Gilpost · Seongdong-gu, Seongsu-dong 1-ga
Gientan
기엔탄 Korean tasting menu cooked over charcoal and firewood
Western · Seongdong-gu, Seongsu-dong 1-ga
Updated · Published
Ki&Tan is a Korean tasting-menu restaurant on the first floor above a lane off Sangwon 10-gil, three to five minutes' walk from Ttukseom station. There is one course and nothing else, and you cannot get in without booking. Inside, a horseshoe counter wraps an open kitchen, so from your seat you watch the chef work over charcoal and wood. The cooking bends Korean dishes with Western technique, and smoke is the grammar of the place — pork belly over coals, a burnt-chilli sauce, an ice cream that claims the scorched bottom of a steamed-egg pot. Each season the course is rewritten from scratch: in the ten months we read, it went from season four to season seven, and the number of dishes and the price moved each time. Closed Tuesdays; weekdays are dinner only. The posts we read run from December 2025 to September 2026, thirty of them.
The basics
| Address | 서울특별시 성동구 상원10길 3, 2층 (성수동1가) 3 Sangwon 10-gil, Seongdong-gu, Seoul |
|---|---|
| Phone | 0507-1382-2771 |
| Typical spend | ₩33,000 – ₩73,000 |
| Floor area | 69 m² |
| Status | In business |
14 posts say it is walkable from the station.
When it opens
| Open | Weekends | 13:00–23:00 15 of 17 posts last seen 2026-09 |
|---|---|---|
| Open | Weekdays | 18:00–22:00 4 of 17 posts last seen 2026-09 |
| Open | Weekdays | 18:30–23:00 12 of 17 posts last seen 2026-05 |
| Break | Weekends | 15:30–18:00 9 of 9 posts last seen 2026-09 |
| Last order | 22:00 9 of 9 posts last seen 2026-09 | |
| Last order | 21:00 4 of 9 posts last seen 2026-09 | |
| Closed | 화요일 10 of 10 posts last seen 2026-08 |
The values differ, but the periods they were written in do not overlap. This looks like a change over time rather than a disagreement, and the top row is the most recently reported. We did not confirm it with the restaurant.
What sets it apart
- This is not a place you walk into. Nineteen of the thirty describe booking a table themselves, and not one describes getting in on the day. (Three more carry the word only in a copied header block, so we left them out.) They disagree about how you book, though. Most say both Naver and CatchTable work; one post from August 2026 states flatly that walk-ins and telephone bookings are impossible and CatchTable is the only way; one from May 2026 says the opposite, that times can be adjusted by phone. Eight posts give the same number, 0507-1382-2771. You book a sitting: six, seven or eight in the evening on weekdays (or half past six, half past seven and nine), with one o'clock added at weekends. One writer chose it because a nine o'clock Friday booking exists at all, and found she had the nine o'clock sitting to herself. The room can be taken privately — ten to sixteen people, with no hire fee, one post says, the bar taking a drinks spend instead.
- You sit facing the kitchen. Sixteen posts describe the open kitchen and thirteen note that every seat is at the counter. The horseshoe wraps the stoves, so there is no back kitchen — one writer contrasts it with Japanese omakase, where the work happens out of sight. Charcoal and wood mean you see flame: four posts use the word 'fire show'. Mostly the chef cooks and serves alone — one writer notes he does every dish himself — though two posts, from March and May 2026, mention a second member of staff. One writer timed the whole course at an hour and a half to forty minutes.
- Thirteen posts talk about the chef, mostly about explanation and accommodation. Several note that each course is introduced, with a QR code at the seat carrying the same notes. On accommodation: a writer who said in advance she was bringing her parents found three seats set together so they could talk; someone who ordered no drink was gently checked on; another had her wine chosen after being asked what she liked; and one watched a family who had booked for the wrong number be quietly fitted in anyway. Two writers were poured a mugwort-and-jasmine spirit the chef had infused himself. Anniversaries get a Polaroid — four posts mention it, one saying it turns a dinner into a record of the day. Three posts give the chef's background and none quite agree: Le Cordon Bleu, Le Cordon Bleu Australia, and a former sous-chef at Geumtan named Hong Gi-yeong. We could not confirm any of it.
