At Osteria Aboo, a chef devoted to growth within traditional boundaries presents thoughtful Italian cuisine. His philosophy is evident in both the selection and preparation of ingredients, from house-cured guanciale and bottarga to pasta made with native Korean tojongdak chicken eggs, all used to pair local seafood with classic Italian techniques. The signature tasting menu highlights an abundant array of seafood alongside a carefully curated list of champagnes. The restaurant offers a fresh interpretation of regional Italian cooking each season, delivering dishes with depth and character.