Hanuri Ikebukuro

KCON is an event that combines a K-POP concert and a Korean cultural experience convention, organized by the Korean music channel Mnet and hosted by CJ ENM. Since its first event in California, USA in 2012, it has been held in 14 regions around the world, including Japan, South Korea, France, Australia, Mexico, Thailand, and Saudi Arabia, with a total attendance exceeding 2 million people.

Mukunji is a pickled dish made from lightly fermented white kimchi. The combination of Turkeku sauce and Mukunji is excellent. It's a flavor you can't imagine. It's a taste you've never had before, yet somehow feels nostalgic? What is this mildness?

Turkemeungun Jjajangmyeon, Spicy Buldak Bibim Noodles, Homemade Kimchi Cold Noodles, Ice Cold Soup Noodles, Hamun Bibim Cold Noodles, Turkilmeungun Jjajangmyeon - 6 Types!!!

Recommended for those who are not fond of strong sour flavors. This is a crunchy, salad-like kimchi that is quickly made and can be eaten right away. We use napa cabbage that has been prepared to maximize its umami flavor. Of course, the seasoning is made in the style of geotjeori.

The Korean movie 'Escape' will be released on June 20, 2025 (Friday) | Lee Je Hoon and Go Kyung Pyo risk their lives in this North Korean defection drama! Film industry personnel and cast will visit Japan, and you might be able to meet them at Hanuri!

Buldak means 'fire chicken' in Korean, where 'bul' means fire and 'dak' means chicken, referring to a dish of stir-fried chicken that is spicy enough to make your mouth feel like it's on fire.

This is a collaboration menu with actor Ma Dong-seok and actor Takataka Aoki from the Korean movie 'Crime City'!

This is a collaboration menu with actor Ma Dong-seok and actor Takataka Aoki from the Korean movie 'Crime City'!

We will do our best to provide high-quality dishes at reasonable prices! We will enhance our half-size menu. We will raise the quality of ingredients as much as possible! A restaurant that uses cheap ingredients cannot be said to have good cost performance! After all, cost performance is about cost efficiency. By the way, we have established a research kitchen for Hanuri flavors. We will promote the upgrade of existing menus and the development of new menus. We will achieve safe, secure, and reasonable prices that can only be realized by a produce and Korean food wholesaler. Thank you all for your continued support. This is our pride, kimchi made with Hanuri's secret seasoning and carefully selected napa cabbage from the early morning market. A popular item for takeout customers.

The lineup includes stir-fried Chukumi Samgyeopsal, Chukumi Sundubu Jjigae pot, and Chukumi Ramen with fried rice or fried udon or Kal-guksu.

The combination of samgyeopsal and chukumi is surprisingly good! Hanuri style involves finely chopping perilla leaves and hiding them under the chukumi! This enhances the overall flavor! The finishing fried rice or fried udon is also exquisite!!!

Sundubu Jjigae is best enjoyed while simmering slowly. The broth and flavor will enhance! The finale is either a rice porridge set or kalguksu (Korean-style noodles) - the best!!!

Due to its popularity, the two types of cold noodles made with handmade noodles and handmade soup will continue! The broth is made from black-haired wagyu beef. Please enjoy it with medium-cooked roast beef. Yorum cold noodles and Kongguksu will be available next summer.

The special spicy sauce made from a variety of vegetables and fruits is deliciously spicy. The dried pollock is mixed with the spicy sauce. They are a perfect match.

Delicious dumplings bursting with handmade meat juice!

Sausage, Korean rice cake, sausage, Korean rice cake

Budae Jjigae, the army stew, has been highly praised by Shun Oguri as extremely delicious!! The word 'delicious!' is our next motivation. We will work hard to receive more words of 'delicious!' We are preparing warm and tasty Budae Jjigae at all four locations: Hanuri Shinjuku Kabukicho Godzilla Street, Shibuya, Ikebukuro, and Shinjuku! Hanuri's very popular Korean hot pot!!! A warm pot filled with ingredients such as spam, mortadella, frankfurter, red wiener, bacon, ham, Korean rice cakes, ramen, and more. The key to the flavor is the carefully prepared sauce and kimchi for Budae Jjigae! This pot has been featured quite a bit in the media. Price for one serving is 1,925 yen, for two servings and up.

