Yucke Yakke Yakitori Raw Samgyeopsal Handmade Cold Noodles Hanuri Shibuya Main Restaurant

KCON is an event that combines a K-POP concert organized by the Korean music channel Mnet and a Korean cultural experience convention hosted by CJ ENM. Since its first event held in California, USA in 2012, it has been held in 14 regions around the world including Japan, Korea, France, Australia, Mexico, Thailand, and Saudi Arabia, with a total attendance exceeding 2 million people.

Mugunji is a pickled vegetable made from lightly fermented white kimchi. The combination of Turke sauce and Mugunji is excellent. It's an unimaginable taste. It's a flavor I've never had before, yet it feels somehow nostalgic? What is this mildness?

Turkemeungunji Macuksu, Spicy Spicy Buldak Bibim Noodles, Homemade Kimchi Cold Noodles, Ice Soup Cold Noodles, Hamun Bibim Cold Noodles, Turkilmeumunji Macuksu - 6 Types!!!

Recommended for those who are not fond of matured sourness. This is a quick pickled kimchi with a crunchy texture like a salad that can be eaten immediately after preparation. Napa cabbage is used in a state where glutamic acid is maximally extracted in advance. Of course, the seasoning is prepared in the Kocchori style.

The Korean movie 'Escape' will be released on June 20, 2025 (Friday) | Lee Je Hoon x Go Kyung Pyo risk their lives in a North Korean defection drama! Movie industry personnel and cast will visit Japan, and you might be able to meet them at Hanuri!

Buldak means 'fire chicken' in Korean, where 'bul' means fire and 'dak' means chicken, referring to a stir-fried chicken dish that is so spicy it feels like fire is coming out of your mouth.

This is a collaboration menu with actor Ma Dong-seok and actor Takataka Aoki from the Korean movie 'Crime City'!

This is a collaboration menu with actor Ma Dong-seok and actor Takataka Aoki from the Korean movie 'Crime City'!

The broth is made from black-haired wagyu beef. Please enjoy it with medium-cooked roast beef.

The soup is made from a clear broth. Please enjoy it with meat jeon.

Made from a variety of vegetables and fruits, the special sauce is spicy and delicious. Dried cod is mixed with the sauce. It has an excellent compatibility.

The broth was made from sardines and other ingredients.

The lineup includes stir-fried Chukumi Samgyeopsal, Chukumi Sundubu Jjigae pot, and Chukumi Ramen with fried rice or fried udon or Kal-guksu.

The combination of samgyeopsal and chukumi is surprisingly good! Hanuri style involves finely chopping perilla leaves and hiding them under the chukumi! This enhances the overall flavor! The finishing fried rice or fried udon is also exquisite!!!

Please enjoy the sundubu jjigae while it simmers slowly. The broth and umami will increase! The finale is either a rice porridge set or kalguksu (Korean-style noodles) - the best!!!

The budae jjigae (army stew) was highly praised by Shun Oguri as extremely delicious!! The word 'delicious!' is our next motivation. We will do our best to receive more words of 'delicious!' We are waiting for you with warm and delicious budae jjigae at our four locations: Hanuri Shinjuku Kabukicho Godzilla Street, Shibuya, Ikebukuro, and Shinjuku! Hanuri's very popular Korean hot pot!!! A warm pot filled with lots of ingredients like spam, mortadella, frankfurter, red wiener, bacon, ham, Korean rice cakes, ramen, and more. The key to the flavor is the carefully prepared budae jjigae sauce and kimchi! This pot has been featured quite a bit in the media. For two servings to one serving.

It takes a full two days to prepare carefully. Sometimes it takes three days to maximize the umami component glutamic acid of the Napa cabbage. A restaurant that does not make its own kimchi is like a Japanese restaurant that does not make its own dashi, which is essential for cooking.

Pickled on February 10, 2015, it has a wonderful aged aroma and refreshing acidity! The acidity of kimchi is a treasure trove of lactic acid bacteria. Lactobacillus, which is particularly abundant, is a representative good bacterium that helps keep the intestines clean. Do you want to eat kimchi loaded with preservatives?

This is delicious napa cabbage kimchi that is pickled after receiving an order. It is recommended for those who are not fond of mature sourness. The napa cabbage used is in a state where glutamic acid is maximally extracted in advance. Of course, the seasoning is prepared in the Kochori style. It will start on Thursday, July 16.

