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05/28/2026
Presented tableside, Bonyeon’s beef box offers a glimpse into the evening ahead: meticulously sourced cuts of premium beef alongside seasonal luxuries from land and sea. Hokkaido uni rests beside black truffles and morels, while richly marbled selections signal the progression of the tasting still to come.
More than an introduction, this presentation reflects the philosophy behind the menu itself. Korean-rooted hospitality expressed through rare ingredients, seasonality, and a deep respect for craft.
We are in the peak of the spring season with summer to follow. New courses have been slowly showcased and await the next culinary adventurer to explore.
Spring Ten-Course Menu | $165pp
Wednesday-Sunday | Book
05/19/2026
Inspired by the crystal clear waters surrounding Jeju Island, this cocktail was designed to feel pristine, weightless, and quietly complex.
Jeju Water layers two expressions of Jinmaek Andong wheat soju with Armagnac Blanche, dry vermouth, Velvet Falernum, and tonic for a cocktail that opens bright and mineral-driven before unfolding into delicate spice and soft texture by our sommelier Tenzing Palden.
A modern expression of Korean spirits that feels equally at home alongside Bonyeon’s tasting menu or shared across the table at TenGoku during AANHPI Heritage Month.
05/12/2026
There is a certain kind of celebration that asks for Champagne.
When the moment calls for it, Krug sets the tone. Its depth, precision, and quiet intensity move effortlessly alongside the progression of the tasting menu, from delicate preparations of Yukhoe into deeper expressions of beef, fermentation, and smoke.
At Bonyeon, our wine list may be small, but it is thoughtfully built. Each bottle is selected for its ability to stand alongside the richness of Korean flavors and the layered premium-beef journey of the menu.
And if our curated pairing options do not quite spark the mood, the bottle list certainly will. Sometimes the right bottle becomes part of the memory.
05/06/2026
"... Bonyeon is one of the best luxury, beef-centric experiences to have opened as of late, and we encourage you to try to snag a blue velvet seat for this intimate 10-course Korean omakase from chef Sangtae Park and his partner in life and business Kate."
Thank you for including us on this month's Hot List, ! Visit Resy.com for the full article.
Spring Ten-Course Menu | $165pp
Wednesday-Sunday
05/03/2026
Start with one of our expertly crafted cocktails before easing into one of three available pairings to complement our ten-course spring menu.
❁ Sool Pairing
❁ Standard Wine Pairing
❁ Reserve Wine Pairing
Spring Ten-Course Menu | $165pp
Wednesday-Sunday
05/01/2026
This past Monday, Bonyeon welcomed Michelin-starred Cariño for a collaborative dinner that brought together Korean heritage and Mexican innovation through deep respect for the culinary craft. We’re still thinking about the Mandu Oxtail Quesabirria!
To Chef Norman and the Cariño team, thank you for sharing your vision with us—and to every guest who joined us at the counter, thank you for being part of it.
04/28/2026
A multi-course epicurean adventure built around Korean elegance and beef at its finest, supported by seasonal dishes and Korean techniques that shape each course.
Treat mom to a memorable experience this Mother's Day week. Reserve on .
04/27/2026
Not every course is centered on beef.
Our 'Seafood Trio' course creates balance across the menu, adding texture and contrast while maintaining the same level of care in preparation and composition.
SEAFOOD TRIO || ganjang-gejang, menbosha, hwe
Spring Ten-Course Menu | $165pp
Wednesday-Sunday
Reserve on
04/21/2026
A night rooted in Korean flavor, technique, and heritage.
Alongside chefs Chris Jung of Maxwells Trading, Andrew Lim of Perilla Steak, and our very own Alex Ching, the collaboration brought together three kitchens that shared a respect for tradition and a modern approach to cooking. Each course reflected that balance, from preparation to presentation. 🇰🇷
Thank you to everyone who joined us at the counter!
Spring Ten-Course Menu | $165pp
Wednesday-Sunday | Book
04/17/2026
Bonyeon is designed for intimacy, where every seat at the counter is part of a larger story rooted in Korean heritage.
For those seeking a more private experience, our 12-seat counter is available for full buyouts, offering a dedicated evening centered on our chef’s tasting menu of premium beef, seasonal delicacies, and house fermentation.
Each course unfolds with precision, guided by a team committed to delivering a seamless and immersive experience. An entire service, thoughtfully reserved for you and your guests.
