Dining Yagyeong Guui Branch

Seasonal sashimi aged using Tsukiji and kelp

Sashimi made from aged amberjack weighing over 2kg

Salmon sashimi freshly caught in Norway

Mackerel sashimi marinated in secret vinegar with mackerel delivered on the same day from Busan

Bong sushi with wasabi, fresh ginger, perilla leaves, and 320 rice grains hidden inside shimesaba

Sashimi made from skirt meat of Hanwoo beef, prepared by hand

Negidoro is a dish made by mixing chopped tuna and seasonal fish with green onions, onions, sesame sauce.

Egg-in-hell made with spicy chicken tomato stew and the savory taste of mazze

Spicy hot pot with Hanwoo intestines and vegetables in bone broth

A fantastic combination of beef brisket slices and yakitori sauce in Tantan Nabe

A premium fishcake soup made with hanwoo beef sujebi boiled for over 4 hours

A hot pot dish where vegetables and thinly sliced beef are cooked in a soy sauce-based broth

A Hong Kong-style noodle dish with a spicy flavor similar to Shin Ramyun, with beef brisket added for extra depth of flavor.

Stew with meat, vegetables, udon noodles, and perilla powder in cream

Yakisoba made by an Osaka craftsman with grilled beef