Modern dining with
the depth of Korean flavor

Eight seasonal vegetables, black soy rice, gochujang sauce, and toasted sesame oil — with crackling scorched rice from the hot pot.

Three-week aged kimchi, pork shoulder, tofu, and zucchini in a rich, fiery broth.

Ribeye marinated with pear and apple, then seared with onion and mushrooms.

Rib cap, short rib, and brisket with grilled garlic, ssam basket, and house ssamjang.

Tongyeong oysters, squid, and scallions — shatter-crisp edges and a soft center.

Broth or spicy mixed naengmyeon plus pork-kimchi dumplings — a lighter lunch pairing.

Doenjang, gochujang, and ganjang are made in-house from beans and salt sourced from traditional producers.

Roasts and BBQ hit a hardwood charcoal fire so the crust meets lettuce wraps at just the right moment.

Mountain greens and peak-season seafood rotate weekly — come back to see what’s new on the tray.