Surakkan, Ebisu, Tokyo

Fruit wine that continues from the entrance of the water room into the store. Each bottle is infused with seasonal fruits and Korean soju. The amount of sugar is adjusted to enhance the natural sweetness of the ingredients according to the characteristics and individuality of the fruits. Therefore, one of the pleasures is that the color changes daily like the seasons. Please enjoy various expressions with on the rocks, water, or soda.

Lemon, Pineapple, Grapefruit, Kiwi, Mixed Berries, Plum, Ume, etc. *Fruit liquor is best to drink about 3 months after being soaked. Each 850 yen and up.

Unfiltered raw makgeolli made using traditional methods from Jeollanam-do, South Korea. It features a delicate acidity and pleasant mild carbonation due to natural fermentation, with the rich umami and aroma of rice spreading abundantly. The craftsmanship results in a simple yet profound flavor that pairs exceptionally well with Japanese and Korean cuisine.

A premium Korean shochu made using carefully selected rice and natural water, slowly aged at low temperatures. It features a refreshing mouthfeel and a mellow aftertaste that highlights the umami of the rice, providing a refined flavor that enhances the taste of dishes without becoming tiresome.

A champagne with floral aromas and delicate bubbles. The Chardonnay-based blend creates a harmonious balance of elegant and refreshing acidity and fruitiness, delivering a refined taste. It pairs well with appetizers and seafood dishes, making it a splendid choice to start a meal. This is a dignified bottle suitable for special moments.

A traditional method sparkling wine made from Burgundy grapes. It features fine bubbles and a refreshing acidity, with a perfect balance of fruitiness, offering a quality taste that rivals champagne.

Baron Philippe de Rothschild Chardonnay【 France/Languedoc-Roussillon France / Languedoc-Roussillon】

Paul Jaboulet Aine Viognier【 France/Southern France】

Sellar Selection Sauvignon Blanc Sileni Estates New Zealand Marlborough

Burgundy Chardonnay Louis Latour【 France/Burgundy France/Burgundy】

Bread & Butter Chardonnay【 U.S.A./California】

Calera Central Coast Chardonnay【 U.S.A./Central Coast】

Baron Philippe de Rothschild Cabernet Sauvignon【France/Languedoc-Roussillon】

Sangre de Toro Tempranillo【 Spain/Rioja 】

Sellar Selection Pinot Noir Sileni Estates【 New Zealand/Hawke's Bay】

Rocky Road Shiraz【 New Zealand/Hawke's Bay】

Diamond Collection Zinfandel Francis Ford Coppola Winery, U.S.A./California

Bread & Butter Cabernet Sauvignon [U.S.A./California]

Jean-Pierre Moueix Pomerol, France/Pomerol

Robert Mondavi Winery Cabernet Sauvignon, U.S.A/Napa Valley

Yuzu Ginger Jujube Sweet Rice

～Get all the vegetables you need in one go～ Our restaurant's signature dish, Bulgogi. This dish is famous as a Korean cuisine. It is known for grilling meat and vegetables in a special pot, and it is a popular dish in many Korean restaurants. So, what makes our Bulgogi 'different'? First, the 【meat】 we use. We marinate high-quality Wagyu beef in a pot and serve it right in front of you, cutting it as we go. And the key point is the 【amount of vegetables】; we use about 500g of fresh vegetables, allowing you to get all the vegetables you need in one serving. Typically, in authentic Korea, there is more meat, but our restaurant is the opposite. It is truly a Bulgogi that allows you to enjoy the vegetables. Additionally, our staff will cook at your table, so please enjoy that live experience as well. *The amount of pot dishes like Bulgogi is prepared for 2-3 people.*

Kainomi refers to the meat located between the belly and the loin. It is a rare cut characterized by its elegant fat and tender texture.

A whole chicken is slowly simmered in a special soup. The staff will cut the chicken in front of you, and you can enjoy it with homemade Korean vinegar soy sauce. The soup, rich in chicken essence, is full of collagen, and you can add udon at the end to enjoy the dish until the last bite.

¥7,500 and up. Prices may vary depending on availability.

What do you imagine when you think of 'Chijimi', which has gained popularity in Japan among Korean dishes? Perhaps everyone envisions something like a thin okonomiyaki. Our Chijimi is different. We use a special batter made with plenty of nagaimo, which is cooked to perfection, causing it to puff up unlike typical Chijimi. The texture is chewy and fluffy, providing a delightful experience. Additionally, we change the dipping sauce according to the flavor of the Chijimi, which is our commitment. Please try a Chijimi like you have never encountered before.