The restaurant is located on the 50th floor of the Korean Federation of Industry and Commerce in Yeouido. It is the first time that Lee Jong-guk, a Korean food researcher, has put his name in the restaurant name. It claims to not use any chemical seasonings, only uses more than 30 years of old soy sauce and traditional fermented natural seasonings for cooking, and only uses seasonal ingredients for dish development. It is especially good at pickling Korean pickles and matching dishes, so the taste is definitely natural. Many Western Michelin three-star chefs highly recommend this restaurant! The portion is also large, anyway, I was a little full before I finished the staple food! The restaurant environment is great! It's a pity that there was haze that day! Conclusion: This is a restaurant I will go to again if my parents come to Korea or my future girlfriend's family comes to Korea, and when I need to entertain teachers.