캐비아 한 입
Caviar, a single bite
Caviar on a crisp rice cake, inside a black lotus tuile. From the chef’s counter.
À la carte · 단품 · 페어링
By the plate, by the glass.
At the Koreatown bar seats and the Newport Beach terrace, the course comes apart: order the plates you came for, with a glass of Korean rice wine or a pot of tea.
Small plates
봄나물 두부, 찹쌀 부각
Spring greens, soft tofu, rice crisps
Shepherd’s purse and wild chive over soft tofu, with fried glutinous-rice paper.
연어알 타르트
Salmon roe tart
Cured salmon roe on a thin tart, steamed barley, spring petals.
콩국
Chilled soy-milk soup
Soybeans and pine nuts ground and chilled, grated cured yolk, red chili.
가을 튀김, 들깨 소스
Autumn tempura, perilla sauce
One piece, fried light, with a green perilla sauce.
Noodles & rice
성게 메밀국수
Buckwheat noodles, sea urchin
Cold buckwheat noodles under sea urchin, chives and toasted grains.
놋그릇 메밀 비빔국수
Buckwheat noodles in brass
Perilla oil, cured yolk, seaweed and toasted grains, mixed at the table.
From the fire
훈연 오리, 단호박
Smoked duck, kabocha
Duck breast smoked over pine needles, kabocha purée and a chili relish.
대구, 맑은 간장 국물
Cod in a clear soy broth
Pan-seared winter cod in a clear broth of aged soy. Gluten-free with tamari on request.
한우 채끝 숯불구이
Charcoal hanwoo striploin
Striploin over binchotan, shishito, mushroom and a cauliflower purée.
Gluten-free plates are made with tamari instead of soy on request. Tell us about allergies when you order; the kitchen is not free of nuts, shellfish or sesame.
전통주 페어링 · Traditional pairing
Five Korean rice wines and spirits, one for each turn of the course.
- 一약주Yakju, clear rice wine13%
With the porridge and the cold plates. Filtered, pale gold, a little honeyed. Chungcheong.
- 二탁주Takju, unfiltered rice wine10%
With the fried and grilled plates. Aged one hundred days, dry and creamy, not fizzy.
- 三과하주Gwahaju, fortified rice wine18%
With the main plate. Rice wine strengthened with distilled spirit, so it kept through summer.
- 四증류식 소주Distilled rice soju25%
With the rice. Pot-distilled from rice, clean and warm, in a small cup.
- 五오미자 와인Omija berry wine12%
With dessert. Five-flavor berry wine: sweet, sour, bitter, salty, hot.
차 페어링 · Tea pairing
The same five turns without alcohol: teas and cold infusions, brewed at the table.
- 一우전 녹차First-flush green teaNo alcohol
With the porridge. Leaves picked before the spring rains, brewed cool.
- 二볶은 보리차Roasted barley teaNo alcohol
With the cold plates. Roasted in house, served cold in summer and hot in winter.
- 三오미자 냉차Cold omija infusionNo alcohol
With the main plate. Five-flavor berries steeped overnight, with a little honey.
- 四유자차Yuzu teaNo alcohol
With the rice. Our own yuzu marmalade in hot water.
- 五대추차Jujube teaNo alcohol
With dessert. Jujube and ginger simmered for six hours, thick and dark.
Unfiltered rice wine탁주
- 생탁주 · Fresh takju6%Gyeonggi. Unpasteurized, a week old, a little sparkling.
- 숙성 탁주 · Aged takju10%Jeolla. One hundred days in the jar, dry and creamy.
Clear rice wine약주 · 청주
- 약주 · Yakju13%Chungcheong. Filtered and pale, honey and pear.
- 청주 · Cheongju15%Gyeongsang. Drier and lighter, for fish.
Distilled spirits증류주
- 증류식 소주 · Rice soju, pot-distilled25%Gyeongbuk. Clean and warm, served at room temperature.
- 고량 소주 · Strong rice soju41%Gyeongbuk. For the end of the night, in a thimble cup.
We pour small producers from each province; the list changes with what arrives. Ask for the bottles of the week.
Where to order à la carte
Six bar seats in Koreatown, the terrace in Newport.
No booking for the bar: walk in from 5:30. On the Newport terrace, à la carte runs from lunch to the last dinner seating. Beverly Hills serves the course only.