Hamonishokudo Korean Restaurant

Sashimi of beef's third stomach. It has a unique chewy texture, is not gamey, and is refreshing. Eaten with sesame oil and salt, or dipped in vinegar-based red pepper paste.

Freshly chopped live octopus tentacles (sannakji). So fresh they move on the plate, you can enjoy the sensation of the suction cups sticking to your mouth. Served with sesame oil and salt.

Fresh abalone sashimi. Enjoy its firm, chewy texture and oceanic aroma. Typically eaten with sesame oil and salt, or cho-gochujang (vinegar-based red pepper paste).

A luxurious dish combining live octopus (sannakji) and Korean beef yukke. The octopus's texture and the beef's umami blend perfectly. Break the egg yolk and mix.

A representative Korean grilled meat dish where pork belly is grilled to a crisp on a hot plate. Excess fat is rendered off, and it's eaten wrapped in sanchu or perilla leaves.

Grilled pork shoulder with a good balance of lean meat and fat. It has a stronger meaty flavor than samgyeopsal and is very satisfying. Enjoy it wrapped in vegetables for a refreshing taste.

Pork rib meat marinated in a sweet and savory soy-based sauce. It's tender and juicy, with a tempting aroma from the caramelized sauce.

Pork ribs marinated in a spicy sauce based on gochujang. The spicy kick and the sweetness of the pork are a perfect match.

A platter of various types of jeon (Korean-style fritters similar to piccata). You can enjoy different flavors of fish, vegetables, and meat.

A dish made by lightly coating thinly sliced beef in flour and egg batter, then pan-frying. The meat's umami is sealed in.

A simple jeon made by pan-frying sliced zucchini coated in egg. Features a gentle sweetness and texture.

A jeon made with white fish (pollack). The mild, fluffy fish pairs well with the egg batter coating.

A jeon made with thick shiitake mushrooms. Enjoy the mushroom's aroma and juiciness.

A jeon made by stuffing green chili peppers with minced meat and grilling them. The spicy kick is a highlight.

A Korean-style meatball jeon made by mixing and shaping minced meat, tofu, and vegetables.

A jeon made with king oyster mushrooms. Its unique chewy texture is delicious.

A jeon made by wrapping minced meat in fragrant perilla leaves. It has a refreshing aroma.

A jeon (pancake) baked with aged kimchi mixed into the batter. It's spicy and tangy, perfect as a snack with drinks.

A classic jeon made with plenty of chives. Crispy on the outside and chewy on the inside.

A luxurious jeon generously filled with seafood such as squid and shrimp. The seafood's umami permeates the batter.

A stew made by simmering pork backbones and potatoes. It features a rich broth from the bones and the nutty aroma of perilla powder.

A hot pot with ham, sausage, kimchi, instant noodles, and other ingredients simmered in a spicy broth. It's popular for its generous ingredients and hearty, junk food-like flavor.

A hot pot dish with beef and several types of mushrooms. Enjoy the umami of the beef and the dashi from the mushrooms.

A hot pot (korean: kopfchan-jjong-gol) made by simmering beef offal and vegetables in a spicy broth. The sweetness of the offal fat and the spiciness are a perfect match.

A refreshing soup made with plenty of mussels. The dashi broth from the shellfish is rich.

A hot pot (altan) made with pollack roe (mentaiko). The spicy soup offers a delightful popping texture from the fish roe.

A home-style dish made by simmering chopped chicken with potatoes, carrots, and other ingredients in a sweet and spicy red broth.

A hot pot dish (Korean-style boiled chicken) made by simmering a whole chicken. It features a concentrated chicken broth and is eaten with a dipping sauce.

A luxurious hot pot dish good for strengthening the body, made by simmering chicken with seafood like abalone and octopus, along with medicinal herbs.

A soup with a gentle flavor, containing fluffy eggs.

A soup rich in oceanic aroma with clams and seaweed.

A traditional Korean soup made by stir-frying and simmering beef and seaweed. Often eaten on birthdays or after childbirth.

A medicinal soup made by stuffing a young chicken with glutinous rice, ginseng, and jujubes. It is said to be good for strengthening the body.

A soup made by simmering pork backbones (a type of haejangguk). A single-serving size of gamjatang.

A soup made with dried pollack (bugeo). It's light and said to be good for hangovers.

A spicy and refreshing soup with squid and vegetables.

A simple and mild soup made by simmering dried napa cabbage (ugeoji) in a miso-based broth.

A pork bone-based soup containing Korean sausage (sundae) and pork offal.

A milky white soup made by simmering beef knee cartilage (dogani). Rich in collagen and has a deep flavor.

A soup made by simmering beef tail for a long time. The meat is tender and the soup is rich in umami.

A hearty soup containing Korean rice cakes (tteok) and dumplings (mandu) in a beef bone broth.

A luxurious porridge made with abalone and its liver. Enjoy the rich oceanic flavor.

A nutritious porridge containing finely chopped beef and vegetables.

A light and healthy porridge made with several types of vegetables.

Chilled draft beer.

Bottled beer.

A non-alcoholic beer-flavored beverage.