関連ガイド
- 評価・レビュー: Google Places(4.6)· 確認済み 2026-05-08
- 評価: Naver Local(4.7)
- 座標: Kakao Map
- ミシュランガイド: Michelin Guide Korea(2 Stars 2025)公正利用(引用)— 事実データのみ
このレストランでは英語または外国語のメニューをご利用いただけます。国際旅行者がメニューを見て注文しやすくなっています。来店時にスタッフへ英語メニューをお申し付けください。
Naverで4.7点 — 地元グルメに非常に高評価。
Hangangjin Station駅から徒歩4分, Itaewon Guide: Seoul's Most International Neighborhood for Food, Culture & Nightlifeなど近くの観光スポットと組み合わせて訪問するのに便利です.
Yongsan-gu contains Itaewon — Seoul's most international neighbourhood — as well as the scenic Hannam district and Yongsan Electronics Market. Itaewon's food scene reflects its global community: Indian, Middle Eastern, African, and American restaurants share streets with high-end Korean and Japanese establishments. It's also where many of Seoul's foreign chefs have set up their most ambitious projects.
カジャンクンテピャン薬局
セブレス薬局
近くに2件 →海外カード対応ATM
すべて見る →Emart24
イーマート24 梨泰院第一店
近くに2件 →近くで最良レートの両替所
すべて見る →荷物を預けて身軽に観光
すべて見る →無料マップ&英語スタッフ対応
すべて見る →近くのコインランドリー
すべて見る →Kビューティー&スキンケア
すべて見る →1,000ウォン均一ショップ
すべて見る →韓国スタイルのヘアサロン
すべて見る →韓国式サウナ&スパ
すべて見る →英語対応クリニック
すべて見る →Excellent value for the quality and execution. It is very rare for us to enjoy nearly every dish in a tasting menu, and this experience was no exception—the only course that didn’t quite resonate with our palate was the tomato essence. We were pleasantly surprised by the subtle use of gold, which added an unexpected touch of elegance, and the appearance of uni was a standout moment. Most impressive was the abalone: achieving such remarkable tenderness without the use of sous-vide is truly world-class. Chef Ahn’s dedication to his craft and meticulous attention to detail are evident throughout the meal and elevate the entire experience.
I still hold many fond memories of the earlier Mosu. From my first visits during its San Francisco period, through its one-Michelin-star era, and later after Mosu Seoul opened and earned two stars (I have not visited since it received its third), Mosu was, at that time, unquestionably a restaurant of high completeness. The cuisine was restrained and well balanced; the service was grounded in understanding rather than display; and the space was carefully refined to support, not overshadow, the food. In those years, Mosu offered a reasonably clear answer to the question of why one should dine there. In its current form, that answer feels less certain. It is difficult to determine whether the kitchen has been reduced or whether the dining room has simply become more densely arranged. What is evident, however, is that the overall rhythm of the meal now feels faster and more hurried, with moments where refinement does not fully register. The balance between price and experience, in particular, invites closer scrutiny. Ingredients such as Chinese caviar and Romanian truffles are presented in a context comparable to Italian truffles and crystal caviar, yet at a tasting-menu price of ₩420,000, this framing is not easily accepted from a guest’s perspective. To be clear, provenance alone does not define quality. Still, at this level of fine dining, perception and expectation are integral to the experience itself. There is a meaningful gap between a chef’s belief that such ingredients are equivalent and a diner’s willingness to perceive them as such. At this price point, asking the guest to bridge that gap independently can feel burdensome. My most recent visit was not overtly disappointing but, borrowing An Sung-jae’s own phrase, felt “evenly disappointing.” This is perhaps the most delicate point to address. At this cost, a meal is not expected merely to be competent or unobjectionable; it is expected to persuade, to resonate, and to leave behind moments that endure. Mosu was once a restaurant where ambition and restraint existed in careful balance. That ambition is still perceptible today. What feels less clearly conveyed is the density and precision that once supported it. Ultimately, the lingering question is a simple one: does the current experience fully justify the price and expectations it now commands? For me, at least, that question remains unresolved.
They had a concept and stick to it: fine dining that takes inspiration from Korean cuisine/culture. Everything tasted delicate. In the end, I left MOSU feeling fulfilled but not heavy. The whole course blends together wonderfully. Just what you expected from a 3- starred Michelin restaurant. The staff spoke good English and are knowledgeable about the dishes. Conversation with our waitress is very comfortable. We even got to meet Chef Ahn at the end of diner. We paid corkage for a bottle of red and at the end, they offer to send it back to the hotel so we can continue our after party elsewhere.
訪問者のリアルレビュー
Road Station B2 출구에서 나오면 가깝습니다 #서안로야시장 #서안로야시장가는법 #대련서안로야시장... ㅋㅋㅋㅋ 대련 여행 서안로야시장 빙수 맛집 MOSU 中式糖水 편의상 모수 라고 부르겠습니다 ㅋㅋㅋㅋㅋ...
(혹시 방문 후 도전하실 분들 성공하셨는지 후기 좀 알려주세요 ㅋ) ㄴ Retro concept, Changhwadang Hannam... ♥️ 분위기 좋은 한남동 맛집 데이트 맛집으로 추천! ㄴ Restaurant of Hangangjin Station, Changhwadang...
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フードビビンバ(混ぜご飯)の完全ガイド。全州スタイル・石鍋・フェドプパプの違いをわかりやすく解説。食べ方のコツからおすすめのお店まで詳しく紹介します。
フード韓国屋台料理の完全ガイド。ナイトマーケットと屋台で何を食べ、どこへ行き、いくら使うかを徹底解説。
フードEverything you need to know about Korean BBQ
プレイスExplore Itaewon — Seoul's multicultural hub with international restaurants, Gyeongnidan-gil cafes, Haebangchon art scene, and vibrant nightlife.
プレイスK-pop, live music & Seoul's best youth culture
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