Chefs Kwon Young-woon and Kim Bo-mi, a married couple, present Korean-style kaiseki cuisine in a neat, wood-toned space. They create new Japanese dishes that are inspired by the characteristics of seasonal ingredients and the Korean palate. From tempura made with pumpkin blossoms from Hongcheon, to Hasson with seasonal f lavors, to hotpot made with seasonal fish, the exquisite dishes are designed to stimulate the senses with flavor and style.