Hand-cut three-finger thick pork belly, charred over binchotan. Sesame leaf, ssamjang, garlic.

Paper-thin frozen brisket, 30-second sear. Scallion & sesame oil dip.

A5 wagyu marinated 48 hours in pear, soy & dark sesame.

Pork collar in gochujang & rice wine. Heat builds.

Sliced ribeye, 24-hour bulgogi marinade. Onion & enoki.

Sliced thin, salted, lemon.

Cut tableside.

De-boned thigh, soy & honey.

Army stew. Spam, sausage, ramyeon, kimchi. For two.

Clear broth, slow-simmered short rib, glass noodles.

Bubbling claypot, soft tofu, clams, pork. Egg cracked tableside.

Icy beef broth, buckwheat noodles, pickled radish.

Sizzling stone bowl, vegetables, beef, fried egg.

Glass noodles, shiitake, beef, sesame.

Aged 3 weeks in-house.

Crisp, sweet, cleansing.

Layered, soft, sliced thick.

Crispy edges, plump scallions, prawn & squid.

Perilla, red lettuce, garlic, ssamjang.

Cold, crisp, dry.

360ml. Crisp, clean.

360ml. Sweet, low ABV.

Hot or chilled. Roasted, nutty.

Cloudy rice wine. Tart, gently fizzy.

Pan-fried, molten brown sugar & walnut.

Shaved milk ice, roasted soybean, rice cake, condensed milk.