Evett 에빗

The tasting menu opens with smoked mackerel presented hanging from a small tree, a sauce tucked between the acorn and the fish. This two-Michelin-star kitchen reworks Korean ingredients into courses that change by season; okdom-gui, grilled tilefish that melts on the tongue, comes later, followed by Hanwoo beef with rice from Guido grain the staff transplanted by hand. Many dishes carry sauces and lean well seasoned, so red wine works even with the seafood, and a non-alcoholic pairing includes a perilla-leaf juice. Before dessert, guests toast marshmallows themselves, and the menu cards are illustrations drawn by the staff. A private room suits family introductions and anniversaries.