An amazing experience. Super creative and hearty dishes with big, bold flavors. Highlights include the scallop starter, shrimp toast, and the short rib. That last one was an absolute showstopper and not to be passed up. I've frankly never had a piece of beef with such a succulent bite and richness in flavor. Service was fantastic as well. Would recommend to anyone wanting to try something completely new and fresh

Kusshi oysters were amazing. Clean flavor complimented by passionfruit, and bursts of garlic when downing the leche de tigre. One of my fav courses of the night. Beef tartare and chicharron are well worth it. With a dash of sesame oil and Korean gochukaru red pepper, the flavors mesh together well and the plate disappeared quite quickly. Def try the squid ink tagliatelle with cuttlefish. It was very good and the freshly made pasta was delightful. The Bolognese and Korean gochujang or red bean paste compliment one another to produce a flavorful sauce with the cuttlefish. One item not on the menu was a shrimp and ravioli dish, with a broth made from boiled lobster head and other items. It was delicious. If they are serving it and you like seafood, you absolutely must try it. The ravioli pasta was freshly made and tasted exquisite. The last item we tried was the pork schnitzel. The pork cutlet (similar to katsu) left a bit to be desired. I felt like it lacked some spice and was a bit bland. Perhaps it was intentional to let the gwaimei (meaning strange flavor or ugly beauty, something oxymoronic) dressing blossom and take the stage with its vinaigrette-like sweet but sour flavor accompanied by oh-so-delicious green jade tomatoes. I feel like the tomatoes and gwaimei dressing could have been a vegetable dish on it's own. Nonetheless, if you're with a big group though, it's a good dish to order as it is filling for the price. Last but not least, we finished off with the coconut mousse and was not disappointed. The coconut lime granita provided the perfect citrus kick for the smooth, sweet mousse interior, with a delicious pineapple center. Nata de coco (aka coconut gel from your typical boba shop) adorns the dish rounding off the delectable dessert. For drinks we had no. 7 which was fantastic and would cater to anyone with a palette for an old fashioned. No. 923 is sweet but not obnoxious, with an exquisite milk-flavor that's achieved by straining the milk out of the liquid allowing it retain a rich flavor. A must try if you prefer something on the sweeter side. Overall, an amazing dining experience! Service was impeccable. Kudos to Chef Mei and a fantastic menu. The decor is beautiful too. I will be back to try the rib-eye, scallops, Dungeness crab, quail egg, and guava dessert!