Hanwha's hansik fine-dining restaurant Asadal fully booked through October

Hanwha Food Tech's hansik fine-dining restaurant, The Plaza Dining Asadal, has sold out reservations for two full months since opening in Gwanghwamun in April, the company announced Tuesday.

The Plaza Dining Asadal carries on the legacy of Asadal, the flagship hansik restaurant of Seoul Plaza Hotel since 1986. Chef Kim Jeong-hwan, who honed his craft at Michelin-starred restaurants Kwon Sooksoo (two stars) and Etanic Garden (one star), reinterprets the original Asadal's signature dishes for a contemporary palate.

Less than six months after opening, the response has been strong. All lunch and dinner course seatings are fully booked through late October. The number of visitors last month rose more than 20-fold compared with the restaurant's opening month.

"I focused on letting the natural flavors and strengths of each ingredient shine rather than chasing flashiness," head chef Kim said, explaining the restaurant's popularity. "I think what left a lasting impression on customers was our effort to create flavors that linger, rather than deliver a momentary jolt."

Asadal's menu tells a story with every dish. The signature sinseollo — a royal hot pot — reimagines the original restaurant's showpiece from 40 years ago, drawing on seasonal ingredients such as croaker in summer and hairtail in autumn. The kitchen has also reinterpreted "bokimchi," a Joseon-era royal court dish whose name evokes wrapping up good fortune, pairing octopus, Hanwoo brisket and vegetables to bring out a harmonious depth of flavor.

Creative combinations that break from convention are another draw. Sea urchin is served atop jeungpyeon, a fermented rice cake, while yukhoe — Korean beef tartare — is wrapped in crispy onion bugak, a traditional fried garnish.

An exceptional wine program rounds out the experience. The restaurant stocks more than 1,000 rare labels, including bottles priced above 20 million won ($14,900). Guests who opt for the "signature pairing" service can sample a curated selection of wines matched to each course.

The restaurant also weaves in festive touches: guests choose from chopsticks in five colors — blue, white, yellow, red and black — symbolizing the five blessings, and receive a set of three dasik cookies as a wish for "tomorrow's fortune." Menu cards presented throughout the meal feature illustrations of the ridgeline surrounding Gwanghwamun. Starting Tuesday, the kitchen is rolling out a new autumn menu built around seasonal ingredients including pine mushrooms, hairtail, pine nuts and pomegranate.

"We will continue developing a wide range of dishes that draw out the clean, natural flavors of our ingredients while offering customers a fresh taste experience," a Hanwha Food Tech official said. "Through this, we will carry forward and build on the heritage of the original Asadal, which captivated diners 40 years ago."