(10 March 2026) - The Michelin Guide has published its Seoul & Busan 2026 edition. To mark its 10th anniversary in Korea, this year's edition features a total of 233 restaurants, including 178 in Seoul and 55 in Busan.

The selection in Seoul includes 42 starred restaurants, including one restaurant with three stars, ten restaurants with two stars and 31 restaurants with one star. In Busan, one restaurant has been newly awarded one star, bringing the total number of one-star restaurants in the city to four. The selection in Seoul and Busan is further complemented by 71 Bib Gourmands and 116 recommendations.

"On the occasion of the tenth anniversary of the Michelin Guide in Korea, we would like to highlight a decade of remarkable transformation, during which Korea has developed into a mature, confident and multi-layered culinary ecosystem. Over the past ten years, the Korean gastronomic scene has gained breadth and depth. Seoul has developed into a high-calibre gastronomic capital that has found a fine balance between tradition and innovation, while Busan has rapidly evolved into a dynamic centre characterised by its local character and culinary creativity," said Gwendal Poullennec, International Director of the Michelin Guide. He added: "As we celebrate ten years of the Michelin Guide in Korea, what stands out most is the continuity and maturity of traditional Korean cuisine, which continues to embody pride and craftsmanship through focused specialisation, revealing exceptional mastery behind apparent simplicity."

Three stars

Chef Min-goo Kang's restaurant Mingles defends its three stars for the second consecutive year, continuing to represent the pinnacle of Korean gastronomy. In an ambience that reflects Korean aesthetics, the cuisine harmoniously combines tradition and modernity with refined creativity and a high level of consistency based on the team's tireless dedication.

Two stars

Chef Kyung-jae Park's Sosuheon offers a quiet and elegant retreat in the heart of the city with only eight seats at the counter. Guests can watch the chef prepare his dishes up close. A series of perfectly prepared dishes, including cod roe with mitten crab, steamed tilefish and grilled hairtail. Generously portioned nigiri, especially gizzard shad and creamy squid, as well as a bowl of matcha round off an unforgettable evening.

Chef Sung-jae Ahn's gourmet restaurant Mosu impresses with imagination, precision and balance on every plate. Unexpected flavours and fascinating textures ensure lasting enjoyment. Popular classics such as abalone taco, sesame tofu and burdock root tart remain on the menu, the sourdough bread is delicious and the fish course is elegantly presented. Each floor offers its own ambience, and the attentive service and carefully selected wines round off the unforgettable culinary experience.

One star

Four new restaurants have been upgraded to one star, three in Seoul and one in Busan. Gaggen by Choi Junho, run by chefs Hyeon-Ah Choi and Jin-hee Won, elegantly interprets Japanese seasonality through unusual preparations such as hand-pulled somen noodles, freshly ground sesame and warabimochi made from bracken starch. Dinner begins promptly at 7 p.m. Each course is served directly in front of the guests so that they can admire the chefs' craftsmanship, accompanied by warm and attentive hospitality.

Hakusi is opening a new chapter in Cheongdam, presenting itself in a modern ambience with a bold, open floor plan. The signature unagi is first served with sansho, then wrapped in a delicate pancake with basil and served with basil vinegar – each preparation is unique yet harmonious. From 8 p.m., guests can dine à la carte or enjoy a tasting menu featuring previous specialities.

JUEUN offers a sophisticated interpretation of the four Korean seasons, favouring a classic, understated approach over trends or frills. The ingredients are refined with a variety of fermented sauces that provide natural depth and harmony. The course is thoughtfully designed and culminates in a traditional Korean menu that presents a wide range of flavours. Carefully selected Korean spirits and wines round off the experience.

Under the direction of a young chef from Busan, Le DORER presents a tasting menu that modernises the essence of traditional Korean cuisine and focuses on seasonal, regional ingredients. Originally founded as a Korean restaurant, it has evolved into a contemporary restaurant subtly influenced by French and Japanese techniques. A dining room in the style of a speakeasy with sweeping sea views and carefully selected wines further enrich the experience.

