Dongwoon Chamchi

The quantity is the same, but there is a difference in quality by course. Course C: Assortment of bluefin tuna, bigeye tuna, and swordfish by parts Course B: Mainly bluefin tuna with special parts such as belly, back, and fatty tuna (anchois) Course A: Special parts such as bluefin tuna belly (kamatoro), belly, and fatty tuna (anchois)

The quantity is the same, but there is a difference in quality by course. Course C: Assortment of bluefin tuna, bigeye tuna, and swordfish by part Course B: Mainly bluefin tuna with special parts such as belly, back, and fatty tuna (anchois) Course A: Special parts such as bluefin tuna belly (kamatoro), belly, and fatty tuna (anchois)

The quantity is the same, but there is a difference in quality by course. Course C: Assortment of bluefin tuna, bigeye tuna, and swordfish by parts Course B: Mainly bluefin tuna with special parts such as belly, back, and fatty tuna (anchois) Course A: Special parts such as bluefin tuna belly (kamatoro), belly, and fatty tuna (anchois)

Bluefin tuna belly and loin + Yellowfin tuna loin and belly + Swordfish belly and loin

Bluefin Tuna Belly