Collage: Chef Noh Jin-sung's Comeback Restaurant Just Won Gangnam a New Michelin Star (2026 Review)

Chef Noh Jin-sung already had a Michelin-starred track record before Collage — he spent years earning a following at Dining in Space, then moved into the ANANTI group’s restaurants, before opening a place under his own name. Then Collage opened inside Salon de Ananti in Gangnam, and in 2026 Michelin awarded it a star — his return to the guide, this time on his own terms.

Collage (꼴라쥬) is a 13-course modern French tasting menu on the second floor of Salon de Ananti, part of the Ananti at Gangnam complex near Hakdong Station.

Who Is Chef Noh Jin-sung?

Noh Jin-sung built his career in Seoul’s French fine dining scene, most notably at Dining in Space (다이닝 인 스페이스), which held a Michelin star during his years there. He later moved into the ANANTI group — including a stint at Apropos (아쁘앙) at Ananti in Busan — before opening a restaurant under his own name. Collage is the first place to carry that name as owner-chef.

The name is a nod to the art technique — different materials and textures arranged so they read as one composition rather than a pile of parts. The cooking follows a similar idea: drawing on seasonal Korean ingredients and some fermentation, and balancing each ingredient’s own character against carefully built sauces so the elements read as one composition.

Getting a Table

Collage runs dinner only, Tuesday through Saturday, 18:00–22:00 with last order at 19:30. It’s closed Sunday and Monday. Reservations go through CatchTable, and same-day availability has to be checked by phone rather than the app. The dinner tasting menu runs ₩200,000 per person; wine corkage is ₩100,000 per 750ml bottle if you’re planning to bring something from your own cellar.

Since the Michelin star landed, the calendar has tightened noticeably — this isn’t yet the months-long wait that some of Seoul’s more established rooms command, but weekend tables go quickly, so booking at least a few weeks out gives you more flexibility on timing.

The Setting

Salon de Ananti doesn’t read as a standalone restaurant from the street — it’s part of a members’-club building, and Collage occupies the second floor. The setting gives the room a quieter, more private feel than a typical street-level restaurant, which suits the pacing of a long tasting menu.

What to Expect on the Menu

The menu runs 13 courses across the familiar French tasting-menu arc — amuse-bouche, appetizers, mains, dessert, and mignardises. The menu changes with what’s in season, so specific dishes vary from visit to visit.

The through-line is balance: courses pair the character of each main ingredient with the kitchen’s dense, carefully built sauces, in keeping with the contrast-driven “collage” idea behind the restaurant’s name. Seasonal Korean ingredients and some fermentation give the cooking a modern, distinctly local edge on the classic French template.

Practical Information

How to Get a Reservation

• Book through CatchTable, and expect weekend evenings to move fastest since the Michelin announcement.
• Call ahead for same-day requests — the app doesn’t handle those, and the restaurant’s own line (02-2190-4112) is the only way to check last-minute availability.
• Ask about the corkage policy when booking if you’re planning to bring a bottle — it’s allowed, but confirm the fee applies to what you’re carrying.
• Go on a weeknight if your schedule allows it. The room and the pacing both benefit from a slightly quieter service.

Why Collage Matters

Collage adds another name to Seoul’s growing roster of Michelin one-stars, and it stands out for its approach as much as its pedigree: a modern French tasting menu that pairs seasonal Korean ingredients and fermentation with classic French sauce work, from a chef returning to the guide under his own name after a Michelin star at Dining in Space and years within the ANANTI group.

It’s also a reminder that not every notable new opening in Seoul needs to announce itself from the street. Collage sits inside a members’-club building and lets the food — and, in 2026, Michelin — do the announcing instead.

Frequently Asked Questions: Collage

Is Collage worth booking?

Yes, particularly if you’re interested in modern French cooking that pairs classic sauce work with seasonal Korean ingredients and fermentation. The 2026 Michelin star reflects a level of technique and consistency that Seoul’s fine dining regulars had already been talking about before the award.

How much does dinner at Collage cost?

The tasting menu is ₩200,000 per person, dinner only. Wine corkage is available at ₩100,000 per 750ml bottle.

Who is the chef at Collage?

Noh Jin-sung (노진성), who earned a Michelin star at Dining in Space and later cooked within the ANANTI group — including Apropos at Ananti in Busan — before opening Collage as his first restaurant under his own name.

What should I expect on the menu?

A 13-course modern French tasting menu moving from amuse-bouche through appetizers, mains, and dessert to mignardises. The menu is seasonal, so specific dishes change, but expect a style built around contrast — seasonal Korean ingredients and fermentation balanced against classic French sauces.

How do I get to Collage?

Collage is on the second floor of Salon de Ananti, inside Ananti at Gangnam, at 11 Nonhyeon-ro 136-gil, Gangnam-gu — about a 5-minute walk from Hakdong Station (Line 7).

Looking for more of Seoul’s current run of newly starred openings? Gaggen and Restaurant San are two more recent Michelin newcomers worth knowing, and our roundup of Seoul’s six restaurants on Asia’s 50 Best 2026 covers the city’s more established fine dining tier.