Logi (Hannam): A Wood-Fired Journey in Korean Fine Dining

TL;DR: Logi is small by design, heavy on intention, and best enjoyed as a slow, chef-led course. Book ahead.

Location & Ambience

Set on an upper floor in Hannam’s quieter lane, the space is compact and intimate. Expect a few well-spaced tables,
warm lighting with crimson accents, and a calm soundtrack that keeps the focus on the plate. The layout encourages
conversation at a relaxed tempo—closer to a studio than a bustling brasserie. Photography lovers should mind the
strong red tones: adjust white balance for truer color capture of the dishes.

Chef & Philosophy: Fire First

Logi’s kitchen is guided by a fire-forward mindset: charcoal, embers, hot smoke, and the occasional cool smoke to
set aromatic layers. Instead of masking ingredients with heavy seasoning, the team seasons with restraint—often using
clean salts and ferments—so smoke feels like a lens, not a blanket. The result is flavor architecture that’s distinctly
Korean in intent yet modern in execution: clear lines, balanced fat, purposeful acidity, and textural clarity.

This approach aligns with what many diners now expect from korean fine dining: tradition recast through
precise technique, local bounty treated seasonally, and a course cadence that tells a story without theatrics.

Menu Highlights (Course-Led)

Dishes rotate, but a few patterns recur in reviews and guest notes: a crudo or tartare kissed with smoke and Korean
pickles; a seafood course enriched with brown or smoked butter; a substantial fire-grilled meat; and a concluding carb
or broth that lands softly. Expect the kitchen to weave in jang-based elements, pickled stems and shoots, and subtle
heat from Korean chilis—calibrated for depth rather than burn.

Representative Themes You Might Encounter

• Smoked White Fish Tartare — delicate, saline, lifted with Korean pickles for crunch and brightness.
• Shellfish or Shrimp Pasta — emulsified with smoked or brown butter; a nod to comfort with layered aroma.
• Fire-Grilled Beef (Prime Rib/Rib Cut) — gently lacquered, served with a silky puree or seasonal brassicas.
• Seasonal Fish — seared over embers, sauced with fermented notes and a whisper of citrus.

Why Logi Matters in the Korean Fine Dining Conversation

1. Tradition, Re-Contextualized: Korean ferments and pantry staples appear not as nostalgia, but as structure—salinity, umami, and quiet heat that frame wood-fired flavors.
2. Fire as Craft: Managing embers is a culinary language here. Aromatics from smoke are used sparingly and intentionally.
3. Sensory Design: The room’s lighting, table spacing, and pacing promote attention and calm—ideal for course-based dining.
4. Pairings with Character: Natural-leaning wines and thoughtful pours meet the food’s smokiness without overwhelming it.
5. Small Scale, High Intent: Fewer seats mean tighter control. It reads as a studio for ideas, not a volume engine.

Visiting Tips

• Reserve Early: Seats are limited and the room is intentionally small.
• Choose the Course: The tasting format best expresses the restaurant’s narrative and technique.
• Ask About Today’s Fire-Led Dish: Signature items rotate; inquire about the beef or fish focus that night.
• Mind the Light: If you shoot food, set white balance to offset the warm/red ambience.
• Consider Pairings: If you enjoy natural wine or textural whites, ask for recommendations tailored to the smoke profile.

Expect calm hospitality and a gentle arc: bright openers, ember-kissed mains, and a soft landing. Give yourself two unrushed hours.

Bottom Line

In a city crowded with top tables, Logi earns its place by pursuing clarity: the clarity of heat, smoke, and
seasonal Korean ingredients. It’s less about fireworks and more about intention—exactly what many diners seek when
they search for korean fine dining in Seoul. If your appetite leans toward chef-driven, wood-fired
nuance in an intimate room, bookmark Logi for your next Hannam evening.