Kantera

A representative Korean fermented food made by pickling napa cabbage with chili peppers, garlic, and seafood salt. It has a deep umami and sourness within its spiciness, and a crisp texture. It's delicious on its own, and perfect with rice or drinks.

Kimchi made from diced daikon radish. It has the characteristic sweetness of daikon and a crunchy texture, with a lighter flavor than napa cabbage kimchi.

Kimchi made with cucumber, with mild spiciness. The refreshing crispness of the cucumber is perfect as a palate cleanser.

An advantageous set featuring three types of kimchi: Napa Cabbage Kimchi, Kakuteki (radish), and Oi Kimchi (cucumber). Enjoy the variety of textures and spiciness.

Sashimi of beef's third stomach (senmai). Characterized by its unique crunchy texture, it is enjoyed with a special sweet and sour sauce (chojang) for a refreshing taste.

Boiled and sashimi-style beef tripe (honeycomb). Enjoy its uniquely elastic texture, and vary the flavor with two types of sauce.

Freshly sliced squid sashimi. Enjoy the sweet squid with a Korean-style sweet and sour sauce (chojang).

Namul made from unripe green papaya. It has a mild flavor and a firm texture similar to dried daikon radish, making it a healthy dish.

A classic namul made by tossing boiled bean sprouts with sesame oil and salt. Enjoy the crisp texture and the fragrant sesame oil flavor.

Namul made from julienned daikon radish, seasoned with a sweet and sour dressing. It's refreshing, aids digestion, and is good for cleansing the palate.

A namul made by tossing boiled spinach with sesame oil and seasonings. It has a moist texture, and the sweetness of the spinach and the flavor of sesame pair well.

Namul made from julienned carrots. Sweetness is enhanced by stir-frying or seasoning with oil, improving nutrient absorption.

A namul made from tenderly simmered and seasoned bracken. It has a unique texture and deep flavor, and is a common ingredient in bibimbap.

A platter of colorful namul including bean sprouts, spinach, daikon radish, carrots, and bracken. Enjoy various flavors little by little.

A large salad mainly consisting of sunny lettuce. It's dressed with a fragrant Korean-style dressing with sesame oil, allowing you to eat plenty of vegetables.

A salad made with crisp mizuna and lettuce. Tossed with a slightly spicy dressing, it has a refreshing aftertaste.

A salad made with julienned daikon radish, tomato, and tuna mayonnaise. The combination of fresh daikon and rich tuna mayo is delightful.

A set of leafy vegetables (ssamjang leaves) for wrapping yakiniku. Served with special miso, wrap it with meat and rice.

Perilla leaves with a unique refreshing aroma. Wrapping yakiniku with them neutralizes the greasiness of the meat, making it taste lighter.

Arugula, a herb with a nutty aroma and a slight spiciness. Its flavor is enhanced when eaten with meat or seafood.

A dish of cold tofu topped with a special spicy sauce containing chili peppers and condiments. The slightly spicy flavor enhances the sweetness of the tofu.

Warm tofu served with Kantera's special sauce and yuzu pepper. The warmth enhances the tofu's flavor, and the aroma of yuzu pepper is delightful.

A dish made by mixing seaweed (mozuku) with sanbaizu or ponzu sauce. Its smooth texture and sourness are refreshing and perfect as an appetizer.

A salty fermented dish made by pickling cod stomach with chili peppers, garlic, etc. It has a crunchy texture and a rich, spicy, and savory flavor, perfect with drinks.

A kimchi-like dish made by marinating squid in a chili-based seasoning. The sweetness of the squid and the spiciness of the chili peppers combine well, making it a good side dish for rice.

Perilla leaves pickled in soy sauce and chili sauce. It has a rich aroma and strong flavor, making it exquisite when wrapped around rice.

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

A Korean-style okonomiyaki made with mashed potatoes and cheese. The chewy dough and melting cheese combination is popular.

A thick, baked jeon filled with the sweetness of onions and the umami of pork. Crispy on the outside and juicy on the inside.

A jeon made with a generous mix of seafood like squid and scallops, and vegetables. The seafood umami seeps into the dough, creating a rich flavor.

