韓國個室橫丁ハヌリ 新宿西口店

Hanuri's menu includes Chukumi Samgyeopsal Bibim Noodles, Yangnyeom Chicken Bowl, etc.

Nakgopse is 'Nakji (octopus)' + 'Gopchang (intestines)' + 'Sae (shrimp)'. Nasseumse is 'Nakji (octopus)' + 'Samgyeopsal' + 'Sae (shrimp)'. Napplse is 'Nakji (octopus)' + 'Bulgogi' + 'Sae (shrimp)'.

Turkemeungunjimakguksu, Spicy Spicy Buldak Bibim Noodles, Homemade Kimchi Cold Noodles, Ice Cold Soup Cold Noodles, Hamun Bibim Cold Noodles, Turkilmeumgunjimakguksu - 6 Types!!!

Mugunji is a pickled dish made from lightly aged white kimchi. The combination of Turkeku sauce and Mugunji is excellent. It's an unimaginable flavor. Why does it feel nostalgic even though it's my first time tasting it? What is this mildness?

Recommended for those who are not fond of matured sourness. This is a quick pickled kimchi with a crunchy texture, similar to a salad, that can be eaten immediately after preparation. We use napa cabbage that has maximized its umami flavor beforehand. Of course, the seasoning is prepared in the Kocchori style.

The Korean movie 'Escape' will be released on June 20, 2025 (Friday) | Lee Je Hoon x Go Kyung Pyo risk their lives in a North Korean defection drama! Movie 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 so spicy it feels like fire coming out of your mouth.

This is a collaboration menu with the Korean movie 'Crime City'!

This is a collaboration menu with the Korean movie 'Crime City'!

1g 33 yen Please order your preferred amount. The photo shows 120g.

22 yen per gram, please order your preferred amount. The photo shows 50 grams.

We serve fresh Japanese beef that has just arrived in the best condition. Please understand that if there is no stock, we will inform you in advance.

Grilled fresh Japanese beef liver sashimi.

Perfect for finishing off Samgyeopsal or grilled meat! Half size is also available.

Due to its popularity, the two types of cold noodles 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. Dried pollock is mixed with the spicy sauce. They complement each other perfectly.

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 meant to be enjoyed slowly as it simmers. The broth and flavor will intensify! For the finish, you can choose either a rice porridge set or kalguksu (Korean-style noodles), the best!!!

Delicious as a snack with alcohol or as a side dish with rice!

It is carefully prepared over two full days. Sometimes it takes three days to maximize the umami component glutamic acid of the Napa cabbage. 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.

The pickled kimchi from February 10, 2015 has a wonderful aged aroma and a refreshing sourness! The sourness of kimchi is a treasure trove of lactic acid bacteria. Particularly abundant is Lactobacillus, a representative good bacteria that helps keep the intestines clean. Do you want to eat kimchi loaded with preservatives?

This is delicious napa cabbage kimchi that is pickled after the order is received. It is recommended for those who are not fond of matured sourness. The napa cabbage used is in a state where glutamic acid is maximally extracted in advance. Of course, the seasoning is prepared in the Kochori style. It will start from Thursday, July 16.

It's not enough to just rub everything with the same seasoning vegetables. Depending on the vegetables you pickle, the ingredients and method of the seasoning will differ.

Please enjoy at the Hanuri Pochas in the food stall corner!

Popular Busan oden at the street vendor corner, perfect for a quick drink!

Please enjoy at the food stall corner, Hanuri Pocha!

These are all handmade Korean-style steamed dumplings. The thick skin is chewy! When you bite into them, the meat juice spreads throughout your mouth. Enjoy at the food stall corner, Hanuri Pocha!

Enjoy at the food stall corner, Hanuri Pocha! Corn, pumpkin, asparagus, and more.

Kobukuro, Senmai, Chinosu

The key points are homemade grilled kimchi and special samjang (wrapped miso). As far as I know, Hanuri is the only place in Japan that makes grilled kimchi at home.

The Agu pork from this producer is not forced to grow large. It is a small-sized Agu pork.

Preferred by Samgyeopsal enthusiasts

(Special Aged Miso, Sesame Salt Sauce, Green Onion Salad, Garlic, Green Chili, Grilled Kimchi) (Unlimited Sanchu) The pork belly is characterized by its thick white meat (fat). The producers show respect for the ingredients by calling the fat white meat. The rich sweetness of the white meat is delicious. However, good quality meat alone does not make for tasty samgyeopsal. The key points are authentic grilled kimchi, mixed green onions, and ssamjang.

