Seonsuljip Hoya

The fish composition may vary depending on the market situation.

Kanto-style sukiyaki dish made by boiling Australian wagyu beef and various vegetables

A hot pot dish made with Hanwoo large intestines and pork belly, flavored with chicken broth boiled daily in the restaurant

Fresh sweet shrimp sashimi from Jukbyeon Port

A sushi roll made by marinating fresh domestic mackerel in vinegar and wrapping it in rice

Futomaki is a type of sushi roll filled with various ingredients such as seasoned fish, tempura, and vegetables, wrapped in seaweed and rice. It typically consists of 10 pieces.

Kimchi sushi made with domestic monkfish, known as the foie gras of the sea, marinated in special soy sauce

Salmon sashimi aged for 3 hours in white wine and kelp

Salad with lightly seared wagyu and sesame sauce

A hot pot dish made with 8 or more types of Japanese fishcakes and chicken broth

Creamy pasta made with domestic red crab innards

Japanese-style braised pork belly cooked for over 3 hours until tender in soy sauce

Steamed dish of domestic clams with soy sauce and butter

A dish of thinly sliced Jeju white pork foreleg that has been cooked at low temperature and eaten cold

A dish made by sprinkling Nanban sauce on fried domestic chicken leg meat and topping it with egg tartar sauce