D6
Just as you occasionally feel the need to stomp on the accelerator to escape from everyday mundanities, the millions of taste buds that have served you well (hopefully) thus far in your life deserve the same. When you feel like it is time to reconcile conflicts of culinary extremes between extra creamy chicken penne alfredo and aged kimchi jjigae (spicy kimchi soup), it is time you visit a newly-opened fine-dining restaurant in Cheongdam titled D6.
Outdoor tables
A hybrid of a surgical white lounge and private dining space, D6′s unique interior escalated our anticipation of the food.
- D6 all-white interior
While Chef Yoo was busy preparing our food behind the large window in the kitchen, we went around to check out the restaurant. What is notable about the venue is its 3 private rooms, terrace tables as well as roof space overlooking the elite buildings of Cheongdam. If there is a rooftop to pop champagne bottles, this is it. D6 also had a large barbecue grill set up on the roof for private gatherings.
D6 interior - view from the cashier counter: Lounge or dining space?
As we sat down and discussed the type of food that we expected from a loungy Cheongdam restaurant, we were presented with our first dish of the night: cantaloupe & watermelon ravioli with yogurt stuffing, presented with white tomato-based foam. Now go back and read the previous sentence again. While Chef Yoo was explaining the dish to us all four of us were itching to take a bite. This was by far one of the most experimental dishes I have had in Korea… and it clearly struck some sense into us as to what type of food we should be expecting that evening.
The next dish was scallop & cauliflower mouse with caviar, decorated with flower petals. The mousse itself tastes like scallop going into the mouth and leaves your mouth with caulifloweristic scent. Caviar added its unique kick to the mousse. Yet another unique plate.
Scallop & cauliflower mousse with caviar
At this point, we noticed that we should not expect dishes that your average fine-dining restaurants serve elsewhere. Yoo, at this point in time, established himself solidly as the chef who would experiment and create what he calls “fun” dishes, sensually stimulating and unique.
Acorn pasta seasoned with soy sauce and sesame oil
When the acorn-based pasta seasoned with soy sauce and sesame oil arrived, we did not bother to wait until the chef finished explaining the dish. I had heard of acorn-based noodles in soup, but acorn-based pasta was something new to me. Acorn is infamous as a hard ingredient to use as starch derived from acorn is hard to be used in making dough suitable for pulling noodles. Within 30 seconds of the dish being served, the crowd went wild. The sesame oil and soy sauce seasoning was not overwhelming as often are the cases for attempts at Asian fusion dishes; rather, it welcomed the bitterness from acorn.
Highlight of the night: Lobster ddeokbokki
Next up was a dish that I had specifically asked to be included in our tasting session. Lobster ddeokbokki. I rarely allow myself to be amazed by a single dish, but this dish really was out of the world for two reasons. First, the non-obvious match between lobster, a signature seafood from the west, and ddeok, or rice cake, the symbol of traditional Korean snacks that can be eaten as a meal; second, the fusion of tomato-based pasta and ddeokbokki, spicy rice cake, one of the most widely eaten street foods of all time in Korea.
Lobster ddeokbokki - irresistible
I really have to compliment Chef Yoo for this dish, and there really is no best way to describe how it tastes other than to recommend you to try this at the establishment.
Extra smoky filet mignon
Then came the final entree. At first we could not make out what was in the plate, covered by a lid. Upon lifting the lid, smoke poured out of the plate and after it cleared out, we were presented with filet mignon in all its smoky glory. The meat was tender and what was notable was how the meat was literally marinated in smoke. I could not stop but to think this filet would go down perfectly with a glass of Laphroaig or Lagavulin, peatiest single malt whisky from Islay, Scotland.
Small bar/cashier counter at D6
Now, as much as I had enjoyed the experience at D6, there really is no such a thing as the perfect restaurant (if there is one, you make sure to let me know). As wonderful as the lobster ddeokbokki was, the lobster claw (the right one, to be overly precise) was slightly undercooked. Whilst the manager grinning ear to ear in all-white interior of D6 would seem more fashionable in a straight-jacket, I thought he could certainly wear a smile when welcoming or interacting with patrons.
All in all, D6 is a restaurant for those who are out for a new experience. If you need a fresh twist in your menu, Tony Chef is waiting for you at Cheongdam’s latest & finest.
The Good
- Fun, bold and experimental fusion dishes
- 3 Private rooms & terrace seats available
- Roof available for parties/gathering
- Modern interior with great view of Cheongdam
The Bad
- Valet parking is available, but narrow roads make it hard to navigate through the area
- Pricey (consistent with other Cheongdam venues, however)
Operation hours
Lunch – 12:00 – 2:30
Cafe – 2:00 – 5:30
Dinner – 6:00 – 9:30
Bar – 10:00 – 3:00
Closed on Sundays
Contact number
02-511-9232
Directions
From Designer Club: Walk straight from KFC alley near Designer Club (see map below) and walk for 300 meters. Make a left uphill into Antonio’s restaurant. D6 is located on the 6th floor of the building.
From MNet/TOM N TOMS cafe (see map): Make it into the TOM N TOMS alley and make a second left, also slightly uphill. You should see a playground on your right. Keep going and D6 will be on your left.
Map
View D6 @ Cheongdam in a larger map
Address
서울시 강남구 청담동 93-8 6층
