# Geomdan dining bar tasting menu with orecchiette pasta: Matgim - By Yuna (https://superchart.com/en/@bupyeong-glass-shelf/) - Written Sep 5, 2026 - Local places › Bars › Geomdan, Incheon - Sponsored: This post was written as a sponsored visit to the restaurant. - English edition: https://superchart.com/en/@bupyeong-glass-shelf/matgim-gimpo-geomdan-dining-bar-course/ - Also in: [한국어](https://superchart.com/ko/@bupyeong-glass-shelf/matgim-gimpo-geomdan-dining-bar-course/index.md) ## In short Matgim is an open-kitchen dining bar in Geomdan, Incheon, tucked into the alley on the first floor of the Megabox building. The 35,000-won 3.5 chef's tasting menu brought six courses — seasonal fruit salad, Matgim's signature pan-seared napa cabbage, doenjang tripe tacos, orecchiette seafood pasta, sous vide pork tenderloin and plum sorbet — alongside a strawberry lime ade and a Matgim highball. With a no-kids policy and two reservation seatings, Matgim suits a date night or anniversary dinner in Geomdan. ## Good to know - **Address**: 788 Seogot-ro, 1st floor unit 129, Geomdan-gu, Incheon (inside the alley on the 1st floor of the Megabox building) - **Hours**: Mon, Wed–Sun 18:00–24:00 / last order 23:00 - **Closed**: Every Tuesday - **Courses**: 35,000 won per person (5–6 dishes) / 50,000 won per person (7–8 dishes) - **What was ordered**: 3.5 chef's tasting menu for two 70,000 won + strawberry basil ade 9,000 won + Matgim highball 8,000 won = 87,000 won - **Required order**: One alcoholic drink or beverage per person - **Reservations**: Catch Table, or by phone, text message or Instagram DM - **Seating times**: Two seatings — first 18:00–19:50, second 20:00–22:00; walk-ins after 22:00 - **Corkage**: Wine free (5,000 won glass charge); high-proof spirits such as whiskey or baijiu 30,000 won - **Parking**: Holyland building basement level 1 — first 30 minutes 1,000 won, then 500 won per 10 minutes, 30,000 won daily maximum; 2 hours validated for diners - **Other**: No-kids zone - **Price reference**: ₩35,000 ≈ $26 · ₩50,000 ≈ $37 · ₩87,000 ≈ $64.5 (2026-09-15) *as written by the visitor on Sep 5, 2026* ![Visit photo of Matgim, a dining bar in Geomdan, Incheon](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-01-1jwvo-966.webp) I visited Matgim (맡김 MATGIM) in Geomdan looking for a slightly different kind of dinner. True to its name — matgim means 'entrusting' in Korean — this isn't a place where you pick dishes off a menu. Instead you entrust the meal to the chef and enjoy whatever comes out, in order. On my visit I tried the 3.5 chef's course, ₩35,000 per person for 5–6 dishes. Right now the menu is split into a ₩35,000 course and a ₩50,000 course — the cheaper one gets you about 5–6 dishes, the pricier one 7–8. The lineup also shifts with seasonal ingredients, so it's fun that you might get something different depending on when you visit. + One drink or beverage per person is required, so don't just budget for the course price — factor in a drink too! ![Matgim's posted hours and information](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-02-vm689-966.webp) ![Matgim's reservation and usage guide](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-03-1tmji-966.webp) ## Matgim's hours and how to book a table Matgim is open Mon, Wed–Sun 18:00–24:00, last order at 23:00, closed every Tuesday. Reservations go through Catch Table. I booked a few days ahead through Catch Table before visiting. Since the course runs on a set schedule, booking ahead — especially on weekends — seems like the way to go. Reservations and private bookings can also be made by phone, text, or Instagram DM. One thing to check ahead of time: Matgim is a no-kids zone. Since it's a spot for a date or a quiet drink with a course, keep that in mind if you're planning to bring kids along ✨ ## What we ordered at Matgim and the total bill - 3.5 chef's course for 2 (₩35,000 per person) - Strawberry basil ade ₩9,000 - Matgim highball ₩8,000 - = ₩87,000 We ordered the ₩35,000 3.5 chef's course for two, plus a strawberry basil ade and a Matgim highball. The course brought out 5–6 seasonal dishes in sequence, and with drinks included, the total came to ₩87,000. ## Parking for Matgim in the Holyland building basement ![Entrance to the Holyland building basement level 1 parking lot](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-04-e7f2i-966.webp) ![Parking fee information for the Holyland underground lot](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-05-tk4n7-966.webp) Once you get to the address, you can park in the Holyland building's underground lot, which was bigger than I expected and easy to find a spot in. Base rate is ₩1,000 for the first 30 minutes, then ₩500 per 10 minutes, with a ₩30,000 daily max. The lot itself is paid, but you get 2 hours validated when you pay your bill at the restaurant. If you're driving, make sure to get your parking validated before you leave! ## Finding Matgim in the alley behind the Megabox building ![The shopping alley on the first floor of the Megabox building](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-06-re8n5-966.webp) ![The MATGIM sign and glass storefront](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-07-16c0s-966.webp) After parking, head up to the first floor and you'll find an alley lined with restaurants and