Hongjae Kakare

Fried topping made from domestic 'fresh chicken breast' that has not been frozen, brined with the special recipe of Hongje Kakare.

A topping made of minced beef and pork, deep-fried until crispy

A dish made by grilling domestic Korean pork 'Mibak Hangjeong' coated with Hongje Kakaré's special miso tare sauce.

Fried topping made from domestic pork loin

Topping made with Australian brisket and sautéed onions

Jim Beam + lemon juice + ginger ale

Jim Beam + Shikuwasa juice + sparkling water *Shikuwasa: A citrus fruit native to Okinawa

Jim Beam + Earl Grey syrup + soda water

Jim Beam + Plum Syrup + Sparkling Water

Japanese-style stir-fried noodles with plenty of beef brisket

Kansai-style okonomiyaki filled with seafood and cabbage

Authentic fish cake soup made with fish cakes that have a '140-year' tradition in Japan