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Restaurant SAN
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This is a fixed tasting‑menu experience. Dishes change seasonally.
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Fermented lobster jeotgal
Chamoe dongchimi
Reinterpreted dwaeji‑gukbap
Shrimp-based umami broth
Hwachae
Butterfish
A fermented lobster preparation that layers deep umami in a refined, salty‑savory profile
A melon water kimchi that reads simply but demonstrates precise technique and balance
A refined take on pork rice soup, familiar yet elevated in presentation and depth
An intensely umami‑rich broth derived from shrimp heads, paired with prawn or shrimp components
Acorn tart
Chrysanthemum tofu soup
Braised abalone
Lightly poached squid and scallop
Crispy tilefish
Toasted rice ice cream
Based on 32 reviews
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