This Michelin Guide restaurant features dishes created by Chef Heo Jin-seok, a Le Cordon Bleu graduate, who showcases flavors using seafood and vegetables instead of meat.

The signature onion soup is a must-try dish, and the papillote featuring tender fish and vegetables, as well as the abalone dish, have received high praise.

At the bar seats facing the open kitchen, you can vividly watch the chef prepare the dishes. Enjoy your meal while listening to the friendly explanations that accompany each menu item.