Yangjae Korean dining anniversary menu card, truffle ice cream: MUSEO

Not long ago my husband and I had a slightly special dinner for our wedding anniversary. I went looking for a Korean dining spot with a good atmosphere and booked MUSEO (무제오) near Yangjae Station. The mood, the food and the service were all great, so here's my story of the MUSEO dinner course 🤍

MUSEO location, hours and prices

MUSEO is a Korean dining restaurant at 20 Gangnam-daero 47-gil, Seocho-gu, Seoul (B1). The lunch premium baekban (set meal) is ₩49,000 and the dinner signature course is ₩109,000. It is open daily 10:00–22:00, with a break from 14:30 to 17:30.

• Parking: in front of the restaurant, 1 hour of parking covered
• Lunch premium baekban: ₩49,000
• Dinner signature course: ₩109,000
• Naver Reservation available
• Catch Table reservation available
• Bar table and group seating available

Is MUSEO's atmosphere right for an anniversary date?

MUSEO is an upscale Korean dining restaurant near Yangjae Station.

We booked the dinner course in advance for our wedding anniversary. MUSEO is on the first basement floor of a building.

The first thing I noticed when we walked in was the stylish all-black interior! Soft lighting and a calm mood came together and it felt really high-end.

There's a bar table where you can watch the chef cook up close, which would be so good for couples.

They also have group seating for up to 14 people, so it seems fine not just for dates but also for family gatherings or other special meals.

Anniversary menu card and the dinner signature course

We ordered the MUSEO dinner signature course at ₩109,000 per person. When we sat down, that day's menu card was already on the table. I had mentioned beforehand that it was our wedding anniversary, and they had written an anniversary greeting on the card! That thoughtful touch put me in an even better mood 🤍

Is ordering alcohol required for dinner at MUSEO?

Yes, the MUSEO dinner course requires one alcoholic drink per person. We ordered a glass of white wine and a glass of Heineken draft beer.

The white wine by the glass that day was a Chardonnay. Now let me walk you through the MUSEO dinner course!

MUSEO dinner signature course, dish by dish

Vegetables | Namhae anchovy doenjang and vegetables

The first dish was seasonal vegetables with Namhae anchovy doenjang (fermented soybean paste).

It was a very simple setup, fresh vegetables dipped in anchovy doenjang. The deep, savory umami of the doenjang made the vegetables even more delicious.

Egg | Steamed egg with shrimp sauce, golden enoki, king prawn

This was a soft steamed egg with king prawn sauce and golden enoki mushrooms. The egg melts gently in your mouth, and the umami of the shrimp sauce on top made it far more flavorful than I expected.

Small bites | Monkfish liver homerun ball, Gongju chestnut, Tongyeong mackerel

The homerun ball (a ball-shaped snack) was filled with monkfish liver in a creamy form with no fishy smell. Honestly a real treat.

Then there was a tart made with Gongju chestnuts, which are in season in autumn, and a dish with fresh Tongyeong mackerel! Eating them one bite at a time, it was fun to taste the natural flavor of each ingredient.

Dongchimi mulhoe | Seafood, pickled seaweed, dongchimi, mustard jelly and pomegranate

Next was a mulhoe (cold raw fish soup) made with dongchimi (radish water kimchi). The cool, clean taste of dongchimi was joined by pickled vegetables and the sharp kick of mustard. Rather than a punchy mulhoe, it brought out the refreshing charm of the dongchimi broth. It was a different appeal from the earlier dishes and cleansed my palate.

Hoengseong Hanwoo tteokgalbi | Straw-smoked tteokgalbi, pine nut doenjang

Next was tteokgalbi (grilled short rib patty) made with Hoengseong Hanwoo (Korean beef), served with pine nut doenjang. The smoky flavor from smoking the patty made each bite quite rich.

The pine nut doenjang sauce was especially memorable. The savory taste of the patty and the umami of the doenjang went together harmoniously.

Wando kelp | Gamtae, kelp, soy butter

They brought out bread with butter made with gamtae (a fine seaweed) and kelp. Spreading the butter on warm bread was so good.

Goheung Spanish mackerel | Mackerel, white kimchi, beurre blanc, kimchi powder

The next dish used Goheung Spanish mackerel. The beurre blanc is a butter-based French sauce, and I found it interesting that Korean ingredients were paired with a French sauce.

The mackerel was very tender and went so well with the sauce. I put the mackerel and sauce on the bread from earlier and it felt like tapas? So delicious.

MUSEO signature: Gangneung potato and truffle potato strand ice cream

Gangneung potato, truffle | truffle potato strand ice cream, truffle. This is MUSEO's signature dish! Yes, the potato strand ice cream.

From the name alone I wondered what kind of ice cream it was, but it turned out to be a fun dish that uses Gangneung potato strands shaped like an ice cream bar. Dipped in the truffle sauce served alongside, it's just pure bliss!

Gopchang-gim buckwheat | Bongpyeong buckwheat, gopchang-gim, fish soy sauce, sea urchin roe

Mild buckwheat noodles with the deep sea scent of gopchang-gim (thick, crinkly seaweed) and the umami of sea urchin roe.

The seaweed pesto buckwheat noodles have that mild yet nutty buckwheat flavor, and eating them with fresh uni (sea urchin) was so delicious!

Naju pear | Pear and lemon sorbet

Before the main dish came Naju pear and lemon sorbet. Sweet pear with refreshing lemon sorbet, just right for cleansing the palate.

Main: chicken drumstick | Chicken slow-cooked in pork fat, pickled scallion, mung bean porridge, pepper soy sauce

Finally the main, chicken drumstick! Serving it with mung bean porridge was especially impressive.

Maybe because it was cooked for so long, the chicken was so tender and delicious. Eaten with the pickled scallion and mung bean porridge, it was really filling, as a main dish should be.

Is the Hanwoo striploin 1++ add-on worth it? (₩38,000)

You can add Hanwoo striploin 1++ to the MUSEO dinner course for ₩38,000. Besides the chicken drumstick, we ordered the extra Hanwoo striploin 1++ and shared it.

Being striploin, the meat was really tender and had a nice beefy aroma, so I was satisfied.

Putting the whole-grain mustard sauce on top of the meat made it even better without feeling heavy. I like steak, so I was glad we ordered the add-on. Haha.

Dessert: Sindongjin rice | Rice ice cream, domestic perilla and sesame oil

The last dessert was rice ice cream made with Sindongjin rice. Domestic sesame oil on the rice ice cream, topped with seasonal figs, was simply perfect!

The nutty, soft taste of the rice ice cream and the rich aroma of sesame oil went together much better than I expected. True to a Korean dining restaurant, even the final dessert let me feel the charm of Korean food.

Why I recommend MUSEO for an anniversary dinner near Yangjae Station

My husband and I visited MUSEO, a Korean dining restaurant near Yangjae Station, for our wedding anniversary. What I felt makes MUSEO special is that it uses autumn seasonal ingredients, so every course offers a different taste and combination.

If you're looking for a course meal with a good atmosphere in Gangnam, or an anniversary date spot near Yangjae Station, try the Korean dining restaurant MUSEO 🤎 It's a place where you can enjoy an unusual Korean course made with seasonal ingredients in an upscale setting. :)