Korean Cuisine Natchan Ebisu

Fresh octopus airlifted from Korea is taken out only after receiving an order from the customer and is prepared alive! The texture of the fresh octopus is excellent, and we have prepared a sauce with sesame oil and salt, as well as Korean vinegar miso called chojang, so please enjoy it according to your preference.

A collaboration between the popular Yukke and Sannakji! The flavor of the meat and the texture of the Sannakji are the best! This is a dish you must try!

Nakgopsae is a spicy hot pot that features nakji (small octopus), teanagako (long-arm octopus), gopchang (beef tripe), and saeu (shrimp). In Busan, it is made with a sweet and spicy soup based on gochujang, but at Nachan, we offer an original nakgopsae made with several types of spices that have a kick of chili! We use domestic beef tripe for the ingredients. Its sweetness and chewy texture are irresistible! Please enjoy all of nakgopsae by adding original dried noodles or risotto to the soup infused with the umami of the ingredients! *We also provide table condiments to customize the flavor to your liking, whether you want to make it richer, spicier, or dilute it with beef bone broth, making it a charming dish!

Why do people generously invest 5,500 yen in this one pot? The answer is quietly, yet powerfully presented the moment it arrives at the table. A live octopus, pulsating with the heartbeat of life, is placed into the 'soul soup' that has been preserved in Busan for 50 years. In that moment, cruelly beautiful, the vitality of the octopus mingles with the depth of the soup, sublimating into an unprecedented 'vivid flavor.' Through simmering, the octopus transcends mere ingredients, achieving the 'ultimate texture' where elasticity and tenderness coexist. Entwined with it are domestic offal imbued with a melting sweetness and popping shrimp. The dissonance created by these three main ingredients is unified by Natchan's secret spices, producing an addictive impact that hits the brain. The word 'Instagrammable' cannot possibly describe this overwhelming experience. With one bite, after the stimulating spiciness, the rich sweetness of the ingredients rushes in. You will realize that until the last drop, your throat and body crave this soup. 'I want to come back tomorrow.' That is the defeat of reason and the victory of instinct. In a refined modern space, the pleasure of consuming raw life. I want you to confirm with your five senses the 'reason' that elevated Natchan to a popular restaurant. It is not permitted to speak of the depths of Korean cuisine without knowing this one pot.

First, with carefully selected salt sesame oil. The natural refreshing sweetness of the octopus pierces through the brain along with a fragrant aroma. Next, with the secret 'Chojang' blended in a golden ratio of spiciness, sourness, and sweetness. The exotic stimulation elevates the vitality to even greater heights.

The pulse of life writhing on the plate. The rich fat of premium yukke and the wild elasticity of raw octopus bare their fangs. The secret sauce and egg yolk lead this 'stillness' and 'motion' to a sensual harmony. Wrapped in Korean seaweed and brought to the mouth. It is a beautiful addiction that makes the instincts tremble.

We offer safe and secure Yukke made from carefully selected ingredients that have passed thorough inspections! Please enjoy a blissful bite by mixing in fresh egg yolk lavishly. Savor the rich umami that spreads in your mouth to your heart's content.

Nakkopse is a spicy hot pot that allows you to enjoy octopus 'Nach', intestines 'Gopchang', and shrimp 'Sae' all at once. In Busan, it is made with a sweet and spicy soup based on gochujang, but at Nachchan, we offer an original Nakkopse made with several types of spices that have a kick of chili! Please enjoy a Nakkopse you have never tasted before! For customers who are not good with spicy food, we also have a non-spicy Comtan Nakkopse made with a beef bone base, so please consult with the staff♪ *Nakkopse can be chosen from level 1 spicy to level 5 spicy. Even level 1 is sufficiently spicy, so customers who are not good with spice should be careful not to overdo it...

