Dahmerangi Sosunlagil

Pasta made with linguine noodles cooked in a rich bisque flavor from shrimp shells

Iberico baked and expressed as chashu with demi-glace sauce. Served with Thai-style tomato salsa and apple sweet potato puree.

Barley risotto cooked in bonito and kelp broth Parmesan crusted flounder steak

Strawberry Gochujang Vinaigrette, Sun-Dried Tomato, Shallot, Pear, Abruga Caviar, Seaweed Chips

Brisket, onion, mushroom, potato, tomato, paprika base

A harmonious tagliatelle pasta with Korean beef bone marrow and tomato beef ragu

Button mushrooms and shiitake mushrooms in a mushroom cream conchiglie. Conchiglie pasta with chicken steak and a poached egg.

Spaghettini pasta flavored with abalone innards and kim pesto

Nutmeg Mashed Potatoes with Yuzu Whole Grain Mustard Soy Sauce A-JU

Risotto infused with Thai flavors and brisket BBQ reinterpreted in a 9-hour Dömélange style

French-style Niçoise salad with orange dressing

Flounder, sweet shrimp, sea urchin, yuzu soy sauce, grape seed oil, shiso tempura

Ankimo sea urchin flounder samhap with konowata dressing

Basil Vinaigrette Yuzu Cream Chipotle Aioli

A dish of Japanese-style karaage served with spicy Szechuan seasoning, basil, and almonds.