Korean Cuisine Nachan Ebisu
韓国料理 ナッチャン 恵比寿店
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A hidden gem for authentic Korean cuisine
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This introductory course includes Natchan's signature dishes, Sannatchi and Nakkopse. This course is sure to satisfy even first-time customers! This course can be enjoyed on any occasion, such as date, girls' night out, or just for everyday use!
This luxurious course includes tantangyi, an explosively popular dish in Seoul! The addition of japchae makes for a hearty meal! Enjoy a petit trip to Korea!
This introductory course includes Natchan's signature dishes, Sannatchi and Nakkopse. Seating time is a relaxed 3 hours! Very popular course! Surprisingly affordable! This course is sure to satisfy even first time customers to Natchan! You can enjoy this course for any occasions such as date, women's party, and daily use.
This luxurious course includes tantangyi, which is explosively popular in Seoul! It also includes Busan's famous Nakko Pse! You can also enjoy Sangnakkopse by topping with live octopus! Japchae is also included! Enjoy a small trip to Korea!
Tiger Makgeolli is particular about 'water' above all else, using snowmelt water from the Abukuma mountain range. As it is said, 'Behind every famous sake is famous water and rice,' the rice used as an ingredient is indispensable after the famous water. Tiger Makgeolli is made from 100% high-quality sake rice, and every process from washing the rice to bottling is 'handmade' natural sake. Additionally, it continues to insist on the 'freshly squeezed' method without using any additives or sweeteners. Only the natural sweetness from the fermentation of rice and koji! To truly enjoy Korean culture, one must drink dry makgeolli...
A frozen cocktail created by mixing fruit juice and makgeolli into a sherbet-like consistency, named 'Slash Makgeolli'. This became a big hit! We have various options available including strawberry, mango, banana, and pineapple, so we recommend it as a palate cleanser!
Oisojyu is a popular drink in Korea. In Korean, 'oi' means 'cucumber'. Therefore, Oisojyu refers to soju with cucumber added. Adding cucumber makes the flavor smoother and is said to help prevent intoxication. When you actually drink it, there is a faint cucumber aroma. Surprisingly, cucumber pairs well with chamisul, and it was refreshing to drink! If you have no resistance to cucumber, definitely give it a try!
Nanahoshi Cider (Chilson Cider) has a citrus aroma mainly of lime, not much different from the typical cider scent... When actually drinking it, you might feel a slight bitterness. It has a unique flavor that gives a grassy sensation with a main lime taste! It can be enjoyed mixed with whiskey, soju, beer, or makgeolli!
It is a combination of makgeolli and cider. It tastes great when mixed in a ratio of 2:1 or 1:1! Even those who are not good with alcohol or find makgeolli difficult to drink can adjust it to their preferred taste! Since it has a stronger carbonation than makgeolli, it can be refreshing and you might find it easy to drink, so please be careful...
Beer + Makgeolli. For customers who are drinking it for the first time, we serve it mixed 1:1 to make it easy to drink! You can fully experience the carbonation of the beer and the sweetness of the makgeolli. Please give it a try!
Korea's No. 1 beer! The taste is refreshing and very easy to drink. Many people who find Japanese beer bitter can enjoy TERRA beer. Korean food pairs well with Korean beer! ◇ Additionally, it uses 100% real carbonation obtained only from beautiful malt grown in Australia and the fermentation process, resulting in dense foam and long-lasting carbonation. It was the first Korean regular lager to adopt a green bottle, providing a visual refreshing experience with its tornado pattern!
This is a genuine beer with zero sugar, realized by consolidating the brewing methods and know-how cultivated through 'The Premium Malts' and 'Masters Dream'. It is luxuriously brewed using a portion of high-quality, deep-flavored diamond malt, and fermented slowly with the power of yeast until the sugar content reaches zero, developing a unique technology over five years to create deliciousness. Its refreshing taste is invigorating, allowing you to enjoy multiple glasses. It pairs well with any Korean cuisine!
Using a portion of high-quality Diamond malt known for its deep richness, we have luxuriously brewed it and carefully fermented it with the power of yeast until the sugar content reaches zero, developing a unique technology over five years to create deliciousness. You can enjoy the 'strong drinking experience' and refreshing aftertaste of 'zero sugar' that comes with authentic beer with an alcohol content of 5.5%.
When you take a sip, a light bitterness first arrives, leaving a pleasant and floral aroma in the aftertaste. Looking at the ingredients and brewing method, it is clear that the key components are wort brewed from two-row barley malt, aroma hops, and natural water. It is a product of the technology cultivated from the existing 'All-Free'.
It features a sweet aroma, a deep richness, and a dry drinking sensation.
Mega is more economical♪ Recommended for Friday nights... lol
It has a taste similar to a dry cola with added richness and sweetness. Specifically, it has a flavor like a 'slightly adult Coca-Cola' with the slight bitterness of malt and the aroma of whiskey added to Coca-Cola. The highball is an easy-to-drink cocktail.
Hakushu is a globally popular single malt whiskey.
