Premium Japanese restaurant Kisara and Chinese restaurant Singkai have unveiled their new spring menus.
This year, both restaurants drew inspiration from the East Asian Five Elements—Wood (spring), Fire (summer), Metal (autumn), and Water (winter)—and translated those seasonal moods into their menus. Each season will offer a fresh, themed dining experience.
The spring menu centers on \"Spring Verdure (Wood),\" showcasing bright, clean flavors made with peak-season ingredients.
Kisara’s spring tasting menu—aptly called \"A Refreshing Taste of Spring\"—emphasizes freshness and light acidity. Expect dishes like spring baby octopus with miso mayo; grilled sirloin with mulled-wine sauce and wild dureup shoots; sea urchin and abalone shabu-shabu; and fried red sea bream with shallot-pepper sauce.
Singkai’s \"Chunhwa Gyeongmyeong (Spring Harmony and Bright Scenery)\" course captures the season’s sunny charm. The menu features ocean delicacies such as shogi abalone cold salad, cordyceps-steamed shark fin, Oolong-infused sea cucumber, mandarin live lobster, and braised Dongpo pork paired with aromatic spring dureup.
You can find the spring menus at key locations—including Kisara’s Yeouido and Shinsegae Gangnam branches and Singkai’s Yeoksam branch—and offerings may vary by location.
