CHEF JOHN HO
CHEF JOHN HO’S
TASTING MENU:
Hwe
Blackfish, shiso, citrus kosho, wasabi broth
Hobak
Kobocha, pumpkin seed, kinome, toasted tapioca
Yang Jang Pi
Crab, jellyfish, asian pear, pine nuts, mustard
Jangjorim Gnocchi
Brisket, potato, garlic, leek, egg
Gotgam Monaka
Persimmon, nuruk whipped cream
Chef John Ho refines progressive American cuisine with global techniques, drawing from his roots in his family’s Korean-Japanese restaurant. He honed his craft at Alain Ducasse in Paris and Michelin-starred Atomix (⭐⭐), blending cultural authenticity with seasonality.
