*It'll be hard to hear the conversation well because of the background music, so please turn on the subtitles and watch it!
I went to Korean fine dining #Dokdo16do, where a close friend made a reservation two months ago and invited me. Since there are few tables and you have to walk for a long time from Gyeongbokgung Station, more people don't know, but in this industry, it was already a restaurant that received #BlueRibbon as a rising star. From the bowl & dishes to the food to the paired alcohol, each detailed touch was alive, and the owner-chef's warm and detailed attention was absorbed in the food.

One of the best parts was that the owner-chef might still be studying ingredients and traditional liquor, and the explanation of the primary producer and the appropriate recipes and ingredients. So, after finishing the meal, I should say thank you very much.

I'd instead choose this house as the best restaurant, rather than omakase-type restaurants whose original meaning has been tarnished these days and luxury restaurants that pay more attention to presentation and interior design than material costs. For me, who hates seafood and does not enjoy traditional liquor, I think it was probably the best experience among the restaurants I visited last year.

독도16도 :   / dokdo.16.celsius  

0:00 on the way, order
1:08 Pairing with the first dish
2:45 Pairing with the second dish
4:25 Pairing with the third dish
5:24 Dessert drink and today's summary

BGMs came from Artlist.io
Artlist : https://artlist.io/Min-1854589
If you sign up for the link above, Artlist will get you 2 free months, I may have some benefits, too.