Sukseong Hoejeonmunjeom Dasima

Seasonal mother meeting prepared according to the market situation of the day

Nerve-removing low-temperature aged big yellowtail sashimi (250g or more) Shari (sushi rice), soup, 6 side dishes, onsen tamago, seaweed

A seafood hot pot made with dashi broth from kombu and dried bonito, without any seasoning added

Okinawan-style braised pork belly

A signature rice bowl with seasonal seafood and negitoro, meaning luxurious rice bowl in Japanese, topped with kelp

A popular Japanese stir-fried noodle dish made with vegetables, meat, and noodles

A dish where meat is stuffed between eggplants or lotus roots and fried

Kelp-aged Salmon Sashimi (220g or more) Shari (sushi rice), miso soup, 3 side dishes, onsen tamago, seaweed

Fresh mackerel 10~12pcs Fresh mackerel sashimi made by directly catching at Noryangjin Fish Market