From Screen to Plate: Korea’s Best by Culinary Class War Chefs

Start where fire leads the story. Run by a Black & White Chef alum with Yardbird Hong Kong pedigree, Tanmak leans into smoke, precision, and mood—the kind of place locals swear by and curious travelers quickly add to their map. The signature smoked mackerel sashimi arrives silky and perfumed, and sweet-shrimp potato pavé eats like a playful French-Korean wink at the grill. Book prime counter seats if you love lively energy; opt for later hours if you prefer a slower hum.

• Order this: Smoked mackerel sashimi and the sweet-shrimp potato pancake; pair with the staff’s traditional sool flight.

A buzzy, chef-favorite izakaya where TV-born talent teams up with a Jungsik and DOTZ–trained “Black & White Chef” cohort. It’s a spot both locals and visitors circle back to for balance-forward plates and light smoke curling from the open kitchen, best at lunch resets and late dinners. Prices feel fair for the polish; peak times can mean a short wait, but turnover is steady.

• Order this: The day’s chef small plates and a noodle or rice special; ask staff for a pairing sake.

The crackle of binchotan, the clean perfume of native chicken, and a grill master recognized by Baek Jong-won—this is where yakitori purists and first-timers meet in the middle. Locals love the focused set menus; travelers end their Seoul day here with a last glass and a perfect tsukune. Same-day seats do open, but book ahead for the full spread.

• Order this: Omakase yakitori with tsukune and liver if available; leave room for a final skewer and rice.

A second-act kind of place: dim light, vinyl energy, and plates by a Black & White Chef “Kitchen Gangster” that lean soulful rather than showy. Loved by in-the-know locals yet easy for travelers, it shines for date nights when you want one more glass and a warm loaf to tear and share. Book early on Fridays; seats are few and the room stays relaxed by design.

• Order this: Chef’s pairing picks with seasonal small plates and house bread; ask for a by-the-glass curveball.

If Tanmak is your smoky chapter, this is the sip-forward sequel: a Jura-specialized bar pouring poulsard and savagnin that love salt, fat, and a little grill-kissed char. It pulls a mixed crowd of wine geeks and adventurous newcomers; lean into the staff’s pour-by-pour guidance and keep your night unhurried.

• Order this: A light Jura red to start, then a nutty white with skewers; ask for cheeses to bridge the flight.

Next stop, neon and steam. This Sichuan-style chuan chuan joint—an MZ favorite in China—brings a Hong Kong–styled energy to Euljiro’s artist-filled alleys. Both locals and visitors come for the choose-your-own skewers and broths that range from gentle to sweat-inducing; even non–hot pot fans report unexpected conversions.

• Order this: Mix mala and clear broths; balance with mushrooms, beef, and greens so the spice sings, not shouts.

A feel-good, bring-everyone spot from the chef dubbed “Ansan Baek Jong-won” on Culinary Class War, built to make Western dishes easy and generous. Loved by locals and travelers alike, it’s friendly, stylish, and surprisingly affordable—great for daytime dates or family meals without the fuss. Expect a short line at peak lunch; turnover is brisk.

• Order this: The best-selling pasta plus a risotto to share; corkage is welcomed, so bring a favorite bottle.

From the “Ansan Baek Jong-won” dream team comes a breezy taqueria that fills a gap the city didn’t know it needed. Tourists drop in after nearby day trips, but it’s a true local hang—casual, budget-friendly, and built for sharing. Come early evening when the griddle’s in full rhythm and the beer is frosty.

• Order this: Pastor-style tacos, sizzling fajitas, and an enchilada plate for the table.

If one stop proves TV chops translate to the plate, it’s Chef Bang Ki-soo’s pork temple—the first Michelin one-star grilled pork specialty in Korea. Beloved by dedicated locals and destination diners alike, the grillwork is exacting and the sides are dialed for comfort. Prices reflect the craft; book ahead and plan a relaxed pace.

• Order this: Seafood ribs for two, then corn cheese and fried rice to catch the juices.

Part studio, part dining room, Chokwang 101 is where a comic-book-loving Black & White Chef figure tinkers with Chinese dishes—sometimes playful, sometimes purist, always chef-driven. It’s a magnet for locals chasing the new and travelers who enjoy the thrill of not knowing what the chef will test next. Expect a slim, changing menu and limited seats.

• Order this: Ask for the day’s specials and any short-course set; dishes are limited and may sell out.

Why book now?

Chef-led rooms run on rhythm: small teams, tight seats, and menus that sell out when you hesitate. These are the tables locals protect and travelers chase—lock yours on CATCHTABLE and enjoy the night, not the line.