Course
코스
Cuttlefish. Seaweed. Green Olive
Flounder. Lemon. Kelp
Abalone. Oyster. Angelica
24-month aged Parmigiano Reggiano. Free-range organic egg. Asparagus. Peas
Sea cucumber roe. Sea cucumber innards
Korean Beef Brisket. 30-month aged Parmigiano Reggiano
Winter Truffle. 40-month aged Parmigiano Reggiano
Plum. Organic Milk
This is a tasting course utilizing various seasonal ingredients such as cuttlefish, flounder, abalone, and Korean beef. The fresh flavors of seafood harmonize with the deep umami of aged cheese and truffle. Please savor and enjoy the dishes served in the order curated by the chef.
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