Best Korean Restaurants in the UK and Ireland

In total, there are 5 award winning Korean restaurants in the UK and Ireland, based on the combined awards from the leading UK restaurant guides.

Were you expecting to see more Korean restaurants listed? Remember, at Leading Restaurants we only list restaurants holding awards from major food guides in the UK and Ireland; that's less than 3% of all restaurants here.

The best Korean restaurant in the UK and Ireland is Miga in London (based on our unique combination of the leading UK restaurant guides) where the kitchen team serves up award winning Korean Cuisine. Miga currently holds a Michelin Bib Gourmand.

There are currently no Korean restaurants holding a Michelin Star in the UK and Ireland, however there is 1 restaurant holding a Michelin Bib Gourmand and 4 restaurants holding a standard Michelin Guide listing.

At present, there are no restaurants serving Korean cuisine holding an AA Rosette in the UK and Ireland; maybe the AA Guide inspectors will try some new food types soon!

The UKs Korean dining scene has moved well beyond the realm of casual barbecue joints and late night fried chicken, blossoming into a culinary landscape where refinement meets unapologetic flavour. Nowhere is this more evident than at Sollip in Bermondsey, a serene and fiercely precise restaurant that has earned a Michelin star for its seamless dialogue between Korean tradition and European technique. The experience feels less like fusion and more like a quiet cultural negotiation, in which ingredients such as perilla and gochujang are treated with the same reverence one might expect in a French atelier. Other high end players continue to raise the bar, with Korean Dinner Party in Soho offering a stylish, maximalist counterpoint to the calm minimalism of Sollip, asserting that Korean cuisine in Britain is at last confident enough to stretch across the full spectrum of dining. No discussion of the scene would be complete without acknowledging celebrity chef Judy Joo, whose presence in London through restaurants such as Jinjuu helped introduce British diners to a glossy, contemporary vision of Korean food long before it became fashionable. Joo remains a vital ambassador, shaping public perception and inspiring a new generation of chefs for whom kimchi, ssamjang, and jangajji are as everyday as olive oil. Together, these chefs and restaurants have positioned Korean cuisine not as an exotic curiosity but as one of the most compelling and sophisticated strands in modern British dining.