Yagyeong

Aged chicken sashimi composed of seasonal ingredients using Tsutomo-style and kelp, available in large, medium, and small sizes.

Bonchobap with shime saba, wasabi, pickled ginger, perilla, and 320 grains of rice that come alive.

A spicy nabe with Hanwoo beef intestines and vegetables in a bone broth base.

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

A stew with cream containing meat, vegetables, and udon, with perilla seed powder added.

Fried chicken made only with chicken thigh marinated by hand

Crispy pork rib fried in a sweet and savory bulgogi sauce

A cream pasta featuring a whole crab and rich, flavorful innards.

Cold soba topped with yukhoe and a refreshing broth made from yuzu base

Sashimi made from the skirt steak of a Korean beef cow, prepared by hand.

Sashimi made from large flounder weighing over 2kg that has been aged

Mackerel sashimi marinated with a secret sauce, delivered on the same day from Busan

Negitoro made by mixing minced tuna and seasonal fish with green onions, onions, and sesame sauce.

Premium oden soup made with Hanwoo beef simmered for over 4 hours

Egg in Hell made with spicy chicken tomato stew and the umami of magic.