[Culinary Class Wars 2] Restaurants of the Hottest Chefs : Round 2 - Black&White one-on-one matches (2)

The opening bite is poised, the room calm, the plates bright with a modern Seoul accent that nudges comfort into elegance. In Culinary Class Wars, Jungwook WOO leaned into monkfish texture for a braise that clinched a win, and that thoughtful touch shows here as seasonal seafood and broths land with clarity and warmth. If you like composed flavors and a grown-up pace, this is a sweet spot though note the child and stroller policy before you go.

• Order this: Chef’s seasonal course and ask about a monkfish inspired warm dish if in season.

A few stations northwest, the room hums softly as steam curls from a cup, the scent of dashi and egg whispering comfort. Jung Ho-young’s monkfish chawanmushi drew praise on the show and even after a narrow loss he returned via a super pass, a perfect mirror of Caden’s resilient craft that keeps regulars circling back. Grab counter seats if you want the full aroma of the grill and a little banter with the team.

• Order this: Chawanmushi, seasonal sashimi, and charcoal items for contrast and pace.

Step into a polished dining room where seasoning is measured and textures land clean, then notice how a seaweed gloss perfumes the plate like a coastal breeze. On Culinary Class Wars, Park Hyo-nam’s lightly underdone potato risotto with roasted seaweed sauce earned the win, capturing his balance of classic technique and Korean soul that unfolds here across breakfast, lunch, and dinner. Service feels old-school in the best way and suits occasions when you want finesse without noise.

• Order this: Contemporary course menus and ask about a seaweed accented starch when available.

If Congdu prizes restraint in a Korean dialect, YOUNTVILLE answers in Parisian. On the show, the chef’s riff that wove Korean whelk into escargot spirit did not win, yet that curiosity sings here in a room of warm service, onions melted into sweetness, and pepper steak that arrives with a confident sear. Choose this when you want Burgundy by the glass and a classic cadence, just note fish mains can feel light for bigger appetites.

• Order this: Onion soup, escargot, pepper steak, and a mille-feuille or baba for a neat finish.

A few blocks later the world turns softly grain scented and nutty as steam lifts from wide buckwheat noodles with a mushroom hum. Iron Arms chose a simple and steadfast approach by grilling scallions with restraint but was ultimately defeated by Choi Gang-rok, who impressed the judges with a dish that delivered layered textures, yet in this room buckwheat gets the spotlight across noodles, galettes, and even ice cream, each course showing a different bite and aroma. Go if you love seasonal clarity and a solo-chef pace that rewards punctuality.

• Order this: Wide buckwheat noodles, warm mushroom broth noodles, soba with tempura, and buckwheat ice cream with financiers.

Descend to a tranquil space where textures ripple from crispy to silky and flavors feel familiar yet newly arranged. Chef Kim Hee-eun once taught Little Tiger back in middle school, and their mentor-student history added depth to the one-on-one face-off. Despite the emotional weight, Yoon survived the round. The special Valentine’s course adds celebratory touches including a welcome pour and dishes like seven mushrooms and a truffle snow if you time it right.

• Order this: Seasonal tasting menu and ask about the Valentine’s items if your date aligns.

A flight above SOUL, the air smells of butter and simmered ragù while fresh noodles keep a tender bite. In the show arc, Kim Hee-eun won with a classical Korean steamed dish, and this noodle room bottles that clarity into plates that love acidity, texture, and an occasional Korean side like white kimchi to refresh the palate. It is cozy, cheerful, and forgiving if you want comfort with craft.

• Order this: Ragù pasta with fresh noodles and white kimchi on the side, finish with a bright mousse cake.