JUNGSIK, based in New York City, USA, opened in 2011 as a fine dining restaurant that specializes in modern Korean cuisine. It is run by Chef Im Jeong-sik, who also opened 'JungSikDang' in Cheongdam-dong, Seoul in 2009. This restaurant offers luxurious meals by blending Korean ingredients with Western style food, using ingredients such as Gyeonggi province rice, Haenam dried seaweed, and Wando abalone to create refined Korean course meals. 'JUNGSIK' introduces the allure of Korean cuisine to the world, receiving Michelin 2 Stars for 8 consecutive years from 2014 to 2022.

'ATOMIX' is a fine dining restaurant that opened in 2018. Ever since its opening in New York, it has been showcasing the essence of Korean food. 'ATOMIX,' run by couple chefs Park Jeong-hyeon and Park Jeong-eun, produces food using Korean rice, soybean paste, and red pepper powder from the Korean Grand master of traditional food. During its early days, 'ATOMIX' gained attention as a Korean restaurant that provided an extraordinary experience to customers. For just $40, diners could choose three side dishes from a total of 15 options. Since then, the restaurant has received numerous accolades, including Michelin 2 stars for three consecutive years from 2020 to 2022 for its unique tableware and plating, warm hospitality, and exceptional service. In 2022, it was also ranked as the 33rd best restaurant in the world on 'The World's 50 Best Restaurants' list.

'Yoon Haeundae Galbi' is the New York City branch of the famous 'Haeundae Beef Galbi Restaurant' located in the Haeundae district of Busan, South Korea. Bobby Yoon, the son of CEO Yoon Seong-won who runs the original restaurant, is now managing the business in Manhattan. 'Yoon Haeundae Galbi' offers a unique Korean-style barbecue experience that distinguishes itself from local food. The restaurant prides itself on providing handpicked beef of the highest quality, allowing visitors to savor the unique taste of Korean cuisine. By providing high-quality food and service, 'Yoon Haeundae Galbi' is raising the status of Korean cuisine in the local area. In 2021, the restaurant was listed as one of the top 10 restaurants in New York City.

'Soon Grill Marais' brings the essence of Korean cuisine and culture to Paris, France. The restaurant boasts a vintage and cozy atmosphere, featuring white porcelain and brassware in its classy Korean interior design. Mr. Han Seong-hak, the CEO and chef, is committed to providing gourmet Korean meals using only the highest quality ingredients, including Samgyeopsal (pork belly), beef ribs, pork ribs, Dolsotbibimbap (hot stone pot bibimbap), and Green Onion Pancakes. In addition to the food, Mr. Han Seong-hak pays careful attention to the water bottles, napkins, and dishes used at 'Soon Grill Marais.' The restaurant has gained a reputation for excellence, with French actors and the press raving about it just one week after its opening. 'Soon Grill Marais' aims to elevate the status of Korean food by introducing the finest Korean cuisine and elegant Korean food culture to the people of Paris.

'JONG-NO Samgyetang' in Paris is known for its traditional Korean cuisine and has maintained a perfect 5-star rating on the world-famous travel and tourism platform Trip Advisor. The restaurant's signature dish, Samgyetang, is a chicken soup with ginseng that is served in an earthen pot with a soft and sticky broth. It is popular among French people who enjoy chicken cuisine and tourists visiting Paris. 'JONG-NO Samgyetang' has a traditional Korean-style interior design and printed menus, providing an authentic Korean atmosphere for customers. In addition to Samgyetang, the restaurant also offers a variety of other Korean dishes, including Dongrae green-onion pancakes and Sokcho Dakgangjeong (fried chicken with sweet and sour sauce). The restaurant has received favorable reviews from visitors from around the world, solidifying its position as a destination for traditional Korean food in Paris.

'YIDO' in Paris, France, is a Korean restaurant that uses traditional Korean ingredients, including Korean soy sauce, red pepper paste, and soybean paste, in their Sundae (Korean blood sausage) and Gopchang (beef/pork small intestines) cuisine. The restaurant is known for its neat atmosphere and has been selected as 'The Michelin Bib Gourmand,' which is awarded to restaurants that offer good food in an affordable price range. 'YIDO' is also considerate of the local people, allowing visitors to choose the level of spiciness. The restaurant's interior design creates a traditional Korean atmosphere, with its ceiling resembling a Korean traditional house and landscape paintings on the window curtains. The restaurant's ability to provide good food at a reasonable price, while also offering an authentic Korean atmosphere, has made it popular among many people.

'YUNKE' is a Korean restaurant in Tokyo, Japan, that offers course meals made with ingredients from Korea, such as Yeongwol pine nuts, Mt. Jiri mulberry salt, and Boeun Jujube. The restaurant is known for creating Korean dishes that harmonize with nature and engage all five sense, as described by the Michelin Guide. 'YUNKE' has received Michelin 2 Stars for six consecutive years, from 2014 to 2019. Chef Yoon Mi-wol runs the restaurant with the aspiration of introducing Korean culture overseas. Chef Yoon is the 3rd generation chef after her grandmother and mother who produced 'Soongshimchae,' the original form of cabbage Kimchi, and was named a Korean Food Master in 2015.

The restaurant's trademark is its 10 types of side dishes neatly served in a traditional Korean style. The main menu items include Samgyetang (chicken soup with ginseng) and Beef Tartare Bibimbap. 'HASUO' has gained a following among young Japanese women and has been the talk of the town on social media. One of the restaurant's unique features is the chef explaining each dish in detail as it is served. By providing an outstanding dining experience and showcasing Korean cuisine in a positive light, 'HASUO' is instilling a favorable impression of Korean food among its visitors.