NoruraDa
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能体验到进化系韩国料理的创新餐厅
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This is Norrada's ultimate course, featuring small portions of carefully selected seasonal vegetables, carefully selected seafood and meat, and a variety of refined, exquisite dishes!
This is Norrada's ultimate and standard course, where you can enjoy seasonal vegetables, carefully selected seafood and meats, and a variety of refined dishes in small portions! All-you-can-drink 2-hour drink special!
This is a lunch course that allows you to enjoy the seasonal dishes of the day! *Photographs are for reference only.
This is Norrada's ultimate and standard course, featuring small portions of seasonal vegetables, carefully selected seafood and meats, and refined exquisite dishes!
This is a black beef bulgogi course with a small amount of carefully selected seasonal vegetables, carefully selected seafood and meat, and a variety of refined delicacies!
This is a black beef bulgogi course with a small amount of carefully selected seasonal vegetables, carefully selected seafood and meat, and a variety of refined delicacies!
This is a lunch course that allows you to enjoy the seasonal dishes of the day! *Photographs are for reference only.
This is a standard course recommended by Norrada, where you can enjoy seasonal vegetables, carefully selected seafood and meats, and a small amount of many refined dishes! Includes 6 glasses of natural alcohol including 3 glasses of rare makgeolli only available at our restaurant + 2 hours of unlimited drinks!
Domestic soft-shell crab marinated in a broth made from over 20 types of fruits and vegetables, which can be enjoyed without any unpleasant smell.
Korean-style steamed egg custard! A rich flavor of egg yolk combined with the taste of dashi in Snow Crab Chawanmushi.
Salt-grilled beef tail made from black-haired wagyu, slowly simmered for two days using a unique method.
Finely chop the blue chili pepper in front, and together with Kujo green onion, dip it in the original sauce before enjoying!
A dish that combines the umami of white fish, shellfish, and vegetables in a sauce, featuring the crispy texture of sweetfish scales, paired with the aroma of shungiku and seri, arranged in a Norurada style that evokes the feeling of a seafood hot pot with a blend of Japanese, Western, and Korean influences.
A new sensation hand-rolled kimbap using white jewels, white shrimp from Toyama Prefecture, perfectly matched with black-haired wagyu yukhoe and red vinegar rice.
This dish features thinly sliced black Wagyu beef tongue wrapped with homemade salad, served in a style that emphasizes the harmony of food and medicine.
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