심야식당쿠난

A rich hot pot made with Korean beef offal (daechang) and fresh vegetables simmered in a savory miso broth. The soup is deep and flavorful, perfect for a hearty meal.

An extremely spicy hot pot dish nicknamed 'Hell Nabe'. Packed with heat from chili peppers, this stew is designed for spice lovers.

A clear broth hot pot seasoned with salt (shio). It highlights the clean, natural flavors of the beef offal and vegetables without being too heavy.

Inspired by Tantan noodles, this hot pot features a broth made with nutty peanut sauce and spicy chili oil. Savory, creamy, and spicy.

Japanese-style hot pot with sliced beef, shiitake mushrooms, tofu, and vegetables simmered in a sweet soy sauce broth. Served with raw egg yolks for dipping.

Extra serving of beef intestines for the hot pot.

Extra serving of sliced beef for the hot pot.

Ramen noodles to cook in the remaining hot pot broth.

Rice porridge cooked in the leftover savory broth of the hot pot. Soft and comforting.

Rice cooked risotto-style in the remaining hot pot broth, likely with cheese or cream for a rich finish.

Classic Japanese stir-fried noodles with meat and vegetables, seasoned with a savory sauce and garnished with bonito flakes.

Grilled pork jowl marinated in miso. The pork jowl has a crunchy texture and rich fat, complemented by the savory fermented bean paste.

Japanese-style fried chicken. Marinated pieces of chicken deep-fried to a crisp golden brown.

Shiitake mushrooms stuffed with a seasoned meat mixture and deep-fried. Earthy and savory.

A fried eggplant sandwich filled with a miso-seasoned meat mixture. Crispy on the outside with soft, melting eggplant inside.

Crispy fried chicken served with fresh peppers and a tangy, spicy soy-based sauce.

A rice bowl topped with savory simmered pork and egg. A comforting and filling meal.

A rice bowl dish featuring premium Korean beef (Hanwoo).

Korean beef tartare (Yukhoe). Fresh raw beef seasoned with sesame oil and spices, often served with pear strips.

Lightly seared Korean beef, sliced thin. The meat is raw in the center with a savory cooked exterior, served with sauce.

Sweet potato sticks coated in a sweet honey butter glaze. A popular snack with a mix of sweet and savory flavors.

Roasted potatoes served with salted pollock roe (myeongnan). The salty, savory roe complements the mild potato.

A classic highball made with Suntory Kakubin whisky and soda. Refreshing and fizzy.

A whisky highball sweetened with honey for a smoother, milder taste.

A citrusy highball flavored with Yuja (yuzu) fruit. Sweet, tangy, and aromatic.

A premium highball, likely made with a specific craft spirit.

A Japanese sake known for its unique name and flavor profile.

A very dry (karakuchi) sake. Crisp, clean, and sharp on the palate.

A special pure rice sake (Tokubetsu Junmai) brewed with Yamadanishiki rice.

A Junmai sake with a balanced flavor profile.

A premium sake made with highly polished rice. Aromatic, floral, and smooth.

A high-end sake, specifically the 'nakadori' (middle pressing) portion, known for the finest balance and quality.

Okinawa draft beer. A refreshing Japanese lager served fresh from the tap.

Korean bottled beer.

Korea's most popular distilled spirit. Clear and colorless with a clean taste.

Carbonated soft drinks like Coke or Sprite.

Plain sparkling water.