Exquisite High-End Korean Cuisine in Causeway Bay

This was my first time trying fine dining Korean cuisine, and this restaurant in Causeway Bay is located on a high floor of a commercial building, offering a view of Victoria Harbour. The restaurant isn't very large, but the environment is spacious and comfortable, perfect for dating. We ordered the restaurant's 9-course tasting menu ($1480@), which includes 6 appetizers, 1 main course, rice, and dessert. Each dish is very delicate. Perilla Oil Fried and Triple Dried Busan Seaweed and Jeju Seaweed The seaweed and seaweed are very fragrant after being fried in perilla oil, crispy to eat. Fried seaweed is not often eaten, and it is very crispy. You can pair it with three different flavors of tofu sauce to enhance the taste. Korean Flounder Sashimi, 72-Hour Soy Sauce Shrimp, and Soy Sauce Salmon The sashimi is fresh. Korean sashimi is different from Japanese sashimi, paired with miso sauce and spicy sauce, surprisingly matching well. The flounder is sweet and fresh, the shrimp marinated in soy sauce is flavorful and has a firm texture, and the salmon is also very fatty. The chef also prepared some flounder fin for us, which melts in the mouth. Korean Seasonal Vegetables, Korean Beef, Fresh Clam Meat, and Homemade Rice Cooked for Over 15 Hours Traditional Porridge This porridge is cooked for over 15 hours, with a very smooth texture. The addition of fresh vegetables, beef, and clam meat makes it very flavorful. Paired with a bit of sesame oil and crispy bits, it adds to the texture. Octopus Slices, Korean Acorn Jelly with Fried Tofu Cod Roe Sandwich The sandwich is fried to a crispy exterior, with soft tofu and salty cod roe inside. The jelly is slightly sour, balancing the greasiness of the fried sandwich. Korean Ginseng Chicken Soup Risotto This risotto is cooked with rich ginseng chicken soup. When served, the staff sprays ginseng wine on it, making it a fine dining experience not only for the taste but also for the visual and olfactory senses. Seafood Clear Soup with Grilled Busan Abalone The seafood soup is clear yet flavorful, with abalone slow-cooked to a firm texture. The soup is topped with bubbles, perfect for Instagram. Grilled Australian Wagyu Beef For the main course, we ordered grilled Wagyu beef. Although the portion is not large, the doneness is well controlled, with the center of the steak remaining pink but not too bloody, and the meat is tender and flavorful. Grilled Busan Eel Another main course is grilled eel. The eel skin is grilled to a crispy texture, and the eel meat is thick, fresh, and firm. The ginger-flavored mashed potatoes underneath are also very distinctive. Busan Homemade Pearl Rice with 48-Hour Eel Soup and Five Seasonal Busan Side Dishes The rice is made with Korean homegrown pearl rice, with a sticky texture. Paired with raw fish belly, black beans, dried fish, wild vegetables, and eel bone broth, it is very Korean. Glutinous Rice Cake Waffle with Homemade Ice Cream The dessert is a glutinous rice cake waffle with homemade vanilla ice cream. The waffle is crispy on the outside and soft on the inside, with a chewy texture, and paired with ice cream, it is very satisfying. OOULI (Causeway Bay) 25-31 Sugar Street, Causeway Bay, 23rd Floor, Sugar+