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Their Seattle concept is inspired by the drinking culture of their homeland; expect many shared plates, from a fried branzino with chili sambal, chimichurri, kimchi cucumber and an onsen egg fish sauce, to twists on classics, like the cabbage rolls with pork ������dzܳ�é and coriander oil.

Equally revivifying is the cucumber ������dzܳ�é.

Depending on the season, he’ll set scallop sashimi in a pool of chilled white asparagus ������dzܳ�é or build an isle of pine-nut-studded ahi tuna tartare in a sea of strawberry gazpacho.

Same for the asparagus ������dzܳ�é.

Others — including ������dzܳ�é and espagnole — are less well-known, but just as important.