The chef crafts the omakase around daily-sourced seafood, highlighting a spectrum of nuanced flavours. Staying true to the seasonality central to Japanese cuisine, he incorporates Korean ingredients at their peak. Local seafood takes centre stage in dishes rooted in simple, authentic recipes. Among the chef’s signatures are somen dishes, served either in the surinagashi style or with sauces made from seasonal ingredients. Despite its compact size, the bar-centred layout creates a comfortable, relaxed atmosphere.