SOUGETSU

They try hard and you can feel it. But overall the quality is inconsistent. The gaki udon was generally good but it was lukewarm, bit too salty, and the noodle was ever slightly undercooked.

Kaiseki-style dishes by young chefs.

런치메뉴 벤또 20,000원. 스다치 우동 12,000원. 저녁은 가이세키 코스 5/7/9만원 구성. 5만원 코스는 술안주코스라고. 단품 메뉴도 제공.

맛있다.직업이 생선 장사라 조금만 생선 공부하면 좀더 멋질듯~!!

면아니고 마~ 전체적으로 새로운요리와구성이돋보임! 연잎이없는날가서플레이팅별반개뺌(마음속에서)