Bonyeon

Before the tasting turns toward beef, the sea has its moment.

Our Turbot course highlights one of the ocean’s most prized fish, celebrated for its delicate sweetness, refined texture, and remarkable ability to carry nuanced flavors. Thoughtfully composed with seasonal accompaniments, the dish offers a moment of balance within the progression of the menu, allowing elegance and restraint to take center stage.

TURBOT | razor clams, kumquat, celtuce⁠

The pinnacle of the tasting.

Stone Axe Wagyu Ribeye is served alongside rotating banchan and mentaiko, a course that celebrates the balance among richness, fermentation, and seasonality at the heart of Korean cuisine.

For guests who select the Reserve Wine Pairing, this course is accompanied by Ramey "Pedregal Vineyard" Cabernet Sauvignon, Oakville 2014. Notes of dark blackberry, graphite, cedar, and dried herbs mirror the depth of the beef, while its structure and length provide a beautiful counterpoint to the ribeye's remarkable marbling.

A pairing that reminds us why great beef and great wine have long belonged together.

Join us this Father's Day weekend for an experience designed to be savored.

Visit our website to reserve on Resy.

We are honored to be named one of Chicago Magazine's 50 Best Restaurants! Thank you !

Since opening our doors, our goal has been simple: to share the depth and beauty of Korean culinary tradition through an experience centered on exceptional beef, seasonality, fermentation, and hospitality. Being recognized among so many outstanding restaurants in one of the world's great dining cities is deeply meaningful.

This recognition belongs to our entire team, whose dedication and care shape every service, and to our guests. We look forward to welcoming you for many more meals to come.

Curated by Sommelier Tenzing Palden, Bonyeon's Reserve Wine Pairing follows the arc of the tasting from the first bites through dessert.

A mature Champagne opens the evening with elegance and precision before giving way to Burgundy, Chianti Classico, Napa Valley Cabernet

For those seeking a deeper expression of the menu, the Reserve Pairing offers another layer of discovery with every course.

As chefs, restaurateurs, and diners gather in Chicago for one of the most exciting weekends on the culinary calendar, we are reminded of what makes great restaurants memorable: a deep respect for tradition paired with the courage to interpret it in new ways.

At Bonyeon, that philosophy is reflected in every course. Our Australian Wagyu tenderloin from Sir Harry's Ranch in Queensland is paired with bone marrow miso, pickled hearts of palm, maitake mushrooms, and fava beans. Familiar ingredients and techniques woven together through a distinctly Korean lens.

While beef remains at the heart of the experience, each course is designed to tell a broader story of heritage, seasonality, fermentation, and hospitality.

To those visiting Chicago in celebration of food, welcome. We look forward to sharing our table with you.

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