From L-R: Foie gras withchocolate coating by Hyun Seok Choi; Hokkaido sea urchin on brioche made with miyeokguk seaweed) butter topped with sea salt by Jinmo Jang; 3) Steaming hot pizza bread made from Roberta's pizza dough as our bread course by Carlo Mirarchi; the entrance to Roberta's/ Blanca's; after service with the chefs and front of house
