Chef crafts the omakase around seafood sourced daily, showcasing a variety of flavors. Staying true to the seasonality central to Japanese cuisine, he incorporates Korean ingredients at their peak. Local seafood takes center stage in dishes grounded in simple, authentic recipes. The chef’s signature is the somen dishes, whether served in the Surinagashi style or with sauces that incorporate seasonal ingredients. Though compact, the bar-centered layout has a comfortable and relaxed feel. The shorter second service in the evening is perfect with sake.