Dinner Course
truffle choux
seasonal fish, korean melon
summer vegetable
'hobakjeon', caviar
ablone, onion
korean wheat, femented crab, shrimp
sea eel, , korean black raspberry
korean beef, grape
elderflower, bellflower root, pineapple
corn, peach, summer truffle
tea or coffee
A seasonal multi-course tasting menu highlighting Korean ingredients like fermented crab, hobakjeon (zucchini pancake), and Korean beef. Expect a progression of refined dishes blending local flavors with modern techniques. Served sequentially as a complete dining experience.
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