James Baek

Grilled over charcoal with a subtle smoky flavor, served with handmade pickles, onigiri, and radish sauce.

Includes salmon, sea bream, flounder, sweet shrimp, sea urchin, halfbeak, and 1-2 types of seasonal fish served in a composition suitable for the season

We offer special marinated tartar sauce with supreme grade Norwegian salmon.

Uses deep chicken broth extracted for 6 hours using chicken bones by parts.

Various seafood and Wando kelp are used to make a deep seafood broth with various Japanese-style odeng.

This set includes wings, legs, breast cartilage, knee cartilage, neck meat, and oyster with handmade chicken skewer sauce added for extra flavor.

We serve with a fragrant dill butter sauce using tiger shrimp over 28cm in size.

We offer tenderly cooked Hanjeongsal marinated in miso sauce, infused with charcoal flavor.

We offer today's fresh fish, enhanced with a nutritious oil-based chive sauce.

We offer Kamas, grilled over charcoal fire for a subtle smoky flavor.

A reinterpretation of a dish using premium low-salt mentaiko in cucumbers filled with homemade barley miso.

A menu served with homemade pickled tartar sauce.

A refreshing dessert served with cheese sauce and homemade basil pesto, aged in citrus sauce.

Grilled to perfection over charcoal and served with aioli sauce.

Served with teriyaki sauce.