Hanuri Shinbashi
ハヌリ 新橋店
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A Stylish Space to Enjoy Authentic Korean Cuisine
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At Hanuri, all the kimchi for samgyeopsal and kimchi pancakes are prepared by hand. We take two days to pickle all of the kimchi. We are very particular about the green onions for green onion salad. Every early morning, we carefully examine and bid on green onions from famous domestic regions. The other thing that makes the difference is the matured miso.
Enjoy authentic Korean cuisine. All-you-can-drink from 1,780 yen (tax not included) in addition to the course menu price!
Three types of special Kejang courses are available at all Hanuri restaurants: Shibuya Hanuri, Shinjuku Hanuri, and Ikebukuro Hanuri. Yangnyeon cajun course, kangjang cajun course, and the greedy course where you want to eat both!
Enjoy authentic Korean cuisine. All-you-can-drink from 1,780 yen (tax not included) in addition to the course menu price!
Photo: H30,11,27 Watari arriving at Hanuri Shinjuku store. Crabs deteriorate rapidly after they rise (die). Their blood turns black rapidly and they give off a bad smell. Especially migratory crabs deteriorate faster than other crabs. That is why Hanuri insists on live crabs. Hanuri's crabs are very healthy! We will send you a video of our crabs upon request. I basically purchase crabs at the riverbank on the day of your reservation. (We do not serve crab that will be in stock for more than 2 days.) We believe that the best way to make Ganjanggaejang is to marinate healthy crabs while they are still in good health. Reservations required 3 days in advance (same-day reservations possible if in stock; please feel free to inquire). (Please feel free to inquire.) We have had Uchiko on board this year as well! The photo shows a female migratory crab that the owner purchased at a fish market on November 27, 2008! It is sure to be delicious. It is delicious even if you eat it as it is without marinating it in sauce! When there are no eggs in the female, the male is tastier than the female. The male fish has several times more glycine, a sweet-tasting amino acid, and petaine, a flavor enhancer, than the female fish. Females start to store Uchiko (roe) from November and become tastier; in H27, Uchiko came in late, in late November. The female Haneuli blue crabs, which are served in super healthy live form, do not store any eggs until that time. Most restaurants, even famous ones in Korea, use frozen kanjanggaejang. The same is true in Japan. At Hanuri, if you make a reservation, the owner will go directly to the fish market early in the morning on the same day! We purchase healthy crabs. How is the taste? We are sorry, but it is beyond the real thing. Crabs deteriorate very quickly after they come out of the water. That is why Hanuri insists on live crabs. In Hanuri, "live" means that the crab is still alive for a while even after the shell is removed and soaked in soy sauce sauce. Even in the photo above, the crab is still moving. It is impossible to imitate. In Hanuri, a crab that moves only a little is not considered live. Even at the fish market, the price drops to one-third of the original price when the crab is in a jerky state. After it rises to the top, the price drops to one-fifth. Some people say that once the fish is marinated in soy sauce, it is safe for a week, but at Hanuri, we do not serve fish that has been marinated for more than two days. Therefore, even if it is stocked, it is still fresh. There is no need to add herbs to the soy sauce sauce because it does not have a fishy smell. We have prepared special courses for all Hanuri restaurants♪ There are two types of free drink plans. Plan A 1780 yen (1958 yen)Plan B 2280 yen (2508 yen)Please refer to the main menu section. ■Home-made kimchi ■Home-made namul ■Seafood pancakes ■Japchae ■Teppan bulgogi ■Small pot of mussels ■Kangjanggaejang ■Seokyaki crab miso bibimbap to finish
Enjoy authentic Korean cuisine in a private room!
The photo shows a female fish from Akita Prefecture, weighing over 400 grams, that the owner himself carefully selected and purchased early in the morning on May 25 at the fish market for a customer who made a reservation. She was so energetic that she fought with the owner! She was so energetic that she was fighting! The person who was pinched also attacked back. I was so surprised. I think the best way to make Kanjanggaejang is to make a shallow dish from fresh raw cotton crabs. Freezing is out of the question, and leaving the crab in the tank will cause it to lose weight. Buy large-sized crabs at the fish market early in the morning on the same day! This is the best!
