“What you want is to make things personal. Might not be spectacular, but from there you can say it’s mine.  Personal doesn’t mean it’s bad, it’s just personal.  It’s memorable to you.  Your identity:  who you are, where you were, where you have been.  Everything connects to everything.”

Susumu Yonaguni’s words as I have an afternoon chat over pasta and wine.

This space in a hanok (Korean traditional house) converted to a restaurant, has an energy that words cannot define.  Upon entering, you immediately feel like you want to take off your shoes…like entering your own house.  There is no host, or a manager with a suit, but a chef that will guide you to your table with a smile.

First impression? Hmm…definitely something different.  As you finger through the menu, you will soon notice that there is no front of the house staff! Well, the usual servers with matching uniforms, aprons, or name tags (as this is the common standard in Korea) are no where to be found.  The back of the house runs the show…yup...everything from the kitchen to the main floor…creating dishes, washing dishes, to pouring wine and greeting customers.  I think I would say this is a first of its kind in Seoul, and my excitement grew even before I started on the wine…