수티문
SUTIMOONSooti — a regional Korean word for charcoal.Moon — from the old root of the word, a night lit bright.The harmony of the two is where SUTIMOON begins.
Like moonlight breaking gently through the dark,dishes shaped through layered techniquesrise from the embers with a harmony of their own.
Gogungjinyeon古宮珍宴
ECHOES OF THE PALACE TABLEThe Royal Table, Still ResonatingA rare heritage of taste, born at the royal table,shaped anew with delicate interpretation and quiet restraint.The deep resonance carried from tables of the pastunfolds as a new banquet through ‘古宮珍宴’.
Every dish at SUTIMOON begins with the slow fire of charcoal.Its warmth and aroma, drawn out over time, awaken the depth of each ingredientand leave a quiet flavor and a lingering echo.SUTIMOON holds our traditions dear,and layers new tradition upon their grain.
A Table of Mutual Growth相生
A TABLE OF MUTUAL GROWTHIt begins with relationships where both people and food can be sustained.SUTIMOON completes each table with carefully selected ingredients and the delicate hands of Korean craft artists.
Works by craft artists become the plate for each course, holding ingredients from producers across the regions.Where the origin of the ingredient meets the grain of the vessel, each dish carries a story of its own.
Ingredients entrusted to us with care are used fully, guided by each recipe, in pursuit of zero waste.
Inspired by the round eave-end tiles of palace roofs, this work brings a traditional motif onto today’s table.Each SUTIMOON course begins with Samichochan, the first plate, served upon it.
- 이정훈 작가
- 장훈성 작가
- 김예지 작가 & 최상준 작가
- 스튜디오 포
- 마루도자기
- 김윤진 작가
- 림도자기
- 너븐재
- 세브젝트
- 정희영 작가
- 전상근 작가
- 편소정 작가
- 바이조조
- 아틀리에 트레
- 정현진 작가
- 스튜디오 순
- 구본일발효
- 혼고기
- 안미정
- 황실씨푸드
- 농업회사법인 케이씨케이
- 태안김장수
- 더 자연
- 다채롬
Every dish at SUTIMOON begins with the light within charcoal.We first choose ingredients that gain from charcoal,then balance seasoning, texture, aroma and presentation so the course moves in rhythm.
We take the frame of a dish from old cookbooks and old stories,and add movement and play on top.
Joochun Jung / Tony
정주천Like a single ray of light in the dark,I hope to place pure thought into each dishand carry old Korean cuisine forward through charcoal.May your time at SUTIMOON bring you rest and warmth.- 1998The Shilla Seoul
- 2004Novotel Ambassador Gangnam
- 2006Le cirque New York
- 2009Le Cordon bleu paris
- 2009L'Atelier de Joel Robuchon, Paris
- 2011Le Foch. paris
- 2014Noma. Copenhagen
- 2017En ce moment — Executive Chef
- 2019OPEN Inc. — Executive Chef (Amso Seoul, Tokyo Deungsim, Modou, Chef's Butcher)
- 2021Le jamin — Owner Chef
- 2023Sutimoon — Owner Chef
- 2024The dine — Executive Chef
- 2026Hohwa — Owner Chef
Yoonhaeng Heo / Hailey
허윤행Without erasing the past, we raise the time and stories of the old palaceover the heat of charcoal.I hope you breathe the long rhythm of Korean cuisine with us,and carry its resonance with you.- 2010CJ Foodville, Seoul
- 2016William Angliss Institute, Melbourne
- 2018Vue de Monde (3 Hats), Melbourne
- 2020Restaurant RIPE (Michelin Plate)
- 2021Aeria, Seoul
- 2023I'm So Seoul
- 2024Head of F&B, SK Group Private Aviation
- 2026Executive Chef, SUTIMOON · Director, MES F&B
Yujin Kang
강유진I attend to every small detail of the SUTIMOON space.From the anticipation you feel as the door opens, I hope our service lingers as a pleasant trace long after your visit.Alexander Y. Cho
조용우For every guest who visits, I want each day and each moment to bring comfort and an experience worth remembering.I keep studying everything from wine to Korean traditional spirits, and I look forward to welcoming you.Hyungjun Kim
김형준This was my first fine dining restaurant, and it asked for a real change in how I see and approach my work.A guest's pace, taste, preference, even the smallest discomfort — I learned to look at both the guest and each dish anew.I will keep that beginner's mind and work for our guests' satisfaction.Yeongyu Seo
서연규Meeting many different guests and hearing their stories has broadened how I understand Korean cuisine.Like the quiet grace lit by charcoal, I will do my best so that our Korean cuisine shines brighter still.Jaeho Kwak
곽재호I respect good ingredients and the value of the season, and work to express each ingredient's own depth.Through constant study and experiment within the Korean cuisine SUTIMOON presents, I will find new possibilities and complete each dish with fine detail and responsibility.Dohee Jang
장도희I find real happiness in the chemistry of our team and in working with ease and joy.Together we study how every ingredient can be used for its own purpose rather than discarded, deepening our understanding of what each one can do.Seungwoo You
유승우I am proud of our team culture — the way we look out for one another and try to enjoy the work.If we keep reaching for better quality, better food and better service, tomorrow will be brighter than today, and I hope that energy reaches our guests as well.Sangmin Seo
서상민This is not simply serving food.We carry the story of each course and the meaning of each ingredient to the guest, offering something closer to a work of art — and that has widened my view.One day, I want to complete a place that is both relaxed and uncompromising in food and service, a place that cannot be replaced.
