Spritzes: calamansi lemon was delicious, very tart and after walking around was very much needed to cool off. The hibiscus was also tart but slightly too sweet for my taste and didn’t have a ton of flavor.

⭐️ Caviar Kim: crispy nori shell filled with tuna tartare, white radish, and caviar. LOVE. The nori outside was crispy without being oily at all (we think they baked it?) and the tuna on the inside was tender and very fresh. The white radish added a slight crunch without taking away from the tuna, but it all came together with the caviar on top. Caviar can be very overpowering but it was a lovely addition that enhanced the overall bite.

Mulhoe: introduced as “Korean ceviche” and it was delicious. The sea bream was marinated in a chilled citrus broth, topped with a thinly sliced tomato, corn (which was a surprising but welcomed addition), and savory granita. Overall, the elements were very well balanced, and the sea bream was thin and very clean tasting.

Jook: piping hot and very comforting. The green onion, spinach, and mushrooms were little surprises waiting to be found in the jook which I thoroughly enjoyed. Definitely a sizable portion as well which I was not expecting, but I would say that it was well coursed within the meal. The dish was introduced to have eel in it, but I honestly couldn’t tell you if I would have known that had she not told us.

Dover Sole: cooked over coals, overall fairly good. I would say this wasn’t my favorite as the skin was slightly hard to cut through but the overall flavor of the fish was very good. The sauce underneath I couldn’t exactly pick up any distinct individual flavors, but it did pair well with the flaky fish.

Duck and Chan: the duck was served with an assortment of sides (we were instructed to start with the green sauce and work clockwise and end in the middle). The green sauce was somewhat of a chimichurri, then marinated tomato, charred cucumber, white radish with some sort of crust (SO GOOD), a vegetable of some sort, acorn jelly the worst thing of the entire experience, another marinated white radish, and then a bao skin with radish on top. Overall this dish was very fun to eat because there were so many elements, but I think it did not have enough duck for the instructions that we were given. We were supposed to alternate between the sides and the duck, and then still have some at the end to put inside the bao skin, but that required taking minuscule bites. Flavor wise, everything was excellent, my favorite addition was the green chimichurri sauce.

⭐️ Strawberry: strawberry cream, strawberry sorbet, olive oil, fresh cut strawberry, and crispy sugar strawberry disk. Incredible dessert, the olive oil was not overpowering but was able to work in harmony with the cream and the sorbet. Honestly one of the best desserts I have ever had.

Goguma Juak: Sweet potato donut and browned butter ice cream with sea salt. The ice cream was insane, honestly I would go back just for that and I would be satisfied. The sweet potato donut was executed well, however, I am not the biggest fan of sweet potato so it wasn’t my favorite.

I HIGHLY recommend.