A jeon for adults with spicy green chili and octopus. The chewy texture of the octopus and the miso-flavored dough pair well.

Thinly sliced yam, grilled on a net. It becomes fluffy and fragrant when grilled.

An assortment of seasonal vegetables. Grilling them over charcoal enhances their natural sweetness.

Whole garlic cloves fried in oil. They become fluffy and have a strong aroma that stimulates the appetite.

Jumbo shiitake mushrooms. Thick and juicy with umami, they release their juices when grilled.

An assortment of several types of mushrooms. They are fragrant when grilled and can be enjoyed healthily.

Salt-grilled shrimp with heads on. Enjoy the plump meat and sweet shrimp flavor by grilling them with their shells on.

Thick-cut scallop, grilled. Infused with the flavor of sesame oil and butter for a rich taste.

Fresh squid grilled simply with salt and ginger. You can directly taste the squid's elasticity and umami.

Whole or sliced squid, grilled. Fragrantly grilled squid is tender and flavorful as you chew.

A set with assorted seafood such as shrimp, scallops, and squid. You can enjoy various seafood at once.

Jumbo clams from the Chita Peninsula, grilled in their shells. The overflowing broth is exceptional.

Thigh meat from Daisenjido chicken, a famous brand of chicken. It has a moderate firmness and juicy texture, and its fatty sweetness spreads when grilled.

Thigh meat from Nagoya Cochin chicken, one of Japan's three major brand chickens. It has a rich, deep umami and a firm texture.

Pork belly (sanmaimi) with good marbling. When grilled, the fat renders out, making it crispy and the sweet fat delicious.

Meat from the neck of the pig. It is characterized by its unique crispy texture and rich, fatty flavor.

Thick-cut pork shoulder loin marinated in miso sauce. It has a good balance of lean meat and fat, and the rich miso flavor pairs well with rice.

A Korean yakiniku dish where thick-cut pork belly is grilled and wrapped in ssam leaves and perilla leaves. Wrapping it with condiments and miso allows you to eat it without feeling greasy.

Premium salted tongue made from the tender part of beef tongue. Enjoy its crisp bite and abundant juices.

This is the tip of the chewy tongue (tangsaki) seasoned with miso sauce. The flavor seeps out the more you chew, making it perfect as a snack with drinks.

Tendon from the underside of beef tongue. It's a bit tough but rich in flavor and has a chewy texture when well-grilled.

Special grade tongue from the fattiest part (tongue base). Extremely tender and juicy, it melts in your mouth.

A topping of chopped scallions seasoned with sesame oil and salt. When wrapped with grilled tongue, the scallion's flavor and texture enhance the meat's umami.

A classic yakiniku cut, beef belly (kalbi). It has a good balance of fatty sweetness and lean umami, making it a dish that goes well with rice.

Meat from between the ribs (nakaochi). The meat near the bone is rich in flavor and has good marbling. Enjoy it thick-cut and juicy.

Our signature kalbi, named after the restaurant. It's tender and flavorful with a good amount of fatty richness, making it a popular menu item.

Higher quality kalbi with more marbling (fat) than regular kalbi. You can enjoy its melt-in-your-mouth texture and rich, sweet fat.

Kalbi with the bone attached. The meat around the bone is said to be the most flavorful and delicious. The highlight is grilling it heartily and biting into it.

The highest grade kalbi with beautiful marbling, like fatty tuna. It melts instantly in your mouth, spreading a supreme sweetness.

Beef diaphragm muscle (harami). Although it looks like lean meat, it is tender and has a moderate amount of fat while remaining light.

A part of the harami, the portion hanging towards the ribs (sagari). The meat is extremely tender and can be easily cut even when thick.

A rare cut of harami with good marbling. A luxurious taste combining the umami of harami with the sweetness of fat.

Meat from the back of the cow (loin). It has a fine texture and is tender, allowing you to fully enjoy the umami of the lean meat. The trick is not to overcook it.

The most beautifully marbled part of sirloin. It has a rich fat flavor that is not heavy, offering a refined taste.

Ribeye from pasture-raised cattle. Primarily lean meat with a rich, original beef flavor and less fat, making it healthy.

