A grungy stretch of Reservoir Street, on the fringe of Surry Hills, is an unlikely address for one of Sydney's most composed modern-Korean rooms, and that tension is part of the appeal. Inside, twenty-two seats sit among neutral tones, natural timber and soft linen curtains, a quiet stage for cooking that has held two hats in the Good Food Guide across consecutive years. The chef came up through the Michelin kitchens of Seoul, and the eleven-course degustation, at $279, reads as a considered translation rather than a facsimile: snacks and entrees give way to precisely built mains and desserts, each course leaning on Korean pantry logic while drawing on Australian produce. Fermentation, char and the deep savoury notes of the peninsula run through the menu, but the plating is restrained and contemporary, closer to the pared-back luxury of a tasting counter than to the theatre of a barbecue house. Service moves at the unhurried pace the format demands, and the small size of the room means the kitchen can afford real precision. It is destination dining that wears its ambition lightly, rewarding those who make the trip to an address most would walk past.