01
Welcoming Tea
Jeju-grown young green tea roasted with cacao nibs and black sugar, offering a smooth finish with gentle sweetness, served as a warm KUT-style welcome tea to support digestion.
— The Course —
The Royal — fifteen courses, the highest expression of Hanwoo.
R KUT is KUT SEOUL's most complete tasting menu — a fifteen-course Hanwoo omakase that opens with live lobster sashimi crowned with premium caviar, deepens through grilled Châteaubriand paired with truffle, and closes with our signature red crown lobster noodle finished with Hanwoo beef oil. Each course features Hanwoo of BMS no.9 grade, prepared in our hidden Jongno dining room. Reserved for anniversaries, milestone dinners, and guests who seek the fullest expression of Korean fine dining.
02
Lobster Sashimi with Caviar
Fresh live lobster sashimi topped with premium caviar and gold flakes, offering a rich umami flavor and refined texture.
03
Jamon Granita And Wild Ginseng
A refined appetizer of aged jamón with ricotta cheese, blackberry granita, and fresh greens, offering a balanced mix of umami, acidity, and texture.
04
2 Types of Beef Tartare With Avruga
Two styles of beef tartare — Korean and Western — featuring citrus notes, herbs, and caviar for a refined balance of flavor and texture.
05
Citrus Garden
A refreshing palate cleanser with crisp endive, beef, pear, and baby greens, finished with a citrus dressing and yuzu kosho aioli.
06
Châteaubriand and Truffle
Tender Châteaubriand grilled to medium rare, best enjoyed on its own, with salt, or paired with truffle butter and fresh truffle.
07
Striploin
Seared sirloin locking in rich juices, best enjoyed with potato purée, sea salt, and chimichurri for a balanced finish.
08
Special Part 1
A rare tenderloin cut with delicate texture and rich flavor, enhanced with the subtle aroma of rosemary.
09
Special Part 2
Richly marbled outside skirt with deep, beefy flavor and a juicy, tender bite. Lightly pickled burdock adds a crisp texture and subtle acidity to balance the richness of the beef.
10
Marinated Chuck Flap Tail
Crispy outside and tender inside chuck flap tail rolled with scallions, served with fresh egg yolk for a rich and balanced bite.
11
Citrus Beef Shank Cold Noodles, Uni
Refreshing cold noodles in a citrus soy-based broth with tender beef shank and uni, balanced with lime and fresh scallions.
12
Truffle Flower
Sourdough topped with filet mignon, melted Emmental cheese, and truffle paste, finished with freshly shaved truffle in a flower presentation.
13
Red Crown Lobster Noodle
Rich lobster broth enhanced with Hanwoo beef oil, finished by mixing in lobster innards and toppings for deep umami flavor.
14
Stone Pot Rice
Stone pot rice with premium bulgogi and porcini-infused broth, served with pollock soup and traditional Korean side dishes.
15
Dessert
Yogurt pavlova with crisp meringue, matcha cream, and perilla oil powder, offering a layered balance of texture and flavor.