VEGETABLES

Sliced Tomatoes

Light and juicy, ideal palate cleanser.

Avocado Sashimi

Creamy slices of ripe avocado served sashimi-style with soy and wasabi. A refreshing, plant-based option perfect for balancing rich grilled dishes.

Lettuce Wraps

Cool, crisp leaves for making DIY Wagyu wraps.

Spicy Korean Peppers

Add heat and crunch to any dish.

Napa Cabbage Kimchi

Our house-made kimchi lineup—each one fermented for perfect depth.

Radish Kimchi

Cucumber Kimchi

Yam Kimchi

Bean Sprout Namul

Crunchy and lightly seasoned bean sprouts—simple, clean, and refreshing.

Blanched Tripe with Ponzu

Lightly boiled beef tripe chilled and served with citrusy ponzu sauce. Refreshing and textural.

Blanched Urticaria (Soft Cartilage)

Soft cartilage slices, gently blanched and chilled, paired with tangy ponzu for a light yet crunchy bite.

Spicy Cod Sauce (Jangajji)

Spicy fermented cod innards with intense flavor—salty, spicy, and bold. Great with sake or beer.

Whole Fried Garlic

Mushroom Foil Grill

Assorted Japanese mushrooms steamed in foil with butter and soy. Earthy, aromatic, and perfect alongside grilled meats.

Korean Seaweed

Free-Range Egg Yolk for dipping

Silky egg yolk from farm-raised hens—perfect as a dipping sauce for sukiyaki-style grilled meats.