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A platter menu where you can enjoy a generous portion of various beef cuts. You can grill it yourself on the table grill and taste the diverse textures and savory flavors of different cuts at once.

A special menu composed of carefully selected special cuts of beef. You can grill and enjoy a variety of tender and flavorful cuts.

The highest grade Hanwoo sirloin in Korea. Its excellent marbling makes the meat extremely tender, and the savory juices spread throughout your mouth as you chew.

The salchi-sal (chuck tail flap) cut of beef with the best marbling. Thanks to the snowflake-like fat distribution, it features a tender, melt-in-your-mouth texture and a rich umami flavor.

A special cut from the inside of the beef rib, it boasts a chewy texture and a rich beefy aroma. Recommended for those who enjoy the pure taste of meat.

Tenderloin, the most tender cut of beef. It is lean with less fat, and has a pleasant, melt-in-your-mouth tenderness.

Meat from the rib area after the bones have been removed. It has a chewy and savory taste with a good balance of fat and lean meat.

Thinly sliced beef brisket. It cooks quickly on the grill and is attractive for its savory fat and chewy texture.

A Korean-style raw meat dish made by thinly slicing fresh raw beef and seasoning it with sesame oil, pear, and sauce. You can enjoy a savory, sweet, and tender texture.

A platter featuring popular pork cuts such as samgyeopsal and moksal. You can enjoy various flavors by grilling different cuts at once.

A set composed of delicious special cuts of pork. You can experience a different texture and flavor than regular cuts.

Samgyeopsal, the most popular pork cut among Koreans. It features layers of fat and lean meat, giving it a rich and savory flavor. It is enjoyed grilled with ssamjang and vegetables.

Samgyeopsal with the skin on. The chewy skin adds an extra bite compared to regular samgyeopsal.

A cut from the pork neck, it has less fat and more lean meat than samgyeopsal, making it leaner. It's delicious when cut thick and grilled to retain its juices.

Lean meat from the pork diaphragm. It is a popular special cut with a chewy texture and rich beefy aroma, similar to beef.

A cut connecting the pork neck to the shoulder, it has evenly distributed fat, offering a unique crunchy texture and savory flavor.

A special cut located near the pork loin, it is tender and soft with moderate fat, making it lean yet savory.

Assorted mushrooms that can be grilled with meat. Mushrooms grilled in meat drippings are flavorful and add texture.

A clear soup dish made by simmering large beef ribs until tender. The broth is deep and refreshing, and the tender rib meat is delicious to eat.

A hot pot dish where thinly sliced beef, various vegetables, and glass noodles are simmered in a sweet and savory soy sauce broth. It's delicious when mixed with rice.

A meal consisting of fresh yukhoe and various vegetables served over rice, mixed with gochujang sauce. The combination of crisp vegetables and chewy yukhoe is excellent.

A dish made by stir-frying pork and vegetables in a spicy sauce. It's an excellent side dish for rice and features a spicy flavor that stimulates the appetite.

A stew made by adding fatty chadolbagi (beef brisket) to savory doenjang (soybean paste stew). The meat fat enriches the broth, making it even richer and more savory.

A stew made by adding well-fermented kimchi, pork, and tofu, and simmering it spicy. It is a representative meal that Koreans enjoy.

A type of naengmyeon with thin and chewy noodles made from starch. You can choose between mul-naengmyeon with a refreshing broth and bibim-naengmyeon with a spicy and sweet sauce.

Dumplings steamed with a filling of meat and vegetables inside thin wrappers. They are delicious dipped in soy sauce when warm.

A small portion of cold noodles, perfect as a palate cleanser after your meal. You can choose between refreshing mul-naengmyeon (cold broth) and spicy bibim-naengmyeon (mixed cold noodles).

Nurungji, a savory scorched rice made by adding water to the rice stuck to the bottom of the pot. It is warm and soothing, perfect for finishing a meal.

Freshly cooked white rice. Enjoy it with meat or stew.

A fruit wine made from bokbunja, a Korean wild berry. It has a deep red color and is characterized by its sweet and fragrant taste.

A traditional Korean medicinal wine made with ingredients like ginseng and various medicinal herbs. It has a subtle herbal aroma and a smooth taste that pairs well with meat.

A clear liquor made from low-temperature fermented rice. It is clean and smooth, making it a good accompaniment to raw fish or meat dishes.

A refreshing and crisp Korean lager beer. It cleanses the palate when enjoyed with fatty meat.

Korea's representative distilled liquor, it is clear and has an alcohol content of about 16-17%. It is the national drink that pairs best with grilled dishes like samgyeopsal.

A traditional Korean rice wine made from fermented rice. It has a milky appearance and a combination of tangy carbonation, sweetness, and sourness.

A carbonated drink like cola or cider.