Daegabang's day has begun the same way for 25 years: ingredients prepped before dawn, noodles pulled by hand, no frozen meat, nothing instant. Its chef — 55 years at the wok — earned the restaurant a name among Seoul's three great tangsuyuk houses and a place in the Michelin Guide. The problem was never the food. On delivery apps and meal kit shelves, an aging logo said nothing of that discipline. Daegabang didn't need a new taste; it needed a visual language that could carry the weight of the one it had.