For Buyout Inquiries: [email protected]
04/16/2026
Rooted in Korean heritage, expressed through a modern tasting experience. At Bonyeon, premium beef, seasonal ingredients, and traditional techniques come together across ten courses—each one building on the last.
An evening shaped by culture, precision, and the pursuit of something lasting.
Spring Ten-Course Menu | $165pp
Wednesday-Sunday
Reserve via
04/09/2026
A deeper expression of Korean flavor. 🇰🇷
Our Sool Pairing brings together a curated selection of Korean-produced spirits, each chosen to mirror the menu’s progression.
Yangchon Chungju is quite umami-forward and one of our favorite sools to pair with beef. With notes of fermented soy, mushroom, and cheese rind on the nose, it's the ideal pairing for our handmade Mandu Braised Oxtail & Morel course.
An experience that extends beyond the plate. Reserve now on Resy.
04/07/2026
With an intentional pause in the tasting, we have Jeju Island abalone for a moment of contrast. Sweet, buttery, and ocean-driven, it is layered with risotto enriched by its own liver, then lifted with baek kimchi and dongchimi. Luxe at its finest!
A course that resets the palate before returning to fire and beef.
Spring Menu | Ten Courses | $165 pp | Book
04/03/2026
Before the plate, there is time.
Our fermentation program is built in-house, guided by seasonality and tradition. Vegetables are preserved at their peak, developing depth, acidity, and complexity that carry through each course.
These elements do not sit on the side. They define the structure of the menu. It's time for Chicago to experience a unique take on a Korean tasting menu.
Reserve on Resy.
04/02/2026
Where fire meets Korean heritage.
At Bonyeon, our beef program is rooted in respect for the ingredient. Each cut is carefully sourced, aged, and prepared to highlight its natural depth, then paired with elements of Korean fermentation to bring balance and clarity to every bite.
This is not simply steak. It is a study in precision, culture, and restraint.
Spring Menu | Ten Courses | $165pp
Reserve via Resy.
03/27/2026
A Cross-Town Collision of Korean & Mexican Flavor.
After an incredible night at ’s Tacos with Friends, Bonyeon’s Chef/Owner Sangtae Park and his team take things to their home turf, hosting MICHELIN-starred Cariño’s (a 2026 James Beard Award semifinalist for Best Chef: Great Lakes) for another one-night-only chef collaboration dinner.
Join us on Monday, April 27th as these culinary worlds collide through ten courses of refined Korean technique alongside vibrant Latin flavors. You won’t want to miss this night with the omakase kings of Chicago.
Tickets are extremely limited, with two 12-person seatings at 5 p.m. and 8 p.m. Reservations are live on with beverage pairings available for purchase.
Get yours today at the link in our bio.
03/18/2026
Our ten-course tasting is designed to showcase the depth of Korean heritage, and the Sool Pairing brings that story to life through a curated selection of Korean-produced spirits. From delicately fermented rice wines to refined distillations, each pour is chosen to mirror the flavors, textures, and traditions woven throughout the menu.
Together, they offer a more complete expression of Korean cuisine, utilizing premium cuts of beef and enhanced even further by our exclusive sool pairing.
Visit our website to make a reservation on Resy.
03/11/2026
🇰🇷 ENCOUNTER KOREA with this Chicago triple threat! 🇰🇷
Chef/Owner Sangtae Park and .chicago are beyond excited to host a one-night-only chef collaboration bringing together three of Chicago’s most exciting Korean chef voices. 🔥
On Thursday, April 9th, Chef of and (a five-time Michelin Bib Gourmand favorite) and Chef of (a 2025 James Beard Award finalist for Best Chef: Great Lakes) will join forces with Bonyeon’s newest Executive Chef, Alex Ching (), at our blue marble omakase counter.
Each chef will share their own interpretation of Korean cuisine through dishes rooted in personal experience, technique and tradition. As the courses unfold, their distinct styles come together for an intimate (and seriously flavorful) exploration of modern Korean cuisine.
One night only. Two seatings. Twelve handcrafted courses. 🥩🐟
🎟️ Reserve your seat now on Resy (link in bio), and stay tuned for the full menu drop you won’t want to miss.
See you there!
03/09/2026
The finale deserves its moment.
With the introduction of our new ten-course tasting, the journey becomes more focused. That does not mean dessert becomes any less meaningful. If anything, the final course now carries even greater presence.
Our 12-seat counter experience is available Wednesday through Sunday. Visit our website to reserve via .
