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08/27/2026
The Ribeye arrives when the tasting is ready to turn up the richness.
Deeply marbled beef takes center stage, paired with caramelized onion and Gruyère for layers of sweetness, savoriness, and richness. Wasabi cuts through with its unmistakable heat, bringing brightness and balance back to each bite.
It is an unexpected combination, but one that speaks directly to the philosophy behind Bonyeon: exceptional beef as the foundation, surrounded by flavors and techniques that allow a familiar cut to be experienced differently.
Rich. Savory. Sharp. Decadent.
A final expression of the beef program before the tasting moves toward its finale.
08/26/2026
Korean heritage at Bonyeon isn't expressed only on the plate.
Our Sool Pairing explores Korea's rich culture of fermentation and distillation through a progression of artisanal rice wines, soju, chungju, and small-production spirits selected to accompany the ten-course tasting.
Each pour brings its own character to the table while offering another way to experience the fermented, savory, smoky, and deeply umami flavors woven throughout the menu.
For those curious to experience Bonyeon through a distinctly Korean lens, begin with the Sool Pairing.
08/25/2026
Ten courses. Twelve seats. One evening rooted in Korean heritage.
At Bonyeon, premium beef serves as the foundation for a tasting that reaches far beyond the steak itself. House fermentation, seasonal produce, seafood, traditional Korean preparations, and thoughtful beverage pairings come together in an experience that continually moves between familiarity and discovery.
From Yukhoe and Mandu to marinated Galbi and the final cuts of Wagyu, each course offers a different expression of the ingredients and traditions that inspire our kitchen.
Take your seat at the counter and experience Bonyeon.
08/10/2026
We are seeking an experienced Pastry Sous Chef to lead our pastry program and help shape the next chapter of Bonyeon's culinary journey.
We're looking for someone who leads with both skill and character. A pastry professional who is creative, collaborative, and ready to step into a leadership role while fostering a positive kitchen culture. The ideal candidate is committed to mentoring others, embraces continuous learning, pays close attention to detail, and understands that kindness and respect are just as important as technical excellence.
If you're passionate about thoughtful desserts, seasonality, and contributing to a team dedicated to exceptional hospitality, we'd love to hear from you.
Please send your resume to [email protected]
08/07/2026
One of Chicago's best, right now. 🔥
Thank you to for recognizing Bonyeon as one of Chicago's 34 Best Restaurants Right Now.
Since opening, our goal has been simple: to showcase exceptional beef through a Korean lens, with every course reflecting the techniques, hospitality, and attention to detail that define our kitchen.
To our guests, thank you for joining us at the counter and making milestones like this possible. And to our entire team, thank you for the care and dedication you bring to every service.
Summer Ten-Course Menu | $165pp
Wednesday-Sunday | Book
07/28/2026
New to our summer menu: THE IBERICO, an expression of Korean whole-animal traditions through the modern lens of Bonyeon.
Inspired by the nose-to-tail philosophy deeply rooted in Korean cooking, Iberico pork collar—cherished for its rich flavor and delicate texture—is seared alongside Korean blood sausage, offering a contemporary tribute to one of the oldest traditions of honoring the whole animal.
Finished with sesame soubise, pickled ramps, watercress, chicken jus, fish sauce, and lapsang tea, the dish comes together in a balanced expression of the season.
At Bonyeon, this dish reflects the broader philosophy of HIS Hospitality: respecting tradition and ingredients while allowing them to evolve through craftsmanship, creativity, and thoughtful hospitality.
Summer Ten-Course Menu | $165pp
Wednesday-Sunday | Book
07/22/2026
Every memorable meal begins with a first impression.
At Bonyeon, the opening amuse-bouche sets the tone for the evening ahead. Thoughtfully composed to awaken the palate, these exquisite bites offer a first glimpse into the precision, balance, and Korean culinary philosophy that guide every course to follow.
From the first bite to the final pour, each moment is designed to unfold with intention. We look forward to welcoming you to the counter.
07/16/2026
Bonyeon is growing!
We’re looking for someone passionate about building a thoughtful beverage program that complements our Korean tasting menu.
If you’re driven by hospitality, collaboration, and continuous improvement, we’d love to hear from you.
Please send your resume to [email protected].
07/15/2026
Furikake is a staple found on tables throughout Japan and Korea. A simple finishing touch that brings texture, umami, and depth to everyday meals.
At BONYEON, we asked a different question: What if we made it our own?
Our house-made A5 furikake transforms rendered A5 Wagyu fat into a deeply savory finishing condiment, adding richness and complexity to our Marinated Galbi alongside pineapple kimchi and pickled chayote.
It’s a small detail. But at BONYEON, it’s often the smallest details that leave the biggest impression.
07/07/2026
SEAFOOD TRIO | ora king salmon, ganjangsaeu, kong-guksu
A stunning start to our ten-course experience.
Wednesday-Sunday | Book
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 |
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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.
