Dejiya

A platter featuring three types of classic kimchi: napa cabbage, radish, and cucumber. Each offers a different texture, spiciness, and fermented umami. Perfect as a starter or a palate cleanser during yakiniku.

Fermented napa cabbage seasoned with chili peppers, garlic, and seafood salt. It has a deep flavor with a balance of sweetness and sourness within the spiciness. Characterized by its crisp texture.

Diced radish kimchi. You can enjoy the radish's natural sweetness and moisture, along with its satisfyingly crunchy texture.

A non-spicy or mildly spicy kimchi made with cucumber. Its refreshing taste and crisp, watery texture make it recommended for those who don't like spicy food.

Fermented bamboo shoots with lactic acid. As the name suggests, it's a snack characterized by its pleasant crispness and unique flavor.

A dish of smashed cucumber, seasoned simply with sesame oil and salt, making it refreshing and easy to absorb flavors.

Pickled celery that has been lightly brined. You can enjoy the celery's unique refreshing aroma and crisp texture, which cleanses the palate.

A Korean side dish assortment of seasoned vegetables like bean sprouts, spinach, and fernbrake, mixed with sesame oil and salt. The texture of each vegetable and the aroma of sesame oil stimulate the appetite.

Boiled bean sprouts seasoned with sesame oil and salt. It has a crisp texture and is a standard side dish for yakiniku.

Thin seaweed seasoned with sesame oil and salt. It has a crispy texture and a fragrant flavor, delicious on its own or wrapped with rice.

A tofu dish topped with spicy Korean-style sauce, kimchi, and seaweed. The refreshing tofu is accented with spiciness.

Boiled pig's trotters cut into easy-to-eat pieces. It has a jiggly texture rich in collagen and is eaten with vinegared miso or other dipping sauces.

A Korean dish of stir-fried glass noodles with beef and vegetables, seasoned with sesame oil and a sweet and spicy sauce. You can enjoy the chewy texture of the glass noodles and their rich flavor.

A creative dish made by coating Korean rice cakes (tteokbokki) with a cream cheese sauce. The chewy texture is enhanced by the rich and creamy cheese flavor.

Tteokbokki simmered in a sweet and spicy gochujang sauce, topped with melting cheese. The spiciness and the mildness of the cheese are a perfect match.

A Korean-style steamed egg dish (Gyeranjjim). Characterized by its fluffy, soufflé-like appearance, it has a delicate flavor enhanced by dashi broth and a soft, airy texture.

Thinly sliced beef tongue seasoned with a salt-based sauce. It is typically grilled quickly and enjoyed with a squeeze of lemon juice for a refreshing taste.

Luxuriously thick-cut premium beef tongue. You can fully enjoy the juicy meat juices and the firm, chewy texture unique to thick cuts.

Fatty beef rib meat (kalbi). The rich sweetness of the fat pairs well with the special sauce, making it a flavor that goes well with rice.

Meat from between the ribs (geta kalbi). It is fatty and has a rich umami characteristic of the bone area.

Muscle from the diaphragm. Although it looks like lean meat, it is tender, has moderate fat, yet is light and healthy.

Lean red meat from the shoulder to the back. It has a fine texture, is tender, and its natural umami can be enjoyed by lightly searing it.

Beef heart. It is low in fat, has a unique, crisp texture, and a light flavor.

The first stomach of a cow (rumen). It is thick and has a firm, chewy texture that becomes sweeter as you chew.

A spicy stew made by simmering soft tofu (sundubu) with vegetables, meat, or seafood in a chili-based broth. It is served piping hot, with concentrated spiciness and umami, warming you from the inside out.

A traditional Korean medicinal soup made by stuffing a young chicken with glutinous rice, ginseng, and jujubes, then simmering it for a long time. It is deeply flavorful, nutritious, and said to be good for fatigue recovery.

A stew made by slowly simmering beef tongue with demi-glace sauce and other ingredients. You can enjoy the flavor of the tongue, which is so tender it falls apart.

A dish with rice, namul, meat, and egg served in a hot stone pot. Mixing it all together allows you to enjoy the harmony of the roasted rice aroma and the ingredients.

A noodle dish served in a cold soup. Characterized by its sour broth, it's a refreshing palate cleanser after yakiniku.

A mild soup with plenty of seaweed. It has a fragrant sesame oil aroma and is not spicy, making it suitable for children and those who dislike spicy food.

A cloudy soup made by simmering beef bones for a long time. It is rich, flavorful, and high in collagen.

A slightly spicy soup made by simmering kalbi meat and vegetables. The rich flavor of the meat melts into the soup, creating a deep and satisfying taste.

Fluffy steamed white rice. An essential staple to enjoy with yakiniku and soup.

A dish of rice topped with plenty of seasoned green onions. The flavor and crispness of the green onions cut through the richness of the meat.

A lemon sour characterized by strong acidity and a refreshing sensation. It pairs exceptionally well with fatty dishes.

A refreshing sour with the pleasant bitterness and sweet-and-sour taste of grapefruit.

A fragrant sour made with fresh sudachi. You can enjoy the refreshing aroma and acidity unique to sudachi.

A sour with strong acidity and a refreshing sensation, containing citric acid which is said to be good for fatigue recovery.

A sour with the concentrated salty and umami flavor of pickled plums. It has a unique salty-umami taste.

A sweet and easy-to-drink sour made with the lactic acid beverage Calpis. It has a mellow flavor.

A sweet and rich sour made with a thick fruit nectar (like peach).

A cocktail made by steeping fruits like oranges and berries in red wine. It has a fruity and easy-to-drink flavor.

A cocktail made with gin and tonic, sprinkled with black pepper. The spicy aroma cuts through the richness of meat dishes.

Shochu mixed with oolong tea. It is refreshing, doesn't interfere with meals, and pairs well with fatty dishes.

Shochu mixed with green tea. The astringency and aroma of green tea make it a refreshing drink.

Shochu mixed with jasmine tea. The elegant aroma of jasmine fills your mouth.

Red plum wine made by adding grapes and shiso to plum wine. Contains polyphenols and offers a fruity and unique flavor.

A plum wine with added citric acid for a refreshing taste. It's not too sweet and has a crisp aftertaste.