cafés. Matgim sits inside the building where Megabox is located, tucked toward the back. Follow the alley in and you'll spot the sign that reads MATGIM — easy to find once you know to look for it haha. Even from outside, the long bar counter and open kitchen were visible through the floor-to-ceiling glass, and the vibe already felt really appealing. ## Matgim's open kitchen and counter seats Inside, the first thing that catches your eye is the long dachi-style counter and open kitchen. You can watch the chefs prepping food right in front of you, which made it fun to see each course being made haha. The lighting overall is on the dim side, but each table has a small mood lamp, and a mirror ball plus colored lighting on the ceiling gives the space a subtle glow — it felt more like a hip dining bar than a typical restaurant. ## Matgim's seating times and corkage rules Matgim runs on two seatings: 1st seating 18:00–19:50, 2nd seating 20:00–22:00 (walk-ins are welcome after 22:00). One side of the restaurant has a nice wine display, so it pairs well with a glass of wine alongside the food! For wine lovers, Matgim's corkage policy is pretty decent — corkage is free for wine (aside from high-proof drinks), though there's a ₩5,000 glass charge. For higher-proof spirits like whiskey or baijiu, though, corkage runs ₩30,000, so keep that in mind if you're bringing your own bottle. With a solid wine selection already on hand, you could also just skip BYO and ask for a recommendation to match your food haha. So it felt like a great fit for anyone looking for a bar in Geomdan, or wanting to pair a course meal with drinks on a date! ## The 3.5 chef's tasting menu at Matgim begins From here, let me walk you through the ₩35,000 chef's course I had, dish by dish! Given the price, I expected a few light plates, but once I actually started eating, the ingredient combinations were surprisingly creative and each dish had its own style — more fun than I expected 😋 ![The 3.5 chef's course table setting at Matgim](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-08-ylpjn-966.webp) Rather than just borrowing standard Western course formats, the menu mixed Korean ingredients with Italian and Mexican touches, so I kept wondering what would come out next. Among bars in Geomdan, a place that builds a course around seasonal ingredients like this is pretty rare, so I found myself curious about each next dish haha. ### Seasonal strawberry lime ade and the Matgim highball ![A glass of seasonal strawberry lime ade](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-09-az7to-966.webp) For drinks to go with the course, we ordered an ade made with seasonal strawberries and lime, plus a Matgim highball. With the strawberry lime ade, the sweet fruitiness of the strawberry hit first, followed by lime's bright acidity — overall very refreshing. With the carbonation on top, it had great fizz! Taking a sip after a rich bite of cheese, bacon, or tripe reset my palate nicely, so it worked well as a non-alcoholic pairing drink between courses. ![A Matgim highball](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-10-1rk26-966.webp) The Matgim highball wasn't the type where the whiskey burn hits hard — the balance of soda and dilution was smooth. It didn't feel too strong, but a subtle oak and malt character lingered in the aftertaste, which I really liked 🤤 It wasn't overly sweet or syrupy, so it was clean enough not to overpower the food, and paired well with umami-heavy dishes like meat or pasta. Both drinks worked well mid-course — if you like something bright and refreshing, go for the strawberry lime ade; if you want subtle whiskey notes and a dry finish, go for the highball. ### 1. Seasonal fruit salad with fig, plum and tofu cream ![Seasonal fruit salad topped with fig and plum](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-11-ecbpk-966.webp) ![Fruit salad plate with tofu cream and jamón](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-12-1o6g2-966.webp) ![Close-up of the seasonal fruit salad](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-13-1q64u-966.webp) ![Jamón and fruit stacked together in one bite](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-14-bc7g7-966.webp) The first dish was already beautiful to look at. It combined seasonal figs and plums, a soft tofu cream, and jamón — sweet, gently tart fruit met the salty jamón, with the tofu cream smoothing everything out. Eating the fruit alone versus stacking it with jamón and tofu cream in one bite made a big difference — the mix of textures and flavors made it much more interesting. As a starter before heavier dishes, it did a great job of waking up the appetite. ### 2. Matgim's signature pan-seared napa cabbage ![A plate of Matgim's signature pan-seared napa cabbage](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-15-17koj-966.webp) ![Pan-seared napa cabbage topped with Caesar dressing, cheese, and bacon](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-16-us2dv-966.webp) Second up: Matgim's signature dish, pan-seared napa cabbage (al배추구이)! Even though the course rotates seasonally, this dish keeps showing up in recent reviews, so it seems to have become the restaurant's calling card. It's grilled napa cabbage topped generously with Caesar dressing, cheese, and crispy bacon. ![Layering the