Mosu Seoul is chef Sung-jae Anh’s ode to the changing of the seasons. Anh, whom many will recognise from the Korean cooking competition show Culinary Class Wars, named the fine-dining restaurant after the Korean word for the cosmos flower, which blooms during the transition from summer to autumn, and serves a seasonally rotating menu rooted in Korean culinary traditions. Anh guides the kitchen with masterful technique and precision, transforming peak-quality produce, local seafood and wild botanicals into something unique and comforting. The space evokes a sense of calm with smooth concrete and large windows that overlook a garden courtyard.