Tournant

Pine mushroom stock, jeibi churi, ansim churi, grilled spinach on charcoal, kkanari

Duck breast aged for 168 hours, served with pumpkin puree, roasted eggplant, baby arugula, and salted cashew

Rice cooked with Diforri broth, daesamchi, fried burdock, green onions, ginger soy sauce, and seasoned red pepper

Clams, potatoes

A dense texture of meat and a savory taste. Recommended cooking: Medium rare to medium.

Soft texture and excellent juiciness.

Spaghettini noodles, grilled squid, dried pollack, yuzu, royal fern

Spaghettini noodles, Korean beef tartare, wild vegetable pesto, pickled pear, low-temperature aged egg yolk

Spaghettini noodles, galchi fish paste, grilled whole galchi, garlic, bacon, lemon ginger panko, dill oil

Fresh noodles, white rag, Grana Padano, Italian parsley

Tuna, onion fry, ginger lime, chapsal, black rice, barley

Romaine, mentaiko dressing, mango salsa, sun-dried tomatoes *Recommended to add sous vide chicken breast +3,000

Basic serving for 2 people, Recommended to order 3 people - Set + 1 single item/ 4 people - Set + Set or Set + 2 single items.

A signature dessert of Trunang, featuring brandied apples and mille-feuille topped with homemade vanilla ice cream, apple sauce, almonds, and cinnamon.

Rice cake, sprout barley pound cake, walnut candy

Homemade brownie with nougat chocolate and macadamia nuts.