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38 枚の写真
D Museumを長時間歩いた後は、ドリンクで一息つきにぜひお立ち寄りください。このレストランはメキシカン料理を専門としています。創造的な スタッフは一生懸命働き、前向きで、この場所を素晴らしい、素敵なものにします。レストランのミシュラン一つ星は、美味しい料理を提供する店に与えられる賞です。
レビューで頻繁に言及される
すべて見る少ない
Escondido に関する訪問者のレビュー
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Pakyung Pang
2 ヵ月前 Google に
Came here curious about Korean-Mexican fusion after a memorable meal at Milpa in Osaka, and left genuinely impressed—despite a rough start with the service. Showed up ten minutes early for our 5pm reservation only to be told they open at 5:30 and to wait at a café down the street; when I came back, walk-ins were already seated and I was bumped to the back of the line. Was pretty heated about it in the moment, but the food absolutely turned the night around. - The menu revolves around masa, tacos, and mole, and the kitchen executes at a seriously high level. The aged red snader with charred pineapple and salsa tatemada was a smoky knockout, but the undisputed highlight was the hanwoo tenderloin with mole negro—thirty-odd ingredients, deep with chocolate and star anise, and somehow perfectly balanced against the sweet, barely-cooked beef. That dish alone is worth the trip. Blue corn tortillas throughout had a great chewy texture, and the uni with cod on air-crisped masa was a lovely opener. - Service hiccups aside, this is cooking with real conviction. It's bolder and rougher around the edges than the Japanese-Mexican refinement I had at Milpa, and that's exactly why it works—flavors are layered and assertive without ever feeling heavy-handed. Ended up adding the wine pairing on a whim and it was spot-on, glass after glass. If you're in Seoul and care about modern Mexican food done with real ambition, Escondido delivers. Just maybe confirm your reservation time twice. Food: 5 Service: 4 Atmosphere: 4
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Jea Kim
2 ヵ月前 Google に
The most authentic, hands-down best Mexican meal of my life. Not in CDMX or in the US, but in Seoul. Pujol alum and basically the undisputed king (“Korean Taco King”) of Mexican food in Korea right now. Chef Jin was channeling pure Enrique Olvera at Escondido, obsessing over traditional ingredient diversity and local traditions. Chef Jin was particularly obsessed with corn and mole. He literally engineered different tortillas from different corns, calculating the exact starch, moisture, and texture to perfectly match whatever topping is going on it. He took a pedestrian dish like chilaquiles, elevated it with shaved truffles, and recalibrated the mole's depth and texture to flawlessly pair with the main ingredients. Also the “Eastern expansion” here wasn’t some gimmicky fusion. Korean elements like local fish and mushrooms only step in when strictly necessary. And the finale. A shiso granita with tequila ice cream. I spent my whole time in Mexico looking for a memorable dessert and ironically had to come here to find one this divine. Meal type: Dinner
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Tsuyoshi Sakurai
6 ヵ月前 Google に
Such an amazing experience. Kudos to the Escondido team for such a wonderful menu. The service was world class. I found the tequila and agave pairing very interesting as well every dish was so tasty! I wish to be back someday. Thank you! Food: 5 Service: 5 Atmosphere: 5
すべてのレビュー
メキシカン
$$$$
一人当たりの価格範囲
KRW 100,000
© OpenStreetMaps
contributors
住所
漢南駅
61-7 Hannam-daero 20-gil, ソウル特別市, ソウル, 大韓民国
特長
クレジットカード利用可
配達なし
予約可
パーキング
営業時間
| 日曜日日曜 | 定休日 |
| 月曜日月曜 | 定休日 |
| 火曜日火曜 | 17:00-01:00 |
| 水曜日水曜 | 17:00-01:00 |
| 木曜日木曜 | 17:00-01:00 |
| 金曜日金曜 | 17:00-01:00 |
| 土曜日土曜 | 17:00-01:00 |
Instagram
@escondido_hannam
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