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Na Oh
Korean restaurant · Wenya ·
@michelinguide
48,380 Postcards · 8,030 Cities
"The joint venture between a motor group and Korean-American chef Corey Lee advocates a ‘seed to table’ concept, whereby most of the veggies served are picked every morning from the ‘smart’ farm abutting the dining room. The combination of Korean culinary traditions and cutting-edge technology is quite inspiring. The kitchen of mostly Korean natives delivers a single seasonal tasting menu of refined Korean dishes." - Michelin Inspector
michelin.com
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Seasonal tasting menu of refined Korean dishes using smart farm vegetables