03/08/2026
The Sool Pairing has arrived.
Curated by our Sommelier Tenzing Palden, this new pairing explores the depth of traditional Korean spirits alongside our Korean forward 10-course tasting menu.
Each selection was chosen to amplify the menu’s layers of fermentation, fire, and premium beef. A deeper way to experience the story of the meal and honor our Korean heritage.
03/02/2026
Over the past year, desserts across HIS Hospitality (Bonyeon, TenGoku Aburiya, and Michelin-recognized Omakase Yume) have undergone thoughtful seasonal evolution, shaped by a deeper exploration of texture, heritage, and design. At the center of that progression is our Executive Pastry Chef, Alana Wang.
Her perspective is rooted in artistry as much as technique. Drawing inspiration from stones, nature, and ceramics, Alana composes desserts that feel sculptural yet deeply personal. Influenced by her Taiwanese-American heritage, she brings Eastern textures and savory nuance with classical French pastry, creating plates that are layered, expressive, and balanced without excess sweetness.
Through each season, her work continues to shape the final impression of every experience.
Secure your upcoming Bonyeon experience at our coveted 12-seat chef's counter on Resy.
03/01/2026
A new chapter begins at the counter.
Bonyeon introduces a new, refined ten-course tasting thoughtfully composed to deliver the depth, storytelling, and premium selections our guests expect, in a format that feels both focused and inviting.
Each course remains rooted in Korean heritage, guided by fermentation, fire, and seasonality. Reservations for March are now available for booking, and April opens today at 5 pm on Resy.
We look forward to welcoming you!
02/25/2026
Jeju Island Abalone, an intentional pause in a menu devoted to beef.
Often called the emperor of shellfish, abalone is prized for its sweet, buttery depth and distinctive chew. Here, it arrives gently prepared to preserve its natural texture, set over creamy Acquerello Carnaroli risotto enriched with its own liver—luxurious, oceanic, deeply savory.
House fermented Baek Kimchi (white kimchi) sharpens the edges. Gamtae seaweed reinforces the tide. A chilled dongchimi foam (water kimchi) refreshes the palate.
Though rich, this course is a deliberate interlude—an elegant reset before the fire returns to beef.
Reserve your seat at the counter.
02/18/2026
A little red and gold in celebration of Lunar New Year! ✨
Wishing you prosperity, good health, and abundance this Lunar New Year. We will resume service tomorrow and look forward to welcoming you back to the table. 🧧
02/11/2026
Working through the weekend? Let your celebration unfold on your time.
Whether it’s during the week or on the 15th, a quiet evening at the counter awaits—crafted with intention, shared with someone who matters.
A few reservations remain.
Address
651 W. Washington Boulevard
Chicago, IL
60661
For public transport, you can take the bus to W. Washington Boulevard and walk a few blocks to reach the destination. Alternatively, you can take the train to the nearest station and then transfer to a bus or walk from there.
If driving, you can take the highway and exit at W. Washington Boulevard. There are parking lots nearby where you can park your vehicle for a fee. Make sure to check for any parking restrictions or regulations in the area before leaving your car.
Opening Hours
| Wednesday |
5pm - 10:30pm |
| Thursday |
5pm - 10:30pm |
| Friday |
5pm - 10:30pm |
| Saturday |
5pm - 10:30pm |
| Sunday |
5pm - 10:30pm |
Alerts
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What people say
Bonyeon on W. Washington Boulevard in Chicago is a culinary gem that promises a dining experience like no other. Helmed by the talented husband-wife duo, Chef Sangtae and Kate Park, this exclusive beef Omakase destination in the vibrant West Loop neighborhood elevates the essence of each beef cut with a modern Korean twist.
The dedication and passion of the team at Bonyeon shine through in every aspect of their service. From their extensive whisky collection to their 12-course tasting experience, guests are taken on a journey where they not only savor delicious dishes but also gain insight into the world of beef preparation and flavor profiles.
With a commitment to excellence, Bonyeon offers a unique dining adventure that is both educational and indulgent. Whether you're looking to explore different cuts of meat or simply enjoy an exquisite meal, Bonyeon's nine-course menu exclusive to Wednesdays is sure to delight your taste buds.
For those seeking a truly special dining experience, Bonyeon's intimate 12-seat counter provides a front-row seat to the culinary magic happening in the kitchen. Don't miss out on this opportunity to indulge in top-notch cuisine and impeccable service at Bonyeon on W. Washington Boulevard.
