Otama Cheongbukdae

This is a half-and-half sashimi plated with freshly prepared and aged salmon sashimi and tuna.

A Japanese-style nabe topped with plenty of beef that has been deeply simmered in a soy sauce-based broth, which is a special sauce from Otama.

Futo means thick, and this is a salmon futomaki filled with fresh salmon and various ingredients.

Futomaki filled to the brim with yukhoe seasoned directly from Otama, beautifully plated.

This is a special dish called Pork Cutlet Kimchi Stew, which combines a spicy kimchi broth familiar to Koreans with a large pork cutlet.

The richness of the oil base is perfectly complemented by the mentaiko, making it enjoyable even for those who do not like oil pasta.

A dish where spicy cream sauce is combined with mentaiko, creating a delightful harmony of richness and saltiness.

This is a shrimp tempura that maximizes the crispy texture by directly wrapping thinly sliced spring roll skin over the shrimp.