Sogonggan is a double entendre that can be read as “a small space” or “a space dealing with beef.” Its thoughtfully crafted menu is rooted in Korean cuisine. The chef spent many years perfecting his Western cuisine before making the switch to its Korean counterpart. He says the switching has made cooking more enjoyable and comforting as if he were finally wearing a tailored suit. Indeed, his sense of happiness is genuinely reflected in the fare. With Sogonggan’s elegant plating, original dishes, and refined Korean menu lineup, such as beef bone soup simmered in-house for 48 hours and pot rice, the “small space” moniker is unquestionably a misnomer.