(Special Aged Miso, Grilled Meat Sauce, Green Onion Salad, Garlic, Green Chili) (Unlimited Sanchu) Marinated in a secret soy sauce-based sauce. The owner of Hanuri, who loves marinated tuna, believes that marinated is the way to go.

Served in a clay pot, so you can enjoy it warm until the end. It's a healthy samgyeopsal.

Served in a clay pot, so you can enjoy it warm until the end. Intense garlic samgyeopsal.

This is grilled meat marinated with aged spicy miso and mixed with Japanese pork.

(Miso sauce or soy sauce) The special aged miso pairs perfectly with Japanese pork samgyeopsal. When the umami of the vegetables is added, it's simply unbeatable.

Hanuri has many Korean customers, and 95% of them order the pork ribs!!!

The only Korean restaurant in Japan that makes homemade sundae is Hanuri.

The East Vegetable Pancake is different from regular Chijimi in its cooking method. It is cooked in a way similar to Hiroshima-style okonomiyaki. It is baked softly, resulting in a texture that is both fluffy and crispy.

The budae jjigae has been highly praised by actor Shun Oguri as incredibly delicious!! The word 'delicious!' is our next motivation. We will work hard to receive even more words of 'delicious!' We are preparing warm and tasty budae jjigae at all Hanuri locations! Hanuri's very popular Korean hot pot!!! A warm pot filled with ingredients like 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 the budae jjigae! This pot has been featured quite a bit in the media. Serves 2 to 1.

Korean-style Offal Hot Pot

It's delicious even with cheese topping! Don't miss the grilled rice at the end!

White Koro Hormone with our spicy miso, seriously it's super delicious! It's also amazing with salt!

Octopus, beef tripe, and shrimp hot pot, introduced in the Gourmet of Solitude. Served with a choice of udon, ramen, or porridge for one.

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

If you eat the bibimbap with marinated raw shrimp, the deliciousness is multiplied by 10!!! It includes crispy sautéed sakura shrimp with sesame oil and salt, egg yolk, Korean seaweed, fresh sprouts, green onions, white sesame, and black sesame. Cut the raw shrimp and add it to the bibimbap, pour the marinade over it, mix well, and it becomes a delicacy. It's also great to wrap it in Korean seaweed. For shrimp lovers, you can add an extra large raw shrimp for 400 yen!! Enjoy it to the fullest!

Chari Chokkalu (small fish salted), Kuribi (grilled ishmachi), Chongguchang (Korean natto stew), dried Kawahagi (chipo), umeboshi kimchi, asari salted, 1-year aged kimchi, etc. Most of these are eaten as staff meals, but there is a possibility of serving them if stock is available.

Braised swordfish and potatoes. We use potatoes instead of daikon with fresh swordfish. 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 can make a reservation about 4 days to a week in advance, we will prepare it if we have the time. Sorry about that.

This is black 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 a week in advance, we will prepare it if time allows. We apologize.

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!! For one serving.

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 components of the Japanese pork, inosine acid, create a synergistic effect of flavor.

Hanuri's original hot pot!! The staff mixed Suntubu Jjigae and Gopchang Jeongol for a super delicious result, so we decided to add it to the menu.

Uses 2-year-old Korean ginseng, jujube, pine nuts, and other herbal ingredients. Recently, there are quite a few places that don't include Korean ginseng or use instant versions. No matter how long you simmer samgyetang, the bones will not become tender. A pressure cooker was said to instantly kill the ingredients by an important person. Whole chicken.

Marinated blue crab with a super delicious sauce. Of course, the blue crab is also included.

Is the Ganjang Gejang in stock delicious? Honestly, it's rare to think it's delicious. Oh! Ours is delicious.

Korean-style steamed egg custard

Please enjoy the authentic taste.

This is different from what you find at a barbecue restaurant.

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!

Are the names of beef we casually use, 'Wagyu' and 'Domestic Beef', referring to the same cattle? Currently, they are often confused as they both evoke an image of Japanese beef. While cattle born overseas and raised in Japan or crossbreeds (F1) are classified as 'Domestic Beef', 'Wagyu' refers exclusively to purebred cattle of the ancient Japanese breeds: 'Kuroge Washu', 'Akaushi', 'Nihon Tankaku', and 'Mukaku Washu'. This quality at this price is definitely a great deal. I confidently recommend it.

Half 638 yen

Half 1045 yen

Half 825 yen

Half 638 yen

Half 682 yen

Half 1045 yen

Half 638 yen

Half 1045 yen

Half 638 yen

Half 1045 yen

Half 1848 yen

Premium Tongue, Premium Short Rib, Premium Loin

Special Deluxe Misuji, Special Deluxe Kalbi, Special Deluxe Roast