It is not enough to just rub everything with the same medicinal vegetable. Depending on the vegetables you are pickling, the ingredients and method of preparation for the medicinal seasoning will also differ.

1g 25 yen, please order your preferred amount. The photo shows 120g.

1g 20 yen, please order your preferred amount. The photo shows 50g.

Muru = Soup, Fe = Sashimi. This is quite delicious!!! In Korea, it is made with fish sashimi. Hanuri Arrangement.

We provide fresh Japanese beef that has just arrived in the best condition. If there is no arrival, please understand in advance.

Grilled fresh Japanese beef liver sashimi.

Kobukuro, Senmai H, Chinosu

The key points are homemade grilled kimchi and special samjang (wrapped miso). As far as I know, Hanuri is the only place in Japan that makes homemade grilled kimchi.

The Agu pork from this producer is not forced to grow large. It is a small-sized Agu pork.

Preferred by Samgyeopsal Enthusiasts

(Grilled Kimchi, Green Onion Salad, Special Aged Miso, Sesame Salt Sauce, Garlic, Green Chili, All You Can Eat Vegetables) The pork belly is characterized by its thick white fat. The producers show respect for the ingredients by referring to the fat as white meat. The rich sweetness of the white meat is delicious. However, pork belly is not tasty just because the meat quality is good. The key points are authentic grilled kimchi, green onion salad, and ssamjang.

(Unlimited green onion salad, garlic, and plenty of vegetables) Marinated with a secret soy sauce-based sauce. The owner of Hanuri, who is a big fan of marinated tuna, believes that marinated is the way to go.

This is grilled meat marinated with aged spicy miso and grilled with Japanese pork.

(Miso sauce or soy sauce) The special aged miso pairs perfectly with Japanese pork samgyeopsal! When the flavors of the vegetables are added, it's simply unbeatable.

Hanuri has many Korean customers, and 95% of them order the pork ribs!!!

Korean-style Hormone Hot Pot

Korean Style Grilled Black Wagyu Beef Kopuchan

Is this what you want to eat when you have gopchang?

Teppanyaki hot pot, can accommodate samgyeopsal.

All types of teppanyaki and samgyeopsal are available.

All types of teppanyaki and samgyeopsal are available.

Mix of Black Wagyu Beef Kalbi, Harami, and Roast

It's delicious even with cheese topping! Don't miss the grilled rice at the end!

All types of hot pot and teppanyaki are available.

White Koro Hormone, our hormone-based spicy miso, is seriously delicious! It's also incredibly tasty with salt!

Nakkopse hot pot featuring octopus, beef tripe, and shrimp, introduced in the Lonely Gourmet. Served with a choice of udon, ramen, or porridge for one person.

Fresh live shrimp over 15 centimeters marinated in a special sauce. It's a sake thief. Eating it with shrimp bibimbap doubles the deliciousness! Additional large live shrimp for 300 yen each.

If you eat it with Ganjang Sae (marinated raw shrimp) bibimbap, the deliciousness is multiplied by 10!!! Crispy sautéed sakura shrimp, egg yolk, Korean seaweed, fresh sprouts, green onions, white sesame, and black sesame are included. Cut the raw shrimp and add it to the bibimbap, drizzle the marinade over it, mix well, and it becomes a delicacy. It's also great to wrap it in Korean seaweed. For shrimp lovers, you can add an extra large raw shrimp for 400 yen!! Enjoy it to the fullest!

You can enjoy all parts: upper tongue, middle tongue, skirt, and tongue tip.

Chari Chokkalu (small fish salted), Kuribi (grilled ishmachi), Chongguchang (Korean natto stew), dried Kawahagi (chipo), umeboshi kimchi, asari salted fish, 1-year aged kimchi, etc. are mostly eaten as staff meals, but there is a possibility of offering them if there is stock available.

Braised swordfish and potatoes. We use potatoes instead of daikon with fresh swordfish. It's incredibly delicious! This is a pot size for 3 to 4 people. Enjoy it with some shochu!! The finishing rice porridge or udon is the best!! If you make a reservation about 4 days to 1 week in advance, we will prepare it if we have the time. Sorry about that.

This is black chicken ginseng soup, and surprisingly, the soup is golden in color! It has been valued as a medicinal dish since ancient times, consumed by royalty and nobility for health benefits, and many court ladies have eaten it for beauty purposes. If you make a reservation about 4 days to 1 week in advance, I will prepare it if time allows. I apologize.

