I heard a great new restaurant opened in Yeoksam, so I decided to check it out.

Chaconne

They told me the name comes from Yiruma’s “Chaconne” rather than the one by Vitali or Bach… So it doesn’t have that heavy, solemn vibe, but I actually think that makes it even better.

The seating

It’s not overly flashy, but the atmosphere is just right. The service is top-notch too. They’re starting out in Yeoksam, but if they keep doing this well, I suspect they might move to Cheongdam. I heard they’re already almost fully booked.

The whiskies

They have a lot of quite rare whiskies in stock… After chatting with the sommelier later, I found out they’re a rare whisky collector.

The bar

It’s very well put together.

The interior

It’s modest. It’s not that flashy, but I think this kind of understated atmosphere is actually better for enjoying a meal.

Starting with champagne

It was lovely.

Shiitake mushroom tart

A great amuse-bouche to pair with champagne. Even this first bite was high-level. Honestly, before worrying about the ingredients, food just needs to taste good, and this place definitely focuses on flavor. Also, since the concept is like an omakase, the menu seems to change constantly rather than having a fixed set. I actually prefer that.

Monkfish soup

Warm and with a rich monkfish flavor. It felt like they were focusing on real taste rather than just fancy tricks.

Appetizer with truffle and sea urchin

This was also great.

Bread

Quite decent.

Crab meat

Crab meat that someone else has already picked out for you is always delicious.

Bourgogne Aligoté

This was also nice.

Lamb with Gorgonzola cheese

The pungent flavor and chewy texture paired perfectly with the red wine. It’s been a while since I’ve had lamb at a fine dining restaurant. I wish I saw this kind of attempt more often.

Spanish mackerel

Mackerel has a mild taste on its own, but it becomes delicious when paired with the right sauce.

Zigondas

I really enjoyed drinking this too…

Jeju pork cheek steak

Way more delicious than most Hanwoo steaks. The accompanying tangerine sauce and the island cabbage seasoned with shiitake and garlic really brought out the flavor of the meat. I was getting a bit bored of Hanwoo, so I’m glad they tried something new like this.

Basque cake with four types of cheese

A rich taste that goes well with whisky or cognac.

Cognac and whisky

I tried these based on the sommelier’s recommendation, but they were just okay…

Black Bowmore

They brought out a bottle from their collection, and I heard it’s worth over 100 million won. I’ll just treat it as a “wow, such a thing exists” moment.

Ice cream with olive and Maldon salt

As for this… the moment I took a bite—actually, the moment I saw it—I knew it was influenced by Quintessence. I think this place is the only one in Korea capable of this level of gastronomy. I highly recommend visiting if you can.

Herb tea and petit fours

This was one of the most satisfying fine dining experiences I’ve had recently. Given that the chef has experience working at Mosu Hong Kong and Quintessence, well… there’s not much more to say. Since it’ll probably get even more popular and harder to get into, I suggest visiting sooner rather than later.

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