The gentle sun shines on the fields that have survived the winter, It is the season when small buds emerge from the soil. A faint sweet scent begins to mingle with the crisp air. Rape blossoms, 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 Tteonjan, the gentle acidity of homemade fermented vegetables, the subtle aftertaste of sesame oil and chili pepper── 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, multi-dimensional experience that is not too heavy. Rather than extravagance, we focus on "memorable flavors," Each dish delivers the lightness of spring and the depth created by fermentation. For wine pairings, we can recommend natural wines, We can also suggest wines that harmonize 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.