So Japneun Nal
소잡는날본점
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
31 | 6/1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
ร้านเนื้อสัตว์ที่สามารถลิ้มรสความเป็นเลิศของเนื้อวัวฮเวียงซอง
จุดแนะนำ
คะแนน
รีวิว
รูปภาพ
เมนู
A premium nourishing dish made by simmering the bones of a whole cow (such as oxtail and shank) in a cauldron.
Yukhoe bibimbap made with premium Hoengseong Hanwoo beef and fresh vegetables.
A fantastic harmony of rich-textured Hoengseong Hanwoo and matsutake mushrooms <Hanwoo Matsutake Bulgogi>
Fresh raw meat used from the round, chuck, and foreleg cuts within 2 days after slaughter <Hanwoo Beef Tartare>
Fresh raw meat within 2 days of slaughter, using sirloin, chuck, and front leg meat for <Korean Beef Sashimi>
Grilled Hanwoo ribeye boasting the best flavor Additional table setting fee (per person / 5,000 won)
A special grill featuring various cuts of Korean beef, including 'Flower Sirloin' <Beef Butchering Day Korean Beef Special Grill> (Table setting fee separate, 5,000 won per person)
The best part of beef that is deboned and shaped on-site <Hanwoo Fresh Ribs>
[Dessert menu after meat] A representative dish of Koreans filled with the taste of mother's cooking!
[Dessert Menu After Meat] A representative summer menu with appealing bone broth!