Herb & Grain
Myeonginamul Hummus
Velvety Middle Eastern chickpea spread reinterpreted through wild Korean garlic leaf (Myeonginamul), cold-pressed olive oil, and toasted sourdough crackers.
Pairing: Mineral-driven coastal white wine
birch seoul
An intimate pescatarian bistro and foreign wine sanctuary nestled on Haebangchon’s Sinheung-ro, pairing live-fire seafood with crisp coastal wines.
Atmosphere
4 Terrace Tables
Secluded alley quietude
Kitchen Profile
Pescatarian & Fire
Fresh seafood & herbs
Wine Cellar
Curated Foreign
Crisp whites & Cabernet Franc
Visiting Tier
$$$ · Refined
Wednesday through Sunday
The Sanctuary
An unhurried enclave above Sinheung Market
“Sitting at one of the mere four outdoor tables on the terrace, the commotion of Haebangchon softens into quietude.”
Located along the climb of 30 Sinheung-ro, Birch Seoul operates as a calm haven from urban pace. The dining room balances distressed architectural plaster, warm timber accents, and subdued lighting accompanied by low vinyl jazz.
The kitchen centers upon clean pescatarian dining and live-fire seafood. By avoiding heavy fats, plates highlight fresh marine catches paired with delicate herbal infusions such as wild Korean garlic leaf (Myeonginamul) and cold-pressed herb oils.
Whether seated indoors amidst the warm acoustics or outside beneath patio umbrellas on the wooden terrace deck, every table is invited to linger over a second glass of wine.
The Inner Dining Room
Rustic concrete, warm timber, and ambient evening acoustics.
Daily Seafood Sourcing
Fresh catches prepared over live-fire and gentle heat.
Culinary Monograph
Signature Dishes & Pairings
A concise record of seasonal plates, wild herb seasonings, and foreign wine selections served at the bistro.
Signature Toast
Sourdough Mackerel Tartine
Torched fresh mackerel on artisan sourdough toast, balanced with shaved pickled vegetables and garden herbs to tame the natural richness of blue fish.
Pairing: High-acid Loire Valley Chenin Blanc
Coastal Fish
Cold-Pressed Seasonal Cod
Tender cod filet prepared with cold-pressed herb extraction, seared aromatics, and roasted seasonal leeks in a clean green herb reduction.
Pairing: Crisp dry Riesling or Chablis
Live-Fire
Charcoal Grilled Squid
Whole fresh squid kissed by live charcoal embers, served with charred lemon, sea salt flakes, and light chili-herb dressing.
Pairing: Luminous, chilled Cabernet Franc
Seared Fish
Crisp-Skin Tilefish
Exquisitely rendered tilefish with delicately crisp scaled skin, resting in a light spiced seafood broth and roasted garden vegetables.
Pairing: Medium-bodied Burgundy Chardonnay
Complimentary Plate
Comté & Roasted Grapes
Aged French Comté cheese paired with seedless grapes blistered in olive oil, concentrating their natural caramelized sweetness.
Pairing: Light tannin natural red or Vin Jaune
The Foreign Wine Program
Our cellar prioritizes foreign small-grower wines selected explicitly to accompany pescatarian dining. We curate crisp, saline whites alongside luminous reds like Cabernet Franc that bring vibrant acidity without overpowering delicate seafood.
Cellar Focus
Saline Whites & Medium-Bodied Reds
Curated Pairings
Tailored glass recommendations per course
Visual Index
Atmosphere & Plating
Moments from the kitchen, dining room, and Haebangchon alley terrace.
Visiting Logistics
Find Us in Haebangchon
Address
30 Sinheung-ro, Yongsan District, Seoul, South Korea
Situated near Shinheung Market along the quiet pedestrian stretch of Sinheung-ro.
Operating Hours
Open Wed–Sun
| Wednesday | 5:00 PM – 11:30 PM |
| Thursday | 5:00 PM – 11:30 PM |
| Friday | 5:00 PM – 11:30 PM |
| Saturday | 1:00 PM – 11:30 PM |
| Sunday | 1:00 PM – 11:30 PM |
| Monday & Tuesday | Closed |
Reservations & Direct Contact