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A steakhouse that aged its reputation on Jeju Island before bringing the whole operation to Gangnam. The kitchen cycles steaks over low charcoal heat and lets them cool, repeating the process for over half an hour to coax out tenderness in a way that feels more like a ritual than a recipe. Dry-aged, wet-aged, and beeswax-aged cuts are all on offer, and the grilled Jeju squid is not an afterthought.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Beeswax-aged beef steak
“Dry-aged, wet-aged, and beeswax-aged beef steaks are signature dishes at this steakhouse”
Michelin Guide -
Grilled fresh squid
“its grilled fresh squid, caught in the waters off Jeju Island, is also a culinary delight”
Michelin Guide
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