Sobane Restaurant

Lunch formula including a starter and a main course.

Lunch formula including a main course and a dessert.

Complete lunch formula with starter, main course, and dessert.

Fresh rolls with assorted vegetables and beef, served with a spicy mustard sauce.

Grilled Korean dumplings, crispy on the outside and juicy on the inside. Similar to gyozas.

Steamed Korean dumplings, chewy dough and flavorful filling.

Savory and spicy Korean pancake made with fermented kimchi. Crispy and slightly spicy.

Sautéed glass noodles (sweet potato vermicelli) with vegetables and meat, seasoned with sesame oil and soy sauce. Mild flavor and chewy texture.

Hot white tofu served with sautéed kimchi and pork. A classic dish called Dubu Kimchi.

Korean fried chicken, very crispy, coated in a savory sauce.

Fried shrimp coated in a sweet, sour, and spicy garlic sauce. Inspired by Korean-Chinese cuisine.

Yukhoe, Korean-seasoned raw beef tartare with sesame oil, garlic, and soy sauce.

Mixed salad with fresh salmon pieces.

Fresh seafood salad with scallops and octopus, lemon dressing.

Braised pork feet, sliced and served cold or warm. Gelatinous texture and rich in collagen.

Breaded duck breast slices, served with a citrus sauce.

Octopus salad with a light vinaigrette.

Hobak-jeon, zucchini slices coated in batter and pan-fried.

Tender boiled pork, served with vegetables to wrap the meat. Accompanied by seasoned soybean paste.

Chewy cylindrical rice cakes simmered in a sweet and spicy chili sauce (gochujang).

Thinly sliced beef marinated in a sweet soy sauce and grilled. Tender and flavorful.

Spicy sauté of squid and pork with vegetables. A combination of land and sea.

Beef bulgogi stew served bubbling in a hot stone bowl, with broth and noodles.

Breaded and fried chicken cutlet (Katsu), served with a sweet and sour brown sauce.

Sautéed chicken pieces with vegetables in a slightly spicy sauce.

Burger with a marinated beef patty in bulgogi style.

Marinated and grilled duck meat, seasoned with a spicy sauce.

Rice dish mixed with various sautéed vegetables, an egg, and meat or tofu. Served in a hot stone bowl (Dolsot) to make the rice crispy.

Rice and seaweed rolls stuffed with marinated vegetables, egg, and meat. Seasoned with sesame oil.

Rice bowl topped with raw fish (sashimi) and fresh vegetables, mixed with a spicy sauce.

Grilled salmon fillet.

Korean fried chicken, known for its extra-crispy coating.

Kimchi-jjigae, a spicy and comforting stew made with aged kimchi, tofu, and pork.

Clear and mild soup containing Korean dumplings (mandou) and vegetables.

Steamed white rice bowl.

Fermented Chinese cabbage with chili, garlic, and ginger. Spicy and tangy.

Chocolate brownie flavored with matcha green tea, served with ice cream.

Reimagined version of Italian tiramisu with matcha green tea.

Korean pancake filled with a sweet cinnamon and nut syrup, served hot.

Light and refreshing Korean lager.

Korea's most popular alcohol. A clear distilled spirit, with a neutral, slightly sweet taste.

Traditional rice wine made from dandelions.

Korean plum wine (Maesil-ju). Mild, sweet, and aromatic.

Fermented rice wine infused with various herbs, including ginseng. Unique and herbaceous taste.

Milky and sparkling rice wine. Sweet and slightly tangy flavor.

Korean black raspberry wine. Fruity, sweet, and rich, similar to a dessert wine.

Traditional liqueur made from hawthorn and dogwood fruits. Sweet-bitter and fruity flavor.