Chef Heong Soon Park is getting ready to debut his fourth food-and-drink concept in Capitol Hill with a new seafood-focused restaurant called Sea’d In. Set to open inside Chophouse Row this summer, the project will take over the space previously occupied by wine bar Light Sleeper, which shuttered earlier this year. With the tagline “fresh seafood, local flavor,” the restaurant will highlight Pacific Northwest ingredients, serving guests both in the interior dining area and the courtyard.
A central feature of Sea’d In will be dry-aged fish. Park plans to pair this technique (typically associated with meat) with cooking on a custom-built wood-fired grill and oven. Drawing on Asian culinary traditions as well as the science behind aging proteins, he aims to introduce PNW diners to deeper, more complex flavors in our local seafood.
Park brings two decades of experience in Seattle’s restaurant scene to the venture. His portfolio includes Chan, now located in the Paramount Hotel downtown, and Bacco Café in Pike Place Market. He has also been involved in reviving several West Seattle spots, including Luna Park Cafe.
Sea’d In continues Park’s growing footprint in Capitol Hill. In 2025, he launched Gol Mok Korean Market Bar on East Pike Street, reimagining the former Taku space originally created by chef Shota Nakajima. A year earlier, Park partnered with Scott Han to open Cheese Room, taking over the longtime home of Ristorante Machiavelli after its owners shifted focus to Edmonds. His earlier project, Meet Korean BBQ, has been part of the neighborhood since opening in winter 2020.
Sea’d In is scheduled to open during the first week of July 2026. You’ll find it at 1124 11th Avenue.
