Hansikjun Bungo Sadang

Gimbap filled with plenty of beef tartare and sea urchin Sesame oil powder and seaweed chips

A Korean-style sashimi platter consisting of 7-8 types of sashimi: flounder, sea bream, fatty tuna, abalone, sea urchin, tuna, salmon, and sweet shrimp.

A traditional Korean dish of pork belly served with mountain ginseng and herbal ingredients.

Steamed abalone with abalone innards and seaweed

Pasta made with rich crab innards

A cool and sweet-sour water dish made with various vegetables, pollock, sweet rice drink, and buckwheat noodles.

Reinterpreting Chungmu Gimbap in Bunko's own style

Wrapped in kadaif with barley and various vegetables, then deep-fried. Served with mayonnaise, gochujang aioli, and perilla leaf chimichurri.

Buckwheat noodles with perilla oil, arong satae, water parsley, and chives Spicy and sweet cold noodles

Domestic chicken neck marinated in a spicy seasoning and grilled over rice straw.

Large mackerel marinated in yuzu and miso Grilled three types of mushrooms and yuzu miso sauce with fried green onion

Steamed squid stuffed with various vegetables and barley Served with squid ink salsa and gochujang aioli sauce, along with pollock sikhye

Sushi roll containing tuna, shiitake mushrooms, cucumber, egg, burdock, shrimp tempura, pickled radish, and 9 other ingredients.

Sushi with mackerel full of smoky flavor Wrapped in seaweed

Chestnut puree, truffle pesto, corn, ginkgo, black sesame nurungji, Grana Padano