The Menu you can not miss
Lunch Menu
Starter
(Select 2 from the list below)
A bite-sized crisp rice paper topped with salmon, onion, and our house special sauce.
A savory whole grain cracker topped with salami, cherry pepper, cream cheese, and basil.
Cherry tomatoes, fresh mozzarella, and basil drizzled with balsamic vinegar and olive oil.
Crispy golden rolls filled with seasoned edamame, perfectly fried for a light yet satisfying crunch.
MAIN COURSE I
(Select 1 from the list below)
Wagyu beef marinated in a special Korean soy sauce, skewered, and grilled over an open fire.
Chicken marinated in a house-made Korean spicy sauce, skewered, and grilled over an open fire.
Pork marinated in a house-made Korean spicy sauce, skewered, and grilled over an open fire.
Shrimp are brushed with roasted garlic butter, skewered, and grilled over an open fire.
MAIN COURSE II
(Select 1 from the list below)
Grilled wagyu patty on a brioche bun with caramelized onion, mushroom, American cheese, and truffle sauce.
Braised short ribs simmered in a sweet soy sauce, served with classic Korean sides.
Grilled marinated Wagyu Korean BBQ short ribs, served with classic Korean sides.
DESSERT
Starter
(Select 1 from the list below)
(Choose protein: Beef, Chicken, Pork, shrimp, or fresh salmon.)
Fresh spring mix topped with rows of ingredients: tomatoes, avocado, cucumber,
carrot, blue cheese, and protein—served with pure olive oil and balsamic vinegar.
Fresh spring mix topped with avocado, cucumber, seaweed, and fresh diced
salmon, served with Korean red pepper paste mixed with vinegar.
Lightly battered zucchini and eggplant with red pepper, pan-fried until golden.
Vegetable Pancake
Tender young green onions mixed with a flour batter and pan-fried until golden.
Served with a soy vinaigrette dipping sauce.
Seafood Pancake
Julienned young green onions and assorted seafood, delicately folded into a light flourbatter and pan-fried to a golden crisp. Served with a soy vinaigrette.
Beef Pancake
Wagyu beef mixed with fresh vegetables in a light flour batter and pan-fried.Served with a soy vinaigrette dipping sauce.
Beef Mandu
Bun stuffed with seasoned meat and vegetables and delicately lightpan-fried or deep fried with house special sauce.
Kimchi Mandu
Bun stuffed with seasoned Korean Kimchi and vegetables and delicately lightpan-fried or deep-fried with house special sauce.
MAIN COURSE I (STEAK)
(Select 3 from the list below)
2 oz Round-cut Japanese A5 (BMS 12) Filet mignon with chef choices side options.
2 oz square-cut Japanese A5 (BMS 12) Ribeye roll with chef choices side options.
2 oz shrimp cut Japanese A5 (BMS 12) Ribeye cab with chef choices side options.
2 oz rectangle-cut Japanese A5 (BMS 12) striploin with chef choices side options.
2 oz sliced Japanese A5 (BMS 12) short rib with chef choices side options.
Grilled marinated Wagyu Korean BBQ 3-bone short ribswith chef choices side options.
3 oz of boneless fresh pork shoulder cutwith chef choices side options.
MEAL
(Select 1 from the list below)
Grilled 6 oz wagyu patty on a brioche bun with caramelized onion,
mushroom, American cheese, truffle sauce, and fries.
Traditional Korean spicy stew made with aged kimchi, wagyu, Korean
vegetables, and tofu served with rice.
Crispy fries topped with Korean-style wagyu bulgogi, pickled jalapeño,
and sweet-spicy sauce.
(Wagyu fermented soybean stew)
Traditional Korean soybean stew made with traditional Korean soybean
paste, wagyu, Korean vegetables, and tofu served with rice.
Braised short ribs simmered in a sweet soy sauce.
DESSERT
Half lemon shell, lemon juice, honey, and heavy cream.
SALAD
(Choose protein: Beef, Chicken, Pork, shrimp, or fresh salmon.)
Fresh spring Mix topped with rows of ingredients: tomatoes, avocado, cucumber, carrot, blue cheeseand protein, served with pure olive oil and balsamic vinegar.
Fresh spring mix topped with avocado, cucumber, seaweed, and fresh diced salmon, served withKorean red pepper paste mixed with vinegar.
EDAMAME
Tender soybeans in their pods, gently boiled and sprinkled with salt for a clean, delicate flavor.
Steamed soybeans sautéed with fragrant garlic and a touch of spice, offering a bold and savory twist on a classic.
Crispy golden rolls filled with seasoned edamame, perfectly fried for a light yet satisfying crunch.
Ggochi
Wagyu beef marinated in a special Korean soy sauce, skewered, and grilled over an open fire.
Chicken marinated in a house-made Korean spicy sauce, skewered, and grilled over an open fire.
Pork marinated in a house-made Korean spicy sauce, skewered, and grilled over an open fire.
Shrimp brushed with roasted garlic butter, skewered, and grilled over an open fire.
