Little Nozzac

Cooked with concentrated flower crab broth and fresh flower crabs. Rich in flavor and aroma.

Bismarck pizza made with homemade prosciutto cotto and fermented dough made with charcoal oil, not easily encountered.

Pork belly marinated in a variety of spices and herbs, then roasted for 12 hours to achieve a crispy exterior and tender interior.

Cooked with a biscuit sauce made from shrimp heads for a rich flavor and sweet Jeju rock shrimp stock

Generous amount of bacon and mushrooms cooked in chili oil, giving it a savory and spicy flavor

Small sea urchin roe has a mild flavor. That's why we only use the finest imported sea urchin roe. It's the taste of the deep, deep sea.

Enhanced the deep flavor of savory and sweet green onions with Parmigiano Reggiano cheese.

Made with a rich flavor and taste of shrimp, cooked with bisque sauce made from shrimp heads and sweet Jeju rock shrimp stock.

We serve the ribeye of the highest grade halal lamb under 6 months old, with a demiglace sauce infused with the aroma of mint.

Made with domestic green onions, smoked Romesco sauce, balsamic dressing, and wild arugula.

Jeju Island's sweet pork is wrapped in kataifi dough, fried to a crisp, and served with lemon cream sauce. Kataifi is crispy and the sweet pork is very tender.

Creamy and fragrant custard topped with warm, sweet caramel