Solyamyamyeok Busan Somyun directly operated store
설야멱 부산서면직영점
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Charcoal-Grilled Aged Meat Specialty Restaurant
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Antibiotic-free pork belly, selected for a well-balanced mix of fat and lean meat that has been aged for over 36 hours
Selected antibiotic-free pork neck, aged for more than 36 hours to deliver a tender texture and clean, mild flavor
SIGNATURE Cut from the pig's sirloin cap, aged whole and grilled over an open flame; its thick, chewy texture is irresistibly appealing.
The portion connecting the pig's neck and shoulder; a rare, highly valued cut with only 200 g supplied per pig.
We hand-remove the membranes on both sides to make it as tender as possible and deliver the rich, distinctive flavor of galmaegisal.
It is a cut of meat attached to the inside of the beef sirloin, and its texture is softer and superior compared to other cuts.
It has the shape of a feather fan and is called buchaesal. The meat has a deep color and is rich in juices, so its distinctive rich flavor fills the mouth. When you chew the central tendon, the more you chew, the more umami flavor develops.
You can enjoy sea-scented uni together with chewy beef sashimi. It is delicious when eaten with the provided roasted seaweed and a touch of wasabi, and it is a uni sashimi that tastes great in any way, including with homemade sashimi sauce.
No margin Hanwoo Uddun Yukhoe!! Seasoning weight excluded; this is the pure meat weight. Pear and radish sprouts are not provided.
No margin Hanwoo udun yukhoe!! Seasoning weight excluded, pure meat weight. Pear and radish sprouts are not provided.
Hanwoo beef yuk sashimi uses tender, flavorful cuts so you can enjoy the nutty umami and clean taste unique to beef. Best pairing: homemade sashimi sauce provided!!
Hanwoo yuk sashimi uses tender, flavorful cuts so you can experience the nutty umami and clean taste unique to beef. Served with the perfect pairing: homemade sashimi sauce!
The combination of uni imbued with the scent of the sea and sweet yukhoe is fantastic. Place the yukhoe and uni on the provided gopchang-gim in a 1:1 ratio and heap on plenty of wasabi. Put it in your mouth in one bite and savor it.
The combination of sea-scented uni and sweet yukhoe is fantastic. Place the yukhoe and uni on the provided gopchang gim in a 1:1 ratio and heap on plenty of wasabi. Put it in one bite and savor it.
Only uni can be added (wasabi and gopchang-gim provided)
Only sea urchin can be added (wasabi, gopchang-gim provided)
When ordering a grilled dish, soft tofu stew is provided by default.
Lightly salty nakji jeotgal (salted octopus) is added to gimbap; place a little yukhoe (seasoned raw beef) and wasabi on top, then lightly dip it into the special sesame sauce—it's truly delicious. Even if you're full, you'll keep reaching for it, and after finishing you'll keep thinking about this "yukhoe gimbap." *Because it contains nakji jeotgal (salted octopus), we strongly recommend ordering it after you have eaten meat.
This is the Haneya brand's standard product, which won the Gold Award at the 2016 "Delicious Sake in a Wine Glass" Japan Sake Awards. Rice used: Gohaku Mangoku Polishing ratio: 60% Alcohol by volume: 15% Acidity: +7.5 / 1.4
Highly recommended for those who like a dry taste! Rice used: Gohyakumangoku Polishing ratio: 60% Alcohol by volume: 17% Acidity: +15 / 1.9
Rice variety: Gohaku Mangoku Polishing ratio: 58% Alcohol by volume: 16% Acidity: +5.0/1.5
Rice variety: Confidential Rice polishing ratio: 55% Alcohol content: 13% Acidity: Confidential
Rice used: Gohaku Mangoku Rice polishing ratio: 60% Alcohol by volume: 16% Acidity: Undisclosed
Rice used: Kohakumangoku Polishing ratio: 50% Alcohol by volume: 15% Acidity: undisclosed
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Popular
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20,000 won per bottle
10,000 won per bottle
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