Michelin‑starred Seoul restaurant in legal trouble over ant garnish
South Korean prosecutors have opened a case against the owner of a two‑star Michelin restaurant for serving desserts topped with ants, an ingredient not on the country’s approved list of edible insects.
The investigation revealed that roughly 49,000 ants were imported from the United States and Thailand and used in various dishes over a four‑year period. Authorities said the insects contained heavy‑metal levels up to fifty‑five times higher than typical edible species, flagging a serious safety concern.
Prosecutors are requesting a one‑year jail term and a fine of 20 million Korean won ($13,510). The restaurant’s owner admits to the use of ants but argues that they were an optional garnish for a small portion of a 15‑course menu, offering diners alternatives such as fermented vinegar or edible flowers.
The owner also cited examples of ant usage in restaurants across Australia, Denmark and the United Kingdom. He points out that the majority of patrons chose not to try the topping, suggesting the practice was not widespread within the establishment.
The case was brought to light after food‑safety officials reviewed online customer reviews with photos of ant‑sprinkled dishes. The court is scheduled to deliver a verdict on 2 September.
Seoul has ten two‑star Michelin restaurants, and the guide awards stars based on ingredient quality, cooking technique, chef personality and consistency. The Michelin criteria state that two stars represent “excellent cooking” that is “worth a detour.”
The incident raises a debate over cultural food practices versus regulatory safety. In many Asian, African and Latin American cuisines, ants are prized delicacies—sometimes served as sweets or prized meats. Yet in South Korea, the law lists only ten approved insects, including grasshoppers, locusts and cricket, for consumption.
