As we welcome 2026, we introduce EVETT’s 25–26 Winter Tasting Course.

This season, EVETT focuses on seasonality and locality, exploring the essence of ingredients, reinterpreting tradition, and turning our attention to values yet to be fully recognized.

This winter, the ingredients selected by EVETT.

• Horse mackerel · red scallop · sweet shrimp

• Rock laver · seasonal yellowtail

• Jerusalem artichoke

• Hawthorn berries · pear · pine needles

• Yakju (traditional rice wine) · gochujang · soy sauce

Experience winter, newly interpreted through the chefs’ perspective.

On February 21, 2026, Joseph Lidgerwood of EVETT and Giulio Sturla of MAPU meet in New Zealand.

Following their collaborations in Seoul in 2022 and 2024, the next stage for the two chefs takes place in New Zealand.

For updates on the Four-Hands Dinner, please visit MAPU’s Instagram.