Chef Jeon Seong-bin from “Mingles“ and sommelier Kim Jin-ho teamed up for this Asian contemporary dining space. They present dishes with touches of Korean, Chinese, and Japanese cuisine made from ingredients from all over the country. The signature dish is ’dry-aged duck’ from Bonghwa, Gyeongsangbuk-do, cooked by slowly pouring hot oil over it. The solid wine lists by region and variety and professional descriptions of each wine are another strength.

[The Signature Menu]
Dinner Course (Wine pairing) ₩160,000 (\140,000)
Tartar ₩24,000