Han Oak

spring radish, kimchi-li crisp, garlic sauce, gim

braised Ota tofu in scallion soy sauce

chopped egg, k-pepper sauce, crunchy crunch

steamed egg custard, picked dungeness crab, chive

citrus pepper soy, yuja cho-jang, cured salmon roe, fried shoestring potatoes

toasted seasoned seaweed (for the table)

daikon, cucumber, red onion (for the table)

boneless short rib, sweet potato, carrots, zucchini, pine nuts

koji cured pork coppa, crispy rice cake, kimchi-chili pepper glaze, brussels sprouts, charred cabbage in kimchi butter

black cod in spicy seafood broth, manila clam, mussels, head-on shrimp, scallion, baby bok choy, chrysanthemum

mushrooms in garlic cream sauce, parmesan, nori

roasted sweet potato, Bombay gin syrup soaked blood orange, chantilly cream, red bean misugaru