What 30 bloggers said
We read all 30 in full. The most common claims are “Friendly staff” (13) and “Not expensive” (6).
What they liked
What they struggled with
Where they disagree
| Roomy | yes 3 · no 2 |
|---|
Things you can check on site
| Takes reservations | 19 of 30 posts |
|---|---|
| Open kitchen | 16 of 30 posts |
| Reachable by transit | 14 of 30 posts |
| Counter seating only | 13 of 30 posts |
| Second floor | 6 of 30 posts |
| Toilet inside | 5 of 30 posts |
| Chef credentials | 2 of 30 posts |
| Seats to sit and eat | 1 of 30 posts |
These are raw counts, not percentages. Someone who did not mention something is not someone who disagreed.
What people order
The prices here are what bloggers wrote down in their posts, and they may have changed since. Check Naver Place for the current menu and prices. This list is not a menu board — it counts what bloggers actually ordered and ate. Check on Naver Place
Parking
3 posts say you cannot park. None say you can.
| Posts saying you cannot | 3 of 30 posts |
|---|
There is no car park of its own, and one sentence recurs in the header blocks — the Seoul Forest Ssangyong apartment shopping-centre car park, ₩1,500 per half hour. It appears word for word too often to count as observation. Three writers actually parked: one describes the five-minute walk from the car as punishing on a cold night; another left the car at the Ttukseom retarding-basin lot and enjoyed the walk through the café streets; the third posted the car park's location and then wrote that she had to skip the drink pairing because she was driving. One post gives rates: ₩1,500 for the first half hour, ₩1,500 for each half hour after, capped at ₩3,000. It is three to five minutes' walk from the station, and half of what this place does is the drink pairing — leaving the car is the better answer twice over.
Who came, and with whom
| Date | 11 of 30 posts |
|---|---|
| Group visit | 4 of 30 posts |
| Family visit | 3 of 30 posts |
| Came by car | 3 of 30 posts |
Getting there
Naver Map has a full English mode — Settings → Language → English. In Korea it gives better walking and transit directions than Google Maps.
Getting inside
| Second floor | 6 of 30 posts |
|---|---|
| Toilet inside | 5 of 30 posts |
We do not know whether there is any way in other than the stairs. Not one of the thirty posts says whether there is a step at the door, how many stairs there are, whether there is a handrail, whether a lift exists, or whether a wheelchair or a pushchair could get up. The three who mention the stairs only call them steep. That is not a no; it is silence. If it matters, ring 0507-1382-2771 and ask before you go.
No one mentioned: In a basement · Lift to the floor · Ramp at the door · Step at the entrance · Step-free access · Accessible toilet · Separate restrooms. That is not the same as there being none — it means we could not confirm it. Worth calling ahead, and do tell us: we will put it here.
How to read these posts
- Someone else paid2 of 30 posts
- Posts saying they paid themselves6 of 30 posts
- Posts saying nothing either way22 of 30 posts
When the posts appeared
Month by month
| Month | Posts |
|---|---|
| 2025-12 | 2 |
| 2026-01 | 2 |
| 2026-02 | 5 |
| 2026-03 | 4 |
| 2026-04 | 2 |
| 2026-05 | 4 |
| 2026-06 | 1 |
| 2026-07 | 1 |
| 2026-08 | 7 |
| 2026-09 | 2 |
What we do not know
- The course and the price change with the season, so read any of this with its date attached. In the ten months we covered it changed four times: season four (ten dishes, ₩69,000), season five (ten, ₩70,000, an encore of the most-loved dishes), season six (eight dishes, ₩65,000), season seven (opened 2 September, eight dishes, ₩69,900). Before that, one writer recalls eight courses at ₩57,000 the previous year, and a January 2026 visitor paid ₩73,000. As the course shrank from ten dishes to eight, the price fell and then climbed again. The writer who paid ₩73,000 remembers refills being free then, and reckons the per-head price came down in exchange for charging for them; side-dish refills now cost ₩5,000 a head. Weekday lunch appears to be gone — a February 2026 post says it used to run and seems to have stopped.