We used plenty of high quality ingredients! The course menu may change depending on the availability of ingredients. Please note that the course menu may change depending on the availability of ingredients. Kimchi 3 kinds assortment, Choreggi salad, Hokkaido red meat yukay, Korean-style steamed abalone, Mini abalone porridge with liver, Top tan salt with green onion, Top rib, Extra high loin, Extra high meat rib, Pork rib, 3 kinds of hormone, Wagyu beef sirloin on sushi with sea urchin, Today's dessert
Welcome to Hanuri, a restaurant specializing in traditional Korean cuisine. In business for 19 years! Hanuri is certified by the South Korean government as an “Excellent Korean Cuisine Restaurant.” Driven by our desire to help you discover the deliciousness and excellence of samgyeopsal, we plan to launch “Limited-Edition Samgyeopsal Day,” featuring pork raised by passionate “beautiful pork” farmers from across the country. This Japanese-style pork is raised with great care and affection by producers who are meticulous about breed, feed, and environment. You can experience how to eat samgyeopsal for the first time through a demonstration by a Samgyeopsal Master who has passed our in-house certification exam. [Tteokssam (rice cake wraps), honey butter sauce, myeoljeot (Jeju-style salted fish), konggaru (soybean flour), hunje samgyeopsal (smoked at your table), etc.]
Draft Beer (Asahi Super Dry) Small 528 yen, Draft Beer (Medium) (Asahi Super Dry) 638 yen, Bottled Beer (Medium Bottle) Asahi Super Dry 660 yen, Korean Bottled Beer 825 yen, Asahi Dry Zero (Non-Alcoholic) 528 yen
Chamisul (Glass) 550 yen (Bottle 360ml) 1,100 yen (Bottle 700ml) 2,618 yen. Korean Soju Cho Un Cheong (Beginner) (Glass) 550 yen (Bottle) 1,100 yen. Jo Un Day - Flavors: Pomegranate, Blueberry, Yuzu, Grapefruit, Peach ★★★★★ New Arrival Celebration SALE ★★★★★ (Glass) 5,505 yen (Bottle 360ml) 1,078 yen. Baeksaekju (Bottle) 1,430 yen. Sansachun (Bottle) 1,430 yen. Lemon Cut 220 yen, Ice 220 yen, Water 220 yen.
Fresh Makkoli (Glass) 550 yen (Bottle) 2838 yen. Nito Makkoli (Glass) 550 yen (Jug) 1518 yen (Bottle) 2838 yen. Black Bean Makkoli (Glass) 550 yen (Jug) 1518 yen (Bottle) 2838 yen. Scorched Rice Makkoli (Glass) 550 yen (Jug) 1518 yen (Bottle) 2838 yen.
Yuzu Honey Makkoli 616 yen, Pomegranate Makkoli 616 yen, Plum Makkoli 616 yen, Apricot Makkoli 616 yen, Peach Makkoli 616 yen, Kyoho Grape Makkoli 616 yen, Ginger Makkoli 616 yen, Red Vinegar (Honcho) Makkoli 616 yen, Calpis Makkoli 616 yen
Shochu (watered down/soda/rock) ■ (sweet potato) Kurokirishima (glass) 638 yen (bottle) 2783 yen ■ (barley) Taijibei (glass) 638 yen ■ (barley) Enma red level (bottle) 3,278 yen ■ (perilla) Tandakatan 20° (glass) 638 yen (bottle) 2948 yen ◆◆◆ Sake ■ Shirakawa ultra dry 1 go 638 yen
Sour■ Lemon Sour 550 yen■ Grapefruit Sour 583 yen■ Plum Sour 583 yen■ Yuzu Honey Sour 583 yen■ Kyoho Grape Sour 583 yen■ Pomegranate Sour 583 yen■ Peach Sour 583 yen■ Calpis Sour 583 yen■ Grated Pear Sour 660 yen■ Grape with Pulp Sour 660 yen■ Freshly Squeezed Grapefruit Sour 682 yen■ Freshly Squeezed Lemon Sour 682 yen Shochu High■ Oolong High 550 yen■ Green Tea High 550 yen■ Jasmine High 550 yen■ Corn Silk Tea High 583 yen
Highball 583 yen, Ginger Highball 638 yen, Coke Highball 638 yen, Yuzu Honey Highball 638 yen, Kyoho Grape Highball 638 yen, Peach Highball 638 yen, Lemon Highball 638 yen, Calpis Highball 605 yen
(Watered down/Soda mixed/on the rocks) ■ Hand-picked Nanko plums ripe plum wine 693 yen ■ Uguisu cloudy plum wine 638 yen
Bouquet d'Or Blanc (White) Sparkling Wine (Bottle) 3,850 yen. Dame de France (Red/White) (Bottle) 3,080 yen. Almaden Classic (Red/White) (Glass) 528 yen.
