The story
Trid begins with the land. The kitchen uses Korean seasonal ingredients grown by the country’s natural environment, then layers them with the chef’s experience and a range of techniques. The goal is to step away from rigid templates and reinterpret familiar inspirations through a distinct lens. The result is a course built around the four seasons, designed to stay with you long after the meal.
Chef Kang Seung-won sharpened his skills at Mosu in Seoul and Benu in San Francisco, two restaurants that gave him a broad perspective on Korean and American contemporary cuisine. At Trid, he applies French technique with Eastern delicacy, presenting dishes that capture the essence of Korean seasons and ingredients through his own vision. This approach has earned Trid a Michelin Recommended distinction for 2026.
The tasting course unfolds over roughly three hours, allowing guests to follow the rhythm of the seasons. Reservations are required and can be made via CatchTable. Guests with allergies or dietary restrictions should inform the team at the time of booking, though some components essential to the menu may not be substitutable.
Trid operates as a no-kids zone; children of preschool age are not admitted. The restaurant is open for lunch and dinner from Tuesday to Saturday, closed Sunday and Monday. A corkage policy allows one 750ml bottle of wine per two guests for a fee of 100,000 KRW. The wine list is available for download.
The team is led by Head Chef Kang Seung-won, with Manager Han Beom-hee, Sommelier Lee Jae-hyun, and a dedicated kitchen brigade. The space, located on the second floor in Gangnam-gu, offers an intimate setting for a focused meal.
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