South Korean prosecutors have requested a one-year prison sentence and a 20 million won (£10,100) fine for the owner of a two-Michelin-star restaurant in Seoul, after he admitted serving imported ants as a dessert garnish in violation of the country’s food safety laws. The indictment, presented to the Seoul Western District Court on Monday, follows an investigation by the Ministry of Food and Drug Safety that began not with a customer complaint but with online reviews showing photographs of ant-sprinkled sorbets.

In court, the defence acknowledged the use of dried ants imported from the United States and Thailand but argued they featured only as an optional topping on a sorbet within a 15-course tasting menu. Diners were informed and could choose alternatives such as edible flowers or fermented vinegar; around 60 per cent opted for the ants, the owner stated. The prosecution countered that the restaurant served the ant-topped dessert approximately 12,200 times over four years, generating an estimated 120 million won in revenue, and that laboratory tests found the ants contained heavy metal concentrations up to 55 times higher than those permitted in approved edible insects.

Under South Korean law, only 10 insect species—including grasshoppers, locusts, and two-spotted crickets—are authorised for human consumption after passing safety assessments for toxicity, nutritional value, and hygienic processing. Ants are not on the list, and the restaurant did not seek the temporary approval required for unlisted species. Health authorities in Seoul emphasised that the heavy metal levels posed a potential risk, reinforcing the regulatory stance that culinary innovation cannot override established safety protocols.

The case has drawn attention to the divergent regulatory approaches to insect consumption. In parts of Southeast Asia, Latin America, and even European fine-dining establishments in Denmark and the UK, ants are used as ingredients without legal prohibition. Viewed from Seoul, however, the strict framework reflects a precautionary principle that prioritises formal safety evaluation over international culinary trends. The court is scheduled to deliver its verdict on 2 September; the restaurant and its owner remain unnamed in public documents, though local media note that only 10 two-star establishments exist in the capital.