Buru

Risotto served with red shrimp infused with lemon flavor and bisque sauce

French rack of lamb sous vide for 12 hours

Anchovy pasta that allows you to experience the aroma and taste of white anchovies and sun-dried tomatoes.

Gyokku flavored with black truffle, one of the world's top three delicacies, foie gras terrine, and domestic soy sauce.

A salad served with ham, lemon Dijon dressing, and yuzu mascarpone cheese.

Deodeok ice cream expressing a Korean flavor

Korean beef tenderloin aged for over 4 weeks with a charcoal flavor

A light main dish featuring Jeju black pork jowl marinated in white soybean paste, served with a refreshing cinnamon-scented soy sauce.

A sweet and sour puree made from red cabbage and duck breast steak that has been dry-aged for more than 3 days.

Pasta that allows you to experience the aroma and flavor of black truffle and four types of mushrooms.

A creamy ragu pasta flavored with perilla oil and makgeolli.

Korean raw beef seasoned with a mushroom paste from Burman

A dish served with octopus cooked sous vide for 8 hours and rosemary aioli.

Tapas menu made with oven-baked bread and brandade made from cod, served with potato aioli

Grilled scallops served with yuzu beurre blanc sauce made from clarified butter