Prosecutors in South Korea have requested a one-year prison sentence for the owner of a two-Michelin-starred restaurant in Seoul for serving dishes garnished with ants, an ingredient not currently approved for human consumption under national food safety laws. The request was made on Monday at the Seoul Western District Court, where the owner and the restaurant’s operating company were indicted for violating the Food Sanitation Act.
In addition to the requested prison term, prosecutors have asked the court to impose a 20 million won fine on the company. The case is scheduled for a verdict on September 2, according to BBC reports.
Investigation Into Prohibited Ingredients
The Ministry of Food and Drug Safety initiated an investigation after discovering online reviews and blog posts featuring photographs of dishes sprinkled with ants. According to investigators, the restaurant, located in the upmarket Gangnam district, had been importing dried ants from the United States and Thailand since 2021.
South Korean law strictly regulates the use of insects in food. Currently, only 10 species are approved for human consumption, including grasshoppers, locusts, mealworms, silkworm pupae, and two-spotted crickets. Ants are not on this approved list. Businesses seeking to use unlisted insects are required to obtain temporary approval, a process the ministry stated the restaurant did not follow.
Scale of Operations and Revenue
Prosecutors allege that the restaurant served ant-topped sorbet and other menu items approximately 12,200 times over a period of nearly four years. These dishes reportedly generated about 120 million won in revenue. Officials estimate that roughly 49,000 ants were used in the restaurant’s 15-course tasting menus during this timeframe.
Beyond the regulatory violation, health authorities raised concerns regarding the safety of the imported insects. According to a report on The Chosun Daily, officials found that the ants used by the restaurant contained up to 55 times more heavy metals than typical edible insects.
Defense Arguments and Culinary Context
The restaurant owner has admitted to serving the ants but has disputed the prosecution’s calculations regarding the volume of use. Defense attorneys argued that the prosecution erroneously assumed every diner was served the ingredient. They stated that the ants were offered as an optional topping, with only about 60 percent of customers choosing to accept them, while others were provided with alternatives such as edible flowers or fermented vinegar.
The defense further emphasized that the ant garnish represented only a minor component of the restaurant’s 15-course menu. The owner explained to prosecutors that the restaurant’s chef had previously worked in the United States and Europe, where they utilized ants to add acidity to dishes, and claimed they were unaware that the practice was illegal in South Korea. The defense noted that ants are commonly used as ingredients in fine dining establishments in countries including Denmark, the United Kingdom, and Australia.
Regulatory Standards for Edible Insects
The ongoing trial has drawn attention to the criteria South Korean authorities utilize when evaluating potential new food sources.
- Potential food safety risks
- Toxicity levels
- Nutritional value
- The ability to breed and process the insects hygienically
While ants are considered a delicacy in various cultures—such as in Thailand and Cambodia, where weaver ants and their eggs are consumed, or in Colombia, where queen ants are highly prized—they remain prohibited in South Korean kitchens under current regulations.
As the court prepares for the September 2 ruling, the case serves as a high-profile example of the tension between international culinary trends and strict domestic food safety standards.
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