Limited-Time Autumn Dining in Seoul This November

Hogyeongjeon Seocho charges the same for its lunch and dinner courses. This Chinese restaurant in Seocho-gu offers its autumn course at the same price for both meals. That makes it easy to keep the same budget for a dinner booking.

Steamed autumn prawns follow a bamboo fungus and abalone soup. Fried sea bream with yuxiang sauce and Hanwoo beef tenderloin with wild matsutake follow. Steamed and fried dishes alternate, and you choose from jajangmyeon (noodles in black bean sauce), jjamppong (spicy seafood noodle soup), crab fried rice or matsutake noodle soup for the main starch dish. It works well for companions with different preferences for noodles and rice.

Dessert is hongsi simiro, a ripe persimmon sago dessert. The choice of noodles or rice is useful. This is a good option when you want to settle the lunch-or-dinner schedule first.

MOTT 32 SEOUL is on the second floor of Central City. It serves autumn blue crab as part of a Chinese course. The autumn blue crab chosamseul stir-fry is served at lunch, too. If crab is the reason for your meal, start by considering the lunch course.

Lunch begins with live abalone and shrimp with asparagus. Steamed scallops and Hanwoo beef with chashugu mushrooms and black bean sauce are also served. Fish dumplings are followed by waxy corn ice cream. The course pairs the crab dish with seafood and Hanwoo beef.

Dinner includes live abalone with green beans and wild matsutake, plus a spicy seafood stir-fry. The crab stir-fry appears at both lunch and dinner. The reason to choose dinner lies in the additional dishes. Choose it if you want abalone with matsutake.

Homurang’s autumn course begins with chestnut purée. On Dosan-daero in Gangnam-gu, it serves chestnuts and bigfin reef squid on its autumn menu. Chestnut purée and autumn delicacies are followed by a bigfin reef squid and maitake mushroom salad.

Seasonal sashimi and Hanwoo striploin steak are also included. At lunch, you can choose a roll-and-sushi combination. Other options are bukkake soba (noodles with sauce poured over them) with sea urchin and autumn shiitake, or autumn prawn udon. At dinner, rolls and sushi are followed by soba or udon. Dinner suits those who want both sushi and noodles.

This course requires a minimum of two diners. Check your party size before choosing the menu.

Yamabuki suits those who want fried prawns followed by sotbap (pot-cooked rice). It serves an autumn Japanese course on Jangchungdan-ro in Jung-gu. Hanwoo beef tartare and a grilled vegetable and seafood salad are followed by sashimi.

The autumn prawns are fried in kadaif pastry. A cod steak with beurre blanc follows, then pot-cooked rice with Hanwoo beef and mushrooms. It offers a different way to eat the same ingredient from Hogyeongjeon’s steamed prawns. Choose it when fried food and pot-cooked rice are your priorities.

Dinner adds chicken soba or udon with hairtail and mushroom kakiage fritters. The pot-cooked rice is included at lunch, too. Choose lunch if that rice is your goal, or dinner if you also want noodles.

At SUSHI CHO on the 20th floor of The Westin Josun Seoul, lobster is served as shabu-shabu. Napa cabbage and large green onions go into bonito broth, then lobster and matsutake are lightly cooked and served with ponzu sauce. It suits a craving for food cooked in broth rather than stir-fried or deep-fried dishes.

The official à la carte menu lists Lobster Shabu-Shabu at ₩97,000. That price is for the shabu-shabu dish alone. It should not be compared with the preceding courses as the price of a meal that includes dessert. Choose it when you want to build your order around lobster.