shiari samgyetang

This dish combines a whole chicken with various medicinal herbs such as ginseng, simmered until the meat is tender and falls apart, creating a flavorful broth. It is paired with a rich chicken bone broth that is slowly simmered for 8 hours. The chicken is so tender that it easily breaks apart with a spoon, and the broth is thick and packed with umami, with the flavors of the medicinal ingredients intricately intertwined, resulting in an unprecedented luxurious dish.

Our bean sprout namul has a secret ingredient of fish sauce, so the moment you take a bite, the delicate umami of seafood spreads throughout your mouth, creating an addictive flavor.

Our carrot rape, with the sweetness of fresh carrots, adds an accent to the flavor by using cumin as a secret ingredient.

Sauerkraut, a beloved dish from the Alsace region of France and Germany, is slowly simmered with fresh purple cabbage and chicken broth used in our restaurant's samgyetang, finished with vinegar to create a refreshing tangy flavor that appeals to adults.

Everyone's favorite onsen egg has been seasoned with a spicy Korean flavor. It can be eaten as is, placed on hot rice like TKG style, or mixed with namul and gochujang, and hot rice to enjoy it in a bibimbap style, which is also a perfect match.

We use kimchi from Maruman Shoten located in Mikawajima, Tokyo. This exquisite kimchi is carefully selected by the owner, who has confidently tasted various kimchis for a year.

Vinaigrette is a classic dressing from France. This dish features sweet long green onions that have been slowly simmered in our chicken broth until tender, coated with our original flavorful vinaigrette.