So Japneun Nal

A premium nourishing dish made by simmering the bones of a whole cow (such as oxtail and shank) in a cauldron.

Yukhoe bibimbap made with premium Hoengseong Hanwoo beef and fresh vegetables.

A fantastic harmony of rich-textured Hoengseong Hanwoo and matsutake mushrooms <Hanwoo Matsutake Bulgogi>

Fresh raw meat used from the round, chuck, and foreleg cuts within 2 days after slaughter <Hanwoo Beef Tartare>

Fresh raw meat within 2 days of slaughter, using sirloin, chuck, and front leg meat for <Korean Beef Sashimi>

Grilled Hanwoo ribeye boasting the best flavor Additional table setting fee (per person / 5,000 won)

A special grill featuring various cuts of Korean beef, including 'Flower Sirloin' <Beef Butchering Day Korean Beef Special Grill> (Table setting fee separate, 5,000 won per person)

The best part of beef that is deboned and shaped on-site <Hanwoo Fresh Ribs>

[Dessert menu after meat] A representative dish of Koreans filled with the taste of mother's cooking!

[Dessert Menu After Meat] A representative summer menu with appealing bone broth!