Dubu Aged Raw Fish Restaurant

A small assorted sashimi platter (so) of 4 types of seasonal fish, including greater amberjack, salmon, red croaker, and bluefin tuna, aged at low temperatures. Served with taco wasabi. · Through aging, it boasts a deeper umami flavor (inosinic acid) and a softer, chewier texture than raw fish sashimi. · It's good to dip in soy sauce or chojang, or wrap it with the accompanying side dishes.

A medium-sized assorted sashimi platter featuring 6 types of aged sashimi. Sea bream and sea bass are added for a more diverse flavor experience. · Experience the chewy and soft texture of aged sashimi and the inherent savory flavor of the fish. · A good combination for a group to enjoy together as a drinking snack.

A premium assorted sashimi platter (large) including fatty and savory special cuts like belly, along with 6 types of aged sashimi. · Enjoy the rich fat and creamy taste of special cuts, and the generous portion is recommended for group customers. · Enjoy the pleasure of comparing the textures and flavors of various cuts.

A Korean-style spicy fish stew made with plenty of fish meat. Various vegetables and chili powder create a rich broth. · Characterized by its spicy and sharp broth, it's fun to peel off the tender fish meat. · It's a perfect accompaniment to soju and can also be enjoyed as a meal with rice.

A white broth seafood soup with fresh oysters. Unlike the red broth, it is not spicy and is mild. · The refreshing taste of oysters permeates the broth, making it deep and clean, and you can enjoy the soft texture of the oysters. · Recommended when you want a mild and savory soup dish.

A fish cake soup made with a broth of crab, adding a refreshing taste. It contains a generous amount of fish cakes in various shapes. · The savory flavor of crab permeates the broth, giving it a deep taste, and the fish cakes are chewy. · A light alcoholic snack perfect for when you crave a warm soup.

A spicy stew dish generously filled with mentaiko (roe) and milt (semen). · Enjoy the popping texture of roe and the soft, creamy taste of milt simultaneously. The soup is spicy and refreshing. · The broth becomes richer as it simmers, and it's delicious to take out the ingredients and dip them in wasabi soy sauce.

An additional noodle side dish to add to stew dishes. It's good as a meal replacement if you boil it in the remaining broth.

Rice topped with flying fish roe, seaweed flakes, pickled radish, etc. You make the rice balls yourself with vinyl gloves. · The texture of flying fish roe popping in your mouth is fun, and the taste is savory and salty. · Good as a carbohydrate side dish to accompany spicy stews or sashimi.

Ramen cooked with crab. Based on 'Neoguri' ramen, the noodles are thick and chewy. · The refreshing taste of crab permeates the broth, giving it the flavor of a spicy and clean seafood ramen. · Good for a finishing meal or for relieving a hangover.

A spicy sujebi made with well-fermented kimchi. · The sour and spicy taste of kimchi permeates the broth, making it refreshing, and the chewy texture of the hand-pulled sujebi is excellent. · A delicacy recommended on rainy days or when you crave a warm soup.

A rolled omelet, thickly made, topped with a sauce mixed with mentaiko and mayonnaise, then grilled. · The soft egg and the savory and salty mentaiko mayo sauce create a perfect harmony. · A popular snack with a good balance of sweet and salty flavors that everyone likes.

A dish of capelin (shishamo) packed with roe, grilled to a golden brown. · You can eat it bone-in from head to tail, and the eggs filling the belly offer a delightful savory chewing texture. · The savory flavor doubles when dipped in mayonnaise-soy sauce.

A limited menu of crispy grilled salmon heads. As the saying goes, 'the head is the tastiest part,' the meat from the head is the most delicious. · Rich in fat, it is savory and the meat is very tender. Crispy on the outside and moist on the inside. · Recommended for those looking for a special delicacy.

A grilled dish of the head of the high-grade fish, sea bream. The daily sales quantity is limited. · The sea bream's characteristic lean and chewy flesh is enjoyable to eat, and the taste is clean without being fishy. · Recommended for those who want to enjoy a premium grilled fish dish.

Assorted tempura of various ingredients such as squid, shrimp, sweet potato, and pepper, fried crispy and served in a basket. · Fried in clean oil, it's crispy on the outside and retains the flavor of the ingredients inside. There's fun in choosing what to eat. · It pairs particularly well with beer as a snack.

A dish of large king prawns fried whole. · The thick shrimp meat is chewy, and the crispiness of the batter blends well with the sweetness of the shrimp. · Dip in tartar sauce or soy sauce.

A highball made with Suntory Kakubin, a Japanese whiskey. The aroma of whiskey and the refreshment of carbonation are harmonized.

A highball based on Bombay Sapphire gin. Characterized by its unique herbal aroma and refreshing taste.

A set to enjoy Jeju Island soju, Hallasan, mixed with tonic water and lemon like a cocktail. You can enjoy soju cleanly and refreshingly.

A set to enjoy premium distilled soju, Ilpoom Jinro, with tonic water. Experience the deep aroma of oak barrel aging and a smooth taste.

A set of drinking Japanese shochu (Bijan Clear) with a clean taste mixed with tonic water. Made from rice, it has a smooth finish.

Sliced lemon that can be added to alcoholic beverages to add a refreshing aroma.

One of the most popular sakes in the US, characterized by its clean and smooth taste. Even those new to sake can enjoy it without hesitation.

A sake popular for its cute label design and smooth taste. It pairs well with any dish.

A sake made with cherry blossom yeast, offering a fragrant floral aroma and a subtle fruit scent. It has a low alcohol content and is sweet, making it popular among women.

A sake meaning 'Midnight Moon,' boasting a clean and deep flavor as sophisticated as its bottle design. It's even better served cold.

A top-grade (Daiginjo) sake made from rice polished by more than 50%. It has a rich fruity aroma and a very smooth finish, offering a luxurious taste.

One of the most recognized high-grade sakes in Korea. It features a clean and dry taste and pairs perfectly with Japanese dishes such as sashimi and sushi.

A well-known large-format pack sake with good value for money. Its mild and smooth taste makes it easy for anyone to enjoy.

The most common pack sake in Korean izakayas. It has a moderate sweetness and umami, making it good to drink cold or warm.

Premium distilled soju aged in oak barrels. It has a higher alcohol content and a deeper aroma than regular soju.

Korea's representative lager beer. It has strong refreshment and is cool.

A Korean beer made with clean malt. It has strong carbonation and a clean taste.

One of Korea's most popular soju brands. Characterized by its clean and crisp taste.

Soju with a smooth finish, made with alkaline reduced water.

A popular soju with a retro design. It boasts a clean taste.

Soju representing the Busan region.

Soju made with the clear water of Jeju Island. It has a relatively high alcohol content but a clean aftertaste.

A clear liquor (cheongju) made by fermenting rice. It has a lower alcohol content than soju and a clean taste, pairing well with sashimi.

A carbonated beverage mainly used as a cocktail mixer. It has a bitter and sweet taste.

A fizzy carbonated beverage.

A clear carbonated beverage with lemon-lime flavor.

House sake served in a small ceramic bottle. You can enjoy it warm (on) or cold (naeng).