Yukhwajin

This pork neck is aged for 14 days using wet aging (dry aging) and dry aging (moist aging), resulting in juicy bursts of flavor.

This prime rib is aged for 14 days using wet aging (dry aging) and dry aging (wet aging), resulting in juicy and flavorful meat.

This prime beef sirloin is aged for 14 days using wet aging (dry aging) and dry aging (moist aging), creating a different dimension of flavor.

The highest grade and finest selection of pork belly that has been wet-aged (dry aging) and dry-aged (wet aging) for 14 days

Delicious ++1 tenderloin of Hanwoo beef aged for 14 days, resulting in a tender texture and rich flavor.

Fresh beef tartare that has been freshly prepared for your enjoyment, served with side ingredients

The best side dish when eaten with meat, the chewy noodles and refreshing broth are a must-have!

Seafood Doenjang Jjigae, boiled with fresh seafood and 3 types of doenjang, has a rich broth and is perfect as a side dish for alcohol.

A dish where beef brisket is added to a savory doenjang stew, wrapped in rice, and enjoyed with alcohol, perfect for a meal

Hangover ramen boiled with crab has a deeper broth compared to regular ramen, making it perfect for hangover recovery

Steamed egg, rising from a fluffy pot, has a savory and nutty taste that is excellent.

This stir-fried rice, cooked with various meats and skillfully stir-fried by the staff, is a must-try menu.

After grilling the surface tightly in strong white charcoal fire to secure the juice, cutting and eating it is delicious.

Rice cooked with good rice and a pressure cooker has a chewy texture and a good rice flavor that goes well with meat.