The story
Toc Toc takes its name from the French expression for “knock knock.” Chef Kim Dae Chun opened the restaurant with a clear intention: to open up your palate through refined cooking, served in a comfortable, approachable setting. The concept is “masstige dining” – fine cuisine at a reasonable price, without the stiff formality. Since its early days in Apgujeong Rodeo, Chef Kim has insisted on using the best ingredients possible, believing that great taste starts with what goes into the pan. That philosophy is evident in every dish.
The menu changes with the seasons, but a few signatures anchor the experience. Lunch courses begin at 90,000 KRW and include an amuse-bouche, bread with kelp butter, a choice of raw seafood or salad, agnolotti with shrimp and anchovy, and a main such as daily fish, lamb, or 1++ Hanwoo beef loin with truffle jus. The weekend lunch adds options like a smaller cut of Hanwoo and truffle pasta. For dinner, the Tocnomy course (180,000 KRW) offers a fuller journey: raw seafood, a pork shoulder taco, a salad with kelp, daily fish, and a choice of lamb or Hanwoo, followed by pasta. Dessert is a clever play on corn with three kinds of Korean jang and Reggiano cheese. An extensive wine list, strong on Champagne and Burgundy, pairs with the meal.
Toc Toc has earned its place among Seoul’s noteworthy restaurants. It was awarded the “One to Watch Award” at Asia’s 50 Best Restaurants in 2017, and Chef Kim was listed among Asia’s 50 Best in 2018 and 2019. The restaurant is also listed in the Michelin Guide Seoul, where it holds a Recommended distinction. These honors reflect a kitchen that balances ambition with accessibility, all while staying true to the ingredient-first philosophy.
Recognition
Ambience
Details
Location
Facebook
X