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[RealFood=Reporter Yuk Seong-yeon] Ourhome announced on March 13 that it has launched fresh spring menus at Kisara, its premium Japanese restaurant, and Shinkai, its Chinese restaurant.
Kisara and Shinkai built this year’s concept around the Eastern five-element idea of natural cycles, planning a new culinary experience for each season. The spring theme is “Spring’s Greenness (木).”
Kisara’s course menu celebrates spring seasonal ingredients with dishes like “Spring Baby Octopus with Miso Mayo,” “Grilled Sirloin with Vin Chaud Sauce and Wild Aralia Shoots,” “Sea Urchin and Abalone Shabu,” and “Fried Red Snapper with Shallot Pepper Sauce.”
Shinkai offers a course called “Chunhwagyeongmyeong (春和景明),” conjuring a bright, clear spring day. It includes “Shogi Abalone Cold Dish,” “Cordyceps-Steamed Shark Fin,” “Oolong Sea Cucumber,” “Mandarin Live Lobster,” and “Dongpo-style Braised Pork Belly with Fragrant Aralia Shoots.”
The spring menus are available at key locations, including Kisara Yeouido and Shinsegae Gangnam, and Shinkai Yeoksam. Menu items may vary by restaurant.
A spokesperson for Ourhome said, “For this spring menu, we focused on expressing the season’s change through food and on highlighting the fresh flavors and vibrant colors of spring ingredients.”
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