Ribeye, the thickest cut of sirloin, prone to marbling. Lightly searing thin slices allows the fat to melt, filling your mouth with umami.

Special grade ribeye with fine marbling. Enjoy the sweet flavor of high-quality fat with ponzu or sesame sauce for a refreshing taste.

Ribeye from Matsusaka beef, one of Japan's three great wagyu brands. Known as a 'work of art in meat,' its flavor is characterized by a rich aroma and melt-in-your-mouth texture.

Sirloin, synonymous with steak. Located near the lower back, it is tender, juicy, and highlights the sweetness of the fat.

The tenderest red meat from a whole cow, yielding only a small amount. It is lean and light yet intensely flavorful.

The finest cut from the fillet, including the choicest central part (like Chateaubriand). So tender it can be cut with chopsticks, recommended with wasabi soy sauce.

Achilles tendon and meat tendon parts. When grilled, they have a chewy, springy texture, and the umami seeps out as you chew.

Beef's second stomach (honeycomb). It is thick, white, and has a unique crunchy texture. It has a bland flavor and a texture like scallop.

A part of the mino with fat sandwiched in between. It's a rare cut that allows you to enjoy the chewy texture of mino and the juicy sweetness of the fat simultaneously.

The fourth stomach of a cow (abomasum/guts). It has moderate fat and is characterized by its rich umami and firm texture.

Beef's large intestine (shimacho) and other offal. It is fatty and elastic, and the sweet fat flavor spreads as you chew. Also known as Maruchou.

Beef's small intestine. It has plenty of fat, and when grilled, you can enjoy its plump texture and rich fatty flavor. Also known as Maruchou.

Beef liver. Fresh liver has little odor and a rich, unique sweetness. It is rich in iron and vitamins.

A soup with a gentle flavor and fluffy beaten eggs. Enjoy the soft texture of the egg and the light dashi broth.

A soup with plenty of seaweed. Rich in minerals, it refreshes your mouth between bites of yakiniku.

A healthy soup with various vegetables. It has a gentle flavor with the sweetness of vegetables dissolved in it, and warms the body.

A porridge-like dish made by pouring egg soup over rice. It is easy to digest and has a gentle flavor, making it perfect to finish your meal.

A dish of rice with wakame seaweed soup. It's smooth and light, suitable for a late-night snack or a light meal.

A spicy soup made by simmering kalbi meat and vegetables. The rich broth, infused with the umami of the meat, has a addictive spicy kick.

A traditional Korean soup made by simmering thinly sliced beef and vegetables in a spicy broth. It is full of stamina and warms you from the core.

A spicy soup made with cod (true cod) and other seafood. It has a deep flavor with a rich seafood broth and a refreshing spiciness.

A dish of rice in spicy kalbi soup. The rice, infused with the umami of the meat, is delicious and satisfying.

A hearty and spicy yukgaejang soup with rice. The abundant ingredients and the spicy, savory flavor go well with the rice.

A dish of spicy cod soup (Tegutan) with rice added. The seafood umami soaks into the rice, making it easy to eat.

A soup made by simmering beef bones and tail for a long time until cloudy. It has a rich, creamy taste, yet is surprisingly light and flavorful.

Spicy komtan soup with added spice. The creamy richness and chili stimulation are a perfect match.

A dish of rice in komtan soup. The soup, concentrated with beef umami, clings to the rice, offering a deeply satisfying flavor.

A dish of spicy komtan soup with rice. It is mellow yet spicy, stimulating the appetite.

A spicy stew mainly featuring tofu, with pork, kimchi, and other ingredients. The gentle texture of the tofu pairs well with the spicy soup.

A stew made with Korean soybean paste (doenjang). It is richer than Japanese miso soup and contains plenty of ingredients like vegetables and tofu.

A medicinal dish made by stuffing young chicken with glutinous rice, ginseng, and jujubes, then simmering for a long time. The chicken is fall-off-the-bone tender, and the soup is said to be good for strengthening the body.

Our original spicy stew with plenty of vegetables and offal. The sweetness of the offal fat and the spicy soup permeate the vegetables, making it addictively delicious.

