Kochoo

A Korean hot pot dish made by simmering soft tofu (sundubu) in a chili-based soup with meat, vegetables, seafood, etc. Served with rice cooked in a stone pot to order, all-you-can-refill side dishes, and a raw egg. Characterized by its piping hot soup and savory spicy flavor.

A kid-friendly sundubu jjigae set with a mild flavor and customizable ingredients. Available for elementary school students and younger.

A udon set with a gentle flavor made from beef and clam broth. Available for elementary school students and younger.

Sundubu set for dinner time. More side dishes than lunch, with a luxurious addition of small side dishes. The spicy soup served in a piping hot stone pot pairs well with alcoholic beverages.

A dinner version of the mild sundubu set for children.

A dinner version of the kids' udon set.

Pork topping that can be added to sundubu.

Beef topping that can be added to sundubu.

Hormone (small intestine) topping that can be added to sundubu. The sweetness of the fat melts into the soup.

A mushroom assortment that can be added to sundubu.

Oysters that can be added to sundubu. The soup will have a rich seafood broth.

Chives that can be added to sundubu. The aroma and flavor stimulate the appetite.

Korean rice cakes that can be added to sundubu. They retain their chewy texture even when simmered.

Kimchi that can be added to sundubu. Adds sourness and spiciness.

Korean-style round gyoza that can be added to sundubu.

Cheese that can be added to sundubu. It mellows the spiciness and adds richness.

Minced garlic. Adds punch to the soup.

Extra stone pot rice.

Extra raw egg. Drop it into the piping hot sundubu and eat it half-cooked.

Fresh green chili peppers. For when you want to add a sharp spiciness.

A set of high-quality eggs specifically for egg-over-rice.

Chilled beer poured from the tap. Its crisp finish pairs well with spicy food.

Large bottle of beer. Choose between Akaboshi (Sapporo Lager) or Super Dry. Suitable for sharing.

A drink made by mixing whiskey with soda. The strong carbonation provides a refreshing sensation.

A traditional Korean alcoholic beverage. Made from rice, this cloudy white liquor has a slightly carbonated, sweet and sour taste.

A representative Korean soju. It's clear, slightly sweet, and has a high alcohol content. Typically drunk straight from a small glass.

A Japanese distilled spirit. Sweet potato shochu has a unique aroma and sweetness, while barley shochu has a fragrant and refreshing taste.

A fruit liqueur made by steeping plums in alcohol and sugar. It's sweet, sour, fruity, and easy to drink.

A refreshing cocktail made by mixing shochu with soda water and adding lemon.

A pink-colored sour made with plum extract and perilla extract. Characterized by its refreshing sourness.

A drink made by mixing shochu with the beer-flavored carbonated drink (Hoppy). White is refreshing, black is rich.

A drink made with the citrus fruit 'Jabara'. It has a unique sourness, bitterness, and aroma.

Jabara liqueur mixed with soda.

Whiskey mixed with cola.

Sour made with domestic yuzu. Enjoy the refreshing citrus aroma.

House wine (red or white).

Bottle of wine.

Shochu mixed with corn tea. Characterized by its fragrant flavor.

A traditional Japanese rice wine. Can be enjoyed chilled or warm.

Orange juice.

A Japanese lactic acid drink. A sweet and sour white beverage.

Carbonated soft drink.

Non-alcoholic beer-flavored beverage.

Ginger-flavored carbonated drink.

Corn tea. A non-caffeinated tea with a fragrant aroma and a subtle sweetness.

A traditional Chinese tea, said to help digest fatty foods.

Japanese Tea.

Fresh horse sashimi. A specialty of Kumamoto Prefecture, eaten with ginger soy sauce or garlic.

Even higher quality horse sashimi. Rich in fat, with a melt-in-your-mouth texture.

A refreshing dish of lightly pickled tomatoes.

Fresh cabbage seasoned with our special sauce, salt, or kelp. A crunchy appetizer.

Smoked octopus topped with a garlic-flavored mayonnaise sauce (aioli sauce).

Smoked salmon paired with aioli sauce.

A delicacy of sea urchin mixed with Korean chili paste (gochujang). Its rich flavor pairs well with drinks.

A Korean dish of raw swimming crab marinated in a spicy seasoning sauce. Characterized by the sweetness of the crab and the spiciness of the sauce.

Deep-fried liver. Crispy on the outside, with a rich liver flavor on the inside.

A dish made by simmering meat and vegetables for a long time. A standard menu item in Japanese izakayas.

Chilled tofu topped with flavorful sakura shrimp and Kujo leeks.

Chilled and crispy green peppers. Less bitter and easy to eat.

Salad made by mixing macaroni and vegetables with mayonnaise.

A dish of stir-fried cabbage and hormone (offal). The fat from the hormone and the sweetness of the cabbage complement each other.

A snack of rich cream cheese topped with katsuo no shitou (fermented bonito viscera). A combination of Japanese and Western fermented foods.

Smoked pickled radish (Iburigakko) combined with cream cheese. The smoky aroma and cheese pair well.

A salad generously made with fragrant cilantro (coriander). Enjoy its unique aroma.

Pickled mountain burdock generously coated with sesame seeds. Characterized by its crunchy texture and nutty aroma.

Nostalgic ice cream served in a balloon-like container.