Sotong

Taste, cost-effectiveness, and kindness !!!

This is my second visit. The food is really good. The price is very good compared to the quality of the food.

Where I want to go every month

Good quality beef and good Japanese interior.

I ate ajaekase because of a choice disorder. For everyone, Ajakase can be a failure-free choice. Time of trouble only slows down the time to eat meat! It feels like I ate well for 50,000 won per person. Of the meat I ate, the ribs tasted the best, and the side dishes were also delicious. The liquor was delicious Banana Umeshu! If I visit again next time, I want to eat it again, so I hope you continue to treat it.. The store has few seats, so if you have a meal plan, we recommend that you make a reservation in advance.

I think I've seen this on Instagram, but I haven't even registered it on Mangle, so I registered and saved it because I wanted to go. I want to go out for dinner, but I think of a restaurant in Jamsil where I can't go well unless I deliberately eat it.I thought of yakiniku communication here and I want to stop by today because it is closed on Sundays, but reservations are only available through Instagram and Kakao Channel. Yes, I visited after making a reservation through Instagram. I was told that parking was not possible, so I left my car and visited the store, and the store was close to Seokchon Tomb Station. The store was small, but it only consisted of counter seats and had already been set up. When I sat down, he gave me a menu, but I still have a lot of menus that I can't eat, such as beef tongue, various internal organs, mutton, etc. Since I came to a yakiniku shop, I asked you to compose the ajakase, which can taste various parts, except for beef tongue and mutton, so I noticed that you had a bit of difficulty or regret excluding beef tongue and mutton as you prepared a variety of beef tongue. I asked what kind of liquor would you recommend, so I couldn't recommend it, so I noticed the picture of shiquat on the wall, so I asked what it was. He said that it was a gin made with the juice of mandarin oranges, which is only available this season, so I tasted it in Kata Tsumuri in the past. Sudachi Udon, which was a seasonal menu, I asked for at first sight, and when I tasted the prepared and served shikwa photo, it was good because it had a refreshing taste with a lime-like feel. Looking at the setting, three sauces are prepared, including salt, cabbage salad, salted cabbage, pickled celery, and sweet potatoes. He informed me that you can do it. After heating the grill, while oiling it with beef oil, the tenderloin, chilli pepper, and loin were prepared first, and the sweet potato was put on the side of the grill and started to bake. Soon after, the tenderloin and chilli pepper were cooked. When I put the baked sweet potato in front of me, it wasn't special and not moist enough than I expected.I don’t like to show that the tenderloin that has not been seasoned is tender because it is tender after it has been baked.I also like to tear it according to my determination rather than cutting it with scissors. Dipped in salt and tasted it was soft enough, but the flavor wasn't strong enough, so it wasn't impressive or weak. Next, he grilled and laid the marinated toshi meat on the tare, and when I tasted it, it was soft and firm, and the taste of the tare was good. The oat sushi served with the ajakase is said to be eaten by putting the wasabi shiitake that was served together on top of the oat sushi. The sakura cabbage salad is sprinkled with ponzu placed on the counter and tasted, and the freshness of the lemon that has a Japanese feel is good, so it tastes like Japan. The freshly seasoned salad served as a side dish and pickled celery are also good. The next chimassal was not told that one was seasoned with salt and the other was seasoned with tare, and first baked with salt and then tasted it, it's just as good as it was, and it was also seasoned with tare. Next, the thinly sliced ​​ribs came out with a tare with egg yolk, and the thin ribs, which were only lightly grilled, were asked to taste it by breaking the egg yolk instead of breaking it and dipping it. I like the flavor of the tare and egg yolk and the good fatness of the ribs. Yes, this is the taste of yakiniku. After that, the flesh and other parts came out one more time, and it was all delicious, and the cabbage salad was refilled twice in the middle, and the oat sushi and other side dishes were also refilled. At first, I thought I would be full, but by the time I finished eating, I was full and it was not easy to taste these various parts at once. I was more satisfied because I could feel it. Overall, Korean-style meat restaurants are good, but if you want to eat beef in a different way from time to time, it's nice to stop by a yakiniku restaurant and taste the Japanese taste and various parts little by little.