EVETT

Ebit is a fine-dining restaurant in Seoul where Australian chef Joseph Lidgerwood reinterprets Korean cuisine. The courses use Korean seasonal ingredients with Western techniques and include a menu incorporating Dano and tilefish (okdom) cooked at high heat with its scales left on. At the open kitchen, diners hear explanations of the dishes and spend two and a half to three hours eating, with juice pairing available instead of alcohol. Having the course with a pairing is expensive.