Today, we would like to share the story behind our menu.
The inspiration came from a guest who recently asked, "Even though it is all tuna, why is there such a difference in price?"
Understanding the Nuance of Price
The value of tuna is determined by several factors: the specific species, the size of the fish, and the intricate fat content.
For instance, the Bluefin tuna found in the world's finest specialty houses is prized for its immense size and high marbling, which naturally places it in a more premium category.
Even within the same Bluefin tuna, the value can fluctuate fivefold depending on the specific cut. These variables are reflected in our menu to ensure total transparency.
The Grace of the Belly
The coveted fatty belly cuts represent only about 25% of the entire fish.
Within this section, the price of the front belly is more than double that of the tail-end.
The front portion offers soft, cloud-like marbling, while the texture becomes firmer and leaner as it moves toward the tail, leading to different levels of preference among connoisseurs.
Most exceptional is the collar meat. As one of the most premium cuts, it must be painstakingly harvested by hand from between the bones, resulting in a rare and precious delicacy.
Allow us to introduce the signature courses that celebrate these distinctions.
Omakase Special
This course is the ultimate expression of tuna, centered around the most exquisite neck and collar belly cuts.
Each piece embodies our chef’s quiet dedication and pride. It is a flavor that celebrates the rewards of hard work and the richness of life.
Unlike many omakase experiences that leave one wanting more, this is a generous journey that serves as a reminder of why we strive so hard in our daily lives.
Royal Special
Our most sought-after selection, featuring the premium collar belly and the prime "Number 1" belly cuts.
It is a composition designed for absolute satisfaction, making it the perfect choice for hosting guests or celebrating with cherished companions.
We often recommend this for first-time visitors. For context, belly cuts are graded from 1 (front) to 5 (back), with 1 being the most prized.
VIP Special
A balanced harmony of Bluefin, Bigeye, Southern Bluefin, and Swordfish belly.
This course highlights the "Number 2" Bluefin belly, offering a wonderful survey of the ocean's diverse flavors.
It is an approachable yet refined option, ideal for a casual drink after work while still experiencing the essential charm of our craft.
We hope this helps clarify the artistry and value behind tuna pricing.
May these details help you choose the course that best fits your heart's desire for your next meal.
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Hours of Operation | |
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Lunch |
11:30 Open ~ 15:00 Close (Last Order 13:30) |
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Dinner |
16:00 ~ 23:00 / Last Order 22:00 |
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Course Sequence |
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1. Tuna Porridge → 2. Tuna Salad → 3. Fish Balls → 4. Grilled Mushrooms → 5. Main Tuna Sashimi → 6. Two-piece Sushi Set → 7. Chef's Service Tuna → 8. Monkfish Liver → 9. Grilled Sea Bass → 10. Beef Tteok-galbi → 11. Chicken Karaage → 12. Creamy Shrimp Tempura → 13. Udon → 14. Maki → 15. Ice Cream Dessert |
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Reservations, Directions, and Parking | |
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Bangi Branch (Main) |
Reservations: 010-5468-0484 Directions: 4 min from Songpanaru Station Exit 2, 10 min from Jamsil Station Exit 8 Parking: Valet service is available at the Nolbu Sulfur Duck building, located two buildings before the restaurant. |
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Sinsa Branch |
Reservations: 010-5478-0484 Directions: 10 min from Sinsa Station Exit 5, 10 min from Apgujeong Station Exit 5 Parking: Please call upon arrival. A valet attendant will assist you shortly. |