Bonyeon

SEAFOOD TRIO | ora king salmon . janjangsaeu . kong-guksu

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Ten Courses | Wed-Sun | Book

TURBOT | razor clams, kumquat, celtuce

Spring-Summer Ten-Course Menu | $165pp
Wednesday-Sunday | Book

Every tasting begins with a study in beef.

The opening bites present two distinct expressions of the ingredient at the heart of Bonyeon. Yukhoe, Korea's beloved beef tartare, is seasoned in the traditional style with sesame oil and plum. Alongside it, bresaola showcases beef through a different lens, salt-cured and air-dried to concentrate its flavor and texture.

Together, they offer a thoughtful contrast while introducing the evening's central theme: premium beef, interpreted through tradition, technique, and time.

For guests who choose the Reserve Wine Pairing, these first bites are accompanied by a pour of J. Lassalle Cuvée "Angeline" 1er Cru Chigny-les-Roses 2012, a Champagne whose elegance and complexity set the tone for the courses ahead.

The first chapter of the experience begins at Bonyeon.

Spring-Summer Ten-Course Menu | $165pp
Wednesday-Sunday | Book on Resy

A fitting final pour. 🥃

The last beverage in our Sool Pairing, the Poet's Rock Old Fashioned, showcases one of Korea's most remarkable artisanal spirits: Jinmaek Andong "Poet's Rock." Produced in small quantities and rooted in traditional Korean distillation, it offers depth, texture, and character that reveal themselves slowly with each sip.

At Bonyeon, our Sommelier Tenzing finishes the experience with a simple preparation of Jinmaek Andong Poet's Rock, demerara, and house bitters, allowing the spirit's craftsmanship to remain at the forefront. Rich, contemplative, and quietly complex, it is a drink designed to linger long after the final course.

As Father's Day approaches, we can think of few better ways to conclude an evening spent celebrating those who appreciate patience, craftsmanship, and the beauty found in the details.

Rhubarb's season is brief, which is precisely why Pastry Chef Alana chose to celebrate it.⁠
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Our newest dessert explores this fleeting spring ingredient through multiple expressions. Fresh rhubarb delivers brightness. Kimchi rhubarb pays homage to Korea's centuries-old traditions of pickling and fermentation, transforming the fruit with subtle acidity and complexity. Poached rhubarb, infused with chamomile, white wine, and Tasmanian pepperberry, adds warmth and depth.⁠
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Beneath it all, frozen goat milk parfait brings richness and tang, while roasted strawberry milk ice cream rounds out the dish with delicate sweetness. A crisp aero corn chocolate provides the final textural contrast.⁠
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Though it concludes the meal, this course remains rooted in the same principles that guide the entire tasting: honoring the season at its peak while exploring the depth of Korean culinary traditions through fermentation, preservation, and thoughtful composition.⁠
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Iberico Pork Collar, a cut prized for its marbling, tenderness, and depth of flavor.

Sourced from Marcos Salamanca Sotos in Spain, the pork is paired with a silky sunchoke and sesame purée that mirrors its natural richness. A chicken jus, layered with fish sauce, lapsang tea, and alliums, brings savory depth and gentle smokiness to every bite.

Crispy sunchokes add texture, pickled ramps provide brightness, and blood sausage lends an earthy intensity that ties the course together. Watercress finishes the dish with a fresh, peppery lift.

A study in balance where smoke, sweetness, acidity, and umami converge around an exceptional ingredient.

Ten-Course Menu | $165pp
Wednesday-Sunday | Book on Resy.com

Presented tableside, Bonyeon’s beef box offers a glimpse into the evening ahead: meticulously sourced cuts of premium beef alongside seasonal luxuries from land and sea. Hokkaido uni rests beside black truffles and morels, while richly marbled selections signal the progression of the tasting still to come.

More than an introduction, this presentation reflects the philosophy behind the menu itself. Korean-rooted hospitality expressed through rare ingredients, seasonality, and a deep respect for craft.

We are in the peak of the spring season with summer to follow. New courses have been slowly showcased and await the next culinary adventurer to explore.

