The mousse on top was overpowering the rest of the dish. It was not light enough to be an amuse bouche. I couldn’t taste any of the other flavors or textures. 2/10
The salad was good, but it lacked anything unique. The parmesan helped add some complexity which was the only thing that saved this dish. 6/10
The fluke was fresh and absorbed the flavors of strawberry and the sauce well. It was sweet, sour, and acidic with the strawberry and onions, making it a good appetizer. 8/10
The scallop and orange combined nicely, with the sauce on top being a nice addition to the flavors, but it overpowered the flavor of the scallop itself. The sauce was also disproportionate to the rest of the dish. The presentation was also rather messy. 7/10
The flavors and textures were good but standard, and the portion size was a bit small. The pine nuts and creme fraiche added some much needed complexity and uniqueness to this dish. 6/10
The texture of the uni and egg were too similar, but the seaweed helped to add some texture. The hearts of palm helped add some pickled flavor, making both the flavor more developed and texture better with the contrast. 8/10
A nice tasting but very standard dish. There was nothing spectacular. The shrimp paste was very basic but had a decent juiciness and flavor. The corn on a bottom is also a standard accompaniment. However, the flavors were nice and the dish overall worked. 7/10
The crispy fried chicken was the most juicy and crispy chicken I have ever tasted, and when paired with the gochujang the whole dish was incredible. The kimchi on the side was also crispy and flavorful. 10/10
The sauce was nice in bringing out the umami of the whole dish, but there was nothing notable about the rest of it. The fish was also slightly dry. 7/10
The lamb was too tough with too thick of a fat cap and the silver skin left in between the fat cap and the lamb. The sauce was just plain soy sauce. There was nothing special about the flavors of this dish, as the lamb’s flavor was not brought out because of the rawness of the lamb. The only decent part was the crunch of the snap pea when paired with the lamb. 2/10
The pork belly was fatty with a pleasant charred flavor. The enoki mushrooms didn’t add much to the taste or texture. The glaze was nice but nothing incredible. Again, an unexciting and safe dish, although it tasted nice. 7/10
It was way too cold, so for the first few bites I didn’t taste much other than the overpowering flavor of the cinnamon. Then, even after it defrosted, all there is is the cinnamon and the weird texture of the burrata. The yogurt did not add any beneficial flavor at all, rather making the dish unpleasantly sour. This was a confused and uninspired dessert. 0/10
The mousse itself was fine, but what elevated this was the rice cakes. The stickiness was reminiscent of mochi, and the crumble on the outside provided some contrast. The best dessert by far. 8/10
Final review: While the meal had many upsides, some of the dishes were too low quality and caused the whole experience to be disappointing. The quality is not consistent, and the restaurant itself lacks an identity. It’s not distinctively Korean, it’s not distinctively Chinese, it’s not distinctively contemporary, but it is distinctively mediocre. Everything was just ok, with a few terrible dishes. It was simply not worth it at the price point. 5/10