Hachi 하찌

Eight counter seats and one table for two make up the whole room, and the course runs once at lunch and once at dinner for booked guests only. The chef, a longtime cook at the Lotte Hotel's Japanese restaurant, builds the sequence around whatever Jeju fish came in that day, and unexpected pairings turn up along the way, such as abalone nigiri topped with apple mango. A large window looks out to the Seogwipo sea.