Spring Ten-Course Menu | $165pp
Wednesday-Sunday | Book

Inspired by the crystal clear waters surrounding Jeju Island, this cocktail was designed to feel pristine, weightless, and quietly complex.

Jeju Water layers two expressions of Jinmaek Andong wheat soju with Armagnac Blanche, dry vermouth, Velvet Falernum, and tonic for a cocktail that opens bright and mineral-driven before unfolding into delicate spice and soft texture by our sommelier Tenzing Palden.

A modern expression of Korean spirits that feels equally at home alongside Bonyeon’s tasting menu or shared across the table at TenGoku during AANHPI Heritage Month.

There is a certain kind of celebration that asks for Champagne.

When the moment calls for it, Krug sets the tone. Its depth, precision, and quiet intensity move effortlessly alongside the progression of the tasting menu, from delicate preparations of Yukhoe into deeper expressions of beef, fermentation, and smoke.

At Bonyeon, our wine list may be small, but it is thoughtfully built. Each bottle is selected for its ability to stand alongside the richness of Korean flavors and the layered premium-beef journey of the menu.

And if our curated pairing options do not quite spark the mood, the bottle list certainly will. Sometimes the right bottle becomes part of the memory.

"... Bonyeon is one of the best luxury, beef-centric experiences to have opened as of late, and we encourage you to try to snag a blue velvet seat for this intimate 10-course Korean omakase from chef Sangtae Park and his partner in life and business Kate."

Thank you for including us on this month's Hot List, ! Visit Resy.com for the full article.

Spring Ten-Course Menu | $165pp
Wednesday-Sunday

Start with one of our expertly crafted cocktails before easing into one of three available pairings to complement our ten-course spring menu.

❁ Sool Pairing
❁ Standard Wine Pairing
❁ Reserve Wine Pairing

Spring Ten-Course Menu | $165pp
Wednesday-Sunday

This past Monday, Bonyeon welcomed Michelin-starred Cariño for a collaborative dinner that brought together Korean heritage and Mexican innovation through deep respect for the culinary craft. We’re still thinking about the Mandu Oxtail Quesabirria!

To Chef Norman and the Cariño team, thank you for sharing your vision with us—and to every guest who joined us at the counter, thank you for being part of it.

A multi-course epicurean adventure built around Korean elegance and beef at its finest, supported by seasonal dishes and Korean techniques that shape each course.

Treat mom to a memorable experience this Mother's Day week. Reserve on .

Not every course is centered on beef.⁠
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Our 'Seafood Trio' course creates balance across the menu, adding texture and contrast while maintaining the same level of care in preparation and composition.⁠
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SEAFOOD TRIO || ganjang-gejang, menbosha, hwe⁠
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Spring Ten-Course Menu | $165pp⁠
Wednesday-Sunday ⁠
Reserve on

A night rooted in Korean flavor, technique, and heritage.

Alongside chefs Chris Jung of Maxwells Trading, Andrew Lim of Perilla Steak, and our very own Alex Ching, the collaboration brought together three kitchens that shared a respect for tradition and a modern approach to cooking. Each course reflected that balance, from preparation to presentation. 🇰🇷

Thank you to everyone who joined us at the counter!

Spring Ten-Course Menu | $165pp
Wednesday-Sunday | Book

Bonyeon is designed for intimacy, where every seat at the counter is part of a larger story rooted in Korean heritage.

For those seeking a more private experience, our 12-seat counter is available for full buyouts, offering a dedicated evening centered on our chef’s tasting menu of premium beef, seasonal delicacies, and house fermentation.

Each course unfolds with precision, guided by a team committed to delivering a seamless and immersive experience. An entire service, thoughtfully reserved for you and your guests.

For Buyout Inquiries: [email protected]

Rooted in Korean heritage, expressed through a modern tasting experience. At Bonyeon, premium beef, seasonal ingredients, and traditional techniques come together across ten courses—each one building on the last.

An evening shaped by culture, precision, and the pursuit of something lasting.

