MICHELIN Guide’s Point Of View
This contemporary take on Korean cuisine continues to thrive and is cherished among locals and visitors alike. A convivial crowd gathers along a cluster of tables in the petite space, where ivory-hued ceramic pieces are set against grey walls. Small plates arranged as "traditional" and "modern" highlight quality ingredients and stimulating presentations. The signature house-made tofu is unmissable: these chilled scoops of soybean curd are a toasty shade of brown, sprinkled with slivered green onion, sesame seeds and accompanied by soy sauce and perilla vinaigrette. Lunch is an equally enticing affair, featuring a handful of starters, mains like bibimbap, as well as popular noodle dishes-perhaps mixing pork belly and vegetables doused in black bean sauce.