Dainin Yakeng Chung La

Seasonal sashimi aged using Tsukamoto-style and kelp

Bonchobap with shime saba, wasabi, pickled ginger, perilla, and 320 grains of rice breathing inside.

Choose one from Sukiyaki or Large Intestine Hot Pot, Whole Crab Innards Pasta, Night View Junmai

Choose one from Sukiyaki or Daechang Nabe, Sashimi Sauce, and Yakyu Junmai

Choose one from Sukiyaki or Daechang Nabe, J-Pork Ribs Naan, and Night View Junmai

Seasonal sashimi aged using Tsukamoto-style and kelp.

Seasonal sashimi aged using Tsukamoto-style and kelp

Sashimi made from the tenderloin of Korean beef cow, hand-prepared

Sashimi made from large flounder weighing over 2kg that has been aged

Mackerel sashimi marinated with a secret sauce, delivered on the same day from Busan

Negitoro made by mixing minced tuna and seasonal fish with green onions, onions, and sesame sauce.

A spicy hot pot with Hanwoo beef intestines and vegetables in a bone broth base.

A hot pot dish where vegetables and thinly sliced beef are simmered in a soy sauce-based broth.

Premium oden soup made with Hanwoo sirloin boiled for over 4 hours

A premium fish cake soup with a whole fish and clams.