Girin A

Hirekatsu is made by completing the 3rd aging process of the prime part of Korean pork for 720 hours through low temperature, high temperature, and resting.

A pork cutlet made from the top 10% of pork, including the sirloin and ribeye cuts.

Rosucuts, which is made by completing the loin part of Korean pork with 720 hours of tertiary aging through low temperature, high temperature, and resting.

Cheese cutlet made by hand-forming and frying French mozzarella cheese

Fresh buckwheat noodles made in-house and served with a side of tsuyu.

판소바에 직접 수비드 및 짚불로 훈연한 목살 레어차슈를 제공합니다.(15,000원)

(4,000원)