The soft sunlight shines on the fields that have survived the winter, It's the season when small buds emerge from the soil. A faint sweet scent begins to mingle with the crisp air. 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 from the mountains, the clear umami of the sea. I carefully bring out their freshness and vitality with my own unique sensibility. Based on light Italian cuisine, this course combines the Korean culture of fermentation with the nuances of spices. The depth of the Kochujang and Tteonjjang, the gentle acidity of homemade fermented vegetables, the subtle aftertaste of sesame oil and chilli── These are combined with Italian cooking techniques such as étuvée, roasting, and light stewing, to create a springtime experience that is not too heavy, to create a spring-like, three-dimensional effect that is not too heavy. Rather than glamour, we focus on "memorable flavour", We deliver the lightness of spring and the depth created by fermentation in each dish. For wine pairing, we can suggest a selection centred around natural wines, We can also suggest wines that harmonise with the fermented nuances of Korean cuisine, such as orange wine or a light red. Enjoy a special moment at home with peace of mind.