Changes in seasons come slowly. You can measure the color of the landscape, the direction in which the wind blows, and the depth of light.
However, the first place to notice the change is the food on the table. Cooking with seasonal ingredients.
Or, it's only natural to look for food that goes well with the season. When spring comes, scent.
Just as you think of such wild greens and fresh vegetables, and cool naengmyeon in the hot summer.
Back then, Hanam was a modern bistro with seasonal dishes and alcoholic beverages.

Back then Just as the name itself means the season, it is better to use various ingredients and recipes for each season than fixed food.
We serve a meal. We keep the rain, wind, air, and sun intact in accordance with the flow of nature on our land.
Steel material that grows in vaults.

The design team started working on this idea, and the interaction of light and space is here.
I wanted to express the change.
The main structure and lower colored glass blocks facing each other as they enter the space are the entrances and inside restaurants.
At the same time as separating the, the light coming inwards reaches the user over time.
The crimson microcement used throughout the space is a hat that comes into the interior.
It becomes an element that gives depth to space through flesh. It abstracts the shadow change that occurs in the sundial.
In the days, Hanam's logo gave the symbolism of space.