The menu is designed to share plates. The Hawaiian kanpachi nigiri with citron kosho, honey and wasabi was a great plate to start. My husband enjoyed the oysters with the very creative soju granita. The broccoli salad with ras el hanout and pistachios was very creative and delicious. We thought it was going to be the best dish but there were a couple more to come. The steamed nettle dumplings with wild asparagus was amazing as well as the rigatoni with chicken, curry and bok choy. The flavors and the combinations of the herbs were very creative and delicious. I felt the fusion with the Korean taste in all of them. Unfortunately,for the last dish we asked for the skate wing with green almonds and brown butter. The fish was good but it very oily. After tasting so many good dishes, this was not the perfect one to finish it. The people sitting right next to us loved the flank steak with black bean, shiitake and lotus root. It looked really good. The service was good. We had a nice bottle of wine recommended by the waiter. We are not vegetarians, but the best dishes were vegetarians. Highly recommended.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.