Bunko

A 7-8 course set menu style of raw fish White kimchi, wild chive, skewered fish, seaweed, dipping sauce, vinegar soy sauce, sushi rice

Sea urchin, tuna, shrimp roe with seaweed and accompaniments

Rice ball made with oily Jeju mackerel

Crispy pepper fritters rolled in kadaif

Made by stuffing barley, various vegetables, and chicken Served with squid ink sauce, gochujang aioli, and sliced pollock roe

Night sauce Yuki Black sesame rice cake truffle pesto chestnut corn chestnut gratapanano

A rich pasta made with Wando abalone and innards

Beef shank and seaweed soup with water parsley and enoki mushrooms

Grilled chicken cartilage, chicken leg meat, and vegetables on charcoal fire

Tenderly braised pork with herbal ingredients White kimchi, crown daisy, squid jeotgal, perilla oil powder, young cucumber kimchi

A rich and savory pasta made with red crab innards and flower crab broth

Avocado puree, barley rice, sesame oil, tuna, gherkin, tomato, capers, seaweed, and accompaniments

Grilled chicken leg with spring onions Accompanied by Dijon mustard, Cheongyang chili leaf paste, and black sesame seeds

Domestically sourced Cornish hen breast marinated in spicy seasoning and grilled over rice straw

Hairtail marinated in citron and miso, served with three types of grilled mushrooms and green onion tempura with citron miso sauce

Spicy hot pot with plenty of minari, shiitake mushrooms, and Hanwoo intestine

Jeju mackerel smoked with barley straw Citrus juice, apple vinegar, herb oil

Dried pollack sashimi with white kimchi, barley soybean paste, water parsley, and kelp ssamjang, smoked on barley

Marinated in soy sauce and grilled over charcoal fire, served with truffle powder and kanari sauce

Mackerel simmered in katsuobushi broth with water parsley and soy sauce, served with thin noodles

A pot rice made with barley and fernbrake Soybean paste, squid pickles, seasoned wild vegetables

Fried crispy with barley shrimp, squid, and minari Kadaif, Grada Padano, Rucola