다퍼줘

Fresh raw salmon sashimi. Rich, fatty, and tender texture with a distinct savory flavor. Typically dipped in soy sauce with wasabi or spicy vinegar sauce.

Rockfish sashimi. A popular white fish in Korea known for its chewy and firm texture. Mild and clean taste.

Red seabream sashimi. Considered a high-quality fish with a firm texture and slightly sweet, clean flavor.

Flounder sashimi sliced with the bones (secossi). Crunchy texture due to the soft bones. Chewy and savory.

Cold raw fish soup. Sashimi served in a spicy, sweet, and tangy cold broth with vegetables and ice. Refreshing and appetizing.

Live fish cold soup. Similar to regular Mulhoe but made with freshly butchered live fish for superior texture.

Mullet sashimi. Known for its distinct texture and seasonal flavor. Often enjoyed with soybean paste sauce.

Flatfish (Halibut) sashimi. The most popular sashimi in Korea. White fish with a clean, mild taste and chewy texture.

Large Flatfish sashimi. Sliced from a larger fish, offering a richer flavor and firmer texture than regular size.

Assorted sashimi platter. Features a variety of seasonal fish types in one dish.

Live octopus sashimi. Chopped small while still moving. Chewy texture with sesame oil and salt seasoning.

Sea cucumber. Served raw, sliced. Known for its hard, crunchy texture and oceanic scent.

Steamed or parboiled shrimp. Sweet and tender meat. Shell-on.

Steamed Cuttlefish. Thicker and more tender than regular squid.

Steamed Abalone. A delicacy known for its unique texture and health benefits.

Steamed King Scallop. Large scallops with sweet, juicy meat.

Fresh octopus that is not moving (fainted), likely served slightly blanched or raw.

Steamed King Conch. Chewy and flavorful sea snail meat.

Steamed Scallops (Golden Scallops). Smaller than king scallops but very sweet.

Steamed Cockles. Small, chewy shellfish.

Steamed Male Blue Crab. Known for its sweet, flaky white meat.

Steamed Female Blue Crab. Prized for its roe (eggs) and rich flavor.

Steamed Octopus. Tender and chewy, sliced for eating.

Steamed Lobster.

Steamed King Crab. Massive crab with abundant leg meat.

Steamed Snow Crab. Sweet and salty crab meat.

Steaming service fee. Applies when ordering fresh seafood to be steamed.

Parboiling service fee. Applies when ordering items to be lightly boiled/blanched.

Spicy fish bone stew. Made with the leftover bones and head from sashimi fish, boiled with vegetables and spicy seasoning. Rich and savory broth.

Assorted seafood stew. A hearty spicy soup containing various shellfish, crabs, and seafood.

Blue crab stew. Spicy soup featuring fresh blue crabs.

Octopus soup. A clear, refreshing soup made with fresh octopus and vegetables. Not spicy.

Fresh clam soup. Clear broth with clams, known for its clean and refreshing taste.

Seafood Ramen. Instant noodles cooked with assorted seafood for a richer flavor.

Stew preparation fee.

Gizzard shad sashimi salad. Sliced raw fish mixed with vegetables and spicy vinegar sauce.

Salt-grilled live shrimp. Fresh shrimp grilled on a bed of coarse salt.

Stir-fried live octopus. Spicy stir-fry with vegetables and whole octopus.

Stir-fried octopus (using fresh but not live octopus).

Abalone garlic butter grilled. Small abalones grilled with savory butter and garlic.