Yucke Yakke Yakitori Raw Samgyeopsal Handmade Cold Noodles Hanuri Shibuya Main Restaurant
ユッケ 焼肉 生サムギョプサル 手打ち冷麺 ハヌリ 渋谷本店
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A Korean restaurant where you can enjoy delicious yukke
Empfohlene Punkte
Auswertung
Rezensionen
Speisekarte
Crabs deteriorate rapidly after they rise (die). Their blood rapidly darkens and gives off a foul odor. Migratory crabs, in particular, deteriorate faster than other crabs. That is why Hanuri insists on live crabs. Hanuri's crabs are very healthy! We will send you a video of our crabs upon request. I purchase crabs at the riverbank on the day of your reservation. (I don't serve crabs that will be in stock for more than two days.) I think Kanjanggaejang tastes best when the crab is healthy and pickled while it is still healthy.
In my opinion, the best way to make Kanjanggaejang is to shallow marinate healthy live cotton crabs. Freezing is out of the question, and leaving the crab in the tank will also cause it to lose weight. Buy large-sized crabs at the fish market early in the morning on the same day! This is the best!
Enjoy authentic Korean cuisine.
Three types of special Kejang courses are available at all Hanuri restaurants: Shibuya Hanuri, Shinjuku Hanuri, and Ikebukuro Hanuri. Yangnyeon cajun course, kangjang cajun course, and the greedy course where you want to eat both!
Enjoy authentic Korean cuisine. All-you-can-drink from 1,780 yen in addition to the course menu price!
At Hanuri, all the kimchi for samgyeopsal and kimchi pancakes are prepared by hand. We take two days to pickle all of the kimchi. We are very particular about the green onions for green onion salad. Every early morning, we carefully examine and bid on green onions from famous domestic regions. The other thing that makes the difference is the matured miso.
Enjoy authentic Korean cuisine in a private room!
Limited time offer May 25 (Sun.) - June 24 (Tue.) This is a special course with a choice of main dish.
If the diluted alcohol is too weak, please feel free to let the staff know. We will serve you extremely strong drinks. There is no manual for making drinks weak at our establishment.
Any number of Draft Beer (Medium), Highball, Lemon Sour for 329 (tax included)!!
Asahi Super Dry Medium Bottle
HITE
Non-alcoholic
Glass... 550 yen Bottle 360ml... 1,100 yen Bottle 700ml... 2,618 yen
・Glass...550 yen ・Bottle...1,100 yen
Flavor: Pomegranate, Blueberry, Yuzu, Grapefruit, Peach
In-stock celebration SALE - Glass... 470 yen → 450 yen - Bottle 360ml... 1,280 yen → 980 yen
Bottle... 1,430 yen
Decanter…1,430 yen
Bottle... 1,430 yen
Glass... 550 yen, Jug... 1,650 yen, Bottle... 2,838 yen
Glass... 550 yen, Jug... 1,518 yen, Bottle... 2,838 yen
Glass... 550 yen, Jar... 1,518 yen, Bottle... 2,838 yen
Glass... 550 yen, Jar... 1,518 yen, Bottle... 2,838 yen
Sweet Potato Glass
Sweet Potato Glass
Barley Glass
Barley Bottle
Awamori glass
Shiso Glass
・1 go…638 yen・2 go…1,150 yen
White sparkling wine bottle
Red and white bottle
Red and White Glass
■ Cassis Cassis Orange…660 yen・Cassis Apple…660 yen・Cassis Pineapple…660 yen・Cassis Grapefruit…660 yen・Cassis Soda…660 yen・Cassis Oolong…660 yen・Cassis Coke…682 yen■ Cocktails・Fuzzy Navel…660 yen・Peach Oolong…660 yen・Peach Coke…660 yen・Gin and Tonic…660 yen・Moscow Mule…660 yen・Shandy Gaff…683 yen
■ Juices: 100% Orange Juice, 100% Pineapple Juice, 100% Grapefruit Juice, 100% Korean Pear Juice, 100% Apple Juice, Grape with Pulp ■ Carbonated: Coca-Cola, Korean Cider, Ginger Ale ■ Tea: Oolong Tea, Jasmine Tea, Green Tea, Corn Silk Tea ■ Korean Tea: Yuzu Tea (HOT/ICE), Sikhye, Sujeonggwa ■ Red Vinegar (Hongcho): On the Rocks, Soda, Watered Down, Pear Juice ■ Calpis, Water, Soda Variety
