Yakiniku ZiON

Moderate marbling with the flavor of pork belly, featuring the tenderness characteristic of tenderloin

A light and melt-in-your-mouth deliciousness, a rare part of the shoulder blade that can only be obtained from a few kilograms from one cow.

A rich and juicy flavor of fat with alternating layers of lean meat and fat

The tender inner part of the thigh, with less fat and a fine texture

The muscle part that is moving the arm, a section where the mild flavor of red meat is concentrated.

Finely textured meat with a rich, meaty red color from the loin to the buttocks

The king of steaks, accompanied by the rich flavor of soft fat from the upper part of the loin, one of the best cuts of beef.

The rib side of shoulder loin, the finely textured meat is tender and marbled premium shoulder meat.

A part of the cow's back with a good balance of lean meat and fat, premium marbled shoulder roast.

Samgyeopsal is a Korean grilled pork belly dish made by grilling sliced pork belly. In Korean, 'sam' means the number 3, 'gyeop' means layer, and 'sal' means meat, similar to what is referred to as three-layer meat in Japan, served with lettuce and ZiON original miso (Samjang condiment set).

Spicy chicken dish originating from Jamaica. The word jerk means 'to season with spices.'

Ssamjang is a mixed soybean paste used when wrapping meat with vegetables.

The dressing is made with sesame oil as a base, combined with soy sauce, salt, vinegar, and other ingredients. The salad features a variety of vegetables, primarily soft and mild leafy greens like lettuce, making it an original salad.

Fluffy egg rice porridge

Zosui with Sanriku seaweed

Mixed rice soup with various vegetables

Spicy beef miso rice soup

Pyongyang Cold Noodles, characterized by thin noodles made from buckwheat flour and potato starch, combined with Yukse (a soup made from boiling meat and bones) and Dongchimi (water kimchi made from radish), resulting in a refreshing cold soup.

Pyongyang Cold Noodles, made with thin noodles combining buckwheat flour and potato starch, served with a refreshing cold soup made from Yukseong (broth made from simmered meat and bones) and Dongchimi (water kimchi with radish).

Fluffy Egg

Using Sanriku wakame

Various vegetables

Spicy beef miso flavor

Miso-flavored stew with pork kimchi and tofu

Spicy stew with clam broth, vegetables, tofu, and egg