Korean Dining Usagian

A two-layered dish with a white broth made by simmering old chicken for three days, layered with young chicken, ginseng, jujube, garlic, and glutinous rice. With each sip of the soup, it warms you from the core of your body, and I hope it becomes the 'source of energy' for Hiyoshi, a cup that has been gently simmered with that thought.

The sweetness of yuzu tea, the sourness of double-fermented kimchi, the slight bitterness of perilla, and the spiciness and saltiness of gochujang are layered over the rich flavor of Ishizaki Farm's Yamayuri pork. With each bite, the five flavors harmonize smoothly within the body.

A winter delicacy that slowly simmers Hida beef offal and vegetables, layered with the warmth of Korean cuisine, inspired by my grandmother's home-cooked hot pot.

A specialty dish of Usagi-an, fermented with lactic acid for one month and then with yeast for another month. This kimchi gently spreads its umami and natural sweetness through the two-stage fermentation process.

Namul gently mixed with sesame oil, garlic, homemade salt koji, and other ingredients. It is a hidden gem of Usagi-an that delicately brings out the aroma and umami of seasonal ingredients.

Five flavors and five colors. A small melody of Japanese and Korean created by five tastes and five colors.

A delightful accent with a spicy flavor derived from fermentation and the umami of seafood.

A sheet that adds a lingering aroma of the sea to the dish.

A fermented dressing layered with locally sourced seasonal vegetables, homemade miso, salt koji, and gochujang. A refreshing dish that gently awakens the senses with the fragrance of the season.

A classic that stimulates the appetite with the aroma of sesame oil.

Crispy and chewy. The contrast in temperature enhances the sweetness of the vegetables, spreading throughout the mouth.

A trio of pork, kimchi, and cheese. A dish where the flavors melt together on the tongue.

A harmony of Japanese and Korean culture, where colorful vegetables and sweet potato noodles blend together.

A fusion of Japanese brewing products and Korean Toppoki. A bibimbap dish that gently embraces the savory aroma of Japanese and Korean flavors.

The aroma of burnt cheese and the richness of fermentation gently envelop the spiciness.

A taste from the street that alternates between sweetness and spiciness, addictive.

The spiciness of gochujang, combined with the umami of fermentation and the creaminess of cheese. This dish gently wraps even the spiciness in a comforting way.

The sweetness of yuzu tea, the sourness of double-fermented kimchi, the slight bitterness of perilla, and the spiciness and saltiness of gochujang are layered over the rich flavor of Yamayuri pork. With each bite, the five flavors harmonize smoothly within the body.

The taste inherited from my grandmother's 'Tonchan'. The essence of Hida beef is gently wrapped in a blend of Japanese and Korean seasonings. The origin of Usagi-an, which has been passed down for three generations.

The taste that connects three generations, breathing the memories of Hida's kitchen.

When you open the foil bake that is puffed up, it is delicious with a strong flavor, mixed with various hormones of Hida beef.

The aroma of freshness wafts through the nose, a sharpened 'raw umami.'

A luxury experience of tasting the sweetness and aroma of Hida beef raw. Quietly, strength fills deep within the body.

Liver from Hida beef raised in the great outdoors. There is no doubt about it.

Hida beef sirloin has marbling. This marbling is the secret to its deliciousness.

The aroma of stone grilling and the richness of herbal medicine are integrated. Time blends the flavors, and the fire nurtures gentleness.