IDA 이다 IDA

Facing the west stone wall of Jongmyo Shrine, the building puts an open kitchen on the ground floor and a dining room plus private rooms upstairs. Korean ingredients are recast in Western forms here: blood sausage becomes croquettes, and yukhoe, raw seasoned beef, goes into flaky pastry. Red sea bream ceviche pairs the fish and surf clam with grapefruit, plum, parsley oil and saffron, setting fruit acidity against the fish's richness. Truffle potato gnocchi and rigatoni in sea urchin cream sauce anchor the heavier end, and the menu shifts with the season. Natural wine shares the list with Korean traditional liquors.