A Bản Mountain Dew

Combining the blessings of the mountains with the seasonal offerings of the sea and fields, we create a multi-dimensional aroma through fermentation, low-temperature cooking, and charcoal grilling. For example, there is roasted lamb infused with the fragrance of Sichuan pepper and yuzu, charcoal-grilled mountain fish with a wild herb salad, and a citrus dessert inspired by morning dew, all characterized by a light acidity and lingering umami. Accompanying the dishes are wines and homemade craft sodas & non-alcoholic cocktails. Regardless of alcohol, we propose the joy of pairing.

The space, based on natural wood and stone materials, evokes the tranquility of a morning forest. At the open kitchen counter and tables, you can savor the rising aromas and sounds of cooking with all your senses. Whether for a special day or a night when you want to refresh your daily routine just a little, enjoy a quality time where you can relax and unwind.

I wanted to place the scents gathered from walking in the mountains onto a plate—this impulse led to a series of experimental pop-ups, which have now evolved into a permanent establishment. While respecting traditional techniques, we continue to challenge ourselves with new balances of acidity, aroma, and texture.

Based on the fundamentals of French cuisine and the techniques of fermentation and extraction, I explore dishes that bring out the 'transparency' of ingredients. My belief is to design a light aftertaste through the layering of wild herbs, citrus, and spices. From the first aroma of a dish to the aftertaste of the last bite, everything must be beautifully precise—there is no compromise in the preparation and cooking every morning.