napa cabbage leaf and stem together for a bite](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-17-1iu58-966.webp) The chef suggested eating the soft leafy part and the crunchy stem part together, so I tried it that way — the leaves were moist and tender while the stems kept their crunch, and eating both together made it taste even better. The cabbage's own subtle sweetness paired with the salty, savory Caesar dressing and cheese, plus the bacon, made for a perfect sweet-and-salty combo! ### 3. Doenjang (soybean paste) tripe tacos Third was a taco that mixed Korean and Mexican flavors — beef tripe braised in a doenjang (fermented soybean paste) base, served on a tortilla with tomato salsa, cheongyang pepper salsa, and cilantro on top. They recommended squeezing the lime wedge on the side generously over the whole thing rather than just a drizzle. The idea of doenjang-flavored tripe in taco form was already pretty unique on its own, and the brightness of the tomato and lime cut through the tripe's heaviness nicely. The two tacos sitting side by side, topped with cilantro and salsa, looked a bit like smiling faces — cute presentation lol. It felt like they put just as much care into the plating as the flavor 😋 ### 4. Orecchiette seafood tomato pasta ![Orecchiette seafood tomato pasta](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-18-loji5-966.webp) ![Close-up of orecchiette pasta topped with lemon zest](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-19-1gkxp-966.webp) Next up was a pasta shape I'd never had before. I didn't quite catch the name when it was first explained, but looking it up, it's orecchiette — a short pasta from Puglia in southern Italy. Orecchiette means 'little ears' in Italian, named for its distinctive concave shape. Sauce pools in the little round, dished-out pasta pieces, giving it a totally different texture from regular spaghetti — really good mouthfeel! It was tossed in a tomato base with shrimp and squid, finished with cheese, lemon zest, and olive oil. The chef suggested eating it with a spoon — scooping up pasta, seafood, and sauce together in one go — rather than twirling with a fork, so I did just that lol. Because the pasta shape holds the sauce, you really do get multiple ingredients in every bite. Nicely spicy and addictive — my favorite dish of the night! ### 5. Sous vide pork tenderloin steak ![Plated sous vide pork tenderloin](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-20-1djun-966.webp) ![Pork tenderloin plate with chimichurri sauce and sides](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-21-9ji1r-966.webp) ![Sous vide pork tenderloin showing its pink cross-section](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-22-5r34g-1200.webp) The fifth dish was sous vide pork tenderloin. The cross-section showed a pretty pink, moist center — not chewy at all, very tender! Underneath the meat was a herb-based chimichurri sauce, with smoked cauliflower purée, mustard seed, and pickled vegetables on the side. Mixing in a little chimichurri, cauliflower purée, and mustard seed with each bite paired beautifully with the moist pork tenderloin — I really enjoyed it 🤤 Having several sides prepared for a single meat dish felt like a thoughtful touch too! ### 6. Plum sorbet with lime jelly ![Plum sorbet with lime jelly dessert](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-23-4dgk9-966.webp) ![Close-up of plum sorbet topped with lime jelly](https://img.superchart.com/images/matgim-gimpo-geomdan-dining-bar-course/matgim-gimpo-geomdan-dining-bar-course-24-1y3it-966.webp) The final dessert was a plum sorbet that looked refreshing just to see! The pink plum sorbet came topped with translucent lime jelly — super cute presentation haha. The plum's tart-sweet, refreshing flavor was great, and the bouncy, gelatin-like texture of the lime jelly on top matched the sorbet well!! After the richer dishes like cheese and meat earlier, finishing on something this refreshing was the perfect palate cleanser 💓 A great way to end the course. ## Why Matgim works as a Geomdan date-night dining bar Going in, I hadn't expected anything too extravagant from ₩35,000 for 5–6 dishes, but once the dishes started coming out one by one, it turned out to be seasonal fruit, napa cabbage, tripe, orecchiette, and sous vide tenderloin reimagined in fun, unexpected ways — a genuinely enjoyable meal. The fact that the course isn't fixed and changes with seasonal ingredients feels like part of what makes this Geomdan bar special. Watching the food get made right at the open kitchen counter, plus the overall lighting and wine display, made for a good atmosphere for a date, an anniversary, or just a casual glass of wine with a course. Above all, given how much course meals cost these days, getting this much variety for ₩35,000 per person is a huge plus!! I'm curious how the menu will change by season, so I'd love to come back another time 💕 ## Where it is - Matgim (맡김) - 788 Seogot-ro, 1st floor unit 129, Geomdan-gu, Incheon, South Korea - 인천광역시 검단구 서곶로 788 1층 129호 - 37.5881561, 126.6752901 - Google Maps: https://www.google.com/maps/search/%EB%A7%A1%EA%B9%80/@37.5881561,126.6752901,17z --- Superchart · https://superchart.com/en/@bupyeong-glass-shelf/matgim-gimpo-geomdan-dining-bar-course/ · https://superchart.com/llms.txt