Chef EomTae-joon’s neo-Korean fine dining restaurant serves up dishes that are inspired by a respect for nature and an insight into Korean ingredients. The restaurant actively utilizes Korean culinary heritage, such as blackthroat seaperch aged in salted koji, snow crab and pine nut sauce. The abalone, which has been massaged for seven days for a tender texture, and the Korean beef hanu, which is dressed with a special marinade made from Salted Anchovy Sauce (myeolchi aekjeot), are among the best.