What are the opening hours?

Wednesday 5pm - 10:30pm Thursday 5pm - 10:30pm Friday 5pm - 10:30pm Saturday 5pm - 10:30pm Sunday 5pm - 10:30pm

Bonyeon

Name: Bonyeon
Address: 651 W. Washington Boulevard, Chicago, IL, 60661, US
Telephone: +18723182194

BONYEON elevates the essence of each beef cut with a modern Korean twist.

A culinary journey like no other at Chicago's exclusive steak Omakase destination in the vibrant West Loop neighborhood by husband-wife duo Chef Sangtae and Kate Park.

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

07/04/2026

RIBEYE | rotating banchan, mentaiko

Summer Ten-Course Menu | $165pp
Wednesday-Sunday | Book

07/03/2026

Every culture has its stories. Ours are poured by the glass.

Bonyeon's Sool Pairing invites guests to discover Korea's centuries-old tradition of fermentation and distillation through a curated selection of artisanal rice wines, soju, and small-production spirits.

Each pour is thoughtfully paired to complement the progression of the tasting, revealing new dimensions of premium beef, seasonal ingredients, and Korean flavors along the way.

For those looking to experience Bonyeon beyond the plate, the Sool Pairing offers a deeper connection to the heritage that inspires every course.

Ten Courses | Wed-Sun | Book

07/01/2026

How can Korean culinary tradition be expressed in a new way while remaining true to its roots?

Our ten-course tasting explores that answer through premium beef, seasonal ingredients, house fermentation, and a carefully choreographed dining experience that unfolds at our intimate counter. Every element is designed to tell a story, from the first bite to the final pour.

Whether you're discovering Bonyeon for the first time or returning to experience the menu's seasonal evolution, we look forward to welcoming you. Reserve your seat at the counter.

Wednesday-Sunday | Book

06/27/2026

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

06/18/2026

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.

06/15/2026

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.

06/13/2026

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.

06/12/2026

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.

$SEAFOOD TRIO | ora king salmon . janjangsaeu . kong-guksu\\Ten Courses | Wed-Sun | Book$

06/10/2026

SEAFOOD TRIO | ora king salmon . janjangsaeu . kong-guksu

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Ten Courses | Wed-Sun | Book

06/07/2026

TURBOT | razor clams, kumquat, celtuce

Spring-Summer Ten-Course Menu | $165pp
Wednesday-Sunday | Book

Address

651 W. Washington Boulevard
Chicago, IL
60661

Opening Hours

Wednesday	5pm - 10:30pm
Thursday	5pm - 10:30pm
Friday	5pm - 10:30pm
Saturday	5pm - 10:30pm
Sunday	5pm - 10:30pm

Telephone

+18723182194

Website

https://www.bonyeonchicago.com/

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