At the heart of Seoul’s vibrant Gangnam district stands 7th Door, an exceptional culinary destination that has earned recognition as one of Asia’s celebrated restaurants. Awarded a prestigious Michelin star, 7th Door represents Chef Kim Dae-chun’s culinary philosophy that bridges traditional Korean fermentation techniques with innovative modern gastronomy.
As stated on the restaurant’s website, “7th Door represents the crowning stage of Chef Kim Dae-chun in his 20-year quest for gastronomic heaven. The cornerstone in this new dining experience is how he bases his vast repertoire of different culinary practices on the Korean art of fermentation and aging. At 7th Door, it is not only to discover new tastes, but also to rediscover old tastes.”
The restaurant’s name embodies its conceptual foundation: a journey through “the seven tastes of food.” The first five doors represent the fundamental tastes (sweet, sour, salty, bitter, umami), the sixth door symbolizes the taste of fermentation and aging, and the seventh door—the restaurant itself—represents Chef Kim’s unique culinary sensibility that integrates all these elements.
Culinary Philosophy
Chef Kim Dae-chun, formerly of TocToc, brings over 20 years of culinary expertise to 7th Door. After transitioning from a career in music to cooking, Kim has established himself as a pioneer in modern Korean cuisine.
The DNA of 7th Door is built upon the cornerstone of traditional Korean gastronomy: fermentation and aging. The restaurant maintains an extensive collection of house-made fermented syrups (“cheong”) and sauces that have been aged from three months to ten years. These include various fruit syrups, soy sauces, and fish sauces that form the foundation of the restaurant’s distinctive flavor profile.
Rather than simply preserving Korean traditions, Chef Kim reinterprets them through a contemporary lens. He uses these fermented elements as building blocks to create dishes that honor Korean heritage while introducing unexpected flavor combinations and modern techniques.
Ambiance & Design
The 7th Door experience begins before you take your first bite. When you arrive, you are guided through a hallway that symbolically represents the “six doors” of taste. On your right stands a glass cabinet displaying various ingredients and pots in the process of fermentation and aging between 3 and 10 years. These are prepared either by Chef Kim himself or through collaborations with renowned master food artisans in Korea.
When you finally reach the 7th door at the end of the hallway, you are shown to one of the fourteen seats at the three-sided bar, facing the open kitchen where Chef Kim and his dedicated team work. This intimate design creates a theater-like experience where diners become part of the culinary journey, watching as each dish is meticulously prepared and plated.
While celebrating its first year of opening, 7th Door was awarded a Michelin star for 2021, an achievement that speaks to Chef Kim’s culinary vision and execution.
Menu Experience
The tasting menu at 7th Door typically spans multiple courses and takes approximately three hours to complete. Each dish in the carefully orchestrated progression represents a different aspect of Chef Kim’s culinary vision, showcasing the harmony between traditional Korean flavors and contemporary techniques.
The menu features creative interpretations of Korean classics, from delicate raw fish preparations enhanced with fermented accompaniments to comforting noodle soups elevated by complex fermented sauces. Chef Kim playfully incorporates his namesake into the menu with the “Daechun Kim” dish, a sophisticated take on simple rice and seaweed. Other highlights include bread made from aged rice nuruk (fermentation starter), charcoal-roasted seafood paired with fermented fruit syrups, and premium Korean beef preparations.
The meal typically concludes with both traditional Korean desserts and modern pastry creations crafted by Pastry Chef Sunghyun Kim, providing a sweet finale to the fermentation-focused journey.
The 7th Door Seoul Experience
What makes 7th Door unique is not just its food but the complete sensory journey it offers. The restaurant creates a narrative around Korean fermentation that feels simultaneously educational, artistic, and indulgent. Each course tells a story about time, transformation, and tradition.
While firmly rooted in Korean culinary heritage, 7th Door avoids the common pitfalls of fusion cuisine where combinations can feel forced or disjointed. Instead, Chef Kim achieves a natural harmony between traditional Korean flavors and modern techniques. When fusion is done well like at 7th Door, it IS really like discovering a new cuisine or a new world!
Working alongside Chef Kim Dae-chun is Pastry Chef Sunghyun Kim, who creates desserts that harmoniously blend Western techniques with Korean ingredients and sensibilities. The service team is multilingual and capable of accommodating guests in English, Japanese, and Korean, reflecting the restaurant’s international clientele.
For visitors to Seoul seeking a profound culinary experience that showcases the sophistication and depth of contemporary Korean gastronomy, 7th Door offers a memorable journey through the seven tastes that define Chef Kim’s visionary approach to cooking.
