DAMEUMSAE HANSANG

A seasonal table,
composed anew each season.

Choose a set meal or a full seasonal course.

A table that changes with the day

Summer ingredients
shape the summer table.

Dameumsae Hansang builds each menu around the vegetables and fish delivered that day. Broths begin with kelp and anchovy; seasoning is balanced with traditionally aged jang selected for the dish.

See today’s table

Today’s table

The courses change with the day’s ingredients. This is what we are serving this week.

To begin

Chilled aubergine broth · cucumber · perilla dressing

A cool broth and crisp vegetables gently open the palate.

A cool beginning

At the centre

Seasonal grilled fish · clear clam soup · vegetable jeon

Grilled fish is served with a clear clam broth and delicate vegetable pancakes.

The heart of the table

To finish

Clay-pot rice · young radish kimchi · seasonal fruit

Clay-pot rice and young radish kimchi close the meal, followed by warm scorched-rice tea.

The final spoonful

The lunch table

The evening table

Preparing the table

How we set the table

Three principles
behind every table.

One
The menu follows the ingredients.
Even under the same menu name, the plates change with what arrives that day.
Two
Seasoning is balanced at the last moment.
Broths and sauces are kept separate, then temperature and seasoning are checked again just before serving.
Three
We ask about ingredients you cannot eat first.
If you need to avoid nuts or shellfish, tell us when enquiring. We will confirm what can be accommodated before your visit.

Before you visit

Before confirming a table, we ask
the date, party size and dietary needs.

Enquire about a website like Dameumsae Hansang

A seasonal table,composed anew each season.

Summer ingredientsshape the summer table.