Hanuri Shimbashi

Nakgopsae is 'Nakji (octopus)' + 'Gopchang (intestines)' + 'Sae (shrimp)'. Nassamse is 'Nakji (octopus)' + 'Samgyeopsal' + 'Sae (shrimp)'. Nappluse is 'Nakji (octopus)' + 'Bulgogi' + 'Sae (shrimp)'.

Mugunji is a pickled dish made from lightly aged white kimchi. The combination of Turkeku sauce and Mugunji is excellent. It's a flavor you can't imagine. It's a taste you've never had before, yet somehow feels nostalgic? What is this mildness?

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

Recommended for those who are not fond of strong sourness. This is a quick pickled kimchi with a crunchy texture, similar to a salad, that can be eaten right away. We use napa cabbage that has maximized its umami flavor beforehand. Of course, the seasoning is prepared in the style of geotjeori.

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! Film industry personnel and cast will visit Japan, and we will mix it up at Hanuri!

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

This is a collaboration menu with the Korean movie 'Crime City' starring Ma Dong-seok!

This is a collaboration menu with Ma Dong-seok's Korean movie 'Crime City'!

We work hard to provide high-quality dishes at reasonable prices!! Hanuri's napa cabbage kimchi comes in three varieties: for pickling, for grilled samgyeopsal, and for hot pot or chijimi. The preparation process for the seasoning (basic sauce) and the ingredients are different, of course. As far as I know, Hanuri is the only Korean restaurant that offers handmade kimchi for grilled samgyeopsal and kimchi chijimi. The seasoning for all types of kimchi, including cucumber, radish, and komatsuna, varies in preparation and ingredients. We also change the process and ingredients according to the season. This is the common knowledge of kimchi.

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 sneaks the flavors of vegetables like chives and onions under the chukumi! This enhances the overall taste! 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!!!

Due to good reviews, the two types of cold noodles with handmade noodles & handmade soup will continue!!! The broth is made from black-haired wagyu beef. Please enjoy it with medium-cooked roast beef. Yorum cold noodles and Kongguksu will be available next summer.

The special spicy sauce made from a variety of vegetables and fruits is deliciously spicy. Dried pollock is mixed with the spicy sauce. They are a perfect match.

Budae Jjigae, the army stew, has been highly praised by Shun Oguri as incredibly 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 ingredients like Spam, Mortadella, Frankfurter, red sausage, bacon, ham, Korean rice cakes, ramen, and more. The key to the flavor is the carefully prepared sauce and kimchi for the Budae Jjigae! This pot has been featured quite a bit in the media. One serving is 1,400 yen for two servings or more.

This is the Nakkopse hot pot introduced in the Lonely Gourmet. Served with udon, ramen, or rice porridge at the end.

We have marinated fresh shrimp over 15 centimeters in our special marinade. It's a sake thief. Enjoy it with shrimp bibimbap for double the deliciousness! Additional large fresh shrimp for 300 yen each.

If you eat it with Ganjang Sewa, the deliciousness is multiplied by 10!!! Crispy sautéed sakura shrimp with sesame oil and salt, egg yolk, Korean seaweed, young sprout vegetables, green onions, white sesame, and black sesame included. Cut raw shrimp into the bibimbap, pour the marinated sauce over it, mix well, and it becomes a delicacy. It's also great to eat wrapped in Korean seaweed. For shrimp lovers, an additional large raw shrimp is 400 yen!! Enjoy it abundantly!

Wrap the oysters in bossam kimchi and enjoy in one bite. It's also delicious to wrap and eat oysters with pork! We won't take responsibility if you can't stop drinking soju.

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.

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

Kimchi is made differently depending on the season and the ingredients. Of course, it is. The moisture content and sweetness vary greatly depending on the time of year.

These are handmade Korean-style steamed dumplings. The thick skin is chewy! When you bite into it, the meat juice spreads throughout your mouth.

These are all handmade Korean-style steamed dumplings. The thick skin is chewy! When you bite into it, the meat juice spreads throughout your mouth.

The photo includes Chari Chokkar (small fish salted), Kuribi (grilled Isimochi), Chongguchang (Korean natto stew), dried Kawahagi (Chipo), umeboshi kimchi, asari salted fish, one-year aged kimchi, and more. Most of these are eaten as staff meals, but there is a possibility of serving them if there is stock available.

We use fresh swordfish and potatoes instead of daikon. It's incredibly delicious! This is a pot size for 3 to 4 people. Enjoy it with some shochu!! The final 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 time allows. Sorry about that.

The photo is of black-boned 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 for health benefits, and many court ladies ate it for beauty. If you can make a reservation about 4 days to a week in advance, I will prepare it if time allows. I apologize.

