In the fields where winter has passed, the gentle sunlight streams in, The season when tiny buds emerge from the soil. Amid the dignified atmosphere, a faint, sweet scent begins to waft in. Rape blossoms, spring cabbage, young onions, snow peas— The fresh, light flavors of spring vegetables. The bittersweetness of young mountain leaves, the pure flavor of the sea. I carefully bring out that freshness and vitality through my own unique sensibilities. Based on light Italian cuisine, This course explores Korea's fermented food culture and the nuances of spices. The depth of the kotsujan (groove between the shoulder and the back) and the tenshan (groove between the back and the rump), The gentle sourness of homemade fermented vegetables, A subtle aftertaste of sesame oil and chili pepper—— You can enjoy them in a variety of ways, such as étuvée, roasted, or lightly stewed. Combined with Italian culinary techniques, Create a spring-like three-dimensional effect that is not too heavy. Rather than opulence, we focus on “memorable flavor,” With each dish, we bring you the lightness of spring and the depth created by fermentation. The wine pairings focus on natural wines, We can also recommend wines that complement the fermented nuances of Korean cuisine, such as orange wines and light reds. Enjoy a special moment in a unique space you will not find anywhere else, where you can feel at home and at ease.