Small rolls packed with fresh crab, seasonal vegetables, egg, and rice wrapped in seaweed. More delicate and refined than street kimbap.
Tips from diners
The crab is real, not imitation. These are hand-rolled and small enough to eat in two bites. Order multiple pieces to make a meal.
Large sweet shrimp marinated in a savory-sweet soy mixture. Served at room temperature with subtle acidity and depth from the marinade.
Tips from diners
These taste clean and simple. The shrimp quality makes all the difference. If you're tired of fried seafood, try this as a refreshing alternative.
Chewy buckwheat noodles tossed with gochujang sauce, sautéed vegetables, and a runny egg yolk. Mixed together at the table, warming slightly from the hot sauce.
Tips from diners
Ask for more gochujang on the side if you like spice. The cold noodles warm up as you mix, so don't be afraid to be aggressive with the gochujang.
Wagyu beef tartare with a runny egg yolk on top, Korean pear, and simple seasoning that lets the beef shine. Served raw, sliced thin.
Tips from diners
The beef quality is notable. Mix the yolk in gently and use the crispy rice on the side to pick up bites. Eat this dish first before other flavors interfere.
Thinly sliced LA-cut short rib, lightly aged and perfectly marbled. Served raw or quick-grilled at your request over a small charcoal briquette.
Tips from diners
Ask for raw first to taste the quality uncooked. The marbling is evident. If you want it cooked, 10 seconds per side over the coal is perfect.
Intimate restaurant doing Wagyu yukhoe with runny egg yolk, mini crab kimbap hand-rolled, and LA-cut short ribs grilled at your request over charcoal. Chef's table tasting menu available via Instagram DM for groups with advance notice. No reservations for regular seating; arrive at 6pm opening or expect 30+ minute waits.
No reservations for regular seating. Come at 6pm when they open or expect a 30+ minute wait at 7pm. Monday-Friday is quieter than weekends.
Only 20 seats in a narrow restaurant. The bar counter is only 4-5 seats. If you come as a pair, you'll likely sit at the counter facing the kitchen.
Chef Junwoo Choi changes dishes seasonally. The core menu stays similar but dishes rotate. Ask what's new when you arrive.
Chef's table tasting menu available through Instagram DM for groups. Ask @orm_hk about availability and pricing. Usually needs a week's notice.
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