KAI

12 types of seasonal sashimi

Yukhoe seasoned with miso sauce on Hanwoo beef sirloin

Fresh clams, seafood, and special sake broth dish

Nabe boiled with native chicken and chicken broth

Thick sushi roll made with 12 different ingredients

Salmon Rice Bowl

Flounder, salmon, scallop, mackerel, tuna

A rice bowl topped with flounder, salmon, scallops, mackerel, tuna, amberjack, and sweet shrimp.

A rice bowl with flounder, salmon, scallops, mackerel, tuna, amberjack, sweet shrimp, tuna belly, and sea urchin.

Udon cooked with mushroom clams

Chilled soba made with domestic sea urchin and yam

Karaage marinated in homemade seasoning

Crispy fried shrimp tempura (additional 3000 won per piece)

Homemade crab cream croquette (additional 6000 won per piece)

12 types of seasonal sashimi