Sonamu Korean Restaurant

A salad combining thinly sliced beef (chadolbagi) with fresh vegetables. Enjoy the lightly grilled meat and vegetables with a refreshing dressing.

A Korean-style salad made by tossing fresh vegetables with a sesame oil-based salty dressing. Its simple, fragrant flavor whets the appetite.

Korean steamed egg (Gyeranjjim). It has a fluffier, soufflé-like texture than Japanese chawanmushi, with a gentle, broth-infused flavor.

A Korean-style rolled omelet mixed with chopped vegetables. Slightly different from Japanese tamagoyaki, it is hearty and seasoned with salt.

Salted and seasoned pollack tripe, flavored with chili peppers and garlic. It has a crunchy texture and spiciness, making it a perfect accompaniment to drinks.

Boiled and sliced pork feet. Rich in collagen with a chewy, springy texture. Eaten with special miso sauce or salt.

Stir-fried pork feet in a sweet and spicy sauce. The chewy pork feet are coated in the spicy sauce, offering a rich flavor.

Korea's representative pickled vegetable, made by fermenting napa cabbage with chili peppers, garlic, and salted seafood. Characterized by its fermented sourness and spiciness.

Cubed radish kimchi. The sweetness of the radish and the spiciness of the chili peppers are in harmony, with a satisfying crunchy texture.

Cucumber kimchi (Oi Kimchi). It has a fresh, refreshing taste and is often mildly spicy.

Kimchi made by pickling green onions like scallions. It has a strong, characteristic spiciness and aroma of green onions, pairing well with rice and meat.

A selection of several types of kimchi, including napa cabbage kimchi, kkakdugi, and oi kimchi. Enjoy various flavors and textures at once.

An assortment of seasoned boiled vegetables such as bean sprouts, spinach, and fiddleheads, mixed with sesame oil and seasonings. A side dish with a gentle flavor.

A Japanese cocktail made by mixing shochu with soda water and fruit juice. It has a refreshing finish and comes in various fruit flavors.

A Korean distilled spirit (soju). It has a clear and crisp taste and is typically drunk straight or on the rocks.

Cold beer poured from a tap. Its creamy foam and refreshing bitterness enhance the flavor of the food.

Draft beer served in a smaller mug. Perfect for when you want just a little.

Bottled beer. Suitable for pouring into glasses and sharing.

A non-alcoholic beer-flavored beverage. Even those who don't drink alcohol can enjoy the taste of beer.

Traditional Korean cloudy rice wine. Served in a kettle, it has a rice-derived sweetness and a slightly carbonated tartness, with a smooth mouthfeel.

A famous imo-shochu (sweet potato shochu). Characterized by the mellow sweetness of black koji fermentation and a crisp, clean finish. Price per glass.

Mixed rice topped with namul, meat, egg, etc. Eat by mixing well with gochujang.

A spicy fried rice made by stir-frying kimchi and rice. The umami and sourness of kimchi pair well with the rice.

Fried rice with various vegetables. It is not spicy, so it is recommended for those who dislike spicy food.

Bibimbap served in a hot stone pot. The crispy rice at the bottom is fragrant, and you can enjoy it hot until the end.

Stone-grilled bibimbap topped with sweet and spicy bulgogi (stir-fried beef). The umami of the meat soaks into the rice, making it very filling.

Stone-grilled bibimbap topped with spicy stir-fried octopus. The chewy texture of the octopus and its spiciness stimulate the appetite.

Stone-grilled bibimbap topped with sweet and spicy stir-fried squid. Enjoy the seafood umami and the crispy rice at the bottom of the stone pot.

Stone-grilled bibimbap topped with stir-fried pork. The sweetness of the pork fat mellows the entire dish.

Kimchi fried rice topped with plenty of cheese and baked in a stone pot. The melting cheese softens the spiciness, offering a rich flavor.

A spicy soup dish containing soft tofu (sundubu). It has a seafood broth flavor from clams etc., and an egg is added to mellow it.

A spicy hot pot dish made by simmering aged kimchi with pork and other ingredients. The broth, infused with the sourness and spiciness of kimchi, has a deep flavor.

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

A hearty, spicy soup made by simmering beef and vegetables. Characterized by the umami of the beef and the spiciness of the chili peppers, it's also delicious with rice added to make gukbap.

A noodle dish made by adding udon to spicy yukgaejang soup. The rich, spicy broth clings well to the noodles.