Mixed rice topped with several types of namul, minced meat, and egg. Mix well with gochujang for a harmonious blend of flavors.

Bibimbap served in a hot stone pot with rice and ingredients. Characterized by the fragrant 'scorched rice' formed by the heat, it stays hot until the end.

A soup containing Korean rice cakes (tteok). Similar to Japanese ozoni, but the rice cakes are made from non-glutinous rice and are less likely to disintegrate, remaining chewy.

A noodle dish with firm, chewy noodles in a cold broth. The sour, refreshing broth is perfect for finishing off your yakiniku meal.

A cold noodle dish where chewy noodles are tossed in a sweet and spicy gochujang-based sauce. It has sweetness and sourness within its spiciness, stimulating the appetite.

A Korean-style arrangement of Japanese somen noodles. Served with a special dipping sauce and enjoyed with toppings like kimchi for a refreshing taste.

A noodle dish with thick, chewy noodles in a spicy kalbi soup. The rich meat broth clings well to the noodles, making it a hearty meal.

Ramen in a hearty, spicy yukgaejang soup. The soup, infused with the umami of vegetables and meat, pairs perfectly with the noodles.

A dish of udon noodles in a gentle egg soup. It's not spicy, so it's recommended for children and those who don't like spicy food.

Udon noodles added to a rich, cloudy beef bone soup (komtan). The creamy soup clings to the noodles, offering a deep flavor.

A dish of ramen noodles in komtan soup. The noodles, made from potato starch, have a chewy texture and pair well with the soup.

Delicious white rice cooked fluffy from Koshihikari rice.

A small portion of white rice.

A large portion of white rice.

A course to enjoy the highest grade marbled wagyu ribeye with shabu-shabu. Includes vegetables and glass noodles, allowing you to savor the melt-in-your-mouth texture of the meat.

A shabu-shabu course featuring carefully selected special wagyu sirloin. This luxurious menu highlights the sweet flavor of high-quality fat and the tenderness of the meat.

A shabu-shabu course featuring sweet and savory pork belly. Excess fat is rendered off, making it light yet allowing you to fully enjoy the pork's umami.

Specialty tofu that can be added to shabu-shabu. It has a rich soybean flavor and is served with a special sauce.

Additional portion of special wagyu ribeye.

Additional portion of special wagyu sirloin.

Additional portion of premium pork loin.

Additional portion of pork belly.

A set of vegetables and mushrooms for adding.

Thick noodles made from sweet potato starch. They have a chewy texture and are resistant to breaking apart when cooked.

Additional dipping sauce for shabu-shabu. Choose your preferred flavor.

A finishing meal after the hot pot. Made with broth infused with the umami of meat and vegetables, you can choose between zosui, udon, or ramen.

An original dessert made with cold sweet red bean soup using whole soybeans and shiratama dango (mochi balls). It features the nutty flavor of soybeans and a smooth texture, making it a healthy dish.

A classic Chinese dessert, Annin Tofu. Its smooth, silky texture and unique almond aroma refresh the palate after a meal.

An Italian-born rich milk pudding (panna cotta) served with adzuki beans, a Japanese-Western fusion dessert. The creamy taste and the sweetness of the adzuki beans pair well.

A dessert combining homemade sweet red bean paste with shiratama dango and ice cream. The ice cream can be vanilla or matcha, and you can enjoy the combination of warm paste and cold ice cream.

A drink dessert with milk coffee and vanilla ice cream. The bitterness of the coffee and the sweetness of the ice cream blend for a mellow taste.

An Italian dolce made by pouring hot espresso over cold vanilla ice cream. You can enjoy the contrast of temperature, bitterness, and sweetness.

Simple and rich vanilla ice cream. Perfect for cleansing the palate after a meal.

A Japanese-style ice cream with a hint of bittersweet matcha flavor.

A sherbet made with the juice of citrus yuzu. Its refreshing aroma and sourness are perfect after a greasy meal.

Standard hot coffee.

A rich coffee made by extracting double-roasted beans at high pressure. It has a strong bitterness and richness in a small amount.

Double espresso.

Coffee with plenty of steamed milk. A smooth and easy-to-drink flavor.