The story
After years in hotel and service work, the owner moved to Canada, graduated from culinary school, and began cooking professionally in Montreal. Back in Korea, she spent a year in a Seongsu casual-dining kitchen before choosing Sokcho's Saemaeul-gil for her own place. Sonz sits a block off the main street, close enough to reach on a walk from Sokcho Beach.
What they stand for
The kitchen starts with Gangwon produce rather than a familiar brunch template. The owner sources from regional growers, including potatoes from a neighbor who farms in Yangyang, and works out each pairing before it reaches the menu. One or two dishes change roughly every couple of months as the season shifts.
Behind the signature
The peri-peri shrimp conchiglie is a steady favorite: sweet, tart heat around the pasta, with dried pollock crumble adding a distinctly local savory finish. The pulled pork brioche takes another route, pairing long-cooked pork with a Gangwon gondre dip. New plates, like September's fig pasta and pink protein plate, make a return visit feel different from the last.
For travelers
English service is available, and the owner is happy to share nearby food recommendations. The printed menu names the main dishes in both Korean and English, making it easy to choose even when the combinations are unfamiliar.
