[Culinary Class Wars 2] Restaurants of the Hottest Chefs : Round 2 - Black&White one-on-one matches (3)

The moment the bruschetta lands, you smell ripe tomatoes and peppery olive oil, then hear the faint crack of toast before sweetness and acidity bloom together. On the show, Sam Kim impressed by building classic pasta “by the book,” each element focused around the main ingredient; in the dining room, that same restraint brings clarity to vitello tonnato, octopus ragù pasta, and a beautifully seared Korean beef sirloin. It’s the kind of place where fresh flowers on the table and quietly confident service set you up to taste more.

• Order this: Bruschetta and Octopus Ragù Pasta; add a manager-recommended white wine pairing for lift.

Ready for a sharper, more theatrical side of Sam Kim’s Italian? Just a few subway stops away, Apgujeong’s course-only sister turns up the precision.

Apgujeong’s room glows like a stage, and courses unfold with measured rhythm—silky squid pasta, pristine fish, lobster, and tender lamb framed by light, controlled sauces. On-screen, Sam Kim “survived with high praise” from judge Anh Sung-jae; here, the same discipline shows in pacing and clarity. Portions feel petite at first but accumulate into a satisfying arc; the team recommends allowing 2–3 hours so textures and temperatures land exactly right.

• Order this: The seasonal course; watch for Jeju-driven plates and an elegant squid pasta with fresh noodles.

Craving something bolder and more playful after such poise? Head north to Yongsan, where the “Trend King” brings San Francisco vibes and a TV-famous roll-lasagna.

It’s energetic and a little cheeky—the air smells like browned cheese and roasted shrimp shells, the room hums, and plates arrive photo-ready. The chef’s “Trend King” persona from Black & White saw a texture-obsessed two-layer potato pancake that drew harsh critique and elimination, but the dining room is thriving on fearless hits. The limited “Lasagna Roll” from the show makes cameo appearances and sells out fast, while jambon-buerre pasta and a rich shrimp pasta keep regulars divided in the best way.

• Order this: The Lasagna Roll when available; otherwise classic lasagna plus jambon pasta. The shrimp pasta has a deep, innard-rich flavor that some adore and others skip.

Prefer fundamentals over flash next? In Yangjae, a Blue House veteran shows how classic technique wins the duel.

You catch the perfume of soy, star anise, and a clean wok char before the plate even lands. On the show, Cheon Sang-hyun prevailed with a soy-braised dish praised for being faithful to the basics; in service, sauces are poised, textures precise, and seasoning balanced rather than brash. It’s a room for those who like their flavors layered with restraint and their hospitality old-school gracious.

• Order this: Ask for the chef’s recommendation from the braise repertoire and a seasonal seafood course for contrast.

For a palate cleanser and a slice of culinary history, wander to Seochon where hotteok meets royal “gabae.”

Steam rises from hot buns and hotteok like a winter lullaby, while “Gojong’s coffee” adds a toasty, nostalgic aroma. In Black & White, this team’s dish was called clean yet fun before being eliminated; at the pop-up, that neat sensibility shows in tidy flavors and a focus on heritage. Programs like “Chojoban and Gojong’s Coffee” tell edible stories without heaviness.

• Order this: Gojong coffee and the hotteok pairing; when offered, the Chojoban program is reservation-only via CATCHTABLE.

When twilight hits, Cheongdam calls with candlelit romance and a “rebellious” creative streak that once beat rivals with a quail-bone nest.

Candles flicker against glass and stone as creative plates land with painterly detail. On-screen, the chef’s audacious quail-bone nest plating clinched a victory; in the restaurant, that bravado is tempered by coherence—seasonal six-course sets and a sommelier-led wine list keep things elegant, not showy. It’s a date-night staple with surprising value for the craft on show.

• Order this: The seasonal six-course with sommelier pairing; request a hall seat for romance or a private room for business.

If you want to end on the highest wire in Korean dining, Sinsa’s Michelin-decorated table is your last, unforgettable stop.

A calm, focused room where aromas unfold in layers—sea, forest, smoke—then textures snap, silk, and melt with chefly control. In Culinary Class Wars 2, Lee Jun stood as the only Michelin 2-star chef; here, the “Contemporary Cuisine of Seoul” distills tradition and nature into modern compositions. Service is uniformly gracious, the pacing serene, and the pairing program deepens every course.

• Order this: The current seasonal menu with wine pairing to feel the full narrative of flavor and texture.