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BRAND STORY

Sydney to Seoul

Sydney Seoul is a contemporary dining experience shaped
by the inspiration and experiences of two distinct cities.

Guided by Sydney’s free-spirited approach and respect for ingredients,
together with Seoul’s refined sensibility and changing seasons,
we offer a fresh perspective on familiar flavours.

Moving beyond the boundaries of both cities,
each dish expresses a balance that is distinctly Sydney Seoul.

CHEF

The Chef

Sydney Seoul owner-chef Minhu Kim
CHEF PORTRAIT
Minhu Kim Owner Chef

Minhu Kim laid the foundations of his culinary journey at Le Cordon Bleu Australia, developing his own perspective through the country’s vibrant food culture and diverse ingredients.

In 2020, he opened Uptome, an Australian-inspired casual modern restaurant serving both vegan and non-vegan dishes. In 2025, he introduced Woogome, bringing French technique and Korean flavours together around premium Korean beef.

Moving freely between cultures and culinary traditions, he brings out the character of each ingredient with a thoughtful and contemporary touch.

PHILOSOPHY

Our Philosophy

We believe great cooking begins with a deep understanding and respect for every ingredient.

From seasonal vegetables grown in our own garden to Australian beef, kangaroo and barramundi, we work thoughtfully with ingredients rooted in the landscapes of Australia and Korea.

By bringing a fresh perspective and refined technique to familiar ingredients, we create dishes that reflect the seasons and landscapes of both places, in our own way.

The garden where seasonal vegetables for Sydney Seoul are grown
From Our Garden
Seasonal vegetables grown and harvested for Sydney Seoul
Harvested by Hand
A Sydney Seoul dish featuring Australian ingredients
On the Table
A table set for dining at Sydney Seoul A table set for dining at Sydney Seoul

RESERVATION

Reserve Your Journey

Reserve your place for a dining journey
from Sydney to Seoul.

Reserve a Table