<Beer> Draft Beer (Medium) (Asahi Super Dry) for an additional 380 yen <Highball> <Korean Soju> Chamisul / Cho Un Cheong <Makgeolli> Nido Makgeolli / Black Bean Makgeolli / Crispy Rice Makgeolli <Japanese Shochu> Shochu / Sweet Potato Shochu / Barley Shochu / Shiso Shochu <Sake> Hakushika Chokara <Sour & High> Lemon Sour / Grapefruit Sour / Plum Sour / Yuzu Honey Sour / Apricot Sour / Kyoho Grape Sour / Lychee Sour / Pomegranate Sour / Peach Sour / Green Apple Sour / Honcho Sour / Calpis Sour / Oolong High / Green Tea High / Jasmine High / Corn Silk Tea High <Glass Wine> Red Wine / White Wine <Soft Drinks> 100% Orange Juice / 100% Pineapple Juice / 100% Grapefruit Juice / 100% Korean Pear Juice / 100% Apple Juice / Oolong Tea / Jasmine Tea / Green Tea / Corn Silk Tea / Calpis 90-Minute Limit (Last Order at 60 Minutes) Per Person
※ Single item all-you-can-drink is not available. Only available with the party course. ※ When ordering drinks, glass exchange is mandatory. ※ The bottle of makgeolli and Korean soju will be one per table. <Highball> <Korean Soju> Chamisul / Cho Un Cheong <Makgeolli> Nido Makgeolli / Black Bean Makgeolli / Scorched Rice Makgeolli <Japanese Soju> Shochu / Sweet Potato Shochu / Barley Shochu <Sour & High> Lemon Sour / Grapefruit Sour / Plum Sour / Yuzu Honey Sour / Apricot Sour / Giant Grape Sour / Lychee Sour / Pomegranate Sour / Peach Sour / Green Apple Sour / Hongcho Sour / Calpis Sour / Oolong High / Green Tea High / Jasmine High / Corn Silk Tea High <Glass Wine> Red Wine / White Wine <Soft Drinks> 100% Orange Juice / 100% Pineapple Juice / 100% Grapefruit Juice / 100% Korean Pear Juice / 100% Apple Juice / Oolong Tea / Jasmine Tea / Green Tea / Corn Silk Tea / Calpis 120-minute limit (90-minute last order) per person
※ Single item all-you-can-drink is not available. Only available with banquet courses. ※ When ordering drinks, glass exchange is mandatory. ※ The bottle of makgeolli and Korean soju will be one per table. <Beer> Draft beer (medium) (Asahi Super Dry) <Highball> Highball / Ginger highball / Coke highball / Yuzu honey highball <Korean Soju> Chamisul / Cho Un Cheong / Jo Un Day Pomegranate / Jo Un Day Yuzu / Jo Un Day Peach / Jo Un Day Blueberry / Jo Un Day Grapefruit / Chamisul Muscat <Makgeolli> Fresh makgeolli / Nido makgeolli / Black bean makgeolli / Scorched rice makgeolli <Makgeolli Cocktail> Yuzu honey makgeolli / Pomegranate makgeolli / Grapefruit makgeolli / Plum makgeolli / Apricot makgeolli / Peach makgeolli / Kyoho grape makgeolli / Lychee makgeolli / Green apple makgeolli / Ginger makgeolli / Hongcho makgeolli / Calpis makgeolli <Japanese Soju> Shochu / Sweet potato shochu / Barley shochu / Perilla shochu <Sake> Hakushika Super Dry <Sour & High> Lemon sour / Grapefruit sour / Plum sour / Yuzu honey sour / Apricot sour / Kyoho grape sour / Lychee sour / Pomegranate sour / Peach sour / Green apple sour / Hongcho sour / Calpis sour / Oolong high / Green tea high / Jasmine high / Corn silk tea high <Glass Wine> Red wine / White wine <Soft Drinks> Coca-Cola / Korean cider / Ginger ale / 100% orange juice / 100% pineapple juice / 100% grapefruit juice / 100% Korean pear juice / 100% apple juice / Oolong tea / Jasmine tea / Green tea / Corn silk tea / Calpis 120 minutes limit (90 minutes last order) per person
☆ The 90-minute all-you-can-drink plan has a seating time limit of 90 minutes. *Single item all-you-can-drink. *When ordering drinks, glass exchanges are mandatory. *The bottle of makgeolli and Korean soju will be one per table. <Beer> Add to all-you-can-drink for +380 yen for draft beer (medium) (Asahi Super Dry). <Highball> <Korean Soju> Chamisul / Cho Un Cheong. <Makgeolli> Nido Makgeolli / Black Bean Makgeolli / Crispy Rice Makgeolli. <Japanese Soju> Shochu / Sweet Potato Shochu / Barley Shochu / Perilla Shochu. <Sake> Hakushika Chokara. <Sour & High> Lemon Sour / Grapefruit Sour / Plum Sour / Yuzu Honey Sour / Apricot Sour / Kyoho Grape Sour / Lychee Sour / Pomegranate Sour / Peach Sour / Green Apple Sour / Honcho Sour / Calpis Sour / Oolong High / Green Tea High / Jasmine High / Corn Silk Tea High. <Glass Wine> Red Wine / White Wine. <Soft Drinks> 100% Orange Juice / 100% Pineapple Juice / 100% Grapefruit Juice / 100% Korean Pear Juice / 100% Apple Juice / Oolong Tea / Jasmine Tea / Green Tea / Corn Silk Tea / Calpis. 90-minute limit (60 minutes last order) per person.
