Bistro Logi

A hot pot dish made with a special broth cooked with stir-fried vegetables, udon noodles, and simmered beef.

A hot pot dish made by preparing fresh Hanwoo beef intestines and boiling them with various vegetables in a special udon broth based on soy sauce.

A mixed oden hot pot made by boiling kamaboko fish cakes and chewy suji with various vegetables and a special udon broth.

Ground beef and pork wrapped around a soft-boiled egg and deep-fried, crispy on the outside and moist on the inside (Limited to 5 pieces per day)

A katsu dish made by cooking Korean pork tenderloin sous vide until tender, then breaded and deep-fried.

Homemade oven-baked dish made by grinding beef and pork, topped generously with homemade demi-glace sauce and cheese.

Cream udon stir-fried with shrimp and various vegetables seasoned with fresh low-salt myeongran and spiced up.

A salad topped with lightly breaded and fried flank steak, served with a tangy dressing accompanied by truffle oil.

A salad with avocado, ham, and a tangy dressing

Nutritious grilled hairtail rice topped with fried Mokpo hairtail infused with yuzu fragrance, one of the nine delicacies of Mokpo.

A thick sushi roll filled with more than ten ingredients, including tuna, avocado, and Japanese-style omelet.

A special tempura rice bowl topped with whole fresh Anago from Tongyeong! (Lunch only)

A cheese gratin made with softly steamed potatoes, bacon, and cod roe, topped generously with cheese and baked.

Crispy fried chicken cartilage coated in a curry-flavored batter with a crunchy texture.

Karaage fried to a crisp and topped with a spicy and tangy Chinese-style sauce.