The soft sunlight filters into the fields that have survived the winter, The season when small buds emerge from the soil. In the back, where the atmosphere is dignified, a faint sweet scent begins to mingle. Rape blossom, spring cabbage, new onions, snow peas── The fresh, light taste of vegetables that herald the arrival of spring. The bittersweetness of young leaves in the mountains, the clear flavour of the sea. I will carefully bring out its freshness and vitality through my own unique sensibility. Based on a light Italian style, This is a course that combines the fermented culture of Korea with the nuances of spices. The depth of the Kochujang and Tenjang, The gentle acidity of homemade fermented vegetables, A faint aftertaste of sesame oil and chilli pepper── These are then used for étuvée, roasting, or light stewing. Combined with Italian culinary techniques, I paint a spring-like three-dimensional effect that is not too heavy. Focusing on "memorable flavour" rather than glamour, Each dish delivers the lightness of spring and the depth created by fermentation. Wine pairings focus on natural wines, We can suggest wines that also harmonise with the fermented nuances of Korean cuisine, such as orange wines and light reds. Enjoy a special time at home with peace of mind.