01
Welcoming Tea
Jeju-grown young green tea roasted with cacao nibs and black sugar, offering a smooth finish with gentle sweetness, served as a warm KUT-style welcome tea to support digestion.
— The Course —
The Signature — thirteen courses, the heart of KUT.
S KUT is KUT SEOUL's signature thirteen-course Hanwoo omakase, designed as the most balanced expression of our culinary identity. Wild Korean ginseng with aged Spanish jamón, Avruga caviar, and slow-grilled Châteaubriand build a course that captures both Korean tradition and modern technique. For first-time guests stepping into our Jongno dining room, S KUT is the most recommended introduction to refined Hanwoo dining.
02
Jamon Granita And Wild Ginseng
A refined appetizer of aged jamón with ricotta cheese, blackberry granita, and fresh greens, offering a balanced mix of umami, acidity, and texture.
03
2 Types of Beef Tartare With Avruga
Two styles of beef tartare — Korean and Western — featuring citrus notes, herbs, and caviar for a refined balance of flavor and texture.
04
Citrus Garden
A refreshing palate cleanser with crisp endive, beef, pear, and baby greens, finished with a citrus dressing and yuzu kosho aioli.
05
Châteaubriand and Truffle
Tender Châteaubriand grilled to medium rare, best enjoyed on its own, with salt, or paired with truffle butter and fresh truffle.
06
Striploin
Seared sirloin locking in rich juices, best enjoyed with potato purée, sea salt, and chimichurri for a balanced finish.
07
Special Part 1
A rare tenderloin cut with delicate texture and rich flavor, enhanced with the subtle aroma of rosemary.
08
Special Part 2
Richly marbled outside skirt with deep, beefy flavor and a juicy, tender bite. Lightly pickled burdock adds a crisp texture and subtle acidity to balance the richness of the beef.
09
Marinated Chuck Flap Tail
Crispy outside and tender inside chuck flap tail rolled with scallions, served with fresh egg yolk for a rich and balanced bite.
10
Citrus Beef Shank Cold Noodles, Uni
Refreshing cold noodles in a citrus soy-based broth with tender beef shank and uni, balanced with lime and fresh scallions.
11
Truffle Flower
Sourdough topped with filet mignon, melted Emmental cheese, and truffle paste, finished with freshly shaved truffle in a flower presentation.
12
Stone Pot Rice
Stone pot rice with premium bulgogi and porcini-infused broth, served with pollock soup and traditional Korean side dishes.
13
Dessert
Yogurt pavlova with crisp meringue, matcha cream, and perilla oil powder, offering a layered balance of texture and flavor.