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Na Num
Creative and signature Korean cuisine Roseti 177, Chacarita.
CABA.
HoursOpen from Monday to Saturday in two shifts: 19:45 and 22 hours.
Instagram @nanum_bsas
Average cover price $7,000 without drinks and with service included.
(As of 03/20/2023)
Lis Ra is an Argentine cook, daughter of Koreans.
She is fluent in both languages.
She enjoys in-depth knowledge of these two cultures so far apart, geographically and conceptually.
Totally different worlds that converge in a common passion: food.
At home, recipes and products from the two countries have always been regular presences.
As a child, she watched her mother and aunts fascinated as they recreated the flavors of her land of origin using Argentine raw materials.
It was a valuable apprenticeship that pushed her towards professional gastronomy.
First came the academic training at the cooking school where he received his degree in 2015. Then came his first professional experiences, but the
turning point
occurred during his work at the
Niño Gordo restaurant, home to Pedro Peña and German Sitz.
The story of Na Num
Lis Ra is an Argentine cook, daughter of Koreans.
Photo: Laura Macias.
There, in that open kitchen
that encourages contact with customers sitting on the chairs at the bar, he definitely understood that this
transition formula between the East and Latin America
- without fixed rules or limits -
was the path he was looking for.
After that work stage, he decidedly faced his personal project.
First
using the
pop up format and
finally with his own place
where he could express, creatively and without ties, his Korean roots fused with Argentine raw material.
A scheme where two pillars of the kitchen of their ancestors could not be missing
: fermentation and kimchi.
In this context, he began to host cooking television shows.
Na Num's mussel ceviche. Photo: Juano Tesone.
What to eat in Na Num
His place is a small area with an open kitchen
(led by chef Erik Mejía) where diners can enjoy the cooks in action.
The menu escapes from the classic scheme of starters and main courses.
The idea is for diners to taste and share the chosen options strategically placed in the center of the table to promote exchange between diners.
The mussel ceviche is a burst of flavors
that crosses the palate thanks to the energy of kimchi juice leche de tigre, crunchy buckwheat granola, tart sweetness of blueberries, toasted nori and citrusy soul. coriander green.
Na Num's tiramisu. Photo: Juano Tesone.
Yukhoe is Lis' version of steak tartare.
Millimeter cubes of tenderloin ball fused with the deep and almost addictive flavor of ssamjang sauce (fermented soybean and chili paste, sesame, sugar and garlic) kennip leaf shavings, apple, capers and fried quinoa.
The meat could not be missing, great Korean and Argentine passion in galbi format
(in this case pork).
Breast marinated in soy sauce and wine, seaweed and lime furikake and green oil.
The meat is succulent, flavorful and melts in your mouth.
It is accompanied by the vegetable and kimchi garnishes of the day and an impeccable white rice.
Yukhoe (steak tartare) from Na Num. Photo: Juano Tesone.
The tiramisu interpretation replaces coffee with black tea and beer
and adds the flavor and texture of artemisia flower and misutgaru (roasted grain flour).
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