Cassis - Cassis Orange 660 yen, Cassis Apple 660 yen, Cassis Pineapple 660 yen, Cassis Grapefruit 660 yen, Cassis Soda 660 yen, Cassis Oolong 660 yen, Cassis Coke 660 yen. Cocktails - Fuzzy Navel 660 yen, Peach Oolong 660 yen, Peach Coke 660 yen.
Each 462 yen ■ Juice - 100% Orange Juice - 100% Pineapple Juice - 100% Grapefruit Juice - 100% Korean Pear Juice - 100% Apple Juice - Grape with Pulp ■ Carbonated - Coca-Cola - Korean Cider - Ginger Ale ■ Tea - Oolong Tea - Jasmine Tea - Green Tea - Corn Silk Tea ■ Korean Tea - Yuzu Tea (HOT/ICE) - Sikhye - Sujeonggwa ■ Red Vinegar (Hongcho) - On the Rocks - Soda - Watered Down - Pear Juice ■ Calpis - Water - Soda
120 minutes system (90 minutes last order) * Served with glass exchange system. Available when ordering banquet course. Plan A (1,780 yen per person excluding tax) ■ Beer, draft beer (medium) (Asahi Super Dry) ■ Highball ■ Korean soju, Chamisul, Cho Un Cholon ■ Makgeolli, Nittoh Makgeolli, black bean Makgeolli, scorched rice Makgeolli ■ Japanese shochu, shochu, sweet potato shochu, barley shochu, perilla shochu ■ Sake, Hakushika, super dry ■ Sour & High, lemon sour, grapefruit sour, plum sour, yuzu honey sour, grape sour, pomegranate sour, peach sour, Honcho sour, oolong high, green tea high, jasmine high, corn silk tea high ■ Glass wine, red wine, white wine ■ Soft drinks, 100% orange juice, 100% pineapple juice, 100% grapefruit juice, 100% Korean pear juice, 100% apple juice, oolong tea, jasmine tea, green tea, corn silk tea. Plan B (2,280 yen per person excluding tax) Plan A + the following contents ■ Makgeolli, fresh Makgeolli ■ Makgeolli cocktails, yuzu honey Makgeolli, pomegranate Makgeolli, plum Makgeolli, grape Makgeolli, peach Makgeolli, ginger Makgeolli, Honcho Makgeolli ■ Cassis, cassis orange, cassis apple, cassis pineapple, cassis grapefruit, cassis soda, cassis oolong ■ Cocktails, fuzzy navel, peach oolong ■ Soft drinks, Coca-Cola, Korean cider, ginger ale, Calpis.
Nakgopsae is 'Nakji (octopus)' + 'Gopchang (intestines)' + 'Sae (shrimp)'. Nassamse is 'Nakji (octopus)' + 'Samgyeopsal' + 'Sae (shrimp)'. Napplusae is 'Nakji (octopus)' + 'Bulgogi' + 'Sae (shrimp)'.
Mugunji is a pickled dish made from lightly fermented white kimchi. The combination of Turkeku sauce and Mugunji is excellent. It's an unimaginable flavor. Why does it feel nostalgic even though it's the first time tasting it? What is this mildness?
Turkemeungun Jjajangmyeon, Spicy Spicy Buldak Bibim Noodles, Homemade Kimchi Cold Noodles, Ice Cold Soup Cold Noodles, Hamun Bibim Cold Noodles, Turkilmeungun Jjajangmyeon - 6 Types!!!
