01 / ABOUT THE PLACE
About this place
The signature dakgalbi arrives steaming on a hot plate. Its homemade yangnyeom draws on the natural sweetness of fruit, balanced by a deep savoury richness and a heat that builds enough to whet the appetite. Choose the cheese dakgalbi for a generous coating of mellow, rich cheese alongside the kick of chicken and kimchi—a combination that goes naturally with a cold beer or makgeolli.
Samgyeopsal is another centrepiece: the restaurant serves thick-cut pork belly that stands out even in Tokyo. Grill the pork until its outside is fragrant, then wrap it in lettuce with garlic, kimchi and seasoned spring onion. The sweetness of the fat meets the freshness of the aromatics in each generous bite. Finish with fried rice cooked on the griddle, making use of the savoury flavour left behind, for a satisfying end to the meal.
The à la carte selection also includes a generously filled, fragrant seafood jeon, kimchi jjigae rich with savoury flavour, nourishing seolleongtang and a range of soups, including chewy dumpling soup with homemade dumplings. At lunchtime, the menu expands to include handmade-noodle kalguksu, cold naengmyeon and stone-pot bibimbap. Warm hospitality and unpretentious Korean home-style cooking make for an easygoing meal.
