Ijakaya Aka

Please make a reservation call for the course meal.

Only large amberjack over 9 kg is used. The high-quality amberjack is carefully aged.

It consists of bluefin tuna, salmon, white fish, and shrimp tempura.

The composition changes according to the season, and the price of the platter varies based on auction market prices.

Norwegian grade 1 fresh salmon is dehydrated through osmosis and cross-marinated with beets.

It is filled with rich and luscious sweet shrimp and sea urchin.

This consists of 20 sweet shrimps. The price varies each time due to the fishing season and auction prices, so it is marked as market price.

Wando flounder of 2k grade or higher, Tongyeong Gonowada

Thinly fried chicken thigh meat with egg tartar topping

Grilled Mero with a handmade miso sauce applied once more.

Maki topped with ankimo and green onion, with sweet shrimp inside

Light and clean meat stew

This maki is made using soba noodles instead of rice. It is a summer menu item and is served with cold soba broth.

A signature tartare enhanced with a layer of flavor from truffle oil. Made with beef from a heifer's chuck.

Thinly sliced beef brisket is used as a topping for mulhoe.