Kojacha — Korean (“Ko”) chefs’ Japanese (“ja”) and Chinese (“cha”) cuisine. The shared culinary ambition of Chefs Choi Yu-gang and Jo Yeong-du, who previously cooked at The Shilla Hotel, has given rise to a distinct culinary genre. From its vintage lighting and furniture from the 50s and 60s that creates a singular vibe to a course meal that alternately features Chinese and Japanese dishes, this is a true icon. Signature dishes include chilled abalone salad, served in a replica of the peacock-shaped soap dish used by an empress of the Qing Dynasty, and shark fin braised in thick Chinese Superior Stock. The chefs’ performance-inspired table is a veritable display of their culinary narratives and enriches the eatery’s appeal. All dining spaces are in the form of private rooms.