Ubulurin Cheongdam

1++(9) Highest premium grade, aged for at least 15 days at low temperature

One of the signature dishes of Ubling. You can experience the best meat quality and juiciness through 45 days of low-temperature wet aging.

Aged sirloin of the highest premium grade 1++(9), aged for at least 40 days

Premium uni platter with seaweed + today's top-grade 1++(9) special cuts 400g + grilled vegetables

Only 5 pieces of the highest quality Hokkaido sea urchin are available for sale each day, and it may be sold out if supply is not available!

You've always been curious, right? Is it really a tuple? - We insist on the highest grade of 9 among tuples!!!

Includes special sauce, pickled vegetables, diced radish, mashed potatoes, pickles, etc. 100% handmade! Worthy of praise, right?

A sashimi that offers great value and satisfaction as an appetizer. It tastes even better when paired with a special sauce.

Marbling that resembles falling snowflakes This is a cut of meat divided into special parts.

A rare cut that yields only about 680g from a single lower sirloin of Korean beef, and it melts in your mouth the moment you take a bite.

The area around the diaphragm that holds the internal organs together with the skirt steak. Only about 1kg can be obtained from one cow.

A rare part that only comes out within 500g per small cow. It is located next to the tenderloin, connecting the ribs and the internal organs.

This cut of beef, located at the back of the abdomen, has the best chewiness and is rich in juice, making it a delicacy.

For those who know about beef, make sure to reserve your total quantity in advance. It's chewy, nutty, and has a luxurious taste.