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Han Oak, the modern Korean restaurant at 511 N.E. 24th Ave., has been reinvented as a premium hot pot experience, caviar and all.

Oxtail broth, cloudy and scented with orange zest, cascades from a copper kettle, filling a shallow, persimmon-colored pot at a table crowded with plates of raw greens, mushrooms, tofu and beef so thin-sliced and well-marbled it could be mistaken for prosciutto. Staff hustle around the room, carefully bringing broths to a simmer, delivering ingredients and instructions on how long to cook them. Besides a few murmured conversations in the courtyard and some dreamy pop playing quietly from a speaker near the kitchen, the vibe is calm, quiet even.