long-braised beef shank and barely cooked abalone. a combination of two very special textures — beef rich with gelatinized collagen; abalone silky and tender. marinated in our soy sauce and served chilled with rice and rock seaweed.
thrice-cooked winter radish from jeju with chilled beef consommé and mustard flower sauce.
radish set for texture; blanched with rice, then simmered with aromatics.
launching the winter menu at @naohrestaurant
Na Oh has alway been a huge collaboration built on trust, but time away makes you appreciate just how much some of the team have grown. grateful and proud of everyone who continues to develop and contribute.
we look forward to welcoming you through the holidays and into 2026.
abalone cooked in butter and seaweed a la cartouche. rice, beef jang-jorim with spicy egg yolk and rock seaweed. abalone+butter+rice+seaweed=perfect combo!
while jang is the foundation of korean cuisine and barbecue its gateway for many, kimchi is our unmistakable culinary fingerprint. once you fall for kimchi, you’ll be a fan of korean food for life—and it’s sure to become a staple on your table. @sanhowon X @jongga_global kimchi.
gun-mandu filled with delicate pheasant and vegetables. 10-year-aged soy sauce. preserved green plum geotjori kimchi. cold squash soaked in pheasant stock.
i’ve always found working with traditional dishes (like mandu) to be the most challenging, but also potentially the most rewarding. you’re stepping into a space where diners already have strong memories, expectations, and even emotional connections. if you miss the mark, it can feel like a letdown; but if you elevate it—by refining technique, deepening flavors, or adding subtle creativity while preserving its soul—you create an experience that resonates on multiple levels: nostalgia, surprise, and respect for heritage.
it’s almost like having a conversation with every cook who’s ever made that dish before you, and with every diner who’s ever eaten it.
the years have flown by, and suddenly we’re celebrating 15 years! benu’s milestone also happens to mark my 30th year in the kitchen, having started my career in the summer of ’95.
one day, i’ll slow down enough to truly reflect on all of this, and i’m sure i’ll come to understand many things that take time and calm to appreciate. but for now, i simply feel grateful.
to our faithful guests; to my partners; to our collaborators and suppliers; and to our key staff over the years—your contributions have shaped benu into what it is today, and you have always been our greatest asset.
thank you.
pic 2: the two remaining survivors from day 1
pic 3: our 15th anniversary shirt starring Luis Perez, our master butcher of 15 years, jumping in for the running man
