Ryunique Mixes French-Japanese Cuisine, Explores Artisan Collaborations for a One-of-a-Kind Dining Experience

SEOUL, SOUTH KOREA, February 24, 2016 (Newswire.com) - Chef Tae Hwan Ryu, executive chef and owner of Ryunique in Seoul, is collaborating with local Korean artists this year to bring creative twists to his Japanese-French hybrid cuisine.

Newcomer to Asia’s 50 Best in 2015, taking the 27th spot, and the World’s Best 72nd, Ryunique has been widely celebrated for his unique approach to food plating.  An ongoing collaboration with local ceramicist Y-Kei sees a beautiful series of dishes created to emulate cotton tablecloth, while a recent project with Korean animator Song Kim sees mini, artist-impressions of each dish presented to diners in a transparent serving vessel. 

I am not interested in competing per se, or in being 'the best' in a group - I just want to create something unique.

Tae Hwan Ryu, Executive Chef

Chef Ryu was only 35 years old when he received Asia’s 50 Best award last year, and had owned Ryunique – his first restaurant – since 2012. Graduating from the Hattori Nutrition School in Yoyogi, Chef Ryu spent a total of five years in Japan and three in Sydney and London cultivating his unique take on French-Japanese cuisine. A Busan-local at heart, Ryunique sources the majority of his ingredients domestically, taking inspiration from Korea’s natural scenery and ocean wildlife.

Chef Ryu says of his ambitions as a chef, and the inspiration behind his dishes and presentation, “I am not interested in competing per se, or in being ‘the best’ in a group – I just want to create something unique.”