It features a rich sweetness and deep flavor, with a sweet and vibrant aroma reminiscent of flowers and fruits.
Lemon Sour is a very popular alcoholic beverage known for its refreshing sourness, slight bitterness, and intense coldness. It is almost always included in the menu book of any izakaya. The definition of Lemon Sour can be quite difficult, but in Japan, it is often interpreted as 'an alcoholic drink made by mixing shochu, carbonated water, and lemon juice, and is usually served in a Collins glass or beer mug filled with ice.' Lemon juice can be made by squeezing fresh lemons or using lemon juice. Additionally, sugar may be added, or slices (or cuts) of fresh lemon may be included.
A refreshing drink that can be enjoyed with a hint of bitterness and sweetness.
Korean alcohol that can be said to be the most popular Korean soju. Among them, the share No. 1 'Chamisul' is characterized by a subtle sweetness and a refreshing drinking experience. 'Chamisul' is filtered four times with luxurious bamboo charcoal, removing impurities to the extreme, resulting in a clear and crisp flavor.
Green tea mixed with Chamisul Fresh.
Oolong tea mixed with Chamisul Fresh.
A corn tea mix with Chamisul Fresh.
A drink made by mixing Chamisul with soda and adding cucumber.
Chamisuru Fresh Orange Juice Mix
Chamisul Fresh mixed with pineapple juice
Makgeolli + Beer
Makgeolli + Chilsung Cider
Tiger Makgeolli is produced by a prestigious brewery that has inherited history and tradition since the Edo period. Like many renowned sake, Tiger Makgeolli is committed to 'handcrafted' 'sake making.' Additionally, it continues to adhere strictly to the 'freshly squeezed' method without using any additives or sweeteners. Only the natural sweetness from fermented rice and koji! Enjoy this premium makgeolli!
Fresh octopus airlifted from Korea is taken out only after receiving an order from the customer and is prepared alive! The texture of the fresh octopus is excellent, and we have prepared a sauce with sesame oil and salt, as well as Korean vinegar miso called chojang, so please enjoy it according to your preference.
A collaboration between the popular Yukke and Sannakji! The flavor of the meat and the texture of the Sannakji are the best! This is a dish you must try!
Nakgopsae is a spicy hot pot that features nakji (small octopus), teanagako (long-arm octopus), gopchang (beef tripe), and saeu (shrimp). In Busan, it is made with a sweet and spicy soup based on gochujang, but at Nachan, we offer an original nakgopsae made with several types of spices that have a kick of chili! We use domestic beef tripe for the ingredients. Its sweetness and chewy texture are irresistible! Please enjoy all of nakgopsae by adding original dried noodles or risotto to the soup infused with the umami of the ingredients! *We also provide table condiments to customize the flavor to your liking, whether you want to make it richer, spicier, or dilute it with beef bone broth, making it a charming dish!
Why do people generously invest 5,500 yen in this one pot? The answer is quietly, yet powerfully presented the moment it arrives at the table. A live octopus, pulsating with the heartbeat of life, is placed into the 'soul soup' that has been preserved in Busan for 50 years. In that moment, cruelly beautiful, the vitality of the octopus mingles with the depth of the soup, sublimating into an unprecedented 'vivid flavor.' Through simmering, the octopus transcends mere ingredients, achieving the 'ultimate texture' where elasticity and tenderness coexist. Entwined with it are domestic offal imbued with a melting sweetness and popping shrimp. The dissonance created by these three main ingredients is unified by Natchan's secret spices, producing an addictive impact that hits the brain. The word 'Instagrammable' cannot possibly describe this overwhelming experience. With one bite, after the stimulating spiciness, the rich sweetness of the ingredients rushes in. You will realize that until the last drop, your throat and body crave this soup. 'I want to come back tomorrow.' That is the defeat of reason and the victory of instinct. In a refined modern space, the pleasure of consuming raw life. I want you to confirm with your five senses the 'reason' that elevated Natchan to a popular restaurant. It is not permitted to speak of the depths of Korean cuisine without knowing this one pot.
First, with carefully selected salt sesame oil. The natural refreshing sweetness of the octopus pierces through the brain along with a fragrant aroma. Next, with the secret 'Chojang' blended in a golden ratio of spiciness, sourness, and sweetness. The exotic stimulation elevates the vitality to even greater heights.
The pulse of life writhing on the plate. The rich fat of premium yukke and the wild elasticity of raw octopus bare their fangs. The secret sauce and egg yolk lead this 'stillness' and 'motion' to a sensual harmony. Wrapped in Korean seaweed and brought to the mouth. It is a beautiful addiction that makes the instincts tremble.
We offer safe and secure Yukke made from carefully selected ingredients that have passed thorough inspections! Please enjoy a blissful bite by mixing in fresh egg yolk lavishly. Savor the rich umami that spreads in your mouth to your heart's content.
