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Flounder, known as the 'nation's sashimi fish', is characterized by its mild and chewy texture. It has little fishy smell and a good umami flavor, pairing well with any sauce like ssamjang, chojang, or soy sauce.

A fish sashimi with a firm and chewy texture, offering an excellent bite. It's characterized by a savory flavor that emerges with chewing.

An assorted sashimi featuring the popularly loved flounder, hairy conger eel, and salmon, allowing you to enjoy mildness, chewiness, and tenderness simultaneously.

A menu item featuring flatfish, a representative spring fish, sliced as sashimi. It has a sticky texture and a subtle sweetness.

A menu item featuring flatfish sliced with the bones (sekkosi), offering a delightful crunchy texture. The savory flavor of the bones blends with the umami of the flesh.

Winter delicacy, striped red mullet, has a chewy and sticky texture. It becomes more savory and sweet as you chew.

A premium assorted sashimi featuring flounder and hairy conger eel, representative white fish, with the addition of red sea bream, a high-grade fish.

A special menu generously composed of various popular fish and seasonal fish. Great for groups to enjoy a variety of flavors.

A type of rock bream, this is a high-grade fish with very firm, chewy flesh and an excellent savory flavor.

Red sea bream, known as the 'Queen of the Sea', boasts a mild yet deep umami flavor. Enjoy it as 'yubiki' (lightly seared skin) or regular sashimi.

A dish where fresh sashimi and vegetables are mixed into a spicy, sour, and refreshing broth. Perfect as a summer delicacy when you have a poor appetite.

A fish representing autumn, rich in fat and with an excellent savory flavor. It's even more delicious when eaten with ssamjang (dipping sauce) after slicing it with the bones.

Called the 'Flower of the Sea', it is characterized by its unique aroma and fresh, slightly bitter taste.

A seafood with a unique crunchy texture and the aroma of the sea. It is called 'Ginseng of the Sea'.

A unique-looking seafood with a sweet taste and chewy texture that gets better with chewing.

A dish of live, wriggling octopus dipped in sesame oil and salt. You can enjoy its strength and chewiness that sticks to your mouth.

An assorted menu featuring 3 popular types of seafood served on one plate for a diverse experience.

Shrimp marinated and aged in a special soy sauce. It's not too salty and has a savory flavor, making it good with rice or as a drink accompaniment.

A soup made with fish bones and vegetables, boiled spicy and pungent. It's a must-have dish to finish your meal after eating sashimi.

Ramen noodles added to the soup to cook.

Flat, chewy knife-cut noodles added to the soup.

Sujebi dough, cooked to a chewy texture in the soup.

Warm white rice.

Soft somen noodles mixed into the cold raw fish soup.

Crispy and savory fried shrimp.

A fermented skate sashimi characterized by its unique pungent taste and ammonia smell. A delicacy enjoyed by enthusiasts.

A stew made with pollack roe and sea cucumber, cooked spicy. The savory flavor of the roe and the refreshing taste of the broth blend well.

A clear or spicy soup made with lean, mild cod. Good as a hangover soup to relieve intoxication.

A side dish that goes well with rice, made by grilling mackerel with just the right amount of oil until golden brown. Crispy on the outside and moist on the inside.

A premium soup dish made by adding live hairy conger eel whole, resulting in a deep broth and tender flesh.

A meal menu item where diced sashimi and fresh vegetables are placed on rice and mixed with cho-gochujang (spicy red pepper paste).

A dish mixed in a heated stone pot with rice, flying fish roe, and chopped kimchi. Characterized by the popping texture of the flying fish roe.

Sushi made by placing fresh raw fish slices on rice.

A 1-person set menu where you can enjoy sashimi, various side dishes, and a meal together.