Korean Cuisine Koga

A beautiful bibimbap beautifully arranged with seven types of namul, seaweed, beef, and egg.

This is bibimbap cooked in a hot stone pot. Please add gochujang and mix well before enjoying.

Bulgogi made with beef and plenty of mushrooms, marinated in a sauce using the natural sweetness of fruits.

Bone-in galbi marinated in a fruit-based sauce (yangnyeom) and grilled.

Tender steamed pork coated in a sweet sauce. This special bossam, which can only be tasted at <Furuya>, is wrapped in white kimchi made from napa cabbage.

Japchae mixed with five colorful types of namul.

A carefully prepared dish simmered for a long time with ingredients such as ginseng, glutinous rice, jujubes, chestnuts, and ginkgo nuts.

A spicy tofu stew simmered with plenty of tofu, shrimp, clams, scallops, and squid.

A jjigae pot filled with plenty of seafood and vegetables simmered in doenjang (Korean miso).

We have topped the hot stone-grilled bibimbap with tender Wagyu kalbi beef.

This dish is prepared as a steak to allow you to enjoy the original flavor of Wagyu beef. It is served with a special yangnyeom sauce made with fruits like yuzu.

Cold noodles finished with a refreshing broth made from beef bones and water kimchi. Enjoy it with some plum vinegar to your liking.

A popular set available only during lunchtime.

A luxurious set of Wagyu steak and cold noodles.

A seafood pancake made with shrimp, squid, and scallops, along with green onions. Small size: recommended for 1-2 people. *Large size: 1,405 yen