Mojju

Chef Thibault Sombadier opened this Korean eatery, the decor of which nods to the traditional hanoks (houses) of the Land of the Morning Calm. The menu is extremely well devised and meticulously executed by a Korean team: beef broth with tofu, shiitake and garlic crisps; miso-glazed monkfish; toasted buckwheat cream and soya caramel. Barbecued over charcoal, the matured meats and marinated fish are served alongside the traditional banchan (small side dishes of fermented or marinated vegetables) and accompanied by well-seasoned sauces and crunchy salad leaves for diners to prepare their own ssam (wrap). There is a small and original wine list, complemented by a few Korean rice spirits.