KCON is an event that combines a K-POP concert organized by the Korean music channel Mnet and a Korean cultural experience convention hosted by CJ ENM. Since its first event held in California, USA in 2012, it has been held in 14 regions around the world including Japan, Korea, France, Australia, Mexico, Thailand, and Saudi Arabia, with a total attendance exceeding 2 million people.
Mugunji is a pickled vegetable made from lightly fermented white kimchi. The combination of Turke sauce and Mugunji is excellent. It's an unimaginable taste. It's a flavor I've never had before, yet it feels somehow nostalgic? What is this mildness?
Turkemeungunji Macuksu, Spicy Spicy Buldak Bibim Noodles, Homemade Kimchi Cold Noodles, Ice Soup Cold Noodles, Hamun Bibim Cold Noodles, Turkilmeumunji Macuksu - 6 Types!!!
Recommended for those who are not fond of matured sourness. This is a quick pickled kimchi with a crunchy texture like a salad that can be eaten immediately after preparation. Napa cabbage is used in a state where glutamic acid is maximally extracted in advance. Of course, the seasoning is prepared in the Kocchori style.
The Korean movie 'Escape' will be released on June 20, 2025 (Friday) | Lee Je Hoon x Go Kyung Pyo risk their lives in a North Korean defection drama! Movie industry personnel and cast will visit Japan, and you might be able to meet them at Hanuri!
Buldak means 'fire chicken' in Korean, where 'bul' means fire and 'dak' means chicken, referring to a stir-fried chicken dish that is so spicy it feels like fire is coming out of your mouth.
This is a collaboration menu with actor Ma Dong-seok and actor Takataka Aoki from the Korean movie 'Crime City'!
This is a collaboration menu with actor Ma Dong-seok and actor Takataka Aoki from the Korean movie 'Crime City'!
The broth is made from black-haired wagyu beef. Please enjoy it with medium-cooked roast beef.
The soup is made from a clear broth. Please enjoy it with meat jeon.
Made from a variety of vegetables and fruits, the special sauce is spicy and delicious. Dried cod is mixed with the sauce. It has an excellent compatibility.
The broth was made from sardines and other ingredients.
The lineup includes stir-fried Chukumi Samgyeopsal, Chukumi Sundubu Jjigae pot, and Chukumi Ramen with fried rice or fried udon or Kal-guksu.
The combination of samgyeopsal and chukumi is surprisingly good! Hanuri style involves finely chopping perilla leaves and hiding them under the chukumi! This enhances the overall flavor! The finishing fried rice or fried udon is also exquisite!!!
Please enjoy the sundubu jjigae while it simmers slowly. The broth and umami will increase! The finale is either a rice porridge set or kalguksu (Korean-style noodles) - the best!!!
The budae jjigae (army stew) was highly praised by Shun Oguri as extremely delicious!! The word 'delicious!' is our next motivation. We will do our best to receive more words of 'delicious!' We are waiting for you with warm and delicious budae jjigae at our four locations: Hanuri Shinjuku Kabukicho Godzilla Street, Shibuya, Ikebukuro, and Shinjuku! Hanuri's very popular Korean hot pot!!! A warm pot filled with lots of ingredients like spam, mortadella, frankfurter, red wiener, bacon, ham, Korean rice cakes, ramen, and more. The key to the flavor is the carefully prepared budae jjigae sauce and kimchi! This pot has been featured quite a bit in the media. For two servings to one serving.
It takes a full two days to prepare carefully. Sometimes it takes three days to maximize the umami component glutamic acid of the Napa cabbage. A restaurant that does not make its own kimchi is like a Japanese restaurant that does not make its own dashi, which is essential for cooking.
