Chef Teo Kim

Sashimi opening plate with citrus soy, wasabi, ginger and shiso

Gochujang-cured salmon with cucumber, apple and perilla

Hand-pressed sushi selection: salmon, tuna, avocado, tamago and seasonal vegetable

Agedashi tofu with mushroom dashi, daikon and spring onion

Miso-glazed black cod with charred leek, Japanese greens and yuzu butter sauce or miso-glazed king oyster mushroom or aubergine with the same garnish

Steamed rice Cucumber wakame salad Seasonal pickles

Black sesame cheesecake with miso caramel and seasonal fruit

Edamame with smoked sea salt and yuzu

Cucumber & wakame salad with sesame ponzu

Vegetable gyoza with soy vinegar and chilli oil

Agedashi tofu with tentsuyu, daikon and spring onion

Teriyaki salmon with Japanese greens and steamed rice or miso-glazed aubergine with mushrooms and rice

Sesame soba noodle salad Pickled vegetables Steamed rice

Crispy Kimchi Potato Mille-Feuille Whipped doenjang, pickled pear, spring-onion oil, sesame

Smoked Aubergine Whipped doenjang, chilli oil, toasted seeds, herbs

Korean Beef Tartare Soy-cured yolk, Korean pear, sesame, crisp seaweed

Gochujang-Cured Salmon Cucumber, apple, perilla, citrus soy

Korean BBQ Beef Short Rib Soy-garlic glaze, charred spring onion, ssam leaves, herb salad

Korean BBQ Tempeh Soy-garlic glaze, charred spring onion, ssam leaves, herb salad

Makgeolli Tiramisu Rice-wine cream, coffee-soaked sponge, toasted grain crumble