선우회센타

A menu that serves various types of fresh fish sashimi on one plate. Using seasonal fish, you can enjoy a chewy texture and freshness. It tastes even better when dipped in Korean ssamjang or cho-gochujang.

A menu where you can enjoy DODARI, which has an excellent savory taste, along with other raw fish. You can taste the chewy texture of DODARI and the freshness of raw fish at the same time.

DODARI sashimi that becomes more savory and sweet the more you chew it. It is also eaten with the bones (sekkosi) and has a unique texture that is attractive. It is especially delicious in spring.

A menu composed of mackerel sashimi mixed with other fish sashimi, which is savory due to its oiliness. You can enjoy the soft and oily flavor of mackerel.

Thickly sliced seasonal mackerel sashimi. It is characterized by its oily and savory taste, similar to tuna belly. It's a delicacy when eaten wrapped with seaweed or aged kimchi.

DODARI sashimi, which is best in spring. The flesh is plump, giving it a chewy texture and a mild flavor.

Striped beakfish, a rare and luxurious sashimi ingredient. It boasts a deep flavor and chewy texture.

A representative summer health food, Min-eo hoe (croaker sashimi). It is characterized by its soft texture and mild flavor, and the swim bladder and skin are also enjoyed as a delicacy.

Black porgy, a high-quality sashimi that ripens in autumn and winter. Its flesh is firm and becomes sweeter the more you chew it.

Large winter mackerel full of fat. Its softness that melts in your mouth and its deep savoriness are exquisite.

Natural abalone fish, said to grow by eating abalone. It has an excellent chewy and elastic texture.

Natural rockfish has firm flesh and is mild, providing a good chewing experience. It is excellent for enjoying a clean raw fish taste.

A spicy stew made with a whole rockfish. It is characterized by the rich broth from the rockfish and is excellent as a meal with rice.

A soup made with fish bones (seodari) left after filleting and various seafood. Its refreshing and spicy broth is great as a side dish for drinks or as a hangover cure.

A dish where fresh sashimi and vegetables are added to a sweet and sour, refreshing broth. It is good for stimulating the appetite in hot weather.

A Korean-style bibimbap where fresh sashimi and various vegetables are placed on rice and mixed with cho-gochujang. It is popular as a hearty meal.

A menu of large, jumbo-sized abalone sliced into sashimi. You can intensely feel the chewy texture and the aroma of the sea.

A dish of live octopus, finely chopped and eaten with sesame oil and salt. You can enjoy the vitality of the wriggling octopus and its savory taste.

Sea cucumber, called the ginseng of the sea. It is characterized by its unique firm and chewy texture and is full of the aroma of the sea.

Sea squirt, characterized by its refreshing and slightly bitter taste. Dipping the soft flesh in cho-gochujang enhances the appetite.

A menu item selected when ordering additional live octopus, which is served as a basic side dish.

There is a charge for refilling side dishes included in the basic table setting.

A dish of ark clams, resembling a bird's beak, lightly blanched. Its sweet and soft taste is a delicacy of spring.

A menu where you can enjoy fresh ark clams as sashimi or as an ingredient for shabu-shabu. You can taste its original sweetness.

Boiled baby octopus, full of roe in spring. It has a tender and chewy texture.

Live baby octopus is provided as an ingredient. You can enjoy it fresh by adding it to shabu-shabu, etc.

A shabu-shabu dish where various vegetables and ark clams are lightly cooked in broth. The refreshing broth and soft ark clams harmonize well.

A dish where live baby octopus is blanched in boiling broth. The chewy baby octopus and the broth infused with its ink are a delicacy.