Detailed Course Contents
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 22:00 1 days ahead.
Order
Orders can be placed for a group of more than 2 guests.
Menu Information
Appetizer
Assorted kimchi
| Menu Info | Platter of various kinds of Kimchi made from vegetables, such as Chinese cabbage pickled with salt, chili, salt-cured seafood entrails and garlic etc. |
|---|---|
| Ingredients | Red pepper, Chinese cabbage, Garlic, Salted fish guts |
| Flavor | Salt |
| Cooking | Pickle |
Seafood pajeon
| Menu Info | A Korean dish of finely chopped shrimp and squid mixed into flour dissolved in water, then cooked in thin layers. |
|---|---|
| Ingredients | Hen's egg, Wheat flour, Rice flour |
| Flavor | Sesame oil |
| Cooking | Bake/Roast |
Stir-fried meat and vegetables
| Menu Info | A dish of meat, and vegetables stir-fried with a small amount of oil. |
|---|---|
| Cooking | Stir-fry |
Gejang
| Menu Info | A type of Korean cuisine prepared by preserving raw crab meat with salt and seasoning. |
|---|
The main dish of the first course
* Please select 1 dish from the menu below.
Samgyeopsal
| Menu Info | Thickly-sliced pork belly roasted on a hot plate and enjoyed with leafy greens and seasonings. |
|---|---|
| Ingredients | Pork, Scallion/Green onion/Leek, Korean lettuce, Garlic, Wild sesame |
| Flavor | Gochujang, Sesame oil, Red pepper |
| Cooking | Bake/Roast |
Dak galbi
| Menu Info | Chicken and vegetables, seasoned with a gochujang-based sauce and stir-fried. |
|---|---|
| Ingredients | Chicken, Cabbage, Onion, Carrot, Garlic, Potato |
| Flavor | Gochujang, Sesame oil, Tomato ketchup, Red pepper |
| Cooking | Stir-fry |
Cheese dak galbi
| Menu Info | Chicken and vegetables seasoned with a gochujang-based sauce and stir-fried, mixed with melted cheese on top of a hot plate, then served. |
|---|---|
| Ingredients | Chicken, Cabbage, Cheese |
| Flavor | Gochujang |
| Cooking | Stir-fry, Teppanyaki |
Assorted extra premium yakiniku
| Menu Info | Various different cuts of meat served on a tiered plate. |
|---|---|
| Ingredients | Japanese black wagyu |
| Cooking | Bake/Roast |
The main dish of the second course
* Please select 1 dish from the menu below.
Seolleongtang soup
| Menu Info | Beef, intestines, and bone placed in a soup and stewed for a long time, seasoned with salt and pepper. |
|---|---|
| Ingredients | Beef, Scallion/Green onion/Leek, Bean-starch vermicelli |
| Cooking | Simmer |
Seafood jjigae
| Menu Info | Ingredients such as kimchi and seafood are put into broth and stewed together in a pot. |
|---|---|
| Ingredients | Kimchi, Seafood, Tofu |
| Flavor | Dashi |
| Cooking | Stew |
Stone grilled tartare bibimbap
| Menu Info | A Korean dish of minced raw meat, yukhoe (raw beef seasoned with spices) and namul flavored with various seasonings, condiments, meat, gochujang, egg, etc., laid over rice and cooked together in a stone bowl. |
|---|---|
| Ingredients | Garland chrysanthemum, Scallion/Green onion/Leek, Spinach, Carrot, Hen's egg, Egg yolk, Pine nut, Tea buckwheat noodles |
| Flavor | Gochujang, Sesame oil |
| Cooking | Dress, Bake/Roast |
Teppan fried rice
| Menu Info | A dish made by stir-frying cooked rice and other ingredients on an iron plate. |
|---|---|
| Ingredients | Rice |
| Cooking | Teppanyaki |
Drinks
Pear Juice
- Types of drink: Soft Drinks
* Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
* Photos shown are for illustration purpose only.
* Price per person
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)