Aelgerizm

Dinner-only counter on the second floor in Apgujeong, from chef Yang Min-woo, whose cooking draws on the years he spent in Japan.
Michelin's inspectors describe him blurring the boundaries of Japanese cuisine with Western ingredients.
The menu turns over four times a year for Korea's four seasons, each version built from the one before it.
Courses open on a wooden amuse-bouche tray that changes with the season: a small pie of caviar and smoked sturgeon, beetroot set with gelatin, kelp-aged horse mackerel.