This is the Nakkopse hot pot introduced in the Lonely Gourmet. Served with udon, ramen, or rice porridge at the end.

Fresh live shrimp over 15 centimeters marinated in a special soy sauce. It's a sake thief. Enjoy it with shrimp bibimbap for double the deliciousness! Additional large live shrimp for 300 yen each.

Eating it with Ganjang Sewa makes it 10 times more delicious!!! Crispy sakura shrimp sautéed in sesame oil and salt, egg yolk, Korean seaweed, fresh sprouts, green onions, white sesame, and black sesame included. Cut raw shrimp into the bibimbap, drizzle the marinade over it, mix well, and it becomes a delicacy. It's also great wrapped in Korean seaweed. For shrimp lovers, an additional large raw shrimp is 400 yen!! Enjoy it generously!

Enjoy oysters wrapped in bossam kimchi in one bite. It's also delicious to eat oysters wrapped together with pork! We won't take responsibility if you can't stop drinking shochu.

It is carefully prepared over two full days. Sometimes it takes three days to maximize the umami component glutamic acid in the Napa cabbage. The method of making kimchi changes with the seasons. The moisture content and sweetness of the ingredients vary by season, so we adjust the preparation accordingly. This is the common knowledge of kimchi. A restaurant that does not make its own kimchi is like a Japanese restaurant that does not make its own dashi, which is essential for cooking.

It is not enough to just rub everything with the same seasoning vegetables. Depending on the vegetables you pickle, the ingredients and methods of the seasoning will differ. Is kimchi made by rubbing store-bought seasoning into vegetables homemade? What about kimchi that has been slightly modified from store-bought ready-made kimchi?

The photo shows Chari Chokkalu (small fish salted), Kuribi (grilled Isimochi), Chongguchang (Korean natto stew), dried Kawahagi (Chipo), umeboshi kimchi, asari salted, one-year aged kimchi, etc. Most of these are eaten as staff meals, but there is a possibility of serving them if there is stock available. The photo shows Chari Chokkalu (small fish salted), Kuribi (grilled Isimochi), Chongguchang (Korean natto stew), dried Kawahagi (Chipo), umeboshi kimchi, asari salted, one-year aged kimchi, etc. Most of these are eaten as staff meals, but there is a possibility of serving them if there is stock available.

We use fresh swordfish and potatoes instead of daikon. It's incredibly delicious! This is a pot size for 3 to 4 people. Enjoy it with some shochu! The finishing rice porridge or udon is the best! If you make a reservation about 4 days to 1 week in advance, we will prepare it if time allows. We apologize.

The picture shows the black-boned chicken ginseng soup, and surprisingly, the soup is golden in color! It has been valued as a medicinal dish since ancient times, consumed by royalty for health benefits, and many court ladies ate it for beauty. If you make a reservation about 4 days to 1 week in advance, we will prepare it if time allows. We apologize.

Please enjoy the thick noodles from Korea, similar to Morioka cold noodles, coated in a sweet and spicy sauce.

The crunchy texture of Yorum Kimchi and refreshing acidity stimulate the appetite.

This is a bit famous

Our pride is the handmade soup made from Hokkaido-grown soybeans! This season, we offered a rich version that retains the gritty texture of the soybeans.

Stir-fried and simmered chicken pieces, Korean rice cakes, and a lot of vegetables in Hanuri's special sauce. Two types of cheese are generously added!! 1848 yen per serving

Ikebukuro store limited menu! We have introduced a high-temperature fryer. Crispy fried chicken with sweet and spicy sauce!!

Freshness is key! A special dish of fresh liver grilled and coated with a special green onion sauce. It's delicious!

