Ssal, San Francisco

Smoked Oyster with Kimchi and Pork Belly, Kalugar Caviar with Okhotsk Scallop and Corn Cream, Smoked and marinated Tomatoes with Lime-Pickled Anchovies

Handmade Mandu with Oxtail Broth and Semogasari, Dry-Aged Amberjack with Zephyr Squash and Elderflower, Grilled Black Cod with Maeuntang and Green Chile

Beef Short Rib (Jimmy Nardello Tteok-Galbi) and Black Garlic

Omija with Maesil Plum and Sesame, Green Tea Cream Roll, Nurungji Parae Craker and Innjeolmi Cream Puff, Melon