WOO TENDER WOO TENDER

Thick-cut teuk-ansim, special hanwoo tenderloin, gets a crisp sear outside and stays medium-rare within, then is topped with sea urchin and sweet shrimp so the beef fat meets a briny note. The caviar katsu sando tucks a soft tenderloin cutlet between crisp toast and finishes it with salty caviar. The manager grills at the table and walks through each cut, which makes the room comfortable for a family dinner or a year-end gathering. It is about 400 m from Apgujeong Rodeo Station.