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Galbi-kkotsal · Salchi-sal · Anchang-sal · Toshi-sal — cuts yielded in just a few hundred grams per cow. Visible at the showcase; we'll set them aside if you reserve ahead.

Both shrimp-shaped cap and eye-of-rib in one cut. Grade 1++ No.9 — Korea's highest.

Striploin · tenderloin · oyster blade · flank (or brisket flap) — a selection of the cuts most loved by guests.

The meat is carved off the rib bone. Rich savor and a firm, satisfying chew — our owner's second son's strongest recommendation.

Sliced to order and brought straight to your table. Famously nutty and savory.

Hand-cut from holdugkkae or tenderloin tip. Sesame-oil dressed, deeply savory.

Generous enough for two. Served with house-grilled gim (laver) and soy sauce.

Cold buckwheat noodles, broth-style or spicy-mixed. Large size +₩1,000.

House-made highball, mixed for you at the bar.

Bring your own bottle, no charge. Please note that glasses are not provided.

1++ Hanwoo to take home — for Chuseok, Seollal, anniversaries, and milestone gifts. Cuts and weight are arranged on order. Please inquire in person or by phone.