Onyva

Basement counter down a dim stairwell in a quiet alley, an L-shaped bar wrapped around the open kitchen.
Chef Park Jin-yong won the S.Pellegrino Young Chef Northeast Asia final in 2015.
He cooks from a French base and works Korean ingredients in; Michelin singles out a buckwheat galette filled with grilled eel, crispy ginger and caramelised onions.
Six courses is the standard order.
After 9pm the kitchen opens up a la carte with wine at gentler prices.
Onyva takes its own bookings, so contact the restaurant directly.