Muje Seoul

Various sashimi depending on the season such as flounder, sea bream, abalone, scallop, sea squirt, tuna belly, red sea bream, horse mackerel, and mackerel

Meaning 'overflowing', we stack sashimi and seafood in cube shapes and place them on top of kimbap.

Abalone innards are ground to make a sauce, topped with chives and whole abalone, this is Abalone Innards Pasta.

A rich and generous maki roll made with salmon, shrimp tempura, and Japanese-style rolled omelette

A maki made by rolling tuna belly and back meat with 6-hour simmered tare sauce, pickled radish, rice, and seaweed

Grilled grouper made by grilling the best parts of grouper that have been hand-prepared and aged in a special sauce for over 5 hours

Tomato stew with eggplant, zucchini, vegetables, clams, and brisket in homemade stew sauce

A reinterpretation of the traditional Japanese dish natto in a mukje style, served with shio kombu, egg, and chamnamul pasta

Seasoned dried pollack with plenty of oil, seasoned with sesame seeds, green onions, and dried radish leaves

A cold salad dish made with tender abalone served with homemade Japanese sesame miso sauce, enjoyed with vegetable salad.

Negitoro Tabelu is a dish where tuna belly and back meat, vegetables are finely chopped and eaten directly with shari, natto, and seaweed.

A dish made by lightly cooking the tip sirloin and serving it with a special sauce, lettuce, providing a sweet and tangy flavor

A clear and spicy soup made by boiling beef tendons for 4 hours to make them tender, and served with brisket slices

Isobe Maki made with seasonal fresh fish (mackerel, saury, mackerel, belt fish)

Fresh domestic clams caught on the same day, cleaned thoroughly and steamed with butter and basil to create a flavorful dish of steamed clams.