和韓料理 じゅろく はなれ 名古屋駅前店

Specially selected wagyu beef loin bulgogi

3480 yen(Tax included)

A unique style of serving bulgogi.The meat is cooked like Japanese sukiyaki and is eaten by dipping it into lots of panchan (side dishes) and eggs.This is a dish that you can enjoy in a way that incorporates elements of Japanese sukiyaki and Korean elements (the origin of the meat varies depending on purchasing status).

Lunchtime only! Nakgokkeopsae (Orders can be made for 2 or more people)

1980 yen per portion (tax included)

A spicy hotpot famous in Busan, Korea, containing octopus, shrimp, and beef innards.Enjoy with freshly cooked rice.

Famous gopchang bokkeumpa (for 2-3 people)

1980 yen(Tax included)

Bokkeumpa is Korean style fried rice.At our shop, we add gopchang (beef offal) to make it sweet and salty.

Assorted Kimuchi

¥ 690(Tax included)

Assorted Chinese cabbage, cucumber, and radish kimchi

homemade cucumber kimchi

490 yen(Tax included)

Homemade kimchi using homemade vertical onions

homemade radish kimchi

490 yen(Tax included)

Homemade kimchi using homemade vertical onions

homemade Chinese cabbage kimchi

490 yen(Tax included)

Homemade kimchi using homemade vertical onions

carrot namul

490 yen(Tax included)

Spinach Namuru

490 yen(Tax included)

Meaty Shiitake Namul

490 yen(Tax included)

Wagyu beef moal and oyster sundubu

2080 yen(Tax included)

[Limited time only] Large oyster sundubu from Hiroshima prefecture

Wagyu Moal Sundubu

1380 yen(Tax included)

Sundubu made with homemade bean sauce and miso.Sundubu is a good place to use soft tofu before it hardens. We prepare a luxurious sundubu that uses a whole wagyu thighbone moal to add richness to the soup stock.You can choose the spiciness, so you can choose.

Sundubu with Wagyu beef moal and lees pickled hormone

1730 jpy(Tax included)

Kasuzuke small intestine is small intestine made by soaking cleaned hormones in miso and sake lees and fermenting them to make them sweet and soft.It adds a mellow richness to sundubu, making it even more delicious.

Wagyu beef moal and grilled pork sundubu

1730 jpy(Tax included)

Wagyu beef moal and mushroom sundubu

1580 yen(Tax included)

Moalsundubu topped with mushrooms

Wagyu beef moal and vegetable sundubu

1580 yen(Tax included)

Moalsundubu topped with vegetables

Wagyu beef moal and beef tendon sundubu

1730 jpy(Tax included)

Deep-fried fish cake topped with Chinese cabbage kimchi

¥ 760(Tax included)

Ikamunchi

¥ 540(Tax included)

Squid dried squid is seasoned with gochujang in a sweet and salty flavor.

Korean style edamame

¥ 540(Tax included)

boiled tteokbokki

¥ 720(Tax included)

mandu gratin

¥ 750(Tax included)

Gratin-style mandu with cheese and spicy sauce.

corn cheese

800 yen(Tax included)

A popular menu at a Korean izakaya.

seafood pajeon

980 yen(Tax included)

Pajeon is a Korean Negichijimi.Instead of putting chopped green onions like grilled green onions, the style is to bake the green onions as they are on the dough.

Kanjanseu

¥ 1030(Tax included)

Shrimp marinated in soy sauce

Sweet and spicy stir-fried squid

980 yen(Tax included)

Korean barbecue

1190 yen(Tax included)

Samgyeopsal pasteurization is done in two steps.First, the pork is slowly heated at a low temperature to bring out the flavor of the pork.In this state, the release of the pork's umami is kept to a minimum, and the pork is heated thoroughly.And finally, it is finished with the best doneness by heating it all at once with an open flame.It takes time, but you can enjoy the best pork in Japan with the best grilling method in Japan.

steamed pork possum

1190 yen(Tax included)

Herbs, miso, and garlic are marinated in vegetables and slowly simmered at a low temperature.The fact that the shape of the meat remains is proof that the umami has not escaped.Korean-style kakuni with the umami of pork and the sweetness of vegetables.Possum means boiled pork.

