The story
In the Gangnam district of Seoul, Tenjimon presents a singular collaboration between two acclaimed chefs: Zaiyu Hasegawa, whose Tokyo restaurant DEN holds two Michelin stars, and Daechun Kim, the culinary force behind Seoul’s 7th DOOR and Toc Toc. The name itself—meaning "door of sky and earth"—signals their ambition: to offer a dining experience that draws from the finest elements of both nature and craft.
The kitchen here turns out a modern interpretation of kaiseki, the multi-course Japanese tradition. Menus are regularly updated by both chefs, changing with the seasons to highlight the best of Korean and Japanese produce. Expect meticulously composed courses that weave together techniques and flavors from both sides of the Sea of Japan.
Evidence of this approach appears in the restaurant's own menus. A winter course, for example, might begin with Kyoto-style miso-aged cream cheese and dried persimmon, move to a creamy tofu made from Yeongdeok snow crab, then present a signature salad of seventeen organic vegetables seasoned only with kelp salt. A dish of luxury-grade bluefin tuna belly arrives with a rich yolk sauce and caviar, while a main course of beef chuck roll is prepared with truffle and béchamel. These refined sequences, along with the thoughtful sake and wine list, reflect the dual mastery at work here.
Acknowledged by Michelin as a Recommended restaurant, Tenjimon has quickly earned its place on Seoul’s fine-dining map. The interior features counter seating, allowing guests to watch the kitchen’s precise movements. With air conditioning, valet parking, and the option of a private room, it is a venue designed for focused, unhurried enjoyment of expertly crafted Japanese cuisine.
Recognition
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