Recommended for those who are not fond of strong sour flavors. This is a crunchy, salad-like kimchi that is quickly made and can be eaten immediately. We use napa cabbage that has been prepared to maximize its umami flavor. Of course, the seasoning is made in the Kocchori style.
The Korean movie 'Escape' will be released on June 20, 2025 (Friday) | Lee Je Hoon x Go Kyung Pyo risk their lives in a North Korean defection drama! Movie industry personnel and cast will visit Japan, and we will mix it up at Hanuri!
Buldak means 'fire chicken' in Korean, where 'bul' means fire and 'dak' means chicken, referring to a dish of stir-fried chicken that is spicy enough to make your mouth feel like it's on fire.
This is a collaboration menu with Ma Dong-seok's Korean movie 'Crime City'!
This is a collaboration menu with Ma Dong-seok's Korean movie 'Crime City'!
We strive hard to provide high-quality dishes at reasonable prices!! Hanuri's napa cabbage kimchi comes in three varieties: for pickling, for grilled samgyeopsal, and for stews or pancakes. The preparation process for the seasoning (basic sauce) and the ingredients are different, of course. As far as I know, Hanuri is the only Korean restaurant that offers handmade kimchi for grilled samgyeopsal and kimchi pancakes. The seasoning for all types of kimchi, including cucumber, radish, and komatsuna, varies in preparation and ingredients. We also change the process and ingredients according to the season. This is the common knowledge of kimchi.
The lineup includes stir-fried Chukumi Samgyeopsal, Chukumi Sundubu Jjigae pot, and Chukumi Ramen with fried rice or fried udon or Kal-guksu.
The combination of samgyeopsal and chukumi is surprisingly good! Hanuri style hides the flavors of vegetables like garlic chives and onions under the chukumi! This enhances the overall taste! The finishing fried rice or fried udon is also exquisite!!!
Sundubu Jjigae is best enjoyed while simmering slowly. The broth and flavor will enhance! For the finish, you can choose either the rice porridge set or kalguksu (Korean-style noodles), it's the best!!!
Due to popular demand, the two types of cold noodles with handmade noodles and soup will continue!!! The broth is made from black-haired wagyu beef. Please enjoy it with medium-cooked roast beef. Yorum cold noodles and Kongguksu will be available next summer.
The special spicy sauce made from a variety of vegetables and fruits is deliciously spicy. The dried pollock is mixed with the spicy sauce. They complement each other perfectly.
Budae Jjigae - The army stew has been highly praised by Shun Oguri as incredibly delicious!! The word 'delicious!' is our next motivation. We will work hard to receive more words of 'delicious!' We are preparing warm and tasty Budae Jjigae at all four locations: Hanuri Shinjuku Kabukicho Godzilla Street, Shibuya, Ikebukuro, and Shinjuku! Hanuri's very popular Korean hot pot!!! A warm pot filled with ingredients such as Spam, Mortadella, Frankfurter, red wiener, bacon, ham, Korean rice cakes, ramen, and more. The key to the flavor is the carefully prepared sauce and kimchi for Budae Jjigae! This pot has been featured quite a bit in the media. Price for one serving is 1,400 yen, for two servings and up.
This is the Nakkopse hot pot featured in the Lonely Gourmet. Served with udon, ramen, or rice porridge at the end.
Fresh live shrimp over 15 centimeters marinated in a special sauce. It's a sake thief. Enjoy it with shrimp bibimbap for double the deliciousness! Additional large live shrimp for 300 yen each.
Eating it with Ganjang shrimp makes it 10 times more delicious!!! Crispy sautéed sakura shrimp with sesame oil and salt, egg yolk, Korean seaweed, fresh sprouts, green onions, white sesame, and black sesame included. Cut raw shrimp into the bibimbap, pour the marinade over it, mix well, and enjoy the exquisite taste. It's also great wrapped in Korean seaweed. For shrimp lovers, you can add an extra large raw shrimp for 400 yen!! Enjoy it generously!
