Deepin oksu

Sourdough bread made with a naturally fermented starter we cultivated ourselves and truffle butter.

Take-out Truffle Butter

Tart of tuna tossed with minari pesto, gungchae, and yuzu ponzu, topped with yuzu jelly and aburuga

Tart made with smoked beef tossed in whole-grain sauce and pickled red onions, finished with cheese and herbs

Seasonal fruits, rhubarb cream, burrata cheese, red wine reduction, orange granita.

Tajarin fresh noodles with a cheese and butter-based sauce, seasoned with anchovies for saltiness and umami, topped with pecorino cheese and truffle

Fresh fettuccine made with six kinds of mushrooms in a tomato sauce base; a vegetarian sauce with no meat. Topped with Grana Padano cheese, herbs, and three kinds of mushrooms that are dried and sautéed in brown butter to provide a variety of textures.

Gnocchi fried in corn cream sauce, with pumpkin seed oil for flavor, added super-sweet corn kernels for texture, finished with cheese and herbs.

Pasta of fresh kitara noodles with a chewy texture made using squid ink, finished with a mussel bisque sauce, boiled sea snail, and pickled shallots.

Pasta with fresh spaghettoni noodles on a San Marzano tomato base with bright acidity, topped with homemade pork jowl bacon and finished with basil oil and pepper.

Jilli rigati noodle (short pasta), octopus, chamsora (turban shell), olives, capers — an umami-rich oil pasta.

Pasta made with casarecce fresh pasta (short pasta), enjoyed in the Sicily region of Italy, served with a ragu sauce simmered with nduja, the spicy sausage of southern Italy.

Olive ice cream, Black olive candy, Tangerine chips

A pleasure-style ice cream made with tangy mango and passion fruit. A dessert that enhances texture by adding coconut crumble and jellies made from pineapple and coconut.