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[RealFood=Reporter Seong-yeon Yuk] Ourhome announced on March 13 that it has launched spring menus at its premium Japanese restaurant Kisara and its Chinese restaurant Shinkai.
Kisara and Shinkai built this year’s overall concept around the East Asian philosophy of natural cycles—the Five Elements—and plan to offer a fresh culinary experience each season. This spring’s theme is “Spring’s Greenness (木).”
Kisara’s course menu spotlights seasonal spring ingredients and includes dishes like “spring baby octopus with miso mayo,” “grilled sirloin with mulled-wine sauce and wild aralia shoots,” “sea urchin and abalone shabu-shabu,” and “fried sea bream with shallot-pepper sauce.”
Shinkai is offering the “Chunhwagyeongmyeong (春和景明)” course, a title that conjures a bright, beautiful spring day. The lineup features cold abalone salad, cordyceps-steamed shark fin, Oolong-braised sea cucumber, mandarin-live lobster, and braised pork belly paired with aromatic spring aralia shoots.
The spring menus are available at key locations, including Kisara’s Yeouido and Shinsegae Gangnam branches and Shinkai’s Yeoksam branch. Menu offerings may vary by location.
An Ourhome spokesperson said, “Under the concept of expressing seasonal change through food, we focused on highlighting the fresh flavors and vibrant colors of spring’s seasonal ingredients.”
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