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Jayu
Contemporary Korean
Twelve stools around a counter, one table, three bells to signal the start of service, and a two-hour tasting menu in twelve courses that Sang Hoon Degeimbre shapes around Korean fermentation, fruit, and spice. The room reads like a speakeasy, all theatrical hush, and the food leans into doenjang, umami, and smoke rather than the usual European fine-dining playbook. A Michelin Selected restaurant tucked behind the noise of Rue de Flandre.
The awards strongest first
- Le Fooding Le Fooding Guide
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Glazed langoustines
“For example, glazed langoustines are dusted in smoked paprika and flanked by a succulent dip of doenjang laced in briny seaweed.”
Michelin Guide
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