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A Korean-style pasta made with perilla oil and sesame oil, inspired by perilla oil buckwheat noodles, featuring the roe of a master craftsman.

Korean-style pork ragu pasta made with sun-dried tomatoes, gochujang, and chili oil.

Chicken breast grilled over charcoal, brushed with plum syrup and smoked kelp butter.

Sirloin grilled over charcoal, coated with refined butter cured with kelp after being aged with barley nuruk.

4-Plate Meal: Pickled mackerel, blue cheese tart, shrimp with morel mushrooms, five-spice chicken leg

A dish of crispy fried soft shell crab dressed with a sauce made from bok choy and gochujang base.

Roasted Brussels sprouts, apple salad with herb honey mustard dressing, topped with charcoal-grilled whole bacon

Cream soup made with pumpkin and crispy vegetable tempura

This is a fluffy cake made with carrots and roasted walnuts, topped with smooth aged cream cheese.

[5F 1 person 1 table] Homemade caramel from <Yeongwajumharu> in three flavors: hojicha, fig, and red bean chocolate

[5F 1 serving per person] A hearty dessert with warm rice cake topped with sweet syrup and seaweed flakes.

[5F 1 person 1 table] Three color rice cake sprinkled with coconut powder filled with red bean paste

[4-5F 1 person 1 table] Sweet mung bean paste-filled banana-flavored rice cake

[4-5F 1 person 1 set] Rice cake filled with red bean paste

A 144-layer pie made with freshly prepared apples and vanilla beans, rested for 48 hours.