Enjoy oysters wrapped in bossam kimchi in one bite. It's also delicious to wrap oysters and pork together! We won't take responsibility if you can't stop drinking shochu.
It is carefully prepared over two full days. Sometimes it takes three days to maximize the umami component glutamic acid of the Napa cabbage. A restaurant that does not make its own kimchi is like a Japanese restaurant that does not make its own dashi, which is essential for cooking.
It's not enough to just rub everything with the same seasoning vegetables. Depending on the vegetables being pickled, the ingredients and preparation methods for the seasoning will differ.
Kimchi is made differently depending on the season and the ingredients. Of course, the moisture content and sweetness vary greatly depending on the time of year.
These are handmade Korean-style steamed dumplings. The thick skin is chewy! When you bite into them, the meat juice spreads throughout your mouth.
These are all handmade Korean-style steamed dumplings. The thick skin is chewy! When you bite into them, the meat juice spreads throughout your mouth.
The photo shows Chari Chokkar (small fish salted), Kuribi (grilled Isimochi), Chongguchang (Korean natto stew), dried Kawahagi (Chipo), umeboshi kimchi, asari salted fish, one-year aged kimchi, etc. Most of these are eaten as staff meals, but there is a possibility of serving them if there is stock available.
We use fresh swordfish and potatoes instead of daikon. It's incredibly delicious! This is a pot size for 3 to 4 people. Enjoy it with some shochu!! The finishing rice porridge or udon is the best!! If you make a reservation about 4 days to 1 week in advance, we will prepare it if time allows. Sorry about that.
The picture shows the black chicken ginseng chicken soup, and surprisingly, the soup is golden in color!! It has been valued as a medicinal dish since ancient times, consumed by royalty for health benefits, and many court ladies ate it for beauty. If you make a reservation about 4 days to a week in advance, we will prepare it if time allows. We apologize.
Soy Milk Cold Noodles (Kongguksu)・Yorim Cold Noodles・Bibim Chul Noodles・Soup Cold Noodles
Crispy Yorum kimchi and a tangy refreshing soup stimulate the appetite.
Kongguksu, made with carefully handmade soup from Hokkaido soybeans, is our pride! The taste is in a different league compared to store-bought soy milk or Korean soy milk powder!
Please enjoy the thick noodles from Korea, similar to Morioka cold noodles, coated in a sweet and spicy sauce.
Authentic cold noodles with a firm texture made from buckwheat flour
Stir-fried and simmered chicken pieces, Korean rice cakes, and plenty of vegetables in Hanuri's special sauce. Two types of cheese are generously added!! 1200 yen per serving.
(Special Aged Miso, Sesame Salt Sauce, Green Onion Salad, Garlic, Green Chili, Grilled Kimchi) (Unlimited Sanchu) Japanese pork is characterized by its thick white meat (fat). The producers show respect for the ingredients by calling the fat white meat. The rich sweetness of the white meat is delicious. However, samgyeopsal is not delicious just because the meat quality is good. The key points are authentic grilled kimchi, mixed green onions, and ssamjang.
(Special Aged Miso, Grilled Meat Sauce, Green Onion Salad, Garlic, Green Chili) (Unlimited Lettuce) Marinated with a secret soy sauce-based sauce. The owner of Hanuri, who is a big fan of marinated tuna, believes that marinated is the way to go.
Set (150g of Joshu Japanese Pork, Bossam Kimchi, White Kimchi, Shrimp Salted Fish, Wrapped Miso, Garlic Sauce, Wrapped Vegetables) can be enjoyed warm until the end.
Set (150g of Gunma Wagyu Pork, Bossam Kimchi, White Kimchi, Shrimp Salted Fish, Wrapped Miso, Wrapped Vegetables) can be enjoyed warm until the end.
This is grilled meat marinated with aged spicy miso and grilled with Wagyu.
(Miso sauce or soy sauce) The special aged miso pairs perfectly with Japanese pork samgyeopsal! When the umami of the vegetables is added, it's just unbeatable.
