Bonyeon

Today marks the beginning of Chuseok 추석, Korea’s autumn harvest celebration and a season rooted in gratitude, gathering and abundance.

At Bonyeon, we honor the occasion with the indulgence of Galbi-Jjim. A beloved centerpiece of Korean celebrations, tender braised beef short rib is layered with rich, sweet and savory flavors, reimagined through the Bonyeon tasting experience.

Usher in the season with us at the chef’s counter. Galbi-Jjim is available for a limited run through October 4. Reserve now to experience it before it leaves the menu.

As we prepare to join for its sold-out Chuseok collaboration dinner presented by Resy, the celebration continues at Bonyeon.

Chuseok is Korea’s autumn harvest festival, a time for gathering, expressing gratitude and sharing the season’s bounty. In honor of the holiday, Executive Chef Alex presents our interpretation of Galbi-Jjim, a beloved Korean dish traditionally served for holidays and special occasions.

Tender braised wagyu short rib is layered with rich, sweet and savory flavors (jujube-carrot puree, gamja bokkeum, fried ginko nut) bringing a sense of warmth and tradition to the chef’s counter.

Galbi-Jjim will be featured on Bonyeon’s tasting menu for the next two weeks, through October 4.

As Martini Expo Week comes to a close in Chicago, we raise a glass with our Jeju Water, the opening expression of Bonyeon’s Sool Pairing.

Inspired by the martini, this elegant blend of Jinmaek Andong “Tan,” vermouth, tonic syrup, Velvet Falernum and white Armagnac is bright, nuanced and designed to awaken the palate.

Jeju Water pairs with the opening BITES course, a contrasting duet of Yukhoe, Korea’s interpretation of beef tartare, and Bresaola, prepared as Korean-style air-dried and salted beef.

A first sip. A first bite. The beginning of the Bonyeon experience.

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There is beef. And then there is the study of beef.

At Bonyeon, each cut is approached as its own ingredient, with a distinct texture, character and story to tell. Korean technique and fermentation meet a global selection of exceptional beef, unfolding course by course across our intimate chef’s counter.

Some preparations are delicate. Others deeply savory. Some familiar, until they aren’t.

Ten courses. Twelve seats. One exploration of beef, through the lens of Bonyeon.

Reservations available Wednesday through Sunday.

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.

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.

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.

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]

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

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

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.

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].

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.

SEAFOOD TRIO | ora king salmon, ganjangsaeu, kong-guksu

A stunning start to our ten-course experience.

Wednesday-Sunday | Book