Last Chun Sung Hanam

A hot pot dish made with pork bone broth and accompanied by Hanwoo large intestines.

A hot pot dish with a rich spicy flavor made by adding a secret sauce to pig bone broth.

*Limited daily quantity A soup dish harmoniously combining the richness of Hanwoo beef intestines and the spiciness and zest of Dakdoritang.

A nabe dish where various vegetables and beef are shabu-shabu'd in Kanto-style broth and dipped in ponzu sauce.

Gimbap made by rolling rice and various vegetables with spicy raw beef.

A dish made by wrapping gamtai in white rice and topping it with a handmade myeongran mayo sauce.

A dish made by rolling freshly cooked rice and tuna mayo in aged kimchi.

Pasta stir-fried with savory perilla oil and salty jeotgal

A fantastic ensemble of well-cooked pork belly, aged kimchi, and tofu.

A dish made by brining domestic chicken thighs and frying them in green onion oil.

A dish that is sous-vide for a long time and then grilled once more in a pan.

A dish made by finely shredding domestic chicken tenderloin and mixing it with a tangy sauce.

A dish made by searing chicken tenderloin that has been sous-vide cooked at low temperature.

A dish that adds flavor and style by placing Grana Padano cheese on top of grilled short rib patties.

A Japanese-style appetizer made by placing Cheongnan-jeot, cream cheese, olives, and other toppings on crackers.