innovative cuisine.” Compared to Mingles, which I reviewed previously, Mosu leans noticeably less Korean in its overall identity.

The restaurant recently drew significant backlash after serving a 2005 Léoville Barton in place of the listed 2000 vintage during a wine pairing. Perhaps as a result, every staff member seemed visibly more careful and measured than I would have expected — a kind of quiet caution running through the service. Chef Anh himself was present in the kitchen throughout the meal.

The food quality was impeccable. Of the dishes served at lunch, the truffle tart stood out as the highlight. It was a shame — whether due to the lunch format or not — that the abalone taco, said to be the restaurant’s signature dish, didn’t make an appearance. There was also a mild sense of predictability to the menu; much of it didn’t stray far from what one might expect going in.

Where Mosu truly excels is its wine list and pricing — arguably among the best of any Michelin-starred restaurant in Korea. The Les Horées selections were priced very reasonably, and the Domaine Bizot Echézeaux was fairly priced given the Korean market. Beyond these, browsing the list turned up plenty of bottles that felt genuinely orderable rather than aspirational — a rarity in this price category.

Reservation :
https://www.catchtable.net/shop/tempmosuseoul

Reservation Difficulty :
Very difficult. Reservation opens on 15th of every month at 10am KST for 3 months ahead. (Reservation for October opens on July 15th)

Cost:
Lunch 320,000KRW (~210USD)
Dinner 420,000KRW (~275 USD)

A gourmet dish featuring a piece of seafood topped with translucent shrimp on a bed of dark seaweed, presented on a clear, textured glass base.

Seaweed cup, with amaebi (shrimp) on top

A gourmet dish featuring a mound of dark truffles placed on a smooth, circular white plate, with a wooden table surface in the background.

Truffle tart with hanwoo (beef) fillings

A close-up of a dark plate featuring two pieces of sushi, garnished with green herbs and served with a drizzle of sauce.

Seabream, raddish in aged green tangerine soy

A serving of plain cooked spaghetti noodles in a white bowl on a wooden surface.

Koeran indigenous wheat noodle

A gourmet dish featuring a variety of colorful tomatoes, caviar, and a creamy element, garnished with fresh herbs, presented in a textured dark bowl.

Summer Pearls, tomato and caviar

A gourmet dish featuring a piece of fish with crispy skin atop a creamy foam, garnished with fresh herbs on a white plate.

Woodfired tilefish

A steaming pot of rice served on a wooden table, with a glass of red wine and water in the background.

Rice

A gourmet dish featuring slices of roasted meat, accompanied by a vibrant sauce, a piece of pickled vegetable, and a cluster of sautéed mushrooms, all presented on a white plate.

Hanwoo with popcorn rice in cast iron

A serving of cooked rice with a slightly crispy texture, presented in a white bowl on a wooden table.

Rice

Two round, soft buns placed on a textured stone serving plate, set against a wooden tabletop.

Yeast bun

A round chocolate dessert topped with shavings, sitting on a circular clear plate with concentric lines.

Omija berry Icecream

Wine of the Day

Two wine bottles placed on metal coasters. The left bottle features a label reading '2022 Goldtröpfchen Kabinett,' while the right bottle has a label that says 'Coteaux Bourguignons.' The background consists of a textured mesh material.

(BYOB) What an amazing Riesling this is. Julian Haart Goldtropfchen Kabinett 2022, Alte Reben was more than amazing. Notes of elderflower, apple and lemon. Has very good acidity matched with the pleasant sweetness in the mouth. The wine feels less sweeter than usual Kabinett due to the high acidity.

Also ordered a bottle of Les Horees Coteaux Bourguignons Mon Poulain 2024. Very intense nose of fresh raspberries and strawberries, though the palate was quite disappointing.

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