Please enjoy the deep flavor that can only be born from 17 years of time. Aged bone-in pork ribs (Daeji Galbi) grilled over charcoal for 1260 yen! It is reputed to be the most delicious in Shinjuku! Hanuri's Daeji Galbi is marinated for a long time in a secret sauce to enhance its flavor.
The kimchi for the stew was aged at low temperatures for 10 to 14 days in the Hanuri aging facility. The umami components of the aged kimchi, glutamic acid, and the seafood-based broth, along with the umami components of the Japanese pork, inosine acid, create a synergistic effect of flavor.
We source the finest Black Wagyu from some of Japan's top production areas (mainly Kagoshima, Miyazaki, etc.) through skilled selection. Are the beef names 'Wagyu' and 'Domestic Beef' referring to the same cattle? Currently, they are often confused and used interchangeably with the image of Japanese beef. While cattle born overseas and raised in Japan or crossbreeds (F1) are classified as 'Domestic Beef', 'Wagyu' is limited to purebred cattle of the ancient Japanese breeds: 'Black Wagyu', 'Brown Wagyu', 'Japanese Shorthorn', and 'Polled Wagyu'. This quality at this price is definitely a great deal. I confidently recommend it.
Half 638 yen
Half 1045 yen
Half 825 yen
Half 682 yen
Half 638 yen
Half 1045 yen
Half 638 yen
Half 1045 yen
Half 638 yen
Half 1045 yen
A super value platter featuring premium beef tongue, premium short rib, and premium skirt steak.
A high cost-performance platter featuring special premium kalbi, special premium loin, and special premium misuji.
Grilled fresh black-haired Japanese beef liver
Fresh Black Wagyu Beef Offal
Fresh Black Wagyu Beef Offal
Fresh Black Wagyu Beef Offal
Fresh Black Wagyu Beef Internal Organs
Premium Kalbi, Premium Roast, Upper Tongue Salt, Upper Chukotsu Kalbi, Upper Mino, Shima Chon, Maru Chon, Liver, Heart, Gyarra - a platter of 10 types
This is the original hot pot from Hanuri introduced by Onono Noka on TBS's Emergency Doctor! The staff mixed Suntubu Jjigae and Gopchang Jeongol for a super delicious result, so we decided to add it to the menu.
Uses 2-year-old ginseng, jujube, pine nuts, and other herbal ingredients. Recently, there are quite a few places that don't include ginseng and instant shops. No matter how long you boil it, samgyetang will not soften the bones. A pressure cooker is said to instantly kill the ingredients, according to an expert.
Perfectly pairs with Korean cloudy rice wine Makgeolli!
The marinade is incredibly delicious. Of course, the blue crab is too. Other restaurants that come to taste it will probably not be able to replicate it. It was introduced by Mr. Arita from the cream stew on the show 'Shabekuri 007'!
Is the soy sauce marinated crab delicious? Honestly, it's rare to think it's delicious. Oh! Ours is delicious. It was introduced by Nozomi Sasaki on her blog. That means... it must be delicious, right, Watanabe-san?
Luxurious chijimi filled with plenty of seafood such as shrimp, squid, and octopus
The homemade bright red sauce from Hanuri is delicious!
A popular Korean home-cooked dish for hospitality. A specialty that GD requested a second serving of.
Hanuri's is a bit different from other places. You'll understand once you try it.
We aged the traditional Korean seasoning made with ancient methods in a maturation room for one week. It has a refreshing taste with depth and umami blended in.
It's different from what you find at a barbecue restaurant.
Our hormone-style spicy miso is seriously delicious! It's also amazing with salt!
To make it delicious: 1. Proper preparation of the backbone meat is important during the preparation stage. 2. High-quality potatoes (at Hanuri, the owner carefully selects seasonal specialties, primarily using the Mikatabara potatoes from Shizuoka). 3. The napa cabbage used for the filling (Shiregi) is all torn by hand without using a knife, which significantly enhances the flavor. Don't know what Shiregi is? A restaurant that doesn't know is out of the question, haha.
The vegetables that the owner personally bids for at the market every morning are a must-try! We do not use Chinese produce or pre-cut vegetables. A restaurant with good cost performance is not one that uses cheap ingredients to be a cheap restaurant!
けこぴ
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