"This acclaimed restaurant moved in 2024 from a small Queen Anne space into more lavish South Lake Union digs. It continues to serve up contemporary takes on classic dishes like yukhoe (beef tartare) and haemul pajeon (seafood pancake). But the Paju fried rice is the real showstopper with a smoked quail egg yolk centered on the squid ink-blackened, kimchi and bacon-enhanced rice. Enjoy a cool finish with a bingsu (shaved ice) dessert if available. As of early 2025, there’s a very limited lunch menu" - Jay Friedman