Seonwoo

A plate consisting of 8 types of sashimi including flounder, sea bream, tuna, salmon, red shrimp, abalone, scallop, and sime saba

A dish accompanied by garnishes such as flounder sashimi, sea cucumber innards, egg yolk, sesame powder, green onions, and seaweed powder

A plate of smoked saury sashimi topped with fragrant chives, savory sesame seeds, and seaweed flakes

A plate featuring homemade barley doenjang made with flying fish roe and tuna shuto (internal organs) jeotgal, accompanied by four types of sashimi

A salad made by slicing flounder, sea bream, tuna, and salmon, seasoning with salted kelp and perilla oil to enhance the flavor.

Sushi made with thinly sliced mackerel marinated in rice vinegar, with a touch of fresh ginger added

A dish of mero marinated in yuzu soy sauce and baked in the oven

A spicy and hearty soup dish made with a base of Vietnamese chili powder and peanut butter, filled with plenty of sliced beef.

A soup dish made with clear and light chicken broth and tender whole chicken leg meat simmered for over 8 hours

A dish of high-quality mentaiko grilled to perfection, served with crunchy cucumber and ripe avocado

Fried squid legs