STEAK
6 oz or 9 oz Round-cut Japanese A5 (BMS 12) Filet mignon with house cobb salad and 3 side options.
8 oz or 12 oz Japanese A5 (BMS 12) Ribeye roll cut with house cobb salad and 3 side options.
6 oz or 9 oz shrimp cut Japanese A5 (BMS 12) Ribeye cab with house cobb salad and 3 side options.
8 oz or 12 oz Japanese A5 (BMS 12) striploin cut with house Cobb salad and 3 side options.
Wagyu Sampler
Filet mignon with black garlic sauce, strip loin with herb Maldon salt, ribeye with truffle sauce, and ribeye cap with herb Maldon salt, served with classic Korean sides.
Choose one of four wagyu cuts: striploin, ribeye, ribeye cap, or boneless rib. Each order includes 4 pieces of your selected cut, served with classic Korean sides.
MEAL
Grilled 6 oz wagyu patty on a brioche bun with caramelized onion, mushroom, American cheese, truffle sauce, and fries.
Braised short ribs simmered in a sweet soy sauce.
Traditional Korean spicy stew made with aged kimchi, wagyu, Korean vegetables, and tofu served with rice.
Crispy fries topped with Korean-style wagyu bulgogi, pickled jalapeño, and
sweet-spicy sauce.
Traditional Korean soybean stew made with traditional Korean soybean paste, wagyu, Korean vegetables, and tofu served with rice.
Grilled marinated wagyu Korean BBQ short ribs, served with classic Korean sides.
Korean Pancake
Tender young green onions mixed with a flour batter and pan-fried until golden.
Served with a soy vinaigrette dipping sauce.
Julienned young green onions and assorted seafood, delicately folded into a light flour batter and pan-fried to a golden crisp. Served with a soy vinaigrette.
Wagyu beef mixed with fresh vegetables in a light flour batter and pan-fried.
Served with a soy vinaigrette dipping sauce.
KOREAN ROYAL COURT HOT POT (Sinseollo)
Mix the sliced seasoned pork with red pepper paste, red pepper powder, soy sauce, garlic, sugar, and sesame oil, then grill it on high heat with vegetables, accompanied by fresh mozzarella and steamed rice.
Mix the sliced seasoned beef with soy sauce, garlic, sugar, and sesame oil, then grill it on high heat with vegetables, accompanied by cellophane noodles and steamed rice.
Mandu
A bun stuffed with seasoned meat and vegetables, and delicately light pan-fried or deep-fried with house special sauce.
A bun stuffed with seasoned Korean kimchi and vegetables, and delicately light pan-fried or deep-fried with house special sauce.
KOREAN TRADITIONAL BITE
Lightly battered zucchini and eggplant with red pepper,pan-fried until golden.
EASY BITE
A bite-sized crisp rice paper toppedwith salmon, onion, and our house special sauce.
A savory whole grain cracker toppedwith salami, cherry pepper, creamcheese, and basil.
Cherry tomatoes, fresh mozzarella, and basil drizzled with balsamic vinegar and olive oil.
Roasted with truffle oil, salt, andpepper until crispy, then tossed withparmesan cheese.
DESSERT
Half lemon shell, lemon juice, honey, and heavy cream.
Dinner Menu
Starter
(Select 2 from the list below)
A bite-sized crisp rice paper topped with salmon, onion, and our house special sauce.
A savory whole grain cracker topped with salami, cherry pepper, cream cheese, and basil.
Cherry tomatoes, fresh mozzarella, and basil drizzled with balsamic vinegar and olive oil.
Crispy golden rolls filled with seasoned edamame, perfectly fried for a light yet satisfying crunch.
MAIN COURSE I
(Select 1 from the list below)
Wagyu beef marinated in a special Korean soy sauce, skewered, and grilled over an open fire.
Chicken marinated in a house-made Korean spicy sauce, skewered, and grilled over an open fire.
Pork marinated in a house-made Korean spicy sauce, skewered, and grilled over an open fire.
Shrimp are brushed with roasted garlic butter, skewered, and grilled over an open fire.
MAIN COURSE II
(Select 1 from the list below)
Grilled wagyu patty on a brioche bun with caramelized onion, mushroom, American cheese, and truffle sauce.
Braised short ribs simmered in a sweet soy sauce, served with classic Korean sides.
Grilled marinated Wagyu Korean BBQ short ribs, served with classic Korean sides.
DESSERT
Starter
(Select 1 from the list below)
(Choose protein: Beef, Chicken, Pork, shrimp, or fresh salmon.)
Fresh spring mix topped with rows of ingredients: tomatoes, avocado, cucumber,
carrot, blue cheese, and protein—served with pure olive oil and balsamic vinegar.
Fresh spring mix topped with avocado, cucumber, seaweed, and fresh diced
salmon, served with Korean red pepper paste mixed with vinegar.
Lightly battered zucchini and eggplant with red pepper, pan-fried until golden.
Vegetable Pancake
Tender young green onions mixed with a flour batter and pan-fried until golden.
Served with a soy vinaigrette dipping sauce.
