Seoul Mingles integrates a variety of elements of harmonious cuisine "Mingling contrasting elemens into harmony", which means that the combination of elements of harmony contrast, this is the concept of "Mingles", the chef Kang Min-goo (Jin Minjiu) uses Korean cooking as the main body, integrating many elements of the West and Japan, and changing menus according to the seasons, Also follow the principle of not eating, and the choice of ingredients Mingles is also very strict, every day from Jeju Island airlifted fish, spring to the mountains to explore the herbs are Mingles to the sincerity of the diners. This also puts the restaurant in the 1st place in Korea, 13th in the Asia 50 Best Restaurants list in 2019, and the Michelin Guide in 2019 is promoted from one star to two stars. If you book on the official website, you need to be 1 month in advance and you need a PayPal guarantee of $100. But it seems that I don't have to go so long in advance. I am 5 days in advance and booked by phone, but I also need to receive the link to use a credit card guarantee. The menu is divided into lunch and dinner, the price is much different, and I went to the poor at noon. Given that there will be menus in different seasons, the specific menu can be downloaded on the official website. I ordered Tasting Course Spring , this is the top match in lunch, including tax price of 120,000 won equivalent to about 700 yuan, for these ingredients and tastes, I think this price is excellent value for money. I was very touched after eating this meal. Sitting at the bar, I could see the chefs preparing each dish. The focus was something I hadn't seen for a long time. Waiters, including the chef, take turns serving, explaining the ingredients and making of each dish, and the appropriate service is relaxing. And every dish will basically surprise me, each dish has many elements, mixed with a variety of flavors, each taste is different, complex but not chaotic, just like the restaurant's purpose "integrated elements of harmony contrast".