Table PoPo 테이블포포

Before the first course, the chef lays out the day's seasonal seafood and produce from Taean, on the coast of South Chungcheong. French technique shapes a run of seafood plates before the main turns to steak or lamb chops, and a resident sommelier builds a wine pairing for the course. The menu turns over with the seasons, and the Michelin-starred room takes reservations only.