Opening
문을 여는 한 상
A cold plate of spring greens, home-aged soy, and a pressed tofu made that morning in the kitchen.
행주는 장(醬)과 발효, 그리고 계절의 채소를 축으로 하는 한식 파인다이닝입니다. 과도한 장식을 덜어내고 재료가 말하게 하는 것 — 그것이 저희가 선택한 방식입니다.
The kitchen works in short seasons: we rewrite the menu as the market turns. A single dish may appear only for the three weeks its ingredient is at its peak, then disappear until next year.
Fermentation — jang, jeotgal, kimchi in its many stages — forms the base note of every course. Around that spine, we cook plainly, with precision, and without adornment.