Tsukafang Stazione di Komagaw
妻家房 高麗川駅前店 / Tsumaikabo Koraigawa Ekimae-ten
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Ultime informazioni
Wife House
valutazione
Recensioni
menù
Place leafy vegetables like lettuce on your palm. It's okay to stack different types of leafy vegetables. Add Pamchim (seasoned green onions). Then, add meat and optionally garlic or onion. Finally, enjoy it with your preferred seasoning like Samjang. It's also good to wrap it with rice!
A classic Korean dish, bulgogi, made by stir-frying beef and plenty of vegetables in a sweet sauce! With a flavor that's easy to enjoy, it's very popular among everyone from children to the elderly! Orders are accepted from 2 servings.
This dish, which uses a whole chicken, is a soup cooked with ginseng, garlic, jujubes, chestnuts, and other ingredients that are royalty in Chinese medicine. It has long been enjoyed as a healthy dish, especially as a nutritious "po-shin" (supplement) dish.
A popular hot pot featuring the original blend of tadegi from Chikabou. When using kimchi with a slightly increased acidity, it pairs wonderfully with the pork fat, making it very delicious. The addition of udon or rice for the finishing touch is also popular.
Budae Jjigae, named after the stew made with ham and sausages that leaked from the U.S. military, perfectly matches Western ingredients with kimchi, tteok, and chili peppers.
The finale is with the delicious broth that has seeped out from the hot pot.
The finale is with the delicious broth that has seeped out of the hot pot.
The 'Pa' refers to green onions, so green onion chijimi = Pachijimi. The chijimi with squid is the most popular item at Saikabou. Small 880 yen, Large 1,280 yen.
You can make kimchi chijimi that has increased flavor by using aged kimchi.
This is a chijimi that is just like pizza. The melty cheese and the texture of the chijimi go very well together. Small 880 yen, Large 1280 yen
A fragrant chijimi packed with the umami of seafood.
In Korean pronunciation, 'Pork Belly' means 'to wrap', and it is abundantly made with ingredients such as apples, jujubes, pine nuts, chestnuts, and octopus, all wrapped in napa cabbage. It is also called 'King's Kimchi' because it was once served in the Korean royal court.
A cold dish of boiled squid and vegetables mixed lightly with a spicy sauce.
After salting the intestines of cod, it is seasoned with sesame oil and chili pepper to make it spicy, known in Japan as 'salted cod intestines.'
A dish made by wrapping soft steamed pork and seasoning in napa cabbage. Small 1080 yen, Large 1680 yen.
Salad of Sanchu mixed with homemade dressing 680 yen
A staple of Korean cuisine, stir-fried Korean glass noodles with beef and vegetables. This dish has a fragrant aroma of sesame oil.
A national dish of Korea made by stir-frying Korean rice cakes 'tteok' and vegetables in a sweet and spicy sauce.
Sweet and spicy Korean rice cakes with melted cheese are exquisite!!
Korean-style seaweed rolls filled with cucumber, egg, ham, and more
Pork belly marinated in white wine and grilled to a fragrant finish
A hearty dish grilled after being marinated in a special sauce
Small 350 yen, Medium 540 yen, Medium bottle 640 yen
480 yen
360ml 17.8 degrees, filtered with bamboo charcoal at 4 degrees for a cleaner and sharper taste
360ml 20 degrees Choumuchoromu = 'like the beginning'. A shochu made from the world's first natural mineral alkaline water.
375ml alcohol 13% features a wine-like mouthfeel and a mellow taste. It uses 10 types of herbs including glutinous rice, Korean ginseng, and goji berries as ingredients. The concept of this sake is 'gentle on the body and pairs well with food.'
Fresh makgeolli, which continues to ferment until the moment you drink it, has a natural mild carbonation that provides a pleasant refreshing sensation. Glass 400 yen, jar (1000ml) 1680 yen
A smooth and fragrant glass of makgeolli blended with healthy ingredient black beans. 400 yen for a cup (1000ml) 1680 yen
Rich and mellow with a strong okoge flavor, fragrant glass 400 yen jar (1000ml) 1680 yen
Makgeolli Yuzu Makgeolli Aloe Makgeolli Grapefruit Makgeolli Lemon Makgeolli Plum
Tea made from roasted Job's tears
Tea made by simmering jujube fruit with sugar and honey
A tea brewed from a combination of Korean nuts and herbal medicine.
Tea brewed from Korean ginseng
Tea made by simmering ginger, sugar, and honey
A traditional Korean beverage. It is enjoyed for its sweetness from dried persimmons and the spiciness of ginger and cinnamon, and is particularly popular as a dessert drink after meals.
A traditional fermented beverage from the Korean Peninsula. It is similar to Japanese amazake.
A traditional Korean beverage that has become quite familiar in Japan.
Grated Pear Drink, Grape Drink with Pulp, Plum Drink, Aloe Drink
Cola, Ginger Ale, Orange, Oolong Tea (Hot/Iced), Coffee (Hot/Iced)
