Fire. Fermentation. Seasonality

Woodfire is the oldest form of cooking known to humanity.

It is a craft that has been passed down since the moment we first discovered fire.

The act of lighting and tending a flame,

and gathering around it, has always brought people together.


At Bornyon, we reinterpret this timeless cooking method

through the lens of Korean seasons and fermentation culture.

We create a dining experience that is both elemental and deeply personal.

Bornyon is more than just a restaurant.

It is a quiet refuge where sincerity and comfort coexist.


Drawing inspiration from fire, fermentation and the rhythm of Korea,

the design invites calm focus and sensory flow.

Every element, from the natural leather that deepens in color over time,

to the tables marked by many hands,

to the handcrafted vessels shaped by artisans —

transforms the space into an experience.

About

At Bornyon, we cook seasonal ingredients over an open flame,

bringing out their purest and most expressive flavors.

Each course unfolds over approximately three hours.

Please inform us in advance of any allergies or dietary requirements,

so we can tailor the experience for you.

Menu

Bornyon Course


The signature course that best reflects Chef Bae’s philosophy and palate.
Wood-grilled seafood and meats are paired with fermented vegetables, creating a harmony of balance of textures and layers of aroma.


₩230,000

small delicacy

striped jack gat

chestnut truffle

barley banchan

turbot jeotgal

abalone seaweed

pyogo barley

wild duck bokbunja

korean beef burdock

tangerine quince

banana gochujang bourbon

Season Course


A lighter, more flexible menu focusing on monthly ingredients.
Its composition shifts with the weather and harvest,
offering a spontaneous and intimate taste of the season.


₩170,000

small delicacy

striped jack gat

chestnut truffle

barley banchan

turbot jeotgal

abalone seaweed

pyogo barley

Jeju black pork fermented anchovy

tangerine quince

banana gochujang bourbon

3 Wine Pairing 110,000

5 Wine Pairing 160,000

8 Wine Pairing 230,000

Non-Alcohol Pairing 90,000

Bornyon also offers a selection of non-alcoholic beverages,

crafted from seasonal fruits and herbs, which harmonize naturally with our cuisine.


Berries

Cancellation Policy


5 days or more before: Full refund

4 days before: 50% refund

3 days before: 30% refund

No-show / Within 2 days: non-refundable

Corkage


100,000 KRW per 750ml bottle

(One bottle allowed per table)

예약하기 Reservation

Bornyon operates by reservation only.

Reservations can be made via CatchTable, phone, or email.

For private dining or venue rental-enquiries, please contact us directly

(+82) 02-3443-0907

Reservation

Hours : 17:30–22:00

(Last Order 21:00)

Closed on Sundays and Mondays




Parking


Underground parking available.

Complimentary for up to 3 hours per vehicle.


Contact


7F, 742 Nonhyeon-ro, Gangnam-gu, Seoul

Information

Service

김현섭 신호빈 윤다운

Kitchen

박정호 김병수 김동률 최영은

배경준 Chef Kyungjun Bae


Chef Kyungjun Bae, a graduate of the Culinary Institute of America (CIA),
leads the kitchen at Bornyon. Before founding Bornyon, he honed his craft at Gramercy Tavern in New York and Mosu Seoul. He developed his signature approach to Korean woodfire cuisine.

We are a team in constant evolution.

We develop new dishes, refine our craft,

and pursue better flavor with patience and conviction.

Team