Nakkopse is a spicy hot pot that allows you to enjoy octopus 'Nach', intestines 'Gopchang', and shrimp 'Sae' all at once. In Busan, it is made with a sweet and spicy soup based on gochujang, but at Nachchan, we offer an original Nakkopse made with several types of spices that have a kick of chili! Please enjoy a Nakkopse you have never tasted before! For customers who are not good with spicy food, we also have a non-spicy Comtan Nakkopse made with a beef bone base, so please consult with the staff♪ *Nakkopse can be chosen from level 1 spicy to level 5 spicy. Even level 1 is sufficiently spicy, so customers who are not good with spice should be careful not to overdo it...
Why do people generously invest 5,500 yen in this one pot? The answer is quietly, yet powerfully presented the moment it arrives at the table. A living octopus, marking the heartbeat of life on the plate. It is placed into the 'Soul Soup' that has been preserved in Busan for 50 years. In that moment, cruelly beautiful, the vitality of the octopus mingles with the depth of the soup, sublimating into an unprecedented 'vivid flavor.' Through simmering, the octopus transcends mere ingredients, reaching the 'ultimate texture' where elasticity and tenderness coexist. Entwined with it are domestic offal imbued with a melting sweetness and popping shrimp. The dissonance created by the three main ingredients is unified by Natchan's secret spices, producing an addictive impact that hits the brain. The word 'Instagrammable' cannot possibly describe this overwhelming experience. With one bite, after the stimulating spiciness, the rich sweetness of the ingredients rushes in. You will realize that until the last drop, your throat and body crave this soup. 'I want to come back tomorrow.' That is the defeat of reason and the victory of instinct. In a refined modern space, the pleasure of consuming raw life. I want you to confirm with your five senses the 'reason' that elevated Natchan to a popular restaurant. It is not permitted to speak of the depths of Korean cuisine without knowing this one pot.
Our hormone is made from domestic ingredients, featuring a sweet flavor and a plump texture that is the best. The delicious fat of the hormone melts into the Nakgopse, making it a top-notch dish. We encourage our customers to try adding extra ingredients to enhance the Nakgopse! The ramen eaten with that soup is exquisite!
It matches perfectly with the final spicy ramen and Korean-style risotto!
The soup infused with the umami of octopus, shrimp, and hormone blends well with the original dried noodles. Topping it with cheese or egg will make it the perfect finish! Please give it a try!
Our restaurant uses a pot style, so there is a lot of soup, allowing you to enjoy it as risotto rather than bokkeumbap like in Korea! The risotto, infused with umami, can be enjoyed as a separate dish!
You can enjoy 6 out of 7 types, including bean sprout namul, fernbrake namul, spinach namul, napa cabbage kimchi, cubed radish kimchi, cucumber kimchi, and seasonal kimchi all at once.
Please enjoy it according to the season! Currently, it is freshly mixed kimchi with minari and mizuna.
The melting cheese is the key! It will harden if it cools down, so please enjoy it as soon as it arrives! The cheese placed in the center flows out like a mountain and drips down, making the cheese that touches the frying pan crispy! The cheese in the center is gooey! You can enjoy two textures with one jeon! The fluffy texture of the potato is also the perfect match!
Crispy on the outside! Soft and gooey on the inside! The accompanying chijimi sauce is also very delicious, so please enjoy it together!
If you hit the wrong spot, it's so spicy that it will make you cry... Challengers wanted...
The unique and unparalleled chewy elasticity of traditional Korean sweet potato noodles. By finishing beef and a colorful array of vegetables with the optimal cooking for each ingredient, the contrast in texture has been heightened to the extreme. The rich aroma of sesame wafts through the nose, and the deep richness of the soy sauce base lingers. It gently envelops the stimulation of the nakkeopsae, inviting the next bite as the perfect partner. While it may not be flashy, the dedication of the chef is embodied in the details, making it a classic masterpiece.
Cooked all at once in a clay pot, it has an astonishingly light texture. The delicate flavor that brings out the ingredients gently envelops the tongue heated by the spiciness of Nakgopsae. When you break the egg yolk in the center, it leads to even deeper richness. This bowl completes the satisfaction of the meal. Be sure to add the egg yolk as a topping. It does not come with the regular Gyeran-jjim.
A specialty of Nachan, this dish features an original soy sauce dressing and the aroma of green onions, perfectly complementing the tofu and making it addictive.
This is not just ordinary pork kimchi. What convinces you of that is the overwhelming presence of the carefully selected rare cut 'Tontoro.' Grilled quickly over high heat, the surface becomes crispy while high-quality fat oozes from within. Paired with this is aged kimchi, chosen to enhance the sweetness of the meat. The greatest addiction lies hidden in the creamy embrace created by the finishing mayonnaise. The sourness, spiciness, and rich depth entice the white rice, and before you know it, the bowl is empty. In a refined modern space, you deliberately indulge your instincts. It is a gift named 'the most luxurious vice' orchestrated by Nachan.
Thickly sliced 1.5cm meat grilled to perfection by the staff. A sinful ritual wrapped in grilled kimchi soaked in overflowing fat and exceptionally fresh vegetables. The perfect harmony created by homemade Samjang. It is a piece of the 'correct answer' that instinct craves.
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