Soy Milk Cold Noodles (Kongguksu)・Yorim Cold Noodles・Bibim Cheol Noodles・Soup Cold Noodles

The crunchy Yorum kimchi and the tangy refreshing soup stimulate the appetite.

Kongguksu, made with carefully handmade soup from Hokkaido soybeans, is our pride! The taste is in a different league compared to store-bought soy milk or Korean soy milk powder soup!

Please enjoy the thick noodles from Korea, similar to Morioka cold noodles, coated in a sweet and spicy sauce.

Authentic cold noodles with a firm texture made from buckwheat flour

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!! 1200 yen per serving.

(Special Aged Miso, Sesame Salt Sauce, Green Onion Salad, Garlic, Green Chili, Grilled Kimchi) (Unlimited Sanchu) Japanese pork is characterized by its thick white meat (fat). The producers show respect for the ingredients and refer to the fat as white meat. The rich sweetness of the white meat is delicious. However, samgyeopsal is not just about the quality of the meat. The key points are authentic grilled kimchi, green onion mix, and ssamjang.

(Special Aged Miso, Grilled Meat Sauce, Green Onion Salad, Garlic, Green Chili) (Only Sanchu is unlimited) Marinated in a secret soy sauce-based sauce. The owner of Hanuri, who loves marinated tuna, believes that marinated is the way to go.

Set (150g of Joshu Japanese Pork, Bossam Kimchi, White Kimchi, Shrimp Salted Fish, Wrapped Miso, Garlic Sauce, Wrapped Vegetables) can be enjoyed warm until the end.

Set (150g of Joshu Wagyu Pork, Bossam Kimchi, White Kimchi, Shrimp Salted Fish, Wrapped Miso, Wrapped Vegetables) can be enjoyed warm until the end.

This is grilled meat where aged spicy miso is rubbed into Wagyu and then grilled.

(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 just unbeatable.

Please enjoy the deep flavor that can only be born from 17 years of time. Aged bone-in pork kalbi (Teji Kalbi) charcoal-grilled for 1260 yen bone-in pork kalbi!! It is reputed to be the most delicious in Shinjuku! Hanuri's Teji Kalbi is marinated for a long time in a secret sauce and aged.

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, inosine 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 as they both evoke the 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.

Half 638 yen

Half 1045 yen

Half 825 yen

Half 682 yen

Half 638 yen

Half 1045 yen

Half 638 yen

Half 1045 yen

Half 638 yen

Half 1045 yen

A super value set featuring 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.

Grilled fresh black-haired wagyu beef liver

Fresh Black Wagyu Beef Offal

Fresh Black Wagyu Beef Offal

Fresh Black Wagyu Beef Offal

Fresh Black Wagyu Internal Organs

Special Premium Kalbi, Special Premium Roast, Upper Tongue Salt, Upper Chukochi Kalbi, Upper Mino, Shima Intestine, Maru Intestine, Liver, Heart, and Galla in a 10-item serving

This is the original hot pot from Hanuri introduced by Onono Noka on TBS's Emergency Doctor! The staff mixed Suntubu Jjigae and Gopchang Jeongol for their meal, and it turned out to be super delicious! So we decided to add it to the menu.

Uses 2-year-old ginseng, jujube, pine nuts, and other herbal ingredients. Recently, there are quite a few places that don't include ginseng and instant shops. No matter how long you simmer samgyetang, the bones will not become tender. A pressure cooker was said by an important person to instantly kill the ingredients.

Perfectly pairs with Korean cloudy rice wine Makgeolli!

The marinade is incredibly delicious. Of course, the blue crab is too. Other restaurants that come to taste it will probably not be able to replicate it. It was introduced by Mr. Arita from Cream Stew on the show 'Shabekuri 007'!

Is soy sauce marinated crab delicious? Honestly, it's rare to think it's delicious. Oh! Ours is delicious. It was introduced on a blog by Nozomi Sasaki. That means... it must be delicious, right, Watanabe-san?

A luxurious chijimi filled with plenty of seafood such as shrimp, squid, and octopus

Hanuri's homemade deep red sauce is delicious!

A popular Korean home-cooked dish for entertaining. A specialty that GD had a second helping of.

Hanuri is a bit different from other places. You'll understand once you try it.

We aged the traditional Korean sauce made with ancient methods in a fermentation room for one week. It has a refreshing taste with depth and umami blended in.

It's different from a barbecue restaurant.

Our hormone-based spicy miso is seriously delicious! It's also amazing with salt!

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 from the Mikatahara region in Shizuoka). 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? Such a restaurant 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!