The soft sunlight shines on the fields that have survived the winter, The season when small buds emerge from the soil. In the dignified atmosphere, a faint sweet scent begins to mingle. Rape blossoms, spring cabbage, new onions, snow peas── The fresh, light taste of vegetables that herald the arrival of spring. The bittersweetness of young leaves in the mountains, the clear flavour of the sea. I will carefully bring out that freshness and vitality through my own unique sensibility. Based on a light Italian style, This is a course that combines the fermented culture of Korea with the nuances of spices. The depth of the Kochujang and Tenjang, The gentle acidity of homemade fermented vegetables, A faint aftertaste of sesame oil and chili pepper── These are then used for étuvée, roasting, or light stewing. Combined with Italian culinary techniques, I create a spring-like three-dimensional effect that is not too heavy. Rather than focusing on glamour, we prioritize a "memorable taste" Each dish delivers the lightness of spring and the depth created by fermentation. Wine pairings focus on natural wines, We can suggest wines that also harmonize with the fermented nuances of Korean cuisine, such as orange wines and light reds. Have a special time at home where you can enjoy yourself with peace of mind.

You can ask this chef to create a meal around your preferences.