The card stack

Eleven courses, read in order.

One seating, one pace, set for the whole counter. Below is the deck as it stands this week, with the pours that follow it card for card.

The Card Stack

Eleven numbered courses, read then served. One seating, one pace, set for the whole counter.

Abalone rice porridge under a spoon of its own roe and a thread of perilla oil.

Raw fluke cured an hour in kelp, dressed with green plum and cold sesame.

A flight of three house ferments on warm rice, oldest crock poured last.

Spring greens blanched and pressed with toasted perilla and a little sea salt.

Mung bean pancake fried thin and crisp, set over scallion and aged soy.

Winter cabbage at four months, served beside the same cabbage at four days.

Short rib over binchotan, brushed with pear and the drippings caught beneath.

Monkfish braised slow in doenjang broth with radish that took on its colour.

Clear oxtail broth simmered overnight, poured tableside over chive and pepper.

Clay pot rice with this week's grain, scraped crisp from the base and passed around.

Roasted barley ice with black sesame and a card you keep on the way out.

A short list read like the cards, one line each, by the glass or the flight.

Cloudy rice brew we ferment in house, poured young and faintly sweet.

by the glass

Clear rice wine rested cold, cut for the broth and braise courses.

by the glass

Distilled from one farm's barley, served neat at room temperature.

by the glass

Five flavour berry steeped and chilled, the pour for guests off the alcohol.

by the glass

Seven pours matched card for card, finishing on barley tea.

the flight