The Japanese cuisine was good, but I was more interested in tasting some Korean wines. The results were mixed. Tasting like Riesling, the 2007 Majuang Special Riesling was crisp, off-dry, and fresh, and worked well with the soup and sashimi dishes. Less impressive was the 2006 Majuang Cabernet Sauvignon, which possessed a weak color, tasted medicinal, and tailed off completely in the mouth. The most interesting of these three wines was the 2008 23 B from Domaine Han. Apparently this is a blend of vinifera grapes, raspberries, and perhaps a few other fruits. It is a big, dry, full-bodied wine with 13.5% natural alcohol that showed lots of red and black fruits, not much complexity, but a savory mouth texture as well as good purity and length. It was very good and worked nicely with the beef teriyaki.