Pickled on February 10, 2015, it has a wonderful aged aroma and refreshing acidity! The acidity of kimchi is a treasure trove of lactic acid bacteria. Lactobacillus, which is particularly abundant, is a representative good bacterium that helps keep the intestines clean. Do you want to eat kimchi loaded with preservatives?
This is delicious napa cabbage kimchi that is pickled after receiving an order. It is recommended for those who are not fond of mature sourness. The napa cabbage used is in a state where glutamic acid is maximally extracted in advance. Of course, the seasoning is prepared in the Kochori style. It will start on Thursday, July 16.
It is not enough to just rub everything with the same medicinal vegetable. Depending on the vegetables you are pickling, the ingredients and method of preparation for the medicinal seasoning will also differ.
1g 25 yen, please order your preferred amount. The photo shows 120g.
1g 20 yen, please order your preferred amount. The photo shows 50g.
Muru = Soup, Fe = Sashimi. This is quite delicious!!! In Korea, it is made with fish sashimi. Hanuri Arrangement.
We provide fresh Japanese beef that has just arrived in the best condition. If there is no arrival, please understand in advance.
Grilled fresh Japanese beef liver sashimi.
Kobukuro, Senmai H, Chinosu
The key points are homemade grilled kimchi and special samjang (wrapped miso). As far as I know, Hanuri is the only place in Japan that makes homemade grilled kimchi.
The Agu pork from this producer is not forced to grow large. It is a small-sized Agu pork.
Preferred by Samgyeopsal Enthusiasts
(Grilled Kimchi, Green Onion Salad, Special Aged Miso, Sesame Salt Sauce, Garlic, Green Chili, All You Can Eat Vegetables) The pork belly is characterized by its thick white fat. The producers show respect for the ingredients by referring to the fat as white meat. The rich sweetness of the white meat is delicious. However, pork belly is not tasty just because the meat quality is good. The key points are authentic grilled kimchi, green onion salad, and ssamjang.
(Unlimited green onion salad, garlic, and plenty of vegetables) Marinated with a secret soy sauce-based sauce. The owner of Hanuri, who is a big fan of marinated tuna, believes that marinated is the way to go.
This is grilled meat marinated with aged spicy miso and grilled with Japanese pork.
(Miso sauce or soy sauce) The special aged miso pairs perfectly with Japanese pork samgyeopsal! When the flavors of the vegetables are added, it's simply unbeatable.
Hanuri has many Korean customers, and 95% of them order the pork ribs!!!
Korean-style Hormone Hot Pot
Korean Style Grilled Black Wagyu Beef Kopuchan
Is this what you want to eat when you have gopchang?
Teppanyaki hot pot, can accommodate samgyeopsal.
All types of teppanyaki and samgyeopsal are available.
All types of teppanyaki and samgyeopsal are available.
Mix of Black Wagyu Beef Kalbi, Harami, and Roast
It's delicious even with cheese topping! Don't miss the grilled rice at the end!
All types of hot pot and teppanyaki are available.
White Koro Hormone, our hormone-based spicy miso, is seriously delicious! It's also incredibly tasty with salt!
Nakkopse hot pot featuring octopus, beef tripe, and shrimp, introduced in the Lonely Gourmet. Served with a choice of udon, ramen, or porridge for one person.
Fresh live shrimp over 15 centimeters marinated in a special sauce. It's a sake thief. Eating it with shrimp bibimbap doubles the deliciousness! Additional large live shrimp for 300 yen each.
If you eat it with Ganjang Sae (marinated raw shrimp) bibimbap, the deliciousness is multiplied by 10!!! Crispy sautéed sakura shrimp, egg yolk, Korean seaweed, fresh sprouts, green onions, white sesame, and black sesame are included. Cut the raw shrimp and add it to the bibimbap, drizzle the marinade over it, mix well, and it becomes a delicacy. It's also great to wrap it in Korean seaweed. For shrimp lovers, you can add an extra large raw shrimp for 400 yen!! Enjoy it to the fullest!
You can enjoy all parts: upper tongue, middle tongue, skirt, and tongue tip.
Chari Chokkalu (small fish salted), Kuribi (grilled ishmachi), Chongguchang (Korean natto stew), dried Kawahagi (chipo), umeboshi kimchi, asari salted fish, 1-year aged kimchi, etc. are mostly eaten as staff meals, but there is a possibility of offering them if there is stock available.
Braised swordfish and potatoes. We use potatoes instead of daikon with fresh swordfish. It's incredibly delicious! This is a pot size for 3 to 4 people. Enjoy it with some shochu!! The finishing rice porridge or udon is the best!! If you make a reservation about 4 days to 1 week in advance, we will prepare it if we have the time. Sorry about that.
