Oken

Baechu Salad

Crisp cabbage with shungiku and sesame‑onion dressing, topped with crunchy garnishes

Yukhwe Onigiri

Crispy rice triangles topped with beef tartare and quail egg, with perilla notes

Oxtail Jjigae

Rich braised oxtail stew with tofu, kimchi and dashi, served with rice

Maitake Tempura

Battered, crispy maitake mushrooms with truffle crème fraîche

Hwe Dup Bap

Raw seafood over rice with mixed lettuces, shiso, perilla and sesame oil

Triple‑cooked Crispy Potato

Crunchy, golden‑crisp potato bites with curry salt

Wagyu Kalbi Short Rib Ssam

Marbled wagyu short rib wrapped in lettuce with kimchi and ssamjang

Gochujang Glazed Ocean Trout

Ocean trout with brussels sprouts and citrus‑soy vinaigrette

Genmaicha Tiramisu

Nigori sake‑infused tiramisu with whipped mascarpone and preserved fig