(Green Onion Salad, Special Aged Miso, Sesame Salt Sauce, Garlic, Green Chili, All-you-can-eat Vegetables) Japanese pork is characterized by its thick white meat (fat). The producers show respect for the ingredients and refer to the fat as white meat. The rich sweetness of the white meat is delicious. However, samgyeopsal is not just about the quality of the meat. The key points are authentic grilled kimchi, mixed green onions, and ssamjang.

(Unlimited green onion salad, garlic, and plenty of vegetables) Marinated in a secret soy sauce-based sauce. The owner of Hanuri, who loves marinated tuna, believes that marinated is the way to go. I took a bite of the marinated tuna, haha.

This is grilled meat marinated with aged spicy miso and grilled with Wagyu. For an additional 200 yen per person, enjoy unlimited wrapped vegetables!! Chumurrok!!

The special garlic sauce is so delicious that it becomes addictive, and it pairs perfectly with the Japanese pork! Served in a clay pot, it stays warm until the last bite. Set (150g of Joshu Japanese pork, bossam kimchi, white kimchi, shrimp salted fish, wrapped miso, garlic sauce, wrapped vegetables)

Set (Joushu Japanese Pork 150g, Bossam Kimchi, White Kimchi, Shrimp Salted Fish, Wrapped Miso, Garlic Sauce, Wrapped Vegetables)

Contains one 4-year-old ginseng root. This is fresh Korean ginseng, not thin, small dried ginseng, but a large, fresh 4-year-old one that has been steamed. It's very potent. The cost performance is excellent. This price can only be realized at Hanuri.

The kimchi for the stew was aged at low temperatures for 10 to 14 days in the Hanuri aging facility. The umami components of the aged kimchi, glutamic acid, and the seafood-based broth, along with the umami component inosine acid from the Japanese pork, create a synergistic effect of flavor.

This is the original hot pot from Hanuri introduced by Onono Noka on TBS's Emergency Doctor! It was so delicious when the staff mixed Suntubu Jjigae and Gopchang Jeongol that we decided to add it to the menu.

Koreans really love this, you know?

Hearty potato and spine meat stew

Uses 2-year-old ginseng, jujube, pine nuts, and other herbal ingredients. Recently, there are quite a few places that don't include ginseng and other ingredients or serve instant versions.

Perfectly pairs with Korean cloudy rice wine, Makgeolli!

The marinade is incredibly delicious. Of course, the blue crab is too. Other restaurants that come to taste it will probably not be able to replicate it. It was introduced by Mr. Arita from the cream stew on the talk show 007!

Is the soy sauce marinated crab delicious? Honestly, it's rare to think it's delicious. Oh! Ours is delicious. It was introduced by Nozomi Sasaki on her blog. That means... it must be delicious, right, Watanabe-san?

You can enjoy all parts including upper tongue, middle tongue, skirt, and tongue tip!

Finely textured meat with just the right amount of marbling is excellent

A luxurious chijimi filled with plenty of seafood such as shrimp, squid, and octopus.

The homemade deep red sauce from Hanuri is delicious!

A popular Korean home-cooked dish for hospitality.

Hanuri's is a little different from other places. You'll understand once you try it.

Please enjoy the authentic taste.

It's different from what you find at a barbecue restaurant.

To make it delicious, 1. It is important to properly prepare the backbone meat during the preparation. 2. Use high-quality potatoes (at Hanuri, the owner carefully selects seasonal specialties, mainly from the Mikatabara region in Shizuoka). 3. The napa cabbage used for the filling (Shiregi) is all torn by hand without using a knife, which significantly enhances the flavor. Don't know what Shiregi is? A restaurant that doesn't know is out of the question, haha.

The vegetables that the owner personally bids for at the market every morning are a must-try! We do not use Chinese produce or pre-cut vegetables. A restaurant with good cost performance is not one that uses cheap ingredients to be a cheap restaurant!