This is black chicken ginseng soup, and surprisingly, the soup is golden in color! It has been valued as a medicinal dish since ancient times, consumed by royalty and nobility for health benefits, and many court ladies have eaten it for beauty purposes. If you make a reservation about 4 days to 1 week in advance, I will prepare it if time allows. I apologize.
This Kongguksu boasts a carefully handmade soup made from Hokkaido-grown soybeans! The taste is in a different league compared to store-bought soy milk or Korean soy milk powder!
Chicken pieces, Korean rice cakes, and a lot of vegetables stir-fried and simmered in Hanuri's special sauce. Two types of cheese are generously added!! For one serving
The kimchi for the stew was aged at low temperatures for 10 to 14 days in the Hanuri aging facility. The umami components of the aged kimchi, glutamic acid, combined with the seafood-based broth and the umami component of the Japanese pork, inosinic acid, create a synergistic effect of flavor.
We source the finest Black Wagyu from some of Japan's top production areas (mainly Kagoshima, Miyazaki, etc.) through skilled selection. Are the beef names 'Wagyu' and 'Domestic Beef' referring to the same cattle? Currently, they are often confused and used interchangeably with the vague image of Japanese beef. While cattle born overseas and raised in Japan or crossbreeds (F1) are classified as 'Domestic Beef', 'Wagyu' is limited to purebred cattle of the ancient Japanese breeds: 'Black Wagyu', 'Brown Wagyu', 'Japanese Shorthorn', and 'Polled Wagyu'. This quality at this price is definitely a great deal. I confidently recommend it.
Includes 10 types: premium kalbi, premium loin, upper tongue salt, upper short rib, upper tripe, shima chon, maru chon, liver, heart, and galla. For 2 servings: 6,270 yen, for 3 servings: 8,470 yen, for 4 servings: 10,670 yen.
Half 638 yen
Half 1045 yen
Half 825 yen
Half 638 yen
Half 1045 yen
Half 638 yen
Half 1045 yen
Half 638 yen
Half 1045 yen
This is a super value set of three varieties: premium beef tongue, premium short rib, and premium skirt steak.
This is a high cost-performance platter featuring special premium kalbi, special premium loin, and special premium misuji.
Half 1848 yen
We steamed Japanese pork for a long time with a secret sauce. Enjoy a bite wrapped in pickled napa cabbage with Japanese pork and bossam kimchi! Bossam is not delicious just because of the quality of the meat.
This is the original hot pot from Hanuri introduced by Onono Noka on TBS Kakekomidoctor!! When the staff mixed Suntubu Jjigae and Gopchang Jeongol for their meal, it was super delicious! So we decided to add it to the menu.
Uses 2-year-old Goryeo ginseng, jujubes, pine nuts, and other herbal ingredients. Recently, there are quite a few places that don't include Goryeo ginseng or serve instant versions. No matter how long you boil it, the bones in samgyetang will not become tender. A pressure cooker was said by an expert to instantly kill the ingredients. Whole chicken.
The marinated blue crab is incredibly delicious. Of course, the blue crab is too. Other restaurants may come to taste, but they probably won't be able to replicate it. It was introduced by Mr. Arita from the cream stew on the show 'Shabekuri 007'!
Is the Ganjang Gejang in stock delicious? Honestly, it's rare to think it's delicious. Oh! Ours is delicious. It was introduced by Nozomi Sasaki on her blog. That means... it must be delicious, right, Watanabe-san?
Perfectly pairs with Korean cloudy rice wine Makgeolli!
Korean-style seafood green onion pancake filled with plenty of luxurious seafood such as shrimp, squid, and octopus
Korean rice cake sweet and spicy stew with homemade deep red sauce that is delicious!
A popular Korean home-cooked dish made with sweet potato noodles and stir-fried mixed vegetables. A specialty that GD enjoyed for a second helping.
Hanuri's Korean-style steamed egg custard is a bit different from other places. You'll understand once you try it.
Please enjoy the authentic taste.
This is different from a barbecue restaurant.
To make it delicious: 1. Proper preparation of the backbone meat is important during the preparation stage. 2. High-quality potatoes (at Hanuri, the owner carefully selects seasonal specialties, mainly using Shizuoka's Mikatabara potatoes). 3. The napa cabbage used for the filling (Shiregi) should be torn by hand without using a knife to significantly enhance the flavor. Don't know what Shiregi is? A restaurant that doesn't know is out of the question, haha.
The vegetables that the owner personally bids for at the market every morning are a must-try! We do not use Chinese produce or pre-cut vegetables. A restaurant with good cost performance is not one that uses cheap ingredients to be a cheap restaurant!
