EX-ON 121

The restaurant opened up in July 2014 under the passing thought of, "let's just make food like we would at home," but has exceeded everyone's expectations. Lunchtime fills with nearby office workers trying one of the two main dishes—the soybean stew with chives and rice or spicy tomato curry. The soybeans are the same that one Eastern medicine doctor recommended and that she eats with her family herself. After work hours, the café's full of groups who've even called to make reservations to drink beer there. The coffee maker is the same one that the owner had when she studied as a barista on her own and the minimal white walls look especially contemporary in contrast to their hanok ceiling.