- The egg ice cream is what people most disagree about. It is the signature — the chef says it comes from the scorched bottom of a steamed-egg pot — and nineteen posts mention it, pulling hard in both directions. On one side: the most striking thing in the meal; a taste never met before; the reason one writer would come back at all. On the other: it tastes like eating ice cream while smoking, says one writer, who adds that she does not smoke; the smoke wore thin by the end, says another; a third reports his whole work party finding it cloying. Better to go knowing it divides people than to be told it is good. And since smoke runs through the whole menu, anyone it does not suit may find the problem is not confined to this one plate.
- Not everyone came away pleased. Most of the thirty did, but one writer dispatches the visit in a line: the reviews raised her hopes, the service was good, and the food was not (April 2026, a birthday booking). The rest of the dissent is plate by plate: a ginger-and-chilli soup that tasted of nothing in particular; a bowl of rice so small a boyfriend finished it in three spoonfuls; a warning that big eaters may leave hungry. One work party notes that the welcome drink they had seen in other reviews never arrived — whether because they booked before opening hours or because the practice had changed, the writer could not say. Two posts flag the price: one says this is not a casual meal by price alone, another that it is not cheap but fair for what omakase costs.
- It is up a flight of stairs. Six posts place it on the first floor and three single out the stairs: watch the pitch; a fairly steep single flight; steep, mind yourself. No post mentions a lift. One post notes the door at the top is automatic. Four say it is hard to find: no sign outside; a door in a lane that makes you doubt yourself; from the street it looks dark, as though closed. For a landmark, one post offers the stairs to the left of the Geumil Sikdang building.
- The lavatory is inside the restaurant. Five posts say so. One header block adds that it is split by gender, but the writer never repeats it in her own account, so we have not counted it — which is not a no, only that we do not know. One writer photographed it: white, clean, with paper towels and a hot towel laid out. Two note that on arrival you are shown where to leave your coat and bag and where the lavatory is, and three mention hooks for coats and bags at the counter. Nobody writes about the width of the door or whether there is room to turn inside.
- No post discloses a sponsorship. We looked to the last hashtag and the embedded clips and found no 'provided for review' and no #ad. Seven say they paid their own way and two say someone else did — a friend, a boyfriend. The other twenty-one say nothing either way, and saying nothing is not the same as taking nothing. It is worth knowing how lopsided the writing is: all thirty posts fall in the ten months since December 2025, and twenty-two of them mark an occasion — an anniversary, a birthday, a first date, a work dinner. Almost nobody drops in on an ordinary evening, which means these are the words of people who arrived hoping for something. One post covers a pop-up course run with a brewery and does not describe the regular menu.
- Nobody writes about queueing. Twenty-two posts talk about booking, and not one of them mentions waiting, names a waiting app, or reports being given a table on the spot. Timed sittings for a single course leave little room for a queue — but what we checked is only that nobody wrote about one. What people do report is how fast the slots go: one writer booked in a hurry after seeing the app filling up.
Sources (30)
Every number above was counted from the posts below.
