Bicena Seoul Review: Michelin-Starred Korean Fine Dining with a View

If you’re planning a trip to Seoul and want to treat yourself to a truly refined dining experience, I highly recommend adding Bicena Seoul to your itinerary. This Michelin-starred Korean restaurant delivers not only elevated traditional flavors, but also jaw-dropping views from the 81st floor of the Signiel Hotel at Lotte World Tower.

⭐ 1 Michelin Star, 7 consecutive years
🏙️ Located in Signiel Seoul (Lotte World Tower, 81F)
💰 Lunch Course: ₩170,000 (no tax or service charge)

📍Important! How to Get There
Lotte World Mall is huge — and a bit confusing. So make sure you go to the Signiel Hotel entrance, not the general mall entrance. The two are in completely different buildings.

Once you enter the Signiel building, you’ll see an Angel-in-us Coffee shop. Keep the café on your right and walk straight — you’ll soon be greeted by well-dressed staff who will open the doors for you. From there, take the elevator up to the 81st floor.
Yes, 81st floor — it’s that high! 😄

🛗 First Impressions

From the moment you enter Bicena, it’s a full sensory experience. The space opens up with dramatic double-height ceilings and panoramic windows overlooking the city skyline — it’s Seoul from a bird’s eye view, literally.

Staff guide you warmly to your seat and provide you with a printed menu of the day’s course. Korean-language booklets include deeper stories for each dish — unfortunately, no English version yet, but I’ll walk you through the experience here.

I had the lunch course, which was recently raised to ₩170,000. There’s no additional tax or service charge, and the portion sizes are generous with exceptional quality — honestly, I think it’s one of the best value-for-money fine dining experiences I’ve had in Korea.

The course is structured in stages:
Welcome – Starters – Specials – Main (Optional Add-ons) – Desserts. From here on, I’ll describe each dish by mixing Bicena’s official descriptions with my personal impressions.

🥂 Bicena Lunch Welcome Bites

1. Pine Needle Fermented Rice Drink (Solip Gamju)

Gamju is a traditional Korean drink made by fermenting barley malt and rice. This version captures the refreshing spirit of young pine shoots, offering a sip that’s delicately sweet with a hint of gentle acidity. The deep, malty richness from the fermentation blends harmoniously with the subtle pine aroma, making it a fragrant and graceful way to begin the meal — like a warm welcome from nature itself.

Unlike the typical sharp freshness you might expect, this drink had a subtle balance of gentle sweetness and mild acidity. It was the perfect, delicate sip to start the meal.

2. Milsam & Jeoyukssam (Wheat Pancake Wrap & Cured Pork)

Milsam (Crispy Wheat Pancake Wrap)

Inspired by Gujeolpan, a traditional Korean dish consisting of eight delicately prepared ingredients wrapped in thin pancakes, this reinterpretation beautifully blends tradition with modern elegance. A crispy wheat crepe holds four carefully stir-fried seasonal vegetables and a dusting of savory beef jerky powder. Finished with a tangy mustard sauce, each bite bursts with umami and fragrant layers — like a miniature feast unfolding inside your mouth.

In Korea, Gujeolpan is typically served as a full main dish — so seeing it reimagined in such a compact yet complete form was both fun and impressive. The flavors were beautifully layered: nutty, tangy from the mustard sauce, and fragrant with the freshness of the vegetables. This was one of my favorite bites from the course.

Jeoyukssam (Cured Pork)

Traditionally, bossam is a beloved Korean dish where boiled pork is wrapped with pickled cabbage and fresh vegetables. Bicena’s version — Jeoyukssam — takes it to another level. Pork loin is dry-aged for a week with fermented rice salt (nuruk) and then gently cooked at a low temperature to draw out its deep, delicate aroma. The savory pork pairs beautifully with the understated saltiness of the curing process and the bright acidity of the house-made pear kimchi. Each bite is refined, balanced, and quietly complex — a warm, lingering finish that speaks of patience and craftsmanship.

This was also a truly elevated take on the classic bossam you’d typically find in Korea. The low-temperature cooking really intensified the pork’s aroma — almost reminiscent of smoked ham — but without being overly salty or heavy. It was a fascinating, well-balanced flavor that felt both familiar and completely new.

3. Wungpi Shell & Shrimp Gangjeong

Next came a beautifully curated celebration of the sea.