Four new restaurants also receive a star: Like the visual art technique of the same name, chef Jin-sung Noh uses his extensive knowledge of ingredients to create dishes with balanced flavours at Collage. His refined culinary skills are evident in the harmonious combination of the ingredients' own flavours with rich sauces. By using seasonal, regional ingredients and fermentation techniques, he adds a modern and nuanced touch to traditional French cuisine.

At GiwaKang, chef Min-chul Kang, known for his distinctive French cooking style, presents a bold approach rooted in Korean cuisine. He combines classic Korean flavours with refined French techniques, creatively mastering complex flavour combinations that might otherwise seem unlikely, such as dongchimi with caviar, squid mandu and ganjang gejang rice with truffles.

Under the direction of Chef Seong-hyun Jo, SAN combines modern cuisine with creative flair. The flavours of seasonal ingredients are highlighted and combined with sauces to create a balance between complexity and restraint. Korean-inspired dishes such as Lobster Jeotgal and Chamoe Dongchimi are excellent examples of Chef Jo's creativity. Milmyeon and Dweji-Gukbap offer the robust flavours of Korean cuisine, refined by the chef's unique interpretation. Unobtrusive service and carefully selected wines contribute to the culinary experience, which is enhanced by the restaurant's forest-like ambience.

Tucked away in Hinotsuki, Sushi Kanesaka operates an intimate eight-seat counter made of hinoki wood, where a Japanese chef and Korean team serve refined sushi. The sushi rice, seasoned with salt and two types of red wine vinegar, delivers a clean umami flavour, while seasonal Korean seafood ensures exceptional quality. The evening menu is more elaborate and complex than the lunch menu. Although the sushi selection is the same for lunch and dinner, the evening menu offers more artistic and elaborately prepared dishes as well as a more extensive menu sequence.

In Busan, Mori, Palette and Fiotto have defended their Michelin stars for the third consecutive time since the first edition of the Michelin Guide in Busan in 2024. With the upgrade of Le DORER, Busan now has a total of four Michelin-starred restaurants.

Green Star

The Green Star recognises restaurants that, among all Michelin Star selections, have inspired and impressed our inspectors with their forward-thinking vision for gastronomy. By bringing together a community of innovative establishments committed to progress in gastronomy, the Michelin Green Star promotes dialogue and collaboration, encouraging establishments to develop and inspire each other. Both Gigas in Seoul and Fiotto in Busan retain their awards for another year. Mitou and Gosari Express, both also in Seoul, have impressed the inspectors once again with their inspiring concepts, bringing the total number of MICHELIN Green Star restaurants in Korea to four.

Special awards

With its Special Awards, the Michelin Guide aims to recognise the professionalism and commitment of individuals from various fields of gastronomy and acknowledge the value and impact of their contributions.

The Sommelier Award 2026 goes to sommelier Jun-in Lee from GiwaKang. He offers a passionate and thoughtful wine service. Thanks to his confident and flexible approach to wine pairing, he is able to present each course effortlessly and comprehensively. Through engaging explanations of wines and dishes, he and his team contribute to an exceptional culinary experience and allow modern Korean cuisine to shine in all its glory.

The Service Award 2026 goes to manager Il-woo Kim from Gucci Osteria da Massimo Bottura. Thanks to his extensive experience in international restaurants, he and his team offer first-class service characterised by warmth and professionalism. His intuition for guests and the perfect coordination of the culinary experience ensure a smooth flow between the kitchen and the table. His service enriches the culinary experience with unobtrusive confidence.

The Young Chef Award 2026 goes to chef Chang-uk Kim from Le DORER. After laying a solid foundation in fine dining at home and abroad, he presents a calm and thoughtful interpretation of contemporary Korean cuisine. Precision and the integrity of the ingredients are his top priorities, not showmanship. His dishes are characterised by understated sophistication in familiar flavours. His consistent respect for seasonality and regional products is testament to a young chef who is steadily developing his own clear culinary signature.

This year's newly introduced award for best restaurant opening goes to chef An Lee of IAán. Since its opening, IAán has demonstrated a clear vision and its confident execution. Driven by chef and owner Lee's belief that "consistency" is fundamental, the cuisine, ambience and service are harmoniously woven together into a coherent whole. Although the restaurant is modest, its successful debut and professional operations have positioned it as a fixture on the Busan gastronomic scene with great growth potential.