5 days in Seoul, Korea-5/17-5/22/2023

Day 1
Arrival/Korean BBQ
Day 2
Gyeongbokgung Palace
Hoa's Birthday at Mr. Ahn's Craf Magkeolli
Day 3
Changdeokgung Palace
Secret garden
Jongmyo Shrine
Dinner at Kyoyan Siksa
Day 4
Meyeong-Dong Cathedral
Hop on Hop off bus
Gwanjang Market
Cheonggyecheon Stream
Dinner at Yakitori Mook
Day 5
War Memorial Museum
Lotus Lantern Festival
Bukchon Village
Hongdae street
Dinner at Dono & Cocktails

Day 4:Yakitori Mook, Seoul -5/20/2023

 Yakitori Mook located in the trendy Yeonnam-dong area was awarded a Michelin Bib Gourmand 3 years in the row (2021, 22, and 23) Chef Kim Byung-Mook cooks 14 types of skewers from a single chicken. Chef Mook is using Korean native chicken, also known as Tojongdak.  Tojongdak has a great taste, high quality meat and is full of subtle flavor. 

 Compared to ordinary chicken meat, which is commonly described as "white paper," Korean native chicken has a much more condensed taste and aroma of fat and flesh.  Using charcoal also create great flavor to enhance the meat and fat.

The restaurant's motto is plain and simple, “We prepare fresh purebred Korean chicken every day and grill our skewers over the highest-grade Japanese Binchotan charcoal and serve them immediately to our patrons.”

The entrance of the store.


The Michelin guide plaques is on display at the main door.


 The inside is an elongated counter with an open kitchen.


Omakase are served with a reservation.  If you show up at the restaurant, they will only serve a la carte.


We were seated at the beginning of the counter.


Sous chefs behind the counter.


Panoramic view of the open kitchen and grill area.  Chef Mook is on the right.


A la carte menu.


Chef Mook on the left with one of his sous chef.


Chef Mook in action...


Hoa ordered a bottle of red wine for the two of us.




Chicken tenderloin served rare.  In the middle is a Cabbage salad tossed with shio Konbu (compliment of the house)


We had chicken breast sashimi in Japan (Yakitori Ogawa) so eating rare chicken when done properly does not scare us.


Our waiter told us to put a bit of wasabi on top of the tenderloin and to use a sheet of nori to wrap it in.

It was delicious!, great way to start our meal!


Cartilage (Nankotsu) typically from either the breast or leg of the bird and the texture of cartilage is somewhere between chewy and crunchy.


Hoa loves the texture of Chicken cartilage yakitore.


Chicken skin on the left and Chicken oyster on the right.


Chicken oyster meat is a dense, rich bit of dark meat at the back of the thigh or along the low back, it has a delicious flavor and is lush and moist.


Chicken skin (Kawa) is threaded on skewers and grill over charcoal for a crispy and yet juicy bite.

The crispy texture and savory oil skin are achieve by cooking over low heat for a long time.


Smoked breast steak


Smoked Chicken breast which has a soft texture and rich flavor is served medium rare.  Amazing!


Chicken skin, chicken oyster, and smoked chicken breast.


Chicken hearts when grilled quickly on a high heat they become tender morsels with a subtle red meat taste.


Tteok on the left, chicken tail in the center, and chicken shoulder on the right.


Grilled Tteok (Korean Rice cake) are made from rice that's steamed and pounded to create a distinctively chewy texture.


In Japan you always end a meal with some type of starch.  Here the rice cake is wrapped in shiso leave and a bit of mayonnaise is spread on top of the cake.


Chicken shoulder


Very yummy!


Chicken tail for me.  I really love it!  Hoa is just okay with it.  More for me....


Chicken liver Pate and Blueberry compote.


The pate was very flavorful and it was a perfect pairing with the blueberry compote and also great with wine.


I wanted the meal to end with a dessert but our waiter told us they only serve dessert with their Omakase menu.

Hoa ordered a glass of Lagavulin 16 years to end the meal.


We are so happy to have a chance to dine at Yakitori Mook.  The food was amazing and the service was attentive in a fun and warm ambiance. Every single dish was amazing.

To reserve the Omakase dinner you will need to call the restaurant and they will at least a day notice.  We called the same day and we were told we had to order a la carte which we did not mind.

Highly recommended-Great food, very good service and reasonably priced.


Yakitori Mook

165-1 Seongmisan-ro, Mapo Gu, Seoul

Tel: +82 70-8835-3433


NEXT...Day 5- War Memorial Museum

Filed under: Restaurants




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