Wungpi Shell

Inspired by Yugwag-gui, a coastal delicacy from Tongyeong traditionally served in a large shell, this dish captures the ocean’s essence in both flavor and presentation. Bicena fills the shell with a luxurious mix of snow crab meat, scallop, and umami-rich wungpi clam, all delicately tossed in a tomato-infused gochujang sauce. Grilled over open flame, the dish gains a subtle smokiness that deepens its savory profile. Finished with fragrant water parsley oil and house-aged sturgeon caviar sauce, each bite delivers layers of briny depth and fire-kissed aroma — like waves crashing gently across your palate.

The clam itself was incredibly flavorful, but what truly stood out was the harmony between the tomato gochujang sauce, the fragrant water parsley oil, and the house-aged sturgeon roe. Especially the minari (Korean water parsley) — its distinctly Korean herbal note gave the dish a unique depth that felt both bold and refreshing.

Shrimp Gangjeong

Gangjeong is a traditional Korean confection known for its crispy texture and sweet-spicy glaze. Bicena’s version reimagines this concept with a savory twist — tender minced shrimp formed into delicate balls, coated in tiny barley shrimp instead of batter, and deep-fried to golden perfection.

Each bite starts with a satisfying crunch, revealing juicy, springy shrimp within. The glaze — made from traditional grain syrup (jocheong) and a medley of spices — adds layers of gentle heat and sweetness. The result is a rhythmic play of textures and flavors: crispy, succulent, sweet, and umami-rich all at once. A single bite delivers pure harmony.

This was absolutely delicious, too! It felt like a refined, elevated take on the typical gangjeong you’d find in Korea. Inside was that juicy, springy shrimp texture — but the outside? Perfectly crispy, and not from flour batter, but from tiny barley shrimp! Shrimp wrapped in shrimp — how creative is that? The contrast in textures made each bite even more exciting. I genuinely loved it.

🏁 Bicena Lunch Starters

Wow — and that was just the welcome bites! Now, let’s dive into the official starters.

1. Yukhoe (Beef Tartare)

Yukhoe is a traditional Korean delicacy made by finely slicing raw beef to preserve its natural grain, then seasoning it with soy sauce, gochujang, and other aromatics, typically served with sweet Korean pear.

At Bicena, dry-aged Korean sirloin is used to enhance the meat’s deep, signature aroma and subtle umami. The beef is sliced with precision and dressed with a light hand, allowing its pure flavor to shine, while the pear adds a gentle sweetness and refreshing contrast.

The dish is accented with aged soy sauce infused with mustard seed, awakening the palate with a hint of spice. The interplay between the tender beef and crisp pear creates a poised, delicate harmony — a dish that captures the refined tension between raw elegance and restrained complexity. It’s one of the most Korean expressions of balance and taste.

To be honest, I usually don’t eat yukhoe — actually, I tend to avoid it altogether. And I didn’t realize it was part of the course that day! I asked if it could be swapped out, but they told me changes aren’t possible on the same day (you need to request them at least a day in advance).

So I gave it a try… and surprisingly, I really enjoyed it!
Given the setting, I trusted the quality of the beef, and the sauce was what won me over — sweet yet savory, and it paired perfectly with the meat. A totally unexpected highlight.

2. Ssukjeon (Mugwort Pancake)

Inspired by dodari-ssukguk, a seasonal soup from Tongyeong that combines flounder and mugwort to celebrate the arrival of spring, this dish reinterprets the tradition in pancake form.

Fragrant ssuk (mugwort) is finely chopped and mixed with tender flounder and squid, then delicately pan-fried into thin, elegant rounds. It’s served with a broth made from flounder bones and doenjang, offering rich umami and earthy depth.

Underneath the crisp exterior lies a soft, savory center where ocean and field meet — the subtle bitterness of wild greens and the sweetness of fresh seafood come together in a single bite of spring.

It truly looked like spring on a plate — beautifully presented and a feast for the eyes. But the real surprise came with the first bite: inside the fragrant mugwort pancake was a juicy piece of flounder, bursting with flavor and bounce. This dish was a perfect harmony of visual beauty and delightful taste.

3. Braised Abalone (Saengbokjjim)

Traditionally, saengbok refers to raw abalone delicately sliced and served as a rare delicacy in royal Korean cuisine. At Bicena, this heritage dish is reimagined with intricate care.

Fresh abalone is gently steamed under layers of kelp, radish, and scallions, then filled with a finely minced blend of scallop, mussel, and shrimp. It’s brushed with a soy glaze simmered for over an hour with grain syrup and aromatics, then lightly grilled to bring out a toasty, umami-rich aroma.

