COSARI NEW KOREAN TABLE TOKYO

A salad made by tossing fresh vegetables with our special salt and sesame dressing. Tossing just before serving allows you to enjoy the crispness of the vegetables. It features a savory sesame aroma and a refreshing taste.

A salad of napa cabbage and other vegetables lightly pickled in a soy sauce-based dressing. It has a kimchi-like flavor but is fresher and can be eaten like a salad. Its crisp texture and moderate acidity stimulate the appetite.

A Korean-style seafood salad made by mixing boiled squid and seasonal vegetables with a sweet and spicy sauce. You can enjoy the chewy texture of the squid and the freshness of the vegetables. The sweet and spicy seasoning is also perfect as a snack with drinks.

A Korean-style cold tofu dish with tofu topped with condiments and perilla leaves. Drizzled with a special sauce, it harmonizes the gentle flavor of soybeans with the aroma of condiments. A healthy and refreshing dish.

A healthy dish combining organic natto and several types of namul. Mix well, then wrap in the provided leafy vegetables and eat. The richness of natto and the texture of namul combine for a healthy and satisfying taste.

A fragrant salad using about 10 kinds of ingredients and plenty of cilantro. It has a refreshing and exotic taste with the unique aroma of cilantro and the acidity of lemon. You can enjoy the diverse textures of the vegetables.

A salad mixed with flavorful perilla leaves and green onions. The unique aroma of perilla and the spiciness of green onions are perfectly matched. It is an excellent dish as a side dish for meat dishes or as a companion to rice.

AAssortment of several types of homemade kimchi, including napa cabbage kimchi, kkakdugi (radish), and cucumber. Enjoy the deep umami from fermentation and the spiciness of chili peppers. An economical menu where you can enjoy various textures and flavors at once.

Kimchi made from diced daikon radish. It is characterized by the radish's freshness and crunchy texture. It has a good balance of sweetness and spiciness and can be eaten refreshingly.

Korea's representative fermented cabbage pickle. Seasoned with chili peppers, garlic, and fermented seafood, it has a deep umami and spiciness from aging. Pairs perfectly with rice and alcoholic beverages.

A unique kimchi made with whole fresh tomatoes. The sourness and sweetness of the tomato are combined with the spiciness of kimchi, making it edible like a salad. It has a juicy and refreshing taste.

A dish made by mixing creamy avocado with kimchi seasoning. The rich creaminess of avocado and the spiciness are surprisingly well-matched. It has a mellow texture and is a popular dish among women.

AAssortment of several types of namul using seasonal vegetables. Simply seasoned with sesame oil and salt, you can enjoy the natural taste of the vegetables. It is also perfect as a palate cleanser or as a topping for bibimbap.

Namul made by mixing shredded daikon radish with vinegar and seasonings. It is characterized by its crisp texture and sweet and sour taste. It refreshes your mouth.

A classic namul made by seasoning bean sprouts with sesame oil and seasonings. You can enjoy the crunchy texture of the beans and the crispness of the sprouts. The savory sesame oil flavor stimulates the appetite.

Namul made by stir-frying dried bracken after rehydrating. It is softly simmered and has a unique flavor and deep umami. It has a gentle soy sauce-based seasoning.

Namul made by boiling green vegetables (spinach or komatsuna) and mixing them with sesame oil and salt. It is packed with nutrients from green and yellow vegetables, and the sesame flavor enhances the sweetness of the vegetables. It has a good color and a gentle taste.

Homemade boiled dumplings made with plenty of vegetables and tofu. The wrappers are chewy, and the filling is juicy yet healthy. Please enjoy with our special sauce.

A dish made by simmering Korean bar-shaped rice cakes in a gochujang-based sauce. The chewy rice cakes are coated with sweetness and intense spiciness. It's a classic Korean street food taste where the spiciness spreads as you eat.

Non-spicy tteokbokki seasoned with a soy sauce-based (jajang sauce) sauce. The rich black sauce coats the rice cakes well. It has a mellow and savory taste that can be enjoyed even by those who dislike spicy food.

A traditional Korean dish made by stir-frying Korean glass noodles made from sweet potato starch with colorful vegetables. It features the savory aroma of sesame oil and a sweet and savory soy sauce flavor. You can enjoy the chewy texture of the glass noodles and the sweetness of the vegetables.

