A ‘secret dish’ on the menu. It is the 𝑫𝒐𝒏𝒈𝒄𝒉𝒊𝒎𝒊 𝑩𝒊𝒏𝒈𝒔𝒖 𝑵𝒐𝒐𝒅𝒍𝒆. This dish acts as a digestive before our dessert. The kimchi juice is nitrogenized (I made up this word) and made into finely shaved ice. The Korean somyeon is marinated in perilla oil and white kimchi juice. Topped with nori, minty perilla leaves, and shaved cured egg yolk. Mix it thoroughly and let it sit for a few minutes to let the ice melt. A stunning dish that is the perfect transition before the dessert. Chef, I think you need to put this permanently on your menu for everyone to try.