Juwol

A hot pot made with suji and brisket simmered in a rich bone broth prepared with ichibang dashi.

Composition (Pork Belly with Chives, Rolled Enoki Mushrooms, Chicken Thigh with Green Onion, Chicken Tender, Heart, Octopus Skewers, Shrimp, Ginkgo, Garlic)

Composition (Thigh meat, Tenderloin, Shoulder meat, Heart, Breast cartilage, Fried skin, Assorted vegetables)

A Japanese hot pot dish made with domestic beef large intestines, served with tofu, chives, and other vegetables.

A spicy hot pot made by boiling beef brisket and tantan broth in rich bone soup.

A hot pot cooked with mala sauce that has a distinctive spicy flavor.

A hot pot made by simmering pork bones to create a rich broth.

Kansai-style hot pot using various types of Japanese oden

A rich and spicy jjamppong made with various seafood and beef brisket.

A rich jjamppong flavored with Nagasaki broth, infused with the smoky taste of various seafood and vegetables.

A cool and spicy soup made with mussels purchased daily from the seafood center.

A steamed dish made with fresh clams purchased daily from the seafood center.

A dish that allows you to enjoy fresh salmon and flank steak at the same time.

Aged salmon sashimi

Tender raw beef lightly seared with a smoky flavor, sliced thinly and dipped in sauce.