Kimchi Aïoli, Caramelized Onions, Mozzarella, Cabbage, Milk Bread | Chefs Rich Letheby and Chris Yoo of Sando Street

Collard Green Kimchi, Potato Salad, Jangajji, Tofu, Broccolini, Soy-Marinated Egg, Steamed Rice | Chef Jihee Kim of Perilla

Korean Radish, Potato, Squash, Tofu, Date Cheong, Tteokbokki, Scallion | Chef Jennifer Pak of Soban

Lumina Lamb, Smoked Ganjang Jus, Gochujang Mushrooms, Dashima Powder | Chef Mark Nobello of Atoboy

Seasoned Rice, Shishito-Gochugaru Mayonnaise, Daikon Pickles, Ikura | Chefs Peter Cho and Scotty Iijima of Toki

Doenjang Broth, Cucumber Deodeok, Dongchimi Granita, Trout Roe, Kinome Leaf | Chef Nate Kuester of NARO

Spicy Crab Salad, Eel Sauce, Sriracha, Gochugaru, Scallions, Sesame Seeds | Chef Lino Yi of TKO

Dooboo MooChiim, Fried Mushrooms and Peppers, Green Tomato Kimchi, Rice Thief | Chef Steve Joo of Jooboodoo

Steamed King Crab, Mustard, Pine Nuts, Dongchimi Granita, Watermelon Radish, Kohlrabi | Chef Nate Kuester of NARO

Spaghetti, Ox Bone Broth, Shallots, Jalapeños, Garlic, Scallions, Crumbled Bacon | Chef Eric Jaeho Choi of C as in Charlie

Huckleberry Coulis, Puffed Rice, White Chocolate, Horchata Ice Cream, Sticky Rice Tuile | Pastry Chef Celia Lee of NARO

Stuffed Cabbage, Foie Gras, Shrimp, Ginger, Chives, Lobster Sabayon, Tarragon Oil | Chef Sol Han of LittleMad

Acorn Noodles, Date Hot Sauce, Eight-Minute Egg, Sesame Seeds | Chef Steve Joo of Joodooboo

Spaghetti Squash, Burdock Fritter, Lotus Root Tuile, Osetra Caviar, Fresh Origins Petite Pumpkin Green | Chefs Jiwon Kim and Sungchul Shim of Kochi

Kabocha-Barley Jook and Fresh Origins Petite Watercress Red | Chef Dave Park of Jeong

Kabocha Purée, Barley, Trumpet Mushrooms, Zucchini, Fresh Origins Petite Pumpkin Green | Chefs Jiwon Kim and Sungchul Shim of Kochi

Charred Cabbage, Baby Carrots, Fresh Origins Petite Watercress Red | Chef Dave Park of Jeong

Brown Butter Kimchi Emulsion, Genmaicha, Apple, Turnip | Chef Dave Park of Jeong