Sukseong Myeongjak

The most tender part of Hanwoo with low fat content and a rich taste. Aged masterpiece tenderloin is aged in a controlled temperature of 1 degree or below for more than 15 days using a wet aging method.

A dish made with somyeon noodles, seasonal vegetables, tomatoes, lemon, sesame oil, perilla oil, perilla powder, and soy sauce-based sauce.

"Limited sale for one day, pre-booking recommended!!" Uni, a delicacy that is best enjoyed with aged beef grilling and yukhoe, has a rich and sweet taste when melted. Wasabi, radish sprouts, fresh ginger, and macchi kim are provided together.

Hanwoo mixed with truffle oil, Himalayan pink salt, served with Grana Padano and raw truffle

A menu that mixes avocado with balsamic sauce, pear, pickles, etc., seasoned with Hanwoo red bone part, and enjoyed together

A hearty creamy porridge with squid and various seafood ingredients

The chuck tenderloin with appropriate marbling is a part where you can feel the rich taste of Hanwoo, with excellent texture and flavor. Premium grade chuck tenderloin is aged for a minimum of 21 days in a temperature-controlled environment of 1 degree Celsius or below before serving.

"Limited sale for one day only, pre-booking recommended!!" A great appetizer to enjoy before the main grilled menu. We directly prepare about 25% of the delicious part of the beef belly, and serve it with soy sauce.

Fresh premium Hanwoo Hongdukkae cut is marinated in a special soy sauce and served with fresh sprouts.

Grilled cheese made from fresh milk is a delicacy when paired with Korean beef, grilled vegetables, olives, pickles, etc., and is an excellent choice as a wine accompaniment.

A spicy porridge made with soybean broth, various seafood, mushrooms, vegetables, and barley rice, served with steamed abalones

A refreshing and healthy dessert menu with ingredients such as minari and konjac stir-fry to finish off a greasy meal cleanly and healthily.