I sat down and waited for the first menu item to arrive. On a clean, white plate arrived the Annin Tofu, which is a tofu dessert covered in a thick coffee-based syrup. Tofu as a dessert? What a surprise and I was delighted by the new taste. The second dish was the Jeju Pork, which was seared to perfection with a soft pink center. Seasoned with pink pepper and thick salt there was a restrained taste that brought me gently to the shorts of Jeju-island, which made sense as the pork was sourced directly from Aewol-eup in Jeju.. It was garnished with pickled cabbage and served on the bone. The crisp, white wine I was served cut straight through the fat, leaving a clean taste. The server kindly explained the difference between “normal” and “natural” wine, which uses no additives in the brewing process and carries a heavier sense of terroir. That adds a nice bonus of sustainability to wine drinking experience.