It ranges from the Jang-jo-rim, which is practically buttered rice with beef and egg, to the Truffle Seafood Broth with Crispy Rice. Plus the fried chicken is decked by tapioca flour, so no crusty Southern version there. Also—a beef tartare of intricate shape, and other delicacies.
True, there's lots of Asian restaurants in NYC, but most of the "modern" ones lack sophistication this place has. Instead, this one makes you crave for some good wine to pair with your meal, which they're happy to serve. The upscale experience lies in excellent pieces such as smoked mackerel with citrus soy to be brushed onto it with a special pine needle brush. Next—oxtail, then the seven flavors of “Chil-jeol-pan” tiny crepes—and you're hooked.