Kusiya

As a signature menu of the kushiya, we prepare handmade skewers made daily on a charcoal grill, allowing you to enjoy them slowly without worrying about them getting cold.

A type of okonomiyaki grilled in the Osaka style, made with a special batter mixed with pork belly and seafood, then topped with sauce, bonito flakes, and green onions.

This dish uses only first-grade female Korean beef from the round and brisket, within 5 days after slaughter. It is prepared by quickly searing the surface over high heat, offering the freshness of raw beef sashimi and the flavor of steak.

Norwegian superior grade salmon is aged with sake and kelp.

Made with high-grade bluefin tuna.

We receive fresh beef from same-day slaughter in Daegu every day and operate on a principle of same-day consumption.

Prepared only with the sirloin of beef from a female Korean cattle that is over one year old.

This dish is made by grilling the collar of mero over an open flame. It boasts a chewy texture and a mild flavor.

Only high-quality capelin filled with roe is grilled over an open flame, resulting in a slightly bitter charred flavor with deep richness, and the texture is crispy and chewy.

This is not the low-quality pollock roe commonly sold in the market. The best pollock roe artisans in the country carefully grill only the premium low-salt pollock roe made with Cheongju.

It is made by simmering pork bones and chicken bones for a long time. It is served in two versions: a rich white broth that highlights the original flavor of the stock, and a deep broth with a strong spicy red broth.

A dish characterized by its savory flavor and thick consistency, made by stir-frying various seafood and vegetables, then topping it with crispy nurungji.

This is a Japanese-style fish cake soup made with carefully selected Busan fish cakes, flavored with soy sauce and katsuobushi. It is recommended when you crave a clean yet spicy broth.