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Kojacha
Japanese
A fine dining room in Gangnam where the name spells out the concept: Korean chef, Japanese technique, Chinese influence, all three folded into a single tasting menu. Courses alternate between Japanese and Chinese dishes, with chefs delivering each one tableside and explaining it, which sounds precious until it doesn't. The all-private-room layout means there's no ambient hum to hide behind, just the meal.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Abalone salad
“from abalone salad presented in an imperial-era soap dish to Osaka-style hassun”
Michelin Guide -
Osaka-style hassun
“from abalone salad presented in an imperial-era soap dish to Osaka-style hassun”
Michelin Guide
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