At this restaurant, you can taste the new direction of Korean cuisine that Chef Kim Dae-chun is exploring: fermentation and aging. Jang, vinegar, and yeast, which were made even before the restaurant opened, form the backbone of 7th Door. In a showcase in the kitchen, more than 40 types of fermented ingredients are slowly maturing over time, which Chef Kim Dae-chun uses to create courses that awaken the seven senses.

Lunch Course Weekday ₩180,000·, Weekend ₩210,000
Dinner Course ₩320,000