Why do people generously invest 5,500 yen in this one pot? The answer is quietly, yet powerfully presented the moment it arrives at the table. A living octopus, marking the heartbeat of life on the plate. It is placed into the 'Soul Soup' that has been preserved in Busan for 50 years. In that moment, cruelly beautiful, the vitality of the octopus mingles with the depth of the soup, sublimating into an unprecedented 'vivid flavor.' Through simmering, the octopus transcends mere ingredients, reaching the 'ultimate texture' where elasticity and tenderness coexist. Entwined with it are domestic offal imbued with a melting sweetness and popping shrimp. The dissonance created by the three main ingredients is unified by Natchan's secret spices, producing an addictive impact that hits the brain. The word 'Instagrammable' cannot possibly describe this overwhelming experience. With one bite, after the stimulating spiciness, the rich sweetness of the ingredients rushes in. You will realize that until the last drop, your throat and body crave this soup. 'I want to come back tomorrow.' That is the defeat of reason and the victory of instinct. In a refined modern space, the pleasure of consuming raw life. I want you to confirm with your five senses the 'reason' that elevated Natchan to a popular restaurant. It is not permitted to speak of the depths of Korean cuisine without knowing this one pot.

Our hormone is made from domestic ingredients, featuring a sweet flavor and a plump texture that is the best. The delicious fat of the hormone melts into the Nakgopse, making it a top-notch dish. We encourage our customers to try adding extra ingredients to enhance the Nakgopse! The ramen eaten with that soup is exquisite!

It matches perfectly with the final spicy ramen and Korean-style risotto!

The soup infused with the umami of octopus, shrimp, and hormone blends well with the original dried noodles. Topping it with cheese or egg will make it the perfect finish! Please give it a try!

Our restaurant uses a pot style, so there is a lot of soup, allowing you to enjoy it as risotto rather than bokkeumbap like in Korea! The risotto, infused with umami, can be enjoyed as a separate dish!

You can enjoy 6 out of 7 types, including bean sprout namul, fernbrake namul, spinach namul, napa cabbage kimchi, cubed radish kimchi, cucumber kimchi, and seasonal kimchi all at once.

Please enjoy it according to the season! Currently, it is freshly mixed kimchi with minari and mizuna.

The melting cheese is the key! It will harden if it cools down, so please enjoy it as soon as it arrives! The cheese placed in the center flows out like a mountain and drips down, making the cheese that touches the frying pan crispy! The cheese in the center is gooey! You can enjoy two textures with one jeon! The fluffy texture of the potato is also the perfect match!

Crispy on the outside! Soft and gooey on the inside! The accompanying chijimi sauce is also very delicious, so please enjoy it together!

If you hit the wrong spot, it's so spicy that it will make you cry... Challengers wanted...

The unique and unparalleled chewy elasticity of traditional Korean sweet potato noodles. By finishing beef and a colorful array of vegetables with the optimal cooking for each ingredient, the contrast in texture has been heightened to the extreme. The rich aroma of sesame wafts through the nose, and the deep richness of the soy sauce base lingers. It gently envelops the stimulation of the nakkeopsae, inviting the next bite as the perfect partner. While it may not be flashy, the dedication of the chef is embodied in the details, making it a classic masterpiece.

Cooked all at once in a clay pot, it has an astonishingly light texture. The delicate flavor that brings out the ingredients gently envelops the tongue heated by the spiciness of Nakgopsae. When you break the egg yolk in the center, it leads to even deeper richness. This bowl completes the satisfaction of the meal. Be sure to add the egg yolk as a topping. It does not come with the regular Gyeran-jjim.

A specialty of Nachan, this dish features an original soy sauce dressing and the aroma of green onions, perfectly complementing the tofu and making it addictive.

This is not just ordinary pork kimchi. What convinces you of that is the overwhelming presence of the carefully selected rare cut 'Tontoro.' Grilled quickly over high heat, the surface becomes crispy while high-quality fat oozes from within. Paired with this is aged kimchi, chosen to enhance the sweetness of the meat. The greatest addiction lies hidden in the creamy embrace created by the finishing mayonnaise. The sourness, spiciness, and rich depth entice the white rice, and before you know it, the bowl is empty. In a refined modern space, you deliberately indulge your instincts. It is a gift named 'the most luxurious vice' orchestrated by Nachan.

Thickly sliced 1.5cm meat grilled to perfection by the staff. A sinful ritual wrapped in grilled kimchi soaked in overflowing fat and exceptionally fresh vegetables. The perfect harmony created by homemade Samjang. It is a piece of the 'correct answer' that instinct craves.