Kyokyo Sikdang

A plate of sashimi made with seasonal ingredients that change with the seasons

Fresh mackerel is marinated once and then rolled with various spices and sliced for serving.

A hot pot dish full of broth made with special soy sauce and homemade stock.

A spicy seafood jjamppong soup made with various seafood and a broth that is simmered directly.

A spicy soup dish made with various seafood and simmered in a spicy tomato sauce.

It is boiled with various seafood and yuzu pepper, resulting in a spicy and refreshing broth.

The large radish, simmered well with homemade oden tsuyu, offers a rich flavor that is exceptional.

Mongolian-style chop steak stir-fried with handmade black pepper sauce using Iberico pork neck of the Bellota grade.

Prepared by searing the outer part of Korean beef tenderloin and then smoking it, so it can be served cold.

A savory risotto with a crunchy texture made with abalone internal sauce and barley.