Geumje

Japanese-style katsu made by deep-frying pork loin that has been aged for ten days at low temperature and then baking it in the oven.

Japanese-style katsu made by deep-frying pork tenderloin that has been aged for ten days twice at low temperature and then baking it in the oven.

A combination menu that includes both sirloin katsu and tenderloin katsu, allowing you to enjoy both cuts.

Tender and richly flavored top sirloin katsu with a small amount of gabri fat, serving 2-3 portions per strip of sirloin.

Cold soba noodles slowly brewed with various fragrant ingredients such as mackerel, anchovies, bonito flakes, kelp, and mushrooms.

Cold soba topped with sweet shrimp marinated in special soy sauce, prepared directly from Donghae Mukho Port.

A cold soba dish featuring a rich ocean flavor, sweet and creamy sea urchin roe, combined with seaweed sourced directly from Dangjin in the West Sea.