This Kongguksu boasts a carefully handmade soup made from Hokkaido-grown soybeans! The taste is in a different league compared to store-bought soy milk or Korean soy milk powder!

Chicken pieces, Korean rice cakes, and a lot of vegetables stir-fried and simmered in Hanuri's special sauce. Two types of cheese are generously added!! For one serving

The kimchi for the stew was aged at low temperatures for 10 to 14 days in the Hanuri aging facility. The umami components of the aged kimchi, glutamic acid, combined with the seafood-based broth and the umami component of the Japanese pork, inosinic acid, create a synergistic effect of flavor.

We source the finest Black Wagyu from some of Japan's top production areas (mainly Kagoshima, Miyazaki, etc.) through skilled selection. Are the beef names 'Wagyu' and 'Domestic Beef' referring to the same cattle? Currently, they are often confused and used interchangeably with the vague image of Japanese beef. While cattle born overseas and raised in Japan or crossbreeds (F1) are classified as 'Domestic Beef', 'Wagyu' is limited to purebred cattle of the ancient Japanese breeds: 'Black Wagyu', 'Brown Wagyu', 'Japanese Shorthorn', and 'Polled Wagyu'. This quality at this price is definitely a great deal. I confidently recommend it.

Includes 10 types: premium kalbi, premium loin, upper tongue salt, upper short rib, upper tripe, shima chon, maru chon, liver, heart, and galla. For 2 servings: 6,270 yen, for 3 servings: 8,470 yen, for 4 servings: 10,670 yen.

Half 638 yen

Half 1045 yen

Half 825 yen

Half 638 yen

Half 1045 yen

Half 638 yen

Half 1045 yen

Half 638 yen

Half 1045 yen

This is a super value set of three varieties: premium beef tongue, premium short rib, and premium skirt steak.

This is a high cost-performance platter featuring special premium kalbi, special premium loin, and special premium misuji.

Half 1848 yen

We steamed Japanese pork for a long time with a secret sauce. Enjoy a bite wrapped in pickled napa cabbage with Japanese pork and bossam kimchi! Bossam is not delicious just because of the quality of the meat.

This is the original hot pot from Hanuri introduced by Onono Noka on TBS Kakekomidoctor!! When the staff mixed Suntubu Jjigae and Gopchang Jeongol for their meal, it was super delicious! So we decided to add it to the menu.

Uses 2-year-old Goryeo ginseng, jujubes, pine nuts, and other herbal ingredients. Recently, there are quite a few places that don't include Goryeo ginseng or serve instant versions. No matter how long you boil it, the bones in samgyetang will not become tender. A pressure cooker was said by an expert to instantly kill the ingredients. Whole chicken.

The marinated blue crab is incredibly delicious. Of course, the blue crab is too. Other restaurants may come to taste, but they probably won't be able to replicate it. It was introduced by Mr. Arita from the cream stew on the show 'Shabekuri 007'!

Is the Ganjang Gejang in stock delicious? Honestly, it's rare to think it's delicious. Oh! Ours is delicious. It was introduced by Nozomi Sasaki on her blog. That means... it must be delicious, right, Watanabe-san?

Perfectly pairs with Korean cloudy rice wine Makgeolli!

Korean-style seafood green onion pancake filled with plenty of luxurious seafood such as shrimp, squid, and octopus

Korean rice cake sweet and spicy stew with homemade deep red sauce that is delicious!

A popular Korean home-cooked dish made with sweet potato noodles and stir-fried mixed vegetables. A specialty that GD enjoyed for a second helping.

Hanuri's Korean-style steamed egg custard is a bit different from other places. You'll understand once you try it.

Please enjoy the authentic taste.

This is different from a barbecue restaurant.

To make it delicious: 1. Proper preparation of the backbone meat is important during the preparation stage. 2. High-quality potatoes (at Hanuri, the owner carefully selects seasonal specialties, mainly using Shizuoka's Mikatabara potatoes). 3. The napa cabbage used for the filling (Shiregi) should be torn by hand without using a knife to significantly enhance the flavor. Don't know what Shiregi is? A restaurant that doesn't know is out of the question, haha.

The vegetables that the owner personally bids for at the market every morning are a must-try! We do not use Chinese produce or pre-cut vegetables. A restaurant with good cost performance is not one that uses cheap ingredients to be a cheap restaurant!