Menya Kaya Gwangmyeong GIDC Branch

Japanese ramen with a deep pork bone flavor. Basic composition includes 2 slices of chashu and half a boiled egg, with free noodle refill (unlimited free rice)

A rice bowl topped with tender pork jowl meat that has been aged for over 3 days, served with a sweet sauce based on braised short ribs.

Japanese-style ramen made with broth simmered for a long time with ingredients like bonito flakes and kelp, enhanced with the flavor of soy sauce.

Spicy Tonkotsu Ramen (about the level of Shin Ramyeon) with 2 slices of chashu, 2 sheets of seaweed, half a boiled egg as the basic configuration, free noodle refill

A soft gyudon made with premium brisket, marinated in homemade seasoning for 48 hours, rather than using common inexpensive beef.

A summer limited menu served with a special broth made from rich bonito, accompanied by vegetables and pickled tomatoes.

A stir-fried curry made by sautéing various vegetables and meat for a long time to minimize moisture, unlike the common boiled curry.

A rice bowl served with minced meat marinated in homemade seasoning for 48 hours and accompanied by butter scrambled eggs.

A dish that reinterprets Japanese-style soy sauce braised meat, Nikuzaka, using short ribs in a unique way by Menyakaya.

(Daily Special) Both flounder and salmon are freshly prepared in-store, salted, and then aged twice with kelp.

Flounder prepared in the restaurant is salted once and aged twice with kelp, allowing you to experience a subtle kelp aroma.

Superior grade top-quality salmon is prepared in-store, salted, and aged twice with kelp.

A clean broth flavored with soy sauce, made from a long-simmered stock of bonito flakes and kelp, featuring chicken.

A hot pot dish that combines the rich flavor of pork bone broth simmered for a long time with the savory taste of fermented soybean paste, enjoyed with pork jowl and various vegetables.