On the side, it’s served with a creamy seaweed and Jerusalem artichoke porridge — a comforting finish that wraps the ocean’s depth in a warm, earthy embrace. Every element feels like a quiet conversation between land and sea, crafted with grace and precision.

This dish was absolutely delicious. The abalone was tender yet slightly smoky, with a pleasant chewiness that made every bite satisfying. The combination of textures and flavors — from the ocean’s richness to the earthy porridge — was beautifully balanced and deeply comforting.

🍋 Refresher

Before moving on to the mains, a refreshing cocktail called Miseolhwa was served — a lightly tangy palate cleanser featuring Hwayo makgeolli, a premium Korean rice wine.

Here’s a fun fact: Bicena is operated by Kwangjuyo, a renowned Korean ceramics company. Their deep passion for Korean culture doesn’t stop at tableware — they also produce traditional liquors like Hwayo, and this commitment to craftsmanship truly shines throughout the entire dining experience. No wonder the plating was so elegant!

🍚 Bicena Lunch Main

1. Braised Short Rib “Grill”

Traditionally, galbijjim is a celebratory Korean dish where beef short ribs are slow-braised to tenderness in a rich soy-based sauce. Bicena takes this beloved classic and reimagines it in grilled form.

Here, short rib and ribeye are minced and shaped like a tender patty, then gently steamed and glazed with a savory soy reduction before being lightly grilled. The result is deeply flavorful and juicy, with concentrated umami in every bite. It’s served with seasonal ingredients like jujube, chestnut, and abalone — elements typically found in traditional galbijjim — bringing familiarity with a modern twist.

By this point, it was clear to me that Bicena truly excels at reinterpreting traditional Korean cuisine with creativity and elegance. This galbijjim was no exception. Unlike the large, bone-in chunks you’d normally expect, the meat was finely minced and reshaped — giving it a softer texture and allowing the beef flavor to really shine.

The accompanying shiitake mushroom added a deep, earthy aroma that paired beautifully with the meat.

The side of gat-kimchi (mustard leaf kimchi) was also a surprise. At first glance, I honestly thought it was a piece of cheese — that’s how rich and creamy its appearance was. The strong fermented aroma from the anchovy sauce was bold, but once I tasted it, it balanced the richness of the beef perfectly. It cut through the heaviness and refreshed my palate between bites.

2. Seasonal Durup Rice & Naengi Soybean Soup

In Korean dining, no meal feels complete without rice and soup — and this course felt like a poetic return to the roots of tradition.

The pot rice was made with durup, a wild mountain vegetable that symbolizes the arrival of spring in Korea. Its tender yet slightly crisp texture and subtle bitterness were beautifully absorbed into the fluffy rice, cooked with a delicate kelp broth.

The soup was made with naengi (shepherd’s purse), another quintessential spring herb, gently floating in a light, doenjang-based broth enriched with clam stock. Together, the dish captured the spirit of a Korean home-cooked meal — refined, seasonal, and deeply comforting.

Finally — the last main course!
Rice, soup, and a set of banchan (side dishes) came out together in what felt like the most traditional and comforting part of the meal. When I visited in May, durup was in season, and it made for a beautifully fragrant and satisfying bowl of rice.

All the sides were delicious, but the standout for me was the stir-fried anchovies — incredibly crispy and nutty, nothing like what I usually manage to make at home! The naengi soup was full of spring flavor, light yet rich, and tied the whole set together with a sense of calm and seasonality.

🍨 Bicena Lunch Dessert

Wow… just reading through all this feels filling, right?
But wait — it’s not over yet. Dessert time!
This final course was surprisingly elaborate and full of delightful moments — far more impressive than I expected.

1. Five-Flavored Bingsoo & Dried Persimmon Punch

Five-Flavored Bingsoo

Inspired by the traditional Korean ohcha — a tea infused with five natural elements: tangerine peel, ginger, jujube, cinnamon, and quince — this dessert reinterprets its warmth and depth through a soft, creamy milk bingsu.

Each spoonful melts gently on the tongue, unfolding layer by layer: the cozy warmth of cinnamon, the subtle heat of ginger, the elegant coolness of quince, the mellow sweetness of jujube, and the refreshing finish of tangerine peel. It’s like tasting all four seasons in a single bite.

This was nothing like the typical bingsu I’m used to — it had such a unique concept and flavor. The layers of taste were beautifully complex, and the way the ice cream melted softly in my mouth was truly memorable.

