Hil Rok

Risotto made with fresh squid and ink sourced directly from Sokcho, French butter, and fresh cream.

Cream pasta with wide pappardelle noodles, rich cream sauce, and chewy jambon ham

Premium steak grilled in a pan with Australian MB5 chuck flap, served with chutney, garlic, and fresh wasabi.

California-style homemade lasagna made with homemade ragu sauce, eggplant, zucchini, and béchamel sauce

Pasta enriched with the rich juices of a long-simmered meat sauce, enhanced by the flavor of tomatoes.

Tomato salad with Bel Gioioso burrata cheese, Himalayan salt, truffle oil, and balsamic.

Pasta made with mentaiko brought from Jumunjin, aged at low temperature for 2 hours, with truffle oil, green onion, and seasonal mushrooms.

A premium steak made from top-grade Australian MB-3 ribeye, grilled and served with gravy sauce.

A pizza topped with spicy wild arugula, rich dill oil, and fresh prosciutto ham.

A cream-based risotto with homemade pumpkin puree, arugula, prosciutto, and Grana Padano cheese.

Oil pasta sautéed with whole garlic, pepperoncino, and French butter to extract the aroma in olive oil

Steak grilled with lean flank steak, served with grilled vegetables and mashed potatoes, accompanied by beurre blanc sauce.

A salad made with lettuce, chicory, balsamic vinegar, oriental dressing, and cherry tomatoes.

Pasta with a rich rose sauce, fresh shrimp, basil, and Grana Padano cheese

Pasta made with chewy linguine, fresh shrimp, extra virgin oil, and Himalayan salt.