훈이자카야

Handmade croquettes filled with a rich mixture of fresh cream and crab meat. Deep-fried to a golden crisp. Creamy on the inside and crunchy on the outside.

Deep-fried chicken served with fresh vegetables and a tangy soy-based sauce. The chicken is crispy while the sauce adds a refreshing savory and sour flavor. A popular Chinese-Korean dish.

Japanese-style fried chicken. Marinated bite-sized chicken pieces deep-fried until crispy on the outside and juicy on the inside. Often served with a dipping sauce or lemon.

Deep-fried shrimp tossed in a spicy, sweet, and garlicky Chinese-style sauce (Kkanpung sauce). The shrimp are crispy and coated in the flavorful glaze.

Deep-fried shrimp tossed in a rich, creamy mayonnaise sauce. A savory and slightly sweet dish, often garnished with nuts or fruits.

Fresh oysters from Tongyeong, deep-fried in a batter. A seasonal winter delicacy available from November to January. Crispy outside with the fresh taste of the sea inside.

Classic french fries. Golden and crispy potato sticks. Available as an add-on order after ordering a main dish.

Grilled Patagonian Toothfish (Mero). The fish has a rich, buttery texture and is grilled to highlight its natural flavors. Savory and tender.

Grilled low-salt pollack roe served with sliced cucumber. The savory, salty roe pairs perfectly with the crisp, refreshing cucumber. A popular snack with alcohol.

Beef tendon and fish cake hot pot. Features chewy beef tendons and various Japanese fish cakes in a rich, savory broth. Served boiling hot.

Steamed clams with pasta in a clear, savory broth containing alcohol (usually sake or wine). The broth is refreshing and full of clam flavor.

Red spicy seafood noodle soup. A rich broth made with seafood and chili, served with noodles. Spicy and hearty.

Nagasaki-style noodle soup. Typically a white broth, but the menu description notes a red, spicy broth made with seafood and beef brisket. Rich and savory with noodles included.

Kimchi hot pot topped with a pork cutlet (Tonkatsu). The spicy, tangy kimchi broth soaks into the crispy cutlet. Served with noodles.

Japanese beef rice bowl. Thinly sliced beef simmered in a sweet and savory soy-based sauce, served over steamed rice.

Rice bowl topped with spicy webfoot octopus and pork belly stir-fry. A combination of chewy octopus and savory pork in a spicy sauce over rice.

Assorted raw fish platter for two. Features fresh seasonal seafood such as flatfish, tuna, salmon, abalone, and scallops. Selection varies daily.

Stir-fried beef brisket and mung bean sprouts. Cooked quickly over high heat to impart a smoky flavor while keeping the sprouts crunchy.

Spicy stir-fry of webfoot octopus and pork belly. Served with rice balls (Jumeokbap) to balance the heat. A savory and spicy dish.

Seafood stir-fried noodles with chili sauce. Udon noodles and assorted seafood tossed in a spicy and sweet chili glaze.

Rose Tteokbokki (Korean rice cakes) served with a baguette. The sauce is a creamy blend of spicy gochujang and cream, creating a rose-pink color and mild spicy flavor.

Gambas al Ajillo. Shrimp, webfoot octopus, and vegetables cooked in garlic oil. Served with baguette slices for dipping in the savory oil.

Carbonara pasta with pollack roe. Made Italian-style with cheese, egg, bacon, and shrimp, accented by the savory saltiness of the roe.

Toowoomba pasta with chicken. A creamy pasta dish with a spicy kick, featuring tender chicken leg meat in a rich sauce.

Rolled egg omelet filled with cheese. Fluffy layers of egg wrapped around melting cheese. Savory and soft.

Semi-dried cuttlefish served with mixed nuts. Chewy and savory cuttlefish strips, a classic dry snack to accompany alcohol.

Crispy dried pollack (Hwangtae) served with mixed nuts. The dried fish is light and crunchy, offering a savory flavor.

Additional serving of basic cabbage side dish. Free for the first two requests per table, then charged.

Max draft beer. A popular Korean lager known for its rich malt flavor.

Cass bottled beer. A refreshing Korean lager, crisp and light.

Terra bottled beer. A Korean lager made from Australian malt, known for its clean taste and high carbonation.

Asahi bottled beer. A popular Japanese dry lager with a crisp, clean finish.

Whisky Highball. Whisky mixed with soda (tonic or ginger ale). Refreshing and bubbly cocktail.

Cham-isul Soju. A popular Korean distilled spirit. Clean and neutral taste.

Chum-churum Soju. A smooth Korean soju made with alkali water.

Jinro is Back Soju. A retro-style soju with a milder, cleaner taste.

Chungha. A refined clear rice wine (Cheongju). Smoother and slightly sweeter than soju.

Hwayo 25. Premium distilled soju made from rice, 25% ABV. Clean and aromatic.

Hwayo 41. Premium distilled soju made from rice, 41% ABV. Strong and rich flavor.

Ilpoom Jinro 25. Premium distilled soju aged in oak barrels. 25% ABV.

Bizan Clear. A Japanese shochu (distilled spirit). Clean and crisp taste.

Ganbare Otousan (Sake). A popular Japanese sake sold in a carton. Light and easy to drink.

Cola.

Cider (Lemon-lime soda similar to Sprite or 7-Up).

Tonic water. Carbonated water with dissolved quinine.

Ginger Ale. Carbonated soft drink flavored with ginger.

Victoria Sparkling Water. Carbonated plain water.

Sliced lemon. Often ordered to add to drinks.

Corkage fee for wine. Price per bottle (standard 1 bottle per 4 people).

Corkage fee for Sake or Japanese Shochu. Price per bottle.

Corkage fee for Whisky. Price per bottle.

Haslla IPA by Budnamu Brewery. An India Pale Ale with rich tropical fruit and pine aromas.

Bingtanbok. A sparkling fruit wine made from Korean black raspberries (Bokbunja). Low alcohol (7%), sweet, and bubbly.

Donghak. A Korean traditional clear rice wine (Cheongju). Made with clean water from Chungju. Has a deep flavor and pleasant sweetness.

Seoul Night (Seoul-ui Bam). A clear plum spirit (soju) distilled from green plums. Clean, aromatic, and smooth.

Tokki Soju 23. A premium rice soju originally established in New York, made with traditional Korean methods. 23% ABV.

Tokki Soju 40 (Gold Label). High-proof premium rice soju (40% ABV). Rich aroma and complex flavor from traditional fermentation.

Chusa Baek. An apple brandy distilled from apples grown in Yesan, Korea. Made using Canadian brewing techniques. 40% ABV.