Jisenundal

A signature dish of Jisaen Dal, where thinly sliced beef, mushrooms, and vegetables are simmered in a sweet and savory broth and dipped in egg yolk.

One of the signature dishes of Jisaen Dal, featuring crispy fried eggplant topped with dry curry.

A dish made with the flesh of honmaguro (bluefin tuna) mixed with avocado and cheese, wrapped in seaweed.

Rich crab innards flavor with thick cream sauce pasta Add baguette for 3,000

A dish made of minced pork and beef, breaded and deep-fried, served with homemade demi-glace sauce.

Spicy Korean beef large intestine stew made with homemade tantan base

Oil pasta with salty mentaiko

A dish served with a basil cream sauce containing vegetables and shrimp, enjoyed with crispy potato pancakes.

Delicious with plenty of salt, pepper, and oil A combination of arugula, green grapes, and burrata cheese With a touch of special sauce!

Boneless fried chicken in karaage style and fried shishito peppers

Tofu fried topped with plenty of vegetables and minced meat infused with a smoky flavor in Chinese style

A dish made by wrapping grilled pollock roe with butter, cucumber, and onion in seaweed.

A premium takju with a prominent sweet and sour fig aroma and flavor.

A premium traditional liquor of the raspberry family with flavors reminiscent of red wine.

Distilled liquor with pine mushrooms, pine needles, and various flavors