Gyeongyang Katsu

Pork belly cooked in a special broth and then deep-fried to a crispy exterior, filled with moist and juicy pork katsu.

This dish is made by boiling pork front leg meat in a special broth and then frying it in the Japanese tonkatsu style.

This is a katsu made from the loin, which is the most commonly used part in tonkatsu. You can experience the mild flavor of the loin.

This is a katsu made from tenderloin, which is a tender and juicy cut with great flavor.

You can experience a slightly richer and chewier texture compared to regular sirloin. It is limited in quantity as there are not many cuts available.

You can enjoy both the tender and juicy tenderloin and the chewy and mild sirloin at the same time.

This is a katsu made by frying pork loin with natural cheese layered on top.

A refreshing katsu enjoyed with cheese filled with fragrant basil pesto, accompanied by Grana Padano and pink pepper.

The savory flavor of peanut sauce and the numbing sensation of mala are combined with the sirloin katsu in the addictive Maranabe unique to Gyoyang Katsu.

Udon with a rich broth filled with plenty of tofu soaked in warm soup.

A spicy udon with plenty of chewy fish cake and hot radish kimchi.

A rich and savory dish combining spicy curry and soft eggs.

A set menu of yuba udon filled with warm broth and tender pork cutlet.

A set menu featuring udon noodles loaded with spicy gochugaru kimchi and chewy fish cakes, accompanied by tenderloin katsu.

A set menu featuring udon with savory curry and sweet eggs, along with tender tenderloin katsu.