Kuroge Wagyu beef short rib stewed for 5 hours

1980 yen(Tax included)

Calbitim means steaming beef ribs, but even in Korea, boiling is more standard than steaming.At our shop, we first take the soup stock with vegetables and herbs, and then stew the Wagyu beef ribs.Even with ribs, by boiling only the part with less fat, the finish will leave a firm texture of meat.Miso and homemade tategi are used to make a soft and rich chim.

Spicy Stir-fried Pork

980 yen(Tax included)

A standard menu in the standard.Finished with sweet and salty homemade stir-fried sauce.

Fried chicken

980 yen(Tax included)

Original fried chicken with plenty of bread crumbs on crispy fried chicken

Yan'nyomu chicken

980 yen(Tax included)

Crispy fried chicken and homemade yangnyeom sweet and spicy chicken

Kimpa

¥ 760(Tax included)

stone-baked bibimbap

980 yen(Tax included)

Bibimbap with handmade namul

JAPCHAE

950 yen(Tax included)

Cold noodle

950 yen(Tax included)

Cold noodles with special soup carefully extracted from beef and chicken.

surprise plate

1,500 yen(Tax included)

Ideal for birthdays, anniversaries, etc. (Please make a reservation by the day before)

Busan egg buns (2 pieces)

380 yen(Tax included)

Children's Niku Udon (with soft drink)

¥ 650(Tax included)

Soft cooked beef udon.A gentle and rich children's special menu

Children's beef bowl (with soft drink)

¥ 650(Tax included)

A bowl of softly cooked beef.A gentle and rich children's special menu

Lunch appetizer platter (5 kinds)

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The lunch menu includes a five-item assortment of namul, kimchi, and today's special dish for each person.

Iron pot rice with silver rice

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All the rice served at lunch is cooked in a rice cooker.What's more, you can have as many refills of Koshihikari rice as you like.

[Lunchtime only] Nakgokse (minimum 2 servings)

1980 yen (per person)

A spicy hotpot famous in Busan, Korea, containing octopus, beef innards, and shrimp.Our restaurant offers an exquisite dish that follows the authentic taste while also tailoring it to suit Japanese tastes! Enjoy it with freshly cooked rice from an iron pot!

Wagyu Beef Morel Sundubu

1810 yen(Tax included)

Sundubu made with homemade doubanjiang and miso paste.Sundubu is made using soft tofu before it hardens, and our restaurant offers a luxurious Sundubu that uses a whole moal, a Japanese beef thigh bone, to create soup stock and richness.You can choose the level of spiciness.(You can also choose to have it without moal.-280 yen)

Wagyu beef moal and sake-pickled horumon sundubu

2160 yen(Tax included)

Kasuzuke horumon is made by thoroughly cleaning the offal, soaking it in miso and sake lees, and letting it ferment until it becomes sweet and soft.This adds a mellow richness to the Sundubu, making it even more delicious.(You can also choose to have it without moal.-280 yen)

Wagyu Beef Moal and Roasted Pork Soondubu

2160 yen(Tax included)

Wagyu beef moal and perfectly grilled domestic pork Soondubu

Wagyu beef moars and mushroom sundubu

2030 jpy(Tax included)

Moal Sundubu topped with three types of mushrooms (You can also choose to have it without moal.-280 yen)

Wagyu beef moal and vegetable sundubu

2299 jpy(Tax included)

Moal Soondubu topped with plenty of vegetables (You can also choose to have it without moal.-280 yen)

5-hour stew of Japanese black beef ribs, stewed in miso sauce

2180 yen(Tax included)

Kalbijjim means steamed beef ribs, but in Korea too, stewing is more common than steaming.At our restaurant, we first make a thorough stock using vegetables and herbs, and then simmer the Wagyu beef ribs.By stewing only the lean parts of kalbi, the meat retains a firm texture.Made with miso and homemade tadeo to create a soft and rich flavor.

Stone-grilled bibimbap and mini hiyashi

1580 yen(Tax included)

A set of hot bibimbap and light cold noodles