A fusion dish with Korean Bulgogi (sweet and savory beef dish) topped on nachos. The combination of crispy chips and juicy meat is exquisite. A rich and spicy dish perfect as a beer snack.

Steamed chicken breast with a special Korean-style sauce. Uses tender chicken similar to that in Samgyetang. The sauce has a rich flavor that complements the light taste.

A dish that adds tofu to Korean-style steamed egg "Gyeranjjim". The dashi-infused egg puffs up like a soufflé, offering a fluffy texture. A gentle and rustic egg dish served in a hot stone pot.

Savory thinly sliced seaweed seasoned with sesame oil and salt. It has a crispy texture and saltiness, and can be enjoyed as is as a snack or wrapped in rice.

An appetizer made by rolling cream cheese in Korean seaweed. The richness of the cheese and the saltiness of the seaweed and the aroma of sesame oil are perfectly matched. Ideal with wine or beer.

A simple dish made by pickling a whole fresh cucumber. Seasoned with a special sauce, it has a refreshing yet lingering taste. Enjoy the cold and crispy texture.

A delicacy made by salting and seasoning the stomach lining of pollock with chili peppers and condiments. It is characterized by its unique chewy texture, rich umami, and spiciness. It has a taste that goes well with drinks and is also delicious on rice.

A dish of whole Korean garlic cloves stir-fried. Cooking removes the characteristic pungency of garlic, allowing you to enjoy a fluffy, potato-like texture and sweetness. A dish full of stamina.

Bibimbap with rice, namul, and plenty of cheese in a hot stone pot. The melted cheese coats the ingredients, adding a rich creaminess. The crispy texture of the scorched rice and the gooey cheese are exquisite.

Bibimbap topped with natto seasoned with a special sauce. Fermented natto and plenty of vegetable namul are combined for a healthy and deep flavor. It is recommended to mix well to bring out the stickiness.

Bibimbap with fresh seafood and vegetables on rice. Mixed with a sweet and spicy gochujang-based sauce and eaten. A luxurious rice bowl dish where you can enjoy the umami of seafood and the texture of fresh vegetables.

Stone-grilled bibimbap topped with plenty of mentaiko (spicy pollock roe). The mentaiko is slightly grilled by the heat of the stone pot, increasing its popping texture and aroma. The saltiness and umami of the mentaiko pair perfectly with the rice.

Korean cold noodles characterized by their icy, slushy soup. Made with thin, chewy black noodles using buckwheat flour. The ice-cold soup is sour and refreshing, perfect for the end of a meal.

A mixed noodle type cold noodle without soup. Chewy noodles are mixed with a special sweet and spicy red sauce (yangnyeum) and eaten. It tastes sweet at first, but a solid spiciness follows, creating a stimulating flavor.

A stew made with soft pure tofu (sundubu) simmered in a spicy soup. Homemade seasonings (tategi) are used to bring out a deep spiciness and umami. A dish that warms you from the core with the dashi flavor of clams and other seafood.

A rich stew made with a combination of Korean fermented soybean paste (cheonggukjang) and Japanese natto. It has a characteristic strong aroma and deep richness, concentrating the umami of fermented foods. It has a healthy and addictive taste.

A soup dish made by simmering beef bones for a long time until milky white. Despite its rich appearance, the taste is light, and the beef's umami is gently infused. It is commonly eaten by adding rice to make it like a soup rice.

Freshly cooked white rice. The staple food to be eaten with Korean dishes such as jjigae and stir-fries.

A hearty stew made by boiling sausage, ham, vegetables, instant noodles, etc., in a spicy soup. It's a historic dish born during the post-war food shortage. It has a junky yet addictive spicy and delicious taste.

A Korean hotcake made by wrapping brown sugar and cinnamon in wheat flour dough and grilling it flat. It is crispy on the outside and has a sweet syrup inside that melts in your mouth. It is a warm dessert that can also be enjoyed with ice cream.

Simple and rich vanilla ice cream. A cold and sweet dessert that is perfect for cleansing the palate after eating spicy food.

Refreshing sherbet made with yuzu juice. The citrus acidity and aroma will refresh your palate. Perfect as a post-meal dessert.