What the restaurant may lack in design it more than makes up for with its witty reimagining of Korean cuisine. Is that a glimmer of Scandinavia in that ssäm wrap of smoked eel and puffed rice presented on a nasturtium leaf? Or in the classic pajeon pancake topped by tufts of mackerel “floss”?
Nearby restaurants are ready to slice the fish that customers buy directly from the market into hoe. The usual arrangement is that the customer pays the fishmonger for the fish and the restaurant owner for the side dishes, vegetables or sauces. In spring, sea bream and sea bass is popular, while grilled eel or king carp are favored in summer.