Jua

The multi-course progression unfolds in a dimly lit dining room anchored by an open kitchen, keeping the atmosphere relaxed rather than formal. Starters include Caviar Kim in a crispy nori wrapper spiked with jalapeño, alongside an optional Hokkaido uni addition. Courses shift through savory plates like Jook with foie gras, crispy-skinned branzino in leek cream sauce, and tender lamb served with chimichurri and banchan. The meal concludes with desserts featuring strawberry, sweet potato, and black sesame donuts.