Mumm

Sea urchin half plate with East Coast sweet shrimp, Hokkaido scallops, grilled seaweed, and three appetizing side dishes.

Boiled traditional style using the front leg and shoulder meat from the butcher, served with Yeosu pickled cabbage, barley doenjang, and steamed cabbage.

A warm and delicious broth that clings to the palate, made with various vegetables, chadolbaki (brisket), and a tantan sauce made in a unique way.

An oil pasta with the richness of garlic and the savory taste of anchovies, enhanced with shrimp.

Signature Mumu Ball! Season 2 will be coming soon!

The most basic and traditional highball

A broth dish that invites drinking, featuring the freshness of thick clams from the southern coast and enhanced with green onion oil.

Grilled flounder served on bread with French Provençal tapenade and sun-dried tomatoes.

Deep-fried shrimp menthosha stuffed between thickly chopped zucchini, served with a non-traditional Mexican curry sauce and nachos

A versatile, nationality-free sun-dried tomato sauce that pairs well with soft squid fried in lotus root and squid ink batter.

A super savory stir-fry dish made with special soybean paste sauce, fresh pork belly from a butcher, shishito peppers, and garlic stalks.

A dish made with aged Korean beef culotte seasoned with a complex sauce that is sour, sweet, spicy, and salty, thinly sliced.

A spicy stir-fried dish made with clams from the southern coast and seasonal vegetables, perfect as a versatile drinking snack.

Crispy fried chicken wings and drumsticks served with sweet potato chips and truffle whole grain sauce, a dish of black chicken.

A dish where roasted whole eggplant is topped generously with stir-fried minced beef in miso sauce.