Artisan Wagyu Namgajwa Gajaeul Branch

Tender Wagyu ribeye 400g + 1 serving of pre-meal salad + 4 side dishes + soy sauce pickled onions + grilled mushrooms & zucchini

200g Ribeye + 100g Chuck Eye + 100g Flank + Pre-meal Salad + 4 Side Dishes + Soy Sauce Pickled Onions + Mushrooms & Zucchini

A 'Salt Beef Tartare' made from never-frozen refrigerated beef, a pride of artisan wagyu!

A must-try brisket stew when you visit Artisan Wagyu!

A perfect combination of mala soup and soybean paste stew!

100g Skirt Steak + 200g Chuck Eye Roll + 100g Flank Steak + Appetizer Salad + 4 Side Dishes + Soy Sauce Pickled Onions + Mushrooms & Zucchini

The epitome of chewiness and umami! The number one beef cut loved by Koreans, 'Short Rib'

A very small amount of the meat that comes from the sirloin, known for its good marbling, making it a tender and chewy cut called 'flower meat.'

'Flank Steak', also known as 'Nakyeopsal', is a cut from the front leg that is tender and has a subtle meaty aroma.

The rich and flavorful 'Alchimasal' located in the lower belly area of the cow.

A special rare cut from inside the ribs, known for its rich meat aroma and tenderness, 'Toshi Sal'

The only tender 'tri-tip' cut from the hind leg that can be enjoyed grilled.

Sirloin cut from the ribeye section of Wagyu, shaped in a roast form.

The inside diaphragm area of the rib, characterized by its chewy texture and rich meat aroma, known as 'Hanging Tender', the Hermes cut of beef.

Jack Daniel's Apple Base Highball