Sochojeon

A main set from Seochojeong where you can enjoy a matured sashimi platter along with the Dakk shrimp & sea urchin menu.

An assortment of seasonal fish such as yellowtail, salmon, flounder, and sea bream, aged and brought fresh from the Noryangjin market at dawn.

A seasonal menu that perfectly harmonizes red snapper, flounder, abalone, sea squirt, special sauce, and spaghetti noodles.

A steak made from flank that has been aged at low temperatures for tenderness, served with red wine sauce and hummus (chickpeas).

A dish served with whole pork belly cooked sous vide for 18 hours, accompanied by grilled napa cabbage, chimichurri sauce, and sun-dried tomatoes.

A nourishing dish made with a rich broth from gummy fish bones, cooked with gummy fish meat, radish, onion, and minari.

Grilled tenderloin and aged salmon that pairs well with cucumber salad marinated in yuzu ponzu sauce

A representative drinking snack menu featuring a combination of cauliflower, sun-dried tomatoes, ham, and truffle oil.

Pasta with a long-simmered ragu sauce and wide pici noodles, enhanced with the aroma of truffles and the flavor of herring roe.

Pasta with rigatoni in a carefully simmered veggie tomato sauce base, topped with buffalo mozzarella cheese.

A pasta that maximizes the nuttiness with a blend of pistachio pesto and cream, served with cheese campagnolo.

A representative drinking snack menu served with whole wheat crackers and tartare accompanied by lemon cream sauce.

A tomato-based soup containing a variety of seafood such as mussels, clams, seasonal fish, and shrimp.

Futomaki filled with homemade tamago, handmade shrimp tempura, aged salmon, cucumber, burdock, and chives.

Juicy mentsu katsu wrapped in a combination of beef and pork with Colby Jack cheese