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A mixed platter allowing you to taste various beef cuts at once. It includes sirloin, rib finger, brisket, and other cuts with diverse textures and flavors, perfect for sharing.

This menu features select, rare cuts of beef produced in small quantities. You can experience unique textures and rich flavors different from common cuts.

Sirloin cut from Hanwoo, Korea's native cattle. Its excellent marbling results in a rich, juicy, and tender texture.

This cut, the lean meat from between the beef short ribs, is characterized by its chewy texture and savory umami flavor. The juices that are released as you chew are delightful.

A fatty cut from the center of the beef brisket bones, served thinly sliced. Its savory fat and chewy texture are excellent, and it cooks quickly.

Thinly sliced fresh beef, served raw without cooking. Enjoy the natural clean and chewy texture of the meat by dipping it in sesame oil or sauce.

Thinly shredded raw beef marinated in a sweet and savory sauce. Served with pear, it adds a crunchy texture and refreshing taste.

A set menu featuring popular pork cuts. It offers great value by allowing you to enjoy various flavors like pork belly, neck, and jowl all at once.

This cut, with three layers of fat and lean meat, is the most preferred pork cut for grilling among Koreans. It boasts a rich, savory flavor from the fat.

Lean meat from the pork neck, characterized by its low fat content and clean taste. When cut thick and grilled, you can enjoy its tender texture.

Pork belly with the skin attached. The chewy texture of the skin combined with the savory flavor of the fat makes this a delicious cut with a satisfying chew.

This cut from the pork's back is tender and soft. With a moderate amount of fat, it offers a savory yet clean taste.

This cut, from the pork neck to the shoulder, is also called 'Cheon-gyeopsal' (thousand-layer meat) due to its marbling. Its unique crunchy texture and savory flavor are exceptional.

Mushrooms grilled alongside the meat. When grilled, they offer a chewy texture and the unique aromatic juices of the mushroom.

A small portion of cold noodles served after a meat meal as a palate cleanser. The refreshing broth or spicy sauce helps to cut through any richness.

Nurungji (scorched rice) soup, made by boiling the scorched rice left after cooking. It is warm and comforting, perfect for finishing a meal.

A stew made by dissolving fermented Korean soybean paste (Doenjang) and adding tofu and vegetables. Its savory and salty taste pairs well with rice.

A spicy stew made with soft tofu as the main ingredient. The harmony of the spicy broth and soft tofu is excellent.

A representative Korean stew made by simmering well-fermented kimchi and pork. It is known for its spicy and refreshing broth.

A rice dish with fresh Yukhoe (beef tartare) and various seasoned vegetables mixed with gochujang (red chili paste). A hearty and healthy meal.

These are representative Korean soju brands. As clear and clean distilled spirits, they pair perfectly with meat dishes.

A crisp Korean beer with a strong refreshing taste. Its cool carbonation cleanly cuts through the richness of oily meat.

A clear and smooth tasting Cheongju (refined rice wine). It has a lower alcohol content than soju and is easy to enjoy due to its smooth finish.

A traditional Korean Makgeolli (rice wine) made by fermenting rice. It is characterized by its sweet, tangy taste and smooth texture.

A medicinal liquor brewed with various medicinal herbs. It has a subtle ginseng aroma and a healthy taste.

A fruit wine made from Bokbunja (black raspberries). It has a sweet, rich fruit flavor and is easy to drink despite its alcohol content.

Carbonated drinks such as Coke and Sprite.

Thinly sliced beef marinated and stir-fried in a sweet soy-based sauce. It's a representative Korean side dish loved by all ages.

Pork stir-fried in a spicy gochujang (red chili paste) sauce. Its sweet and spicy flavor is known as a 'rice thief' because it pairs so well with rice.

A lunch portion of Kimchi Stew. The spicy broth is perfect with rice for a filling meal.

A stew with tofu and vegetables in a savory doenjang (soybean paste) broth. It's a mild and comforting lunch option.

A delicacy made by thinly slicing seasoned jelly (Dotori-muk) and serving it with rice in a cold broth or warm soup. It is light and easy to digest.

A spicy soup made with beef, bracken, and bean sprouts. Its hot and rich broth is great for hangovers or as a hearty meal.

A bibimbap generously topped with fresh Yukhoe (beef tartare). Offered at a special lunch price, it provides great value.

You can choose between Mul-naengmyeon (cold buckwheat noodles) with a refreshing broth with ice flakes, or Bibim-naengmyeon (spicy mixed noodles) with a spicy sauce. It is characterized by its chewy noodles.