Updated ,first published
Sogumm
Korean$
This venue is included in Good Food’s 100 Essential Restaurants list.
Long before you sit at Sogumm’s counter, the hardest work has begun: slow coaxing of flavour over days, weeks and months. Husband-and-wife team Changhoon and Suhyun Kim bring fine-dining polish to this nourishing spot, including time under Jeong Kwan – the Buddhist nun-chef made famous by Netflix’s Chef’s Table.
The cooking is restrained, but never passive; every note deliberate. Jang, Korea’s foundational fermented sauces, are the backbone. Jerusalem artichoke is slow-cooked until chewy outside, lush and sweet within, glossed with earthy doenjang. Leek-wrapped chicken thigh marinated in nuruk, a rice-wine starter, emerges smoky and absurdly juicy.
Wagyu yukhoe, Korea’s answer to tartare, crowns a bibimbap where rice, radish and nashi pear mingle with chilli and confit garlic. The philosophy is clearest in the gomtang: brisket, shank, rice and pure, meaty broth. It looks simple, but lands with mastery and soul – much like Sogumm itself.
Good to know: Open for lunch and walk-ins only.
Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.
Last visited: June 2026
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