October 1st

A dish combining seafood, gamtae (seaweed), and natto. It is characterized by its salty and savory taste and is good as a snack with drinks.

A king clam ceviche based on wine vinegar. It has a refreshing and sour taste and is recommended for those who enjoy seafood dishes.

Fresh spotted cuttlefish thinly sliced and served as sashimi. It has a chewy and sweet taste; enjoy it with wasabi and soy sauce.

A dish of soft eggplant and minced meat fried together. The crispy batter and moist interior are well-balanced, making it suitable as a main dish or a snack with drinks.

Fresh sea squirts served with a sweet and sour 'chohye' sauce in the Japanese style. The unique fragrance of the sea squirts and the refreshing taste stimulate the appetite.

A unique dish combining cream cheese, gamtae, and shuto (fermented tuna intestines). The creamy cheese, gamtae aroma, and shuto's umami create a combination that pairs well with wine.

Small whole crabs (baby crabs) fried to a crisp and served with curry sauce. The savory and crispy crab fry is enhanced with a fragrant curry flavor, offering a unique taste.

Fresh oysters fried to a crisp in the Japanese style. Crispy on the outside and moist on the inside, preserving the oyster's flavor. It tastes even better with a squeeze of lemon.

Fresh cockles boiled and served. They have a chewy texture and a taste of the sea, and are best enjoyed with spicy red chili paste. Served in a generous 500g portion.

A platter of 4 types of sashimi: fresh flounder, salmon, sweet shrimp, and abalone, aged to enhance their flavors. Enjoy the unique taste and texture of each ingredient with wasabi and soy sauce.

Fresh sea urchin roe. It has a soft, melt-in-your-mouth texture and is full of the flavor of the sea. It tastes even better served on seaweed or sushi rice.

Sashimi featuring both low-temperature aged flounder and salmon. You can enjoy the chewy texture of flounder and the soft texture of salmon simultaneously.

Flounder sashimi, aged at low temperatures to enhance its chewy texture and rich umami. Experience the fresh taste of the sea.

Fresh salmon sashimi, aged to add tenderness and flavor. Enjoy the melt-in-your-mouth texture of salmon.

Sashimi of sweet shrimp (amaebi) topped with caviar. You can enjoy a luxurious taste and a popping texture at the same time.

Fresh avocado thinly sliced and served as sashimi. It has a soft and savory taste and is delicious with soy sauce or a special sauce.

Pyeongyang-style cold pork belly jokbal, chilled to achieve a chewy texture. It has a light and clean taste and is popular as a snack with drinks.

A salad featuring fresh salmon and creamy avocado, served with abundant vegetables. A refreshing dressing adds to a healthy and delicious meal.

Salmon tataki, lightly seared on the outside, served with fragrant basil pesto. The tender salmon and the aroma of basil harmonize beautifully.

Chewy abalone steamed with a special sea urchin roe (geu) sauce. The deep flavor of the abalone and the rich, savory taste of the geu sauce are exquisite.

Semi-dried squid grilled with salt. It has a chewy and salty taste, making it a great snack with beer.

Salmon collar grilled with salt. It has a rich and fatty flavor, with the meat attached to the bone being a particular delicacy.

Flounder baked in the oven with basil pesto and herbs. The savory flounder is enhanced with the fragrant basil, offering an exotic taste.

Potatoes and squid baked in the oven with basil pesto and herbs. The chewy squid and soft potatoes are combined with the fragrant herb flavor.

Nagoya-style chicken wings fried with plenty of black pepper. They are crispy, salty, and slightly spicy from the pepper, making them a perfect accompaniment to beer. 12 pieces are served.

Plump shrimp fried to a crisp. Crispy on the outside and moist on the inside, it tastes even better with tempura sauce. 6 pieces are served.

A Japanese-style fried dish made with minced meat. It is crispy on the outside and has a juicy, tender texture on the inside. It is best enjoyed with a sauce.

Mince cutlet filled with savory cheese and fried. The crispy exterior, tender meat, and stretchy cheese create a perfect combination.

Fresh flounder fried to a crisp and served with tartar sauce. The light flounder and savory tartar sauce complement each other well. 2 pieces are served.

Japanese-style fried chicken, Karaage. It is crispy on the outside and moist on the inside, with a savory and salty flavor from the soy sauce-based seasoning. 12 pieces are served.

Fukuoka pollack roe grilled with a triple butter sauce. The salty pollack roe and savory butter create a harmonious flavor.

A single-serving dish of thinly sliced beef brisket and various mushrooms steamed in a bamboo steamer. It is light and healthy, preserving the natural flavors and aromas of the ingredients.

A dish made by tossing avocado and shrimp with a Japanese miso and vinegar dressing. The savory avocado, plump shrimp, and sweet and sour sumiso sauce combine to create a refreshing taste.

A Japanese-style spaghetti made with a ketchup-based sauce. It contains various ingredients such as sausage, bell peppers, and onions, offering a familiar and hearty flavor.

Savory beef brisket stir-fried with crisp bean sprouts. It has a salty and light flavor, making it suitable as a side dish for rice or as a snack with drinks.

Fresh clams steamed with sake. It has a clear and refreshing broth and a chewy texture from the well-cleaned clams.

An oden hot pot served in a kettle, featuring a warm broth and various fish cakes. The clear and deep-flavored broth warms you up on a cold day.

Skate wings grilled in the Fukuoka style. The light and chewy skate meat is infused with a savory seasoning, making it a perfect accompaniment to drinks.

Soft avocado grilled with teriyaki sauce. The sweet and savory sauce and the creamy avocado create a harmonious flavor.

A Japanese-style cold dish made by tossing finely chopped octopus with wasabi. It is characterized by the pungent spiciness of wasabi and the chewy texture of octopus.

A snack made by adding a luxurious truffle aroma to crispy shrimp crackers. The unique flavor of truffle combined with the salty and savory shrimp crackers offers a different experience.

Thinly sliced lotus root, crisped and fried, then coated with truffle aroma. The healthy and savory taste is enhanced by the deep truffle flavor, making it a great wine accompaniment.

Crispy cucumbers tossed in a sweet and sour yuzu ponzu sauce. Its refreshing and cool taste stimulates the appetite and cuts through richness.

An awamori (fermented and distilled rice liquor) produced in Okinawa, this popular product has won the Gold Award at the Monde Selection for 5 consecutive years. It has an alcohol content of 25% and is characterized by its fruity aroma and clear, clean taste.

A 25% sweet potato shochu produced in Kagoshima Prefecture. It boasts a deep and rich flavor achieved through carefully selected ingredients and a special fermentation process. It is also affectionately called 'Myushukutoba' in Japan.

An oak-aged shochu with an alcohol content of 25% produced in Oita Prefecture. Aged in oak barrels, it is characterized by its smooth taste and aroma, and can be enjoyed deliciously on the rocks or with mizuwari (diluted with water).

An awamori with an alcohol content of 30% produced in Okinawa. It has won the Gold Award at the Monde Selection for 3 consecutive years and is characterized by its deep and rich taste and aroma.

A Junmai Daiginjo sake brewed in Gunma Prefecture using Yamadanishiki rice. This premium sake is characterized by its carbonation, gorgeous and refreshing fruit aroma, and a delicate balance of sweetness and excellent acidity. The alcohol content is 16-17%, and the volume is 720ml. It is a rare sake sold at a special limited price in Korea.