shiari samgyetang

This dish combines a whole chicken with various medicinal herbs such as ginseng, simmered until the meat is tender and falls apart, creating a flavorful broth. It features a rich chicken bone broth that is slowly simmered for 8 hours. The chicken is so tender that it easily breaks apart with a spoon, and the broth is thick and concentrated with deep flavors, intricately intertwined with the aromas of the medicinal ingredients, resulting in an unprecedented luxurious dish.

Our bean sprout namul has a secret ingredient of fish sauce, so the moment you take a bite, the delicate umami of seafood spreads throughout your mouth, creating an addictive flavor.

Our Carrot Rape, with the sweetness of fresh carrots, adds a touch of flavor with a hint of cumin.

Sauerkraut, a beloved dish from the Alsace region of France and Germany, is slowly simmered with fresh purple cabbage and chicken broth used in our restaurant's samgyetang, finished with vinegar to create a refreshing acidity that offers a sophisticated flavor.

Everyone loves onsen tamago (hot spring eggs), and we have seasoned it with a spicy Korean flavor. You can enjoy it as is, or place it on hot rice like a TKG (tamago kake gohan). It also pairs perfectly when mixed with namul, gochujang, and hot rice to create a bibimbap-style dish.

We use the kimchi from Maruman Shoten located in Mikawashima, Tokyo. This exquisite kimchi is confidently selected by the owner, who has spent a year tasting various kimchi from different places.

Vinaigrette is a classic dressing from France. This dish features sweet long green onions that have been slowly simmered in our chicken broth until tender, coated with our original flavorful vinaigrette.