- 뚝섬역 맛집ㅣ엄마랑 성수데이트 한식 오마카세 레스토랑 기엔탄 2026-09-09 · 다련 · via Daum
- [성수맛집] 기념일 부모님 모시고 가기 좋은 곳, 기엔탄 9월 시즌 솔직후기 2026-09-05 · ෆ, 아일 일기장 · via Daum
- 2026.8.28.(진배에게 /성수동 한식 다이닝 기엔탄) 2026-08-28 · 길을 걸어요
- 뚝섬역 한식 맛집 파인다이닝 데이트코스 기엔탄 내돈내산 솔직후기 2026-08-25 · 서폿출신-금융시사이슈, 맛집 탐방 · via Daum
- [뚝섬 맛집] 기엔탄 | 성수동 한식 코스요리 맛집, 10코스 디너+페어.... 2026-08-22 · Hoonnist
- <서울> 성수 '기엔탄' 2026-08-07 · 요니’ｓ ｄｉａｒｙ
- 3주년 기념 한식오마카세 뚝섬 맛집 성수 기엔탄 디너 후기 2026-08-02 · 은은한 리뷰 · via Daum
- 성수맛집 한식다이닝 오마카세 기엔탄 성수데이트 코스 후기 2026-08-01 · 여행 데이트 코스 맛집 · via Daum
- 성수 맛집 뚝섬 데이트 코스 요리 기념일 추천 한식 다이닝 기엔탄 2026-08-01 · 행복한 시골쥐 라이프
- 성수동데이트 기엔탄 가성비쩌는 한식다이닝 파인다이닝후기, 8코.... 2026-07-23 · 마스로그
- [내돈내산] 뚝섬 한식 다이닝 <기엔탄>, 회사 회식으로 다녀온 솔직 후기 2026-06-23 · 오월의 온기 · via Daum
- 시즌마다 다른 특별한 코스요리가 준비된 성수동 맛집 기엔탄 후기 .... 2026-05-25 · 한의사 준생활
- 뚝섬역맛집 한식오마카세 기엔탄 주말 디너코스 후기 내돈내산 2026-05-13 · Deo Volente‧₊˚♡ · via Daum
- [성수/뚝섬 기엔탄] 성수 기념일 소개팅 추천 / 훈연 한식 다이닝 맛집 / 디너 내돈내산 2026-05-12 · 쑤쑤의 나들이 · via Daum
- 성수 데이트 맛집 기엔탄, 성수 한식 코스요리로 다녀온 생일 후기 2026-05-05 · 찌니뀨의 취향기록 · via Daum
- 성수 뚝섬 7만원으로 파인다이닝 즐기기 ' 기엔탄 ' 디너코스 내돈내산 후기! (단독대관꿀팁) 2026-04-22 · 육덕진 필라테스강사의 살아가는이야기 · via Daum
- 26년 3월의 일상 - 봄이지만 아직 춥다긔.. 2026-04-20 · kongeun · via Daum
- 성수동 데이트 맛집, 3번째 재방문한 한식다이닝 [기엔탄] 2026-03-30 · 경험해-보니
- 성수 뚝섬역 가성비 좋은 "기엔탄" 시즌5 디너 예약방법 주차 내돈내산 추천 2026-03-19 · 맛있는 기록, 행복한 일상 ෆ · via Daum
- 성수 다이닝 | 한식 오마카세 ‘기엔탄’ | 성수 뚝섬 소개팅 데이트 기념일 식사 장소로 안성맞춤 2026-03-15 · 줄지아나의 블로그 · via Daum
- 성수동 한식 다이닝 “기엔탄” 가성비 맛집!!! 2026-03-01 · 하니의 이모저모ෆ
- 뚝섬 퓨전한식 코스 맛집 기엔탄 내돈내산 후기 2026-02-17 · 퍼슈노시스
- 성수동 코스요리 기엔탄 런치 후기 2026-02-16 · 먹고, 자고, 일하고 가끔 놀러가는
- [서울 뚝섬] 숯과 장작 위에서 피어난 한식의 재해석_기엔탄 2026-02-15 · warmvoid; 여백에 남긴 맛과 공간
- [뚝섬역 / 맛집] 기엔탄 뚝섬 맛집 추천 2026-02-02 · 가까운행복
- 성수동 한식 코스요리 맛집 - 기엔탄 2026-02-02 · 히말라야허브
- [뚝섬맛집] 뚝섬 레스토랑 기엔탄 여기를 숨기느냐 알리느냐 깊은 .... 2026-01-28 · 안녕하세용 두쪽이에용
- 성수 파인다이닝 기엔탄 퓨전한식 디너 후기 2026-01-14 · 죠니의 즐거운 Journey
- 기엔탄ㅣ연말 뚝섬 데이트 한식 오마카세 한식 파인다이닝 강추 후.... 2025-12-25 · 마이무 아카이브
- 성수동 한식다이닝 / 성수 기념일 데이트 '기엔탄' 2025-12-23 · LI
Of 217 candidate posts we opened 52 and kept 30 as evidence. We stop once 30 are confirmed: beyond that the counts grow in proportion without changing the answer.