Chef Shin Dong-min is known for his Japanese molecular cuisine from his previous restaurant Shuminghwa. At this location, he shifts his discipline to Japanese-inspired contemporary cuisine. His famous hot infusion siphon dashi - prepared tableside - may come across as gimmicky at first, but one slurp of the intensely flavorful broth will dissolve any prior skepticism. The Korean beef tataki and rice cooked with homemade soy sauce are perfect examples of his current style of cooking - straightforward food that respects the integrity of ingredients.
- Gli ispettori della guida MICHELIN