Dried Persimmon Punch

Sujeonggwa is a traditional Korean dessert drink, gently simmered with ginger and cinnamon, in which dried persimmons are steeped to create a sweet, warming finish to a meal — a reflection of the refined palates of Korea’s ancestors.

At Bicena, this familiar comfort is given a modern touch. The flesh of the dried persimmon is carefully prepared and sculpted into a delicate, orb-like shape. As it melts slowly in your mouth, it releases a soft sweetness that lingers between the rich, cozy aromas of ginger and cinnamon.

This dessert is a poetic meeting of past and present — a nostalgic flavor reimagined with elegance and restraint.

But honestly, what impressed me the most was this sujeonggwa. It looked almost like an egg yolk — and the texture was even more surprising. It’s hard to describe unless you actually try it: it gently bursts in your mouth, and the filling just melts away effortlessly. Such a fascinating sensation.

And the presentation? A pine nut delicately skewered on a green stem, tied with care — such beautiful, intentional detail. It was as lovely to look at as it was to eat.

2. Final Bites: Mugwort Mochi, Candied Kumquat, Yakgwa-Chocolate

And now — the true finale! 😄
Three petite desserts were served alongside tea (though I believe you could opt for coffee instead, if you preferred).

Mugwort Mochi

This traditional chapssaltteok — a soft glutinous rice cake filled with sweet red bean paste — was reimagined with the vibrant spirit of spring.

Delicately infused with fragrant mugwort and sweet strawberry purée, the dough released a gentle herbal aroma as it melted in the mouth, evoking the feeling of walking through a spring forest. The strawberry’s bright sweetness unfolded quietly, like a blossom hidden in the green.

I ended up taking a photo of this one mid-bite — the inside was just so pretty. The sweetness was balanced beautifully with the earthy scent of mugwort, so it wasn’t overly sugary. The outer layer was perfectly chewy, and overall, it was simply delicious.

Candied Kumquat

Jeonggwa is a traditional Korean confection made by gently simmering seasonal fruits or root vegetables in grain syrup or honey, allowing them to absorb a rich, lingering sweetness.

At Bicena, a golden kumquat — like a little ball of sunshine — is carefully deseeded to remove any bitterness, then slowly candied to preserve its bright citrus flavor and delicate sweetness. It’s served with a toasty nut crumble and a slice of warm, gently spicy ginger.

With one bite, the kumquat’s subtle sweetness spreads across your palate, followed by the cozy, aromatic warmth of ginger — a soft and soothing finish.

I really enjoyed the fragrant citrus aroma of the kumquat, and the way its sweetness paired with the biscuit-like crumble underneath — such a lovely combination.

Yakgwa-Chocolate

Yakgwa is a beloved traditional Korean pastry made from wheat flour, honey syrup (jocheong), sesame oil, and ginger juice, deep-fried to create a rich, crisp texture.

Bicena elevates this classic with a modern twist — coating the delicately layered, crispy yakgwa in a dense, velvety chocolate glaze. One bite reveals a beautiful contrast: the soft sweetness of the chocolate on the outside, and the nutty, crispy core of the yakgwa inside.

It’s a delightful harmony of tradition and modernity — crisp yet smooth, nutty yet sweet — a bridge between generations, reimagined with thoughtful elegance.

I loved the texture — the yakgwa chocolate broke apart with a delicate crunch. The flavor reminded me of sweet white chocolate, but with a rich nuttiness that made it all the more satisfying.

Bicena Lunch Conclusion

Wow… just reading through it, you can tell how generous and refined this entire meal was, right? Every single dish was crafted with such precision and depth of flavor.

At ₩170,000, it’s definitely not a casual price — but in my opinion, it was absolutely worth it. In fact, I’d say it was excellent value for the quality and experience.

As a Korean, I really appreciated how Bicena reinterpreted traditional dishes in such creative and thoughtful ways. It was not only delicious, but genuinely fun and inspiring to see Korean cuisine presented like this.

If you’re already familiar with Korean cuisine, you’ll probably find it just as fascinating as I did to see how each dish has been thoughtfully reimagined — the kind of moment where you think, “Ah, so this is how they’ve reinvented this!”

And if you’re new to Korean food, I truly believe you’ll still find it approachable, enjoyable, and full of delicious surprises.

If you’re ever visiting Seoul — especially around the Jamsil area — I highly recommend giving Bicena a try. It’s an experience that’s both culturally rich and genuinely memorable.