Come in,
you're hungry.

A deeply savory fermented kimchi stew with tofu, pork, and scallions — slow-simmered and served sizzling.

Hand-folded dumplings filled with ground pork, napa cabbage, and glass noodles. Steamed or pan-fried.

A crispy scallion pancake with shrimp, dipped in a light soy-vinegar sauce. Simple, golden, addictive.

Silky soft tofu stew in a bubbling chili broth, cracked with a runny egg and fragrant seaweed.

Thinly sliced beef marinated in pear, soy, and sesame, grilled to order. Served with ssam vegetables.

A stone-bowl rice bowl topped with seasonal vegetables, gochujang, and a fried egg. Mix, eat, repeat.

Sweet potato glass noodles stir-fried with mushrooms, spinach, and carrots in a toasted sesame broth.

Thick-cut grilled pork belly, charred at the edges. Wrap in lettuce with ssamjang and garlic.

Cold buckwheat noodles in a tangy, icy broth — topped with cucumber, apple, and a hard-boiled egg.

Our signature — rich pork-and-kelp broth, hand-pulled noodles, soft egg, chashu, and nori. A bowl to remember.

Crispy Korean street pancake filled with brown sugar, cinnamon, and chopped peanuts. Served warm.

Shaved ice topped with sweet red bean, mochi, fruit, and condensed milk. Light, cold, perfect.