A soup dish made by simmering bone-in meat for a long time. Known as a hangover cure (Haejangguk), it has a deep, savory flavor.

A light soup with Korean-style fish cakes (oden). Enjoy the tender fish cakes infused with a gentle broth flavor.

A warm noodle dish made by adding udon to oden soup. Simple yet allows you to savor the umami of the broth.

A soup dish containing Korean rice cakes (tteok). Commonly eaten during the New Year, it is typically made with a light broth from beef bones or dried anchovies.

Korea's classic street food made by simmering chewy rice cakes (tteok) in a sweet and spicy gochujang sauce. Characterized by its chewy texture and spiciness.

A dish made by adding ramen noodles (sari) to tteokbokki. The sweet and spicy sauce coats the noodles, making it a substantial meal.

Tteokbokki topped with melted cheese. The richness of the cheese mellows the spiciness, offering a rich flavor.

Korean-style seaweed rolls. Rice is seasoned with sesame oil and salt, then rolled with vegetables, egg, and meat. Unlike Japanese norimaki, it is not made with vinegared rice.

Korea's most popular instant ramen. Characterized by its unique spicy and savory broth and chewy noodles.

A Korean-style instant noodle dish similar to Jajangmyeon. A non-soup noodle dish eaten by mixing with a black, sweet and savory bean paste sauce.

A celebratory Korean dish made by stir-frying and simmering glass noodles with finely shredded meat and vegetables in a sweet and savory sauce. The flavor of sesame oil whets the appetite.

A jeon (pancake) made with tofu. Enjoy the crispy outside and fluffy inside texture of the tofu.

A jeon (pancake) generously filled with seafood such as squid and shrimp. The umami of the seafood permeates the batter.

A classic jeon (pancake) made with plenty of chives. Characterized by the aroma of chives and the crispy grilled batter.

A jeon (pancake) made by mixing chopped kimchi into the batter and grilling it. The sharp spiciness and sourness are a great accent.

Kimchi jeon topped with melted cheese. The spiciness and the mellowness of the cheese are a perfect match.

A fish jeon (pancake) made by coating white fish fillets in egg batter and frying them. Enjoy the mild flavor of the fish.

A Korean-style meatball-like jeon (pancake) made by rolling and grilling minced pork and vegetables. Juicy and popular as a side dish for bento boxes.

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

A milky white soup made by simmering beef bones and beef for a long time. It is light yet rich, and is seasoned to taste with salt and pepper.

A spicy stew made with pork spine, potatoes, perilla leaves, etc. You eat it by sucking the meat off the bones.

A hot pot dish with ham, sausage, instant noodles, etc., simmered in a spicy broth. Popular for its junk food-like, rich flavor.

A hot pot dish made by simmering thinly sliced beef and vegetables in a sweet and savory soy-based sauce. It's not spicy, so it can be enjoyed by everyone from children to adults.

A hot pot dish combining bulgogi (beef) and octopus (Bulnak Jeongol). A luxurious hot pot with the sweetness of meat and the umami of seafood.

Thinly sliced beef brisket grilled quickly on a griddle and eaten with a light, savory flavor. The fat has a strong umami, and being thinly sliced, it cooks very fast.

Korean grilled meat where thick-cut pork belly is grilled until crispy on a griddle, then wrapped in lettuce and perilla leaves. Delicious with kimchi and garlic.

Additional serving of Samgyeopsal for one person.

A healthy dish where boiled pork is wrapped in vegetables with kimchi and miso. The pork is light and refreshing as excess fat is removed.

Stir-fried pork and vegetables in a spicy sauce (Jeyuk Bokkeum). The rich flavor is perfect with rice.

Stir-fried squid and vegetables in a chili-based sauce (Ojingeo Bokkeum). Enjoy the chewy texture of squid and its spiciness.

Stir-fried octopus in a very spicy sauce (Nakji Bokkeum). It is often extremely spicy but also packed with flavor.

Stir-fried baby octopus in a spicy sauce (Chukumi). Its unique chewy texture is addictive.

Grilled pork marinated in a sweet and savory soy-based sauce. The aroma of the deliciously grilled sauce whets the appetite.

A classic Korean meat dish made by stir-frying thinly sliced beef and vegetables in a sweet and savory sauce. It's not spicy, so it's easy for anyone to eat and pairs well with rice.

A celebratory dish of bone-in beef short ribs marinated in a sweet and savory sauce and grilled. The meat around the bones is rich in flavor.