The menu
Each plate starts in the pot and lands level.
The harmony menu moves through the season as one progression for the whole table. The counter and cellar lists are chosen plate by plate.
The harmony menu
One seasonal progression for the whole table, built up from the jang and closed in balance. Set at ₩190,000 per guest.
Doenjang custard, autumn mushroom
Course twoA loose savoury custard set on six month soybean paste, layered with mushroom cooked twice for depth without weight.
Gochujang glazed mackerel
Course threeMackerel lacquered in chili paste cut with rice vinegar, the heat rounded and the sweetness held back to the edge of the dish.
Cellar broth, aged beef, doraji
Course fourA clear broth simmered on bone and old paste, poured over short rib and bellflower root, bitter and savoury kept in the same breath.
Rice, seasonal namul, soy
Course fiveA bowl of new season rice with three dressed greens and a spoon of ganjang, the quiet centre the whole meal turns around.
Soybean ice, roasted grain
Course sixFrozen cream of toasted soybean over barley caramel, a savoury close where sweet and bitter trade places on the tongue.
Counter selections
A shorter path for the early counter seats, chosen plate by plate.
Raw beef, pear, pine nut
₩34,000Hand cut beef dressed in light soy and sesame, sweet pear underneath to balance the salt and the iron.
Grilled eggplant, doenjang
₩26,000Eggplant charred soft and brushed with thinned soybean paste, finished with chive so the savoury reads clean.
Cabbage, fermented chili, sesame
₩22,000Cold cabbage in a young chili sauce, more bright than hot, with toasted sesame to ground the sour.
Soy braised short rib
₩46,000Short rib braised slowly in ganjang and aromatics, the sauce reduced until salty and sweet sit even on the meat.
Steamed egg, seaweed, soy
₩18,000Silken steamed egg over toasted seaweed with a thread of aged soy, the gentlest savoury on the list.
Buckwheat noodle, cold broth
₩28,000Chilled buckwheat in a broth of soy and pear water, sour and savoury held just under cold.
Cellar and pairings
By the glass, by the bottle, or a flight chosen to follow the harmony menu.
Aged makgeolli, house batch
₩14,000Unfiltered rice brew left to round out for weeks, cloudy and faintly sour, poured cold.
Korean orange wine flight
₩48,000Three skin contact pours from small Korean growers, chosen to sit beside the paste rather than over it.
Soju, single distillery
₩16,000A clean traditional soju from one southern still, served neat to clear the palate between savoury plates.
Roasted barley tea
₩6,000Toasted barley steeped long and served warm, a bitter and quiet close for the table.
The season writes the order. Let us cook the day for your table.