Kkaetnip Makhoe Busan Bukgu Branch

Due to its low fat content, it is light and excellent when eaten as sashimi with its unique chewy texture.

Daegwang-o, known as the national fish, is sliced thickly to fully experience its chewy texture.

You can enjoy a variety of fresh raw fish that comes in that day, not limited to one type of sashimi.

Freshly caught in Jeju, this sashimi features a smooth and chewy texture, with perilla leaves added to enhance the flavor of the silver flounder.

Thickly sliced fish, when combined with perilla leaf and fermented shrimp sauce, boasts the best flavor and is delicious.

The savory taste of milled perilla

Cleaned and fried to a crispy texture, ensuring a safe and delicious dining experience.

Shrimp tempura is made by preparing plump shrimp to eat easily, double-frying them to a crisp, making them even more crispy.

A dish with plenty of bonito flakes on top, various ingredients inside, and the crispy texture of cabbage is excellent.

Menbosha is a deep-fried shrimp sandwiched in crispy bread, hiding a rich flavor of shrimp that brings joy to your mouth.

Skewered fish cake soup is a dish made by boiling various fish cakes and broth together, perfect for when you crave a hot and comforting soup.

Chicken karaage made with boneless chicken has a crispy texture and bursting with juicy and flavorful taste.