Mitou Seoul (미토우, 未到) is a Japanese kaiseki restaurant in Cheongdam run by chef duo Kwon Young-woon and Kim Bo-mi. It holds Two MICHELIN Stars in the MICHELIN Guide Seoul 2026 and newly earned a MICHELIN Green Star for sustainability the same year. This review covers my dinner course in September 2026, with photos of every dish, plus the price and how booking works.
This review is adapted from a visit by Revitguide reviewer 호미식 (Homisik), who rated it 4.5 out of 5. Read the original Korean review on Revitguide. (Japanese: 未到 / 懐石料理)
Mitou Seoul at a Glance
| Mitou | 미토우 (未到) |
| Chefs | Kwon Young-woon and Kim Bo-mi |
| Cuisine | Japanese kaiseki (seasonal course) |
| MICHELIN status | Two Stars and a Green Star, MICHELIN Guide Seoul 2026 (first star in 2021, second in 2024) |
| Address | 24 Dosan-daero 70-gil, Gangnam-gu, Seoul (서울 강남구 도산대로70길 24, Cheongdam-dong) |
| Closed | Sunday and Monday |
| Price | Dinner course about ₩330,000 per person (CatchTable listing, 2026); drinks extra |
| Booking | The restaurant manages its own bookings by phone; call-in dates are announced on its Instagram |
| Map | Open in Naver Map |
Why Mitou Seoul Has Two Michelin Stars and a Green Star
According to the MICHELIN Guide, Mitou showcases authentic Japanese cuisine made with fresh, seasonal ingredients. The chicken, eggs, rice and vegetables come from Chef Kwon’s family farm in Cheongju. The guide added a Green Star in 2026 for the restaurant’s sustainable approach, which includes house-made seasonings, low-waste cooking and long-standing local producers.
Mitou first earned one Michelin star in 2021 and was promoted to two stars in 2024.
The Meaning of the Name Mitou (未到)
Are there any other chefs for whom the name “Mitou” fits this well? Mitou (未到) combines 未, “not yet,” and 到, “to reach,” so it means “a level not yet reached.”
Just like the name, Mitou always seems to have a direction it wants to move toward. The two chefs felt like people who keep researching and experimenting to reach that level.
My Dinner at Mitou Seoul (September 2026)
Throughout the course, there were many moments when I could feel the exact balance the chefs had found after testing countless ingredients and combinations. Sometimes through logic and sometimes through intuition, they naturally guided us to understand what makes each dish special.
Sake made for Mitou
Once I saw them as people who always try, explore and look for new answers, I could not skip the sake they made to match Mitou’s food. To be honest, I had already decided to order it after reading a review by fellow Revitguide reviewer Photon. As expected, the sake paired beautifully with the food.
Prawn and fig with mozuku: the most memorable dish
The dish I remember most was the very first one: prawn and fig with mozuku, served with a hazelnut sauce. The moment I took a bite, I let out a sigh of admiration. Ingredients you would never think to put together came into perfect harmony on one plate, and it made me wonder how many attempts it took Mitou to find this combination.
Small bites and sashimi
Mushroom and duck nabe
The mushroom and duck nabe served as the main course was also impressive. Each mushroom had a clearly different aroma and texture, so comparing them bite by bite was fun, and together with the duck they created an even richer range of flavors.
Rice from the chefs’ family farm
The chefs treat rice, the foundation of Japanese cooking, as more important than anything else. Their parents even send the rice from their hometown. After hearing that, does Mitou’s attitude toward rice need any more explanation?
Hospitality at Mitou Seoul
Chef Kim Bo-mi guided the course with gentle charisma and a bright smile, and she was truly professional. Meanwhile, Chef Kwon Young-woon quietly finished each dish beside her and answered every question kindly and carefully.
After the meal, I talked with the two chefs for a while, and I could feel even more clearly where Mitou wants to go and how sincere they are about cooking. They seemed like people who would travel anywhere, Japan or China, regardless of genre, to learn and explore if it helps them reach the level they want.
Mitou Seoul Price and Booking Tips (2026)
- Price: CatchTable lists the dinner course at about ₩330,000 per person. Drinks, including the house sake, are extra.
- Booking: Mitou manages its own reservations by phone. In other words, you need to watch its Instagram for the announced call-in date and then call on that day.
- Closed: Sunday and Monday.
- Tip: Ask about the sake made for Mitou. It was designed to match the food.
Is Mitou Seoul Worth It?
Mitou shows a truly unique presence in Korea’s kaiseki scene. It is a place I will think of every time the season changes. My rating: 4.5 out of 5.
Planning more Japanese fine dining in Seoul? See our review of Gaggen, a One Michelin Star kaiseki restaurant, our guide to Michelin restaurants in Seoul, and the Napoli Matfia Vesuvio review.
FAQ
How many Michelin stars does Mitou Seoul have?
Two. Mitou holds Two MICHELIN Stars in the MICHELIN Guide Seoul 2026, and it also received a MICHELIN Green Star that year.
How much is dinner at Mitou Seoul?
CatchTable lists the dinner course at about ₩330,000 per person in 2026, before drinks.
How do I book Mitou Seoul?
Mitou takes reservations by phone. Follow its Instagram for the call-in date and call on that day.
What does Mitou mean?
Mitou (未到) means “a level not yet reached,” a name that reflects the chefs’ constant pursuit of their craft.
Where is Mitou Seoul?
Mitou is at 24 Dosan-daero 70-gil in Cheongdam-dong, Gangnam-gu, Seoul.
We checked prices, hours and booking information in November 2026, and they can change. Check CatchTable or Naver Map before you go.