Spring Ten-Course Menu | $165pp
Wednesday-Sunday
Reserve via

A deeper expression of Korean flavor. 🇰🇷
Our Sool Pairing brings together a curated selection of Korean-produced spirits, each chosen to mirror the menu’s progression.

Yangchon Chungju is quite umami-forward and one of our favorite sools to pair with beef. With notes of fermented soy, mushroom, and cheese rind on the nose, it's the ideal pairing for our handmade Mandu Braised Oxtail & Morel course.

An experience that extends beyond the plate. Reserve now on Resy.

With an intentional pause in the tasting, we have Jeju Island abalone for a moment of contrast. Sweet, buttery, and ocean-driven, it is layered with risotto enriched by its own liver, then lifted with baek kimchi and dongchimi. Luxe at its finest!

A course that resets the palate before returning to fire and beef.

Spring Menu | Ten Courses | $165 pp | Book

Before the plate, there is time.

Our fermentation program is built in-house, guided by seasonality and tradition. Vegetables are preserved at their peak, developing depth, acidity, and complexity that carry through each course.

These elements do not sit on the side. They define the structure of the menu. It's time for Chicago to experience a unique take on a Korean tasting menu.

Reserve on Resy.

Where fire meets Korean heritage.

At Bonyeon, our beef program is rooted in respect for the ingredient. Each cut is carefully sourced, aged, and prepared to highlight its natural depth, then paired with elements of Korean fermentation to bring balance and clarity to every bite.

This is not simply steak. It is a study in precision, culture, and restraint.

Spring Menu | Ten Courses | $165pp
Reserve via Resy.

A Cross-Town Collision of Korean & Mexican Flavor.

After an incredible night at ’s Tacos with Friends, Bonyeon’s Chef/Owner Sangtae Park and his team take things to their home turf, hosting MICHELIN-starred Cariño’s (a 2026 James Beard Award semifinalist for Best Chef: Great Lakes) for another one-night-only chef collaboration dinner.

Join us on Monday, April 27th as these culinary worlds collide through ten courses of refined Korean technique alongside vibrant Latin flavors. You won’t want to miss this night with the omakase kings of Chicago.

Tickets are extremely limited, with two 12-person seatings at 5 p.m. and 8 p.m. Reservations are live on with beverage pairings available for purchase.

Get yours today at the link in our bio.

Our ten-course tasting is designed to showcase the depth of Korean heritage, and the Sool Pairing brings that story to life through a curated selection of Korean-produced spirits. From delicately fermented rice wines to refined distillations, each pour is chosen to mirror the flavors, textures, and traditions woven throughout the menu.

Together, they offer a more complete expression of Korean cuisine, utilizing premium cuts of beef and enhanced even further by our exclusive sool pairing.

Visit our website to make a reservation on Resy.

🇰🇷 ENCOUNTER KOREA with this Chicago triple threat! 🇰🇷

Chef/Owner Sangtae Park and .chicago are beyond excited to host a one-night-only chef collaboration bringing together three of Chicago’s most exciting Korean chef voices. 🔥

On Thursday, April 9th, Chef of and (a five-time Michelin Bib Gourmand favorite) and Chef of (a 2025 James Beard Award finalist for Best Chef: Great Lakes) will join forces with Bonyeon’s newest Executive Chef, Alex Ching (), at our blue marble omakase counter.

Each chef will share their own interpretation of Korean cuisine through dishes rooted in personal experience, technique and tradition. As the courses unfold, their distinct styles come together for an intimate (and seriously flavorful) exploration of modern Korean cuisine.

One night only. Two seatings. Twelve handcrafted courses. 🥩🐟
🎟️ Reserve your seat now on Resy (link in bio), and stay tuned for the full menu drop you won’t want to miss.

See you there!

The finale deserves its moment.

With the introduction of our new ten-course tasting, the journey becomes more focused. That does not mean dessert becomes any less meaningful. If anything, the final course now carries even greater presence.

Our 12-seat counter experience is available Wednesday through Sunday. Visit our website to reserve via .