Sindang Darak Eating Loft

Winter limited sashimi made from top-grade Busan mackerel, directly sourced and aged.

Beef from a cow slaughtered on the same day in Seosan, Chungnam. Yukhoe is made from the sirloin part, similar to Western tartare.

A female cow from Seosan, Chungnam, slaughtered on the same day. Mungtigi refers to the sirloin part.

Seafood, Soft Tofu, Egg, Broth

HAACCP certified, tender braised pork trotters from a sow in Gongju, Chungnam, cooked at low temperature for a long time.

I can't resist the vegetables and brisket soaked in domestic bone broth simmered for a long time.

Fresh handmade noodles with natural wild sea snails and plenty of perilla oil, combined with a tangy, spicy, and sweet flavor.

Dongnae pancake from a mother from Jeju Island

The time when my grandmother would say 'Oh my baby' and make beef and vegetables for me.

This is exactly what you need when you're feeling weak, regardless of the season.

A soft hangover soup that is a blend between egg soup and steamed egg, coming down from the third round of drinking.

Jeotgal from the famous Jeotgal region in Buan and 100% domestically produced black sesame tofu from a 40-year tofu artisan in Iksan (HACCP certified, no GMO tofu)

Simple to special, but with the mom's heart