Juje

Japanese oden with a deep broth brewed for over 24 hours using kelp, flower crabs, and vegetable stock.

A deep broth made with Mido fish cake, which is known as one of the top three fish cakes in Busan, along with flower crabs, anchovies, and vegetable stock.

Spicy stir-fried baby octopus cooked over direct heat with a homemade sauce unique to the theme.

A Japanese omelette filled with stir-fried beef brisket yakisoba made with a special sauce, famous for its teppanyaki style from Osaka.

A menu that pairs well with sake, made with fresh herring roe delivered directly from Incheon and light, nutty tofu!

The taste that my mother used to make, with aged kimchi stir-fried carefully for 2 hours and generously filled with beef brisket.

A burst of savory perilla oil, popping herring roe, and the fragrant aroma of perilla leaves create an explosion of umami!

Savory oil pasta made with mustard leaf kimchi directly sourced from Yeosu and fragrant perilla oil.

A delicious stir-fry dish with tender beef brisket and crunchy bean sprouts, full of smoky flavor.

A fusion dish featuring the unique combination of fluffy Osaka-style okonomiyaki and pepperoni!

Grilled pollock roe made with the finest low-salt roe delivered from Incheon, featuring a rich and mild flavor with an appealing moderate saltiness.

The udon I missed eating at the street vendor during the cold winter

A perfect Japanese-style fried chicken dish that pairs well with drinks!

King prawn tempura with a crispy and savory taste that is exceptional.

Potato croquette with a delicious and light flavor