Dongwoon Chamchi
동은참치
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
10 | 11 | 12 | 13 | 14 | 15 | 16 |
17 | 18 | 19 | 20 | 21 | 22 | 23 |
24 | 25 | 26 | 27 | 28 | 29 | 30 |
31 | 9/1 | 2 | 3 | 4 | 5 | 6 |
valutazione
Recensioni
menù
The quantity is the same, but there is a difference in quality by course. Course C: Assortment of bluefin tuna, bigeye tuna, and swordfish by parts Course B: Mainly bluefin tuna with special parts such as belly, back, and fatty tuna (anchois) Course A: Special parts such as bluefin tuna belly (kamatoro), belly, and fatty tuna (anchois)
The quantity is the same, but there is a difference in quality by course. Course C: Assortment of bluefin tuna, bigeye tuna, and swordfish by part Course B: Mainly bluefin tuna with special parts such as belly, back, and fatty tuna (anchois) Course A: Special parts such as bluefin tuna belly (kamatoro), belly, and fatty tuna (anchois)
The quantity is the same, but there is a difference in quality by course. Course C: Assortment of bluefin tuna, bigeye tuna, and swordfish by parts Course B: Mainly bluefin tuna with special parts such as belly, back, and fatty tuna (anchois) Course A: Special parts such as bluefin tuna belly (kamatoro), belly, and fatty tuna (anchois)
Bluefin tuna belly and loin + Yellowfin tuna loin and belly + Swordfish belly and loin
Bluefin Tuna Belly
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