Restaurant Menu

This refreshing salad features crisp cucumbers and soy-pickled onions tossed in a savory chili oil and finished with nutty perilla seeds.

Thinly sliced Hokkaido scallops served in a chilled, spicy-sweet tomato broth with crisp Korean pear, radish, cucumber, and fresh herbs.

This fresh salad features creamy burrata cheese served with seasonal fruit, pickled onion ricotta, walnuts, radicchio, arugula, and Grana Padano, finished with a touch of lemon zest.

Two pieces of crispy fried toast topped with avocado purée, a savory tofu and pine nut soybean paste, and fresh sashimi tartare.

Crispy potatoes tossed in a sweet honey butter glaze, served as a savory snack.

Thinly sliced fresh market fish served in a bright yuzu citrus dressing, topped with fresh herbs, shallots, and savory fish roe.

This dish features finely chopped Wagyu beef seasoned with a sweet soy-garlic sauce, topped with shaved egg yolk, Parmesan cheese, and crisp Korean pear, served with a side of crispy seaweed crackers.

Crispy fried Wagyu beef glazed in a sweet, caramelized marinade and topped with shaved Parmigiano-Reggiano cheese.

This dish features clams steamed in a creamy, sake-infused broth with ginseng, butter, and chili, served over crispy scorched rice.

A spicy silken tofu stew infused with Korean seafood-noodle flavors, featuring clams and topped with seared brisket.

This rice bowl features fish roe, pickled onions, and garlic confit, served with fresh romaine and perilla leaves, parmesan cheese, and edible flowers.

Crispy tofu and eggplant are tossed in a sweet and spicy Korean chili sauce with potatoes, shishito peppers, and walnuts.

This charcoal-grilled Wagyu beef steak is glazed in a sweet soy sauce and served with seasonal vegetables and a refreshing Korean water dropwort (minari) herb sauce.

Tender sous-vide pork belly served with fresh water dropwort, spicy kimchi, and a savory tofu-based dipping sauce topped with pine nuts.