When Chef Ahn Sung-jae moved his Mosu San Francisco to Seoul, he wanted to bring a different kind of diversity to the table. Different as the food may be, Ahn continues to do what he does best, highlighting the subtle nuances of seasonal produce on a plate. "Burdock bark," the signature dish, features a single burdock chip prepared by coating a thinly shaved sheet of burdock root with syrup, dehydrating it, and repeating the process several times to render it supremely crisp. Enhance your dining experience with the wine pairings.