Jennifer Lee
Google
The plating is exceptional in this restaurant. All of the food is served on hand built ceramics which is pretty beautiful. The flavors are really authentic to Korea. There were some novel use of fermentation which I quite enjoyed. There were some tastes that I had actually never experienced before as someone that has both visited Korea and also had Korean heritage. Having said that to be honest, I wasn’t blown away by the main courses. We had both vegan bebimbop as well as the Neck of the pork today. From the other reviews, it sounds like the food is rotated so perhaps this is a non-issue from other meals but when I go to a fine dining restaurant, I really would like for there to be something special in the main course. My main course was the vegan Plate and it was just some small Bachchan with some rice served with a radish top soup and some vegetable based sauce. I’ve had Korean food and a lot of different context and to be honest I’ve had a lot of bibimbop in my life and it’s one of my favorite dishes. This one just didn’t do anything for me. The tofu dish right before it was also just OK. The tofu is handmade, but you can get handmade tofu pretty abundantly in Seattle, where we’re from so again, it was hard to justify that this was an entire dish. Perhaps in Berlin this is more novel and I understand that due to a different audience this might be really interesting but for me, it was just OK. If you’re not used to a lot of Korean food, it was a great experience. I’m sure because it was really for the most part. Well done. I love the fact that they have natural wines as a wine pairing. I did like all of the wines except for the last one and I really like the mission that this restaurant has so I really wanted to give it five stars, but I just couldn’t.