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An assortment of fresh lettuce, green chili peppers, and perilla leaves. Wrapping yakiniku with these leaves offers a refreshing taste and aroma.

A salad of sliced tomatoes topped with a refreshing dressing and shredded green onions. Characterized by the acidity of the tomatoes and the crispness of the green onions, it stimulates the appetite.

A salad primarily made of fresh lettuce, tossed with a Korean-style dressing based on sesame oil. It features a fragrant aroma and a moderate acidity, making it perfect as an accompaniment to yakiniku.

A healthy and refreshing salad combining tomatoes and seaweed. The oceanic flavor of the seaweed pairs well with the bright acidity of the tomatoes.

A Korean-style salad made with finely shredded long green onions tossed in a spicy dressing. Its unique spiciness and crisp texture are a perfect match for yakiniku.

A simple yet delicious salad featuring a colorful assortment of fresh vegetables. Recommended as a palate cleanser between main dishes or when you want to add more vegetables.

Lightly pickled napa cabbage kimchi with a fresh taste. Unlike aged kimchi, it offers a refreshing spiciness and the natural sweetness of the cabbage.

An economical assortment allowing you to enjoy several types of kimchi at once. Recommended for those who want to try a variety of kimchi with different flavors and textures.

Kimchi made by pickling whole, long, slender radishes. It is characterized by its crisp texture, spiciness from chili peppers, and the radish's sweetness.

A seasonal kimchi made by pickling young radish leaves. It has a refreshing spiciness and a unique leafy flavor, commonly eaten in the summer.

A seasonal delicacy from autumn to winter, featuring fresh oysters added to kimchi. The rich umami of the oysters and the spiciness of the kimchi create an exquisite match.

A seasonal delicacy from spring to summer, featuring fresh squid added to kimchi. The chewy texture and umami of the squid mingle with the kimchi's spiciness, stimulating the appetite.

Kimchi made by soaking napa cabbage, daikon radish, etc., in water, resulting in a mild flavor with reduced spiciness. It is characterized by its refreshing sourness and coolness, which cleanse the palate.

A classic Korean side dish made by boiling various vegetables and mountain herbs, then seasoning them with sesame oil and other condiments. Enjoy the distinct flavors and textures of each vegetable, perfect as a palate cleanser.

An assortment of fermented and salted pollack roe (Jangajji). It's spicy with a chewy texture, perfect as a side dish for drinks or rice.

A classic Korean BBQ dish of thick-cut pork belly, grilled to a fragrant crisp. The juicy sweetness of the fat and the umami of the meat spread in your mouth; it's recommended to eat it wrapped in ssam vegetables.

Pig's trotters are slowly simmered until tender, then thinly sliced and served with a special sauce. Rich in collagen, it features a chewy texture and a deep flavor.

Meat from around the neck of a pig, characterized by its melt-in-your-mouth texture and rich fatty flavor. Grilled to a fragrant crisp, enjoy its crispy exterior and juicy interior.

An assortment of beef tripe (Usunmin), the first stomach of a cow, and other offal. Enjoy the chewy texture of the tripe and the unique flavors of the offal.

Small squid stir-fried and grilled in a spicy sauce. The chewy texture of the squid and the sweet and spicy sauce are appetizing, pairing well with rice or drinks.

A signature Korean BBQ dish where bone-in beef is marinated in our special sweet and savory sauce and then grilled. The meat around the bone is particularly rich in flavor, offering a deep taste.

Thinly sliced beef marinated in a sweet and savory soy-based sauce, then stir-fried and simmered with vegetables. This dish, with its tender meat and the blended flavors of vegetables, is perfect with rice.

Meat from between the ribs of a cow, with a good balance of fat and lean meat. It is characterized by its rich umami and juicy texture, making it one of the popular cuts for yakiniku.

A rare cut from the diaphragm of a cow, close to lean meat but with moderate fat. It is tender and has a rich umami flavor, making it a highly popular choice for yakiniku.

A hot pot dish with beef offal (internal organs) and vegetables simmered in a spicy broth. The soup, infused with the various textures and flavors of the offal, is a dish that warms you from the inside.

A hot pot dish (Gamjatang) made with pork backbone and potatoes simmered in a spicy chili-based soup. The fall-off-the-bone tender meat and the potatoes soaked in the soup are exquisite.

A hot pot dish with various fresh seafood (shrimp, squid, shellfish, etc.) and vegetables simmered in a spicy broth. The soup, concentrated with the essence of the seafood, has a deep flavor.

Beltfish slowly braised with daikon radish and other vegetables in a sweet and spicy chili-based sauce. The delicate flesh of the beltfish and the rich sauce pair perfectly with rice.

Handmade thin noodles served in a cold, refreshing meat broth soup. It is characterized by its bright acidity and the smooth, slippery texture of the noodles, making it a perfect way to finish a yakiniku meal.

Handmade noodles mixed with a sweet and spicy gochujang-based sauce, served as a "bibim" (mixed) cold noodle dish without broth. It has a savory flavor beneath the spiciness and is meant to be mixed well before eating.

Cold noodles topped with handmade noodles and "Pye" (raw fish slices) seasoned in a sweet and spicy sauce. The flavor of the fish and the spiciness of the cold noodles create a complex and unique taste.

A set meal featuring barley rice accompanied by several types of Korean side dishes (banchan). Enjoy a healthy and balanced meal.

Rice cooked with barley mixed in. It is richer in dietary fiber than white rice and has a chewy texture.

Rice cooked from unpolished brown rice. It features a fragrant aroma and a chewy texture, and is considered highly nutritious.

Rice cooked from standard Japanese white rice. It is fluffy and has a simple flavor that complements any dish.