Lotte Hotel Seoul Presents Autumn Special Menu Featuring Seasonal Ingredients

Lotte Hotel Seoul announced on the 31st that its fine dining restaurants Mugunghwa, Dorim, and Momoyama will offer special menus featuring seasonal autumn ingredients from September 1 to November 30.

Autumn Special Menu at Korean Restaurant Mugunghwa.
Photo by Lotte Hotel

The Korean restaurant Mugunghwa has newly composed an entire course menu using autumn seasonal ingredients such as autumn crab and geumtae (golden tilefish). Among them, the most eye-catching course is undoubtedly "Mugunghwa’s Autumn," which includes the season’s best rice thief, soy sauce marinated crab (ganjang gejang).

Since Mugunghwa’s opening in 1979, ganjang gejang has been established as a representative autumn dish. It uses a special soy sauce brewed with 12 kinds of medicinal herbs, vegetables, and fruits, offering excellent taste and nutrition.

"Mugunghwa’s Autumn" course is served sequentially with soy sauce marinated crab, crab meat mung bean jelly, bulgogi, stone pot rice and soybean paste stew, pear and kudzu root drink, and chestnut dessert, priced at 150,000 KRW.

At the Chinese restaurant Dorim, lunch and dinner courses featuring the autumn representative seasonal delicacy, wild pine mushrooms (songi), are offered. The nourishing wild pine mushroom black garlic sauce short rib stew with wild pine mushrooms and beef short ribs, and the wild pine mushroom tantanmen combining the rich aroma of songi with a savory and mild tantan sauce, can both be tasted in this autumn special menu.

The lunch course includes wild pine mushroom tangpo, which enhances the aroma of wild pine mushrooms, and the dinner course offers wild pine mushroom gobeop buldojang, which adds depth to nutrition. Lunch is priced at 230,000 KRW and dinner at 290,000 KRW.

At Momoyama, the representative restaurant for kaiseki cuisine, authentic Japanese course meals are presented using seasonal ingredients such as hairtail fish (galchi), lobster, and pine mushrooms prepared by various cooking methods including grilling and steaming.

The seasonal "Autumn" course features eight dishes served sequentially, including dobimushi, a representative Japanese autumn dish made by simmering wild pine mushrooms and seafood, grilled hairtail, Korean beef karaage, autumn mushroom tempura, and lobster hot pot. The price is 230,000 KRW.

This content was produced with the assistance of AI translation services.