Dongwoon Chamchi
동은참치
| M | D | M | D | F | S | S |
|---|---|---|---|---|---|---|
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
Auswertung
Rezensionen
Speisekarte
The quantity is the same, but there is a difference in quality by course. Course C: Assortment of bluefin tuna, bigeye tuna, and swordfish by parts Course B: Mainly bluefin tuna with special parts such as belly, back, and fatty tuna (anchois) Course A: Special parts such as bluefin tuna belly (kamatoro), belly, and fatty tuna (anchois)
The quantity is the same, but there is a difference in quality by course. Course C: Assortment of bluefin tuna, bigeye tuna, and swordfish by part Course B: Mainly bluefin tuna with special parts such as belly, back, and fatty tuna (anchois) Course A: Special parts such as bluefin tuna belly (kamatoro), belly, and fatty tuna (anchois)
The quantity is the same, but there is a difference in quality by course. Course C: Assortment of bluefin tuna, bigeye tuna, and swordfish by parts Course B: Mainly bluefin tuna with special parts such as belly, back, and fatty tuna (anchois) Course A: Special parts such as bluefin tuna belly (kamatoro), belly, and fatty tuna (anchois)
Bluefin tuna belly and loin + Yellowfin tuna loin and belly + Swordfish belly and loin
Bluefin Tuna Belly
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