Uju Mi

Beef shank simmered for 7 hours to recreate the taste of bone soup. Women particularly enjoy it.

The natural broth of bean sprouts eliminates the fishy smell of seafood such as abalone, octopus, and shrimp, while the beef short ribs create a spicy and sweet dish. A salad made with a sauce crafted by the owner is also served.

It is refreshing with dried pollack broth, fresh oysters, and abalone.

While the soup is boiling, appetizers of raspberry wine and sliced meat are served.

It is made by simmering beef bones for a long time, resulting in a light and clean taste that pairs well with the homemade radish kimchi.

It has a savory and clean taste made by roasting perilla seeds directly.

Made with domestic chicken thigh meat, this Japanese karaage dish is very tender and savory. It is served with seaweed soup.

A wonderful snack and children's treat that includes fried chicken thigh, potato salad, and octopus salad.

Unlike beef boiled soup, this dish includes fresh vegetables, allowing you to experience the deep flavors of the vegetables. It is served with a side dish of octopus salad, making it a great accompaniment for drinks.

Made with shoulder meat (not sirloin), this dish is served as fresh yukhoe rather than frozen. Due to limited availability, reservations are required in advance.

This is a daily stock from Noryangjin. It arrives fresh on the same day by express bus from Tongyeong.

Seasonal menu You can experience the rich taste of cold noodle soup made with domestic Yeongju soybeans. It has a creamy flavor.

It has a different texture with plump octopus added. It is savory and delicious.

Made with freshly harvested oysters from Tongyeong, it is savory and light.

A spicy, sweet, and tangy dish made with octopus and vegetables, great for when you have no appetite or as a side dish with drinks.