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A fusion snack made by adding whole webfoot octopus instead of octopus into a takoyaki pan, rolling and grilling until golden, then topping with a savory Korean-style spicy pork sauce that explodes with umami.

Grilled squid with rich oyster oil, finished with salt, pepper, and lemon juice for a clean, savory Spanish-style appetizer.

A sandwich filled with thick, crispy oyster katsu, fresh cabbage, and tangy tartar sauce between slices of bread spread with sweet and savory tonkatsu sauce.

A winter delicacy of aglio e olio, featuring fresh oysters, the sea's milk, and crisp broccolini, simmered in fragrant olive oil with a touch of spice.

A unique mala japchae that adds the numbing spiciness of sanscho and Sichuan peppercorns, eliminating any greasiness, all made in one pan.

A simple and unique curry fried rice tailored to Korean taste, using spam instead of crab meat

A luxurious brunch featuring soft burrata cheese and sautéed oyster mushrooms.

A luxurious Chinese-style plate of uni-jjajang made with instant jjajang ramyeon, packed with the flavors of minced meat and onion.

A healthy and tender Chinese-style chicken wing dish steamed with sauce instead of deep-frying.

A super simple jjimdak that achieves restaurant-level flavor in just 15 minutes using a microwave and jjajang powder, without using any fire.

A Vietnamese delicacy featuring grilled pork and rice noodles served with a sweet and sour homemade sauce

A versatile high-protein sauce made by stir-frying canned tuna with finely chopped potatoes, gochujang, and ketchup—perfect as a topping for rice bowls or mixed into rice balls.