ATOMIX

Truly a wonderful dining experience deserving of the world ranking and Michelin stars. The beautiful seafood heavy tasting menu, most of which included savory broth to enhance taste and smell of the dishes. Each drink pairing featuring unique infusions from fruits I have never heard of. The non dairy dessert to accommodate lactose issues. Chef and sommelier entertained the diners with stories and anecdotes while prepared the meal. Found out one of my favorite spots in Ktown New Wonjo is a regular crew hangout.

This is a rather late review, as I visited back in September, but the experience stayed with me. ATOMIX is famously hard to book. Getting a reservation felt like buying TS concert tickets, and we set alarms well in advance with high expectations for the meal. Unfortunately, while the atmosphere was fine, the food was underwhelming. I would give the food around a 6/10. The wine pairing was worse, closer to a 3/10. I couldn’t finish most of it, and during the second half of the meal, I stopped drinking the pairings after a single sip because they were unpleasant. We chose the bar seating when booking. Compared to other Michelin chef’s counters or bar seatings I’ve experienced, this one felt much smaller and more minimal. I understand that some people may enjoy this setup for the closer interaction, but personally it wasn’t my preference. What surprised me most was the reaction when I shared this opinion. A friend who loves ATOMIX completely dismissed my comments and said she wouldn’t listen to anything negative about the restaurant. It made me question the level of hype surrounding it. I don’t understand the extreme praise. Given the effort required to secure a reservation, the experience did not live up to expectations.

I visited Atomix's Chef’s Counter in December. I was immediately struck by how much care is given to seasonal ingredients. In addition to kohlrabi, turnip, radicchio, and citrus, there were high-quality ingredients like golden eye snapper (kinmedai), abalone, king crab, Chinese caviar, black truffles, and white truffles from Tuscany. Each dish had a clear concept and story, carefully conveying Atomix’s unique culinary world. The white truffle supplement was particularly memorable. The truffle itself was substantial and aromatic, showcasing the chef’s commitment to making the most of seasonal ingredients, which I greatly appreciated. The ritual of choosing chopsticks upon being seated was charming, and the pink pair I selected added a subtle touch of whimsy. The plates and cutlery were thoughtfully chosen for each dish, and the accompanying concept cards enriched the overall dining experience. Service was excellent throughout, with clear explanations and a very comfortable distance. The staff were friendly and attentive, making it easy to relax and enjoy the evening. The dishes were visually stunning and highly creative. However, the highly individual combinations meant that flavors might not appeal to everyone. Those who prefer to enjoy ingredients in a simple, straightforward way may find this less suited to their taste than those who enjoy inventive presentations and conceptual play. For example, a dish of yellowtail with sweet beads squash and macadamia nuts was fascinating in its construction. The green sauce combined with a slightly sweet nut-based paste underneath, however, made the flavors somewhat assertive, and I personally found it difficult to fully appreciate the fish’s natural taste. In particular, the interplay of the green sauce with the trailing sweet flavors was not to my personal preference. The fried abalone with sweet-and-sour sauce was also surprising and inventive. That said, sweet-and-sour flavors tend to appeal most when one is craving junky Chinese or fast-food-style dishes, so in the context of a $450 course, it felt somewhat out of place. I would have preferred to taste the abalone’s delicate, natural flavor more directly. I had anticipated a wagyu course, but lamb was served instead. The meat was tender and well-prepared, though personally I found the richness of the fat slightly pronounced. While I understand why Atomix has two Michelin stars, the world ranking of 12th may be interpreted differently depending on one’s taste preferences. Japanese cuisine courses I had in Tokyo and French courses in Lyon showcased perfect harmony between ingredient and sauce, which left a strong impression on me. Compared to those experiences, Atomix takes a very different approach. Its creativity, storytelling, and conceptual execution are exceptional, offering a truly unique experience. At the same time, some dishes felt quite bold in flavor, and there were moments where the balance with the ingredients didn’t fully align with my palate, which may be divisive depending on taste. Given the price, my expectations were naturally high, and I was hoping for dishes that would leave a lingering sense of delight, ones that might stay with me for days. While the overall execution was excellent and the craftsmanship clear, not every dish gave me that profound sense of "deliciousness," nor did I encounter a dish that completely transformed my culinary experience. Nevertheless, the evening was happy and enjoyable. The service and warmth of the staff made the experience very comfortable and pleasant. Overall, Atomix is a bold and memorable restaurant. Those who prefer simpler flavors may find some dishes challenging, but for anyone who enjoys creativity and storytelling on the plate, it’s well worth experiencing☺️!

Every dish — even the snacks — was spot on. The white truffle add-on was excellent; for the first time at a Michelin restaurant, I actually felt an add-on of white truffle truly enhanced and harmonized with the dish rather than just adding to the price. The non-alcoholic drink pairing was thoughtfully designed and complemented the courses beautifully. The clay pot rice was phenomenal. The fish course was good but the least surprising of the night — well executed, but essentially a nicely cooked piece of fish in a familiar kimchi broth. Service was friendly, attentive, and present without being intrusive.

Solid January menu, you definitely get full half to 2/3 way thru. Diverse seafood selection. Fave was the yellowtail. There’s a total of 14 spots at the chefs counter in a U shape, and service was on point. Cocktails were amazing. Truffle supplement on two courses for 135/pp was nice but tbh it didn’t really add much value. Would rec the 530 seating so you end at 8, otherwise 830 takes you super late.

❤️ Overview: My husband came here as a gift to each other for Christmas, and man did it DELIVER! It is definitely worth the hype and I would love to come back one day. Yes, it’s expensive, so coming here for special occasion is the way to go. The ambience was great, the service was terrific, and the food was SOOOO good. I honestly loved all the courses, there was not one thing I didn’t like about the meal. My favorite course was the lobster for sure. Overall, we had an amazing experience and definitely will come back! I would say this is my favorite restaurants I’ve been too in the USA. ❤️What was ordered: Set course menu & wine pairing ❤️Stand outs: Mussel bun, Nuruk (Kohlrabi, king crab, Kristal caviar), Korean-Chinese Cuisine (Abalone, pomegranate, red cabbage), The Flavor of Fermentation (Lobster, nurd, gochujang), Scent of Korea (Lamb saddle, rye & doenjang, black truffle) Tea of Korea ( Passion fruit, white lotus tea, tapioca) ❤️Would I come back/recommend: Yes - I would come back Yes - I would DEFINITELY recommend

Wow. One of the top meals anywhere in the world. The food is delicious & soulful. It’s inventive yet honest. If you’re looking for technique or creativity or a general sense of pleasure + abundance, this kitchen has you covered. What took this great experience to the next level was the incredible service team led by Arni & Jordan. So gracious and accommodating (to my allergy). I opted for the reserve wine pairing which was incredible value (Egon Muller, DP2, Comte Lafon, Chateau d’Yquem etc etc) and Jordan knew two wine nerds when he saw one and went above and beyond on every detail. I am so impressed that they knew we were all walking in with high expectations and they exceeded every single one. Bravo! Can’t wait to come back.