Seafood Pancake
Julienned young green onions and assorted seafood, delicately folded into a light flourbatter and pan-fried to a golden crisp. Served with a soy vinaigrette.
Beef Pancake
Wagyu beef mixed with fresh vegetables in a light flour batter and pan-fried.Served with a soy vinaigrette dipping sauce.
Beef Mandu
Bun stuffed with seasoned meat and vegetables and delicately lightpan-fried or deep fried with house special sauce.
Kimchi Mandu
Bun stuffed with seasoned Korean Kimchi and vegetables and delicately lightpan-fried or deep-fried with house special sauce.
MAIN COURSE I (STEAK)
(Select 3 from the list below)
2 oz Round-cut Japanese A5 (BMS 12) Filet mignon with chef choices side options.
2 oz square-cut Japanese A5 (BMS 12) Ribeye roll with chef choices side options.
2 oz shrimp cut Japanese A5 (BMS 12) Ribeye cab with chef choices side options.
2 oz rectangle-cut Japanese A5 (BMS 12) striploin with chef choices side options.
2 oz sliced Japanese A5 (BMS 12) short rib with chef choices side options.
Grilled marinated Wagyu Korean BBQ 3-bone short ribs with chef choices side options.
3 oz of boneless fresh pork shoulder cut with chef choices side options.
MEAL
(Select 1 from the list below)
Grilled 6 oz wagyu patty on a brioche bun with caramelized onion, mushroom, American cheese, truffle sauce, and fries.
Traditional Korean spicy stew made with aged kimchi, wagyu, Korean
vegetables, and tofu served with rice.
Crispy fries topped with Korean-style wagyu bulgogi, pickled jalapeño,
and sweet-spicy sauce.
(Wagyu fermented soybean stew)
Traditional Korean soybean stew made with traditional Korean soybean
paste, wagyu, Korean vegetables, and tofu served with rice.
Braised short ribs simmered in a sweet soy sauce.
DESSERT
Half lemon shell, lemon juice, honey, and heavy cream.
SALAD
(Choose protein: Beef, Chicken, Pork, shrimp, or fresh salmon.)
Fresh spring Mix topped with rows of ingredients: tomatoes, avocado, cucumber, carrot, blue cheeseand protein, served with pure olive oil and balsamic vinegar.
Fresh spring mix topped with avocado, cucumber, seaweed, and fresh diced salmon, served withKorean red pepper paste mixed with vinegar.
EDAMAME
Tender soybeans in their pods, gently boiled and sprinkled with salt for a clean, delicate flavor.
Steamed soybeans sautéed with fragrant garlic and a touch of spice, offering a bold and savory twist on a classic.
Crispy golden rolls filled with seasoned edamame, perfectly fried for a light yet satisfying crunch.
Ggochi
Wagyu beef marinated in a special Korean soy sauce, skewered, and grilled over an open fire.
Chicken marinated in a house-made Korean spicy sauce, skewered, and grilled over an open fire.
Pork marinated in a house-made Korean spicy sauce, skewered, and grilled over an open fire.
Shrimp brushed with roasted garlic butter, skewered, and grilled over an open fire.
STEAK
6 oz or 9 oz Round-cut Japanese A5 (BMS 12) Filet mignon with house cobb salad and 3 side options.
8 oz or 12 oz Japanese A5 (BMS 12) Ribeye roll cut with house cobb salad and 3 side options.
6 oz or 9 oz shrimp cut Japanese A5 (BMS 12) Ribeye cab with house cobb salad and 3 side options.
8 oz or 12 oz Japanese A5 (BMS 12) striploin cut with house Cobb salad and 3 side options.
Wagyu Sampler
Filet mignon with black garlic sauce, strip loin with herb Maldon salt, ribeye with truffle sauce, and ribeye cap with herb Maldon salt, served with classic Korean sides.
Choose one of four wagyu cuts: striploin, ribeye, ribeye cap, or boneless rib. Each order includes 4 pieces of your selected cut, served with classic Korean sides.
MEAL
Grilled 6 oz wagyu patty on a brioche bun with caramelized onion,
mushroom, American cheese, truffle sauce, and fries.
Braised short ribs simmered in a sweet soy sauce.
Traditional Korean spicy stew made with aged kimchi, wagyu, Korean vegetables, and tofu served with rice.
Crispy fries topped with Korean-style wagyu bulgogi, pickled jalapeño, and
sweet-spicy sauce.
( Wagyu fermented soybean stew )
Traditional Korean soybean stew made with traditional Korean soybean paste, wagyu, Korean vegetables, and tofu served with rice.
Grilled marinated wagyu Korean BBQ short ribs, served with classic Korean sides.
Korean Pancake
Tender young green onions mixed with a flour batter and pan-fried until golden.
Served with a soy vinaigrette dipping sauce.
Julienned young green onions and assorted seafood, delicately folded into a light flour batter and pan-fried to a golden crisp. Served with a soy vinaigrette.
Wagyu beef mixed with fresh vegetables in a light flour batter and pan-fried.
Served with a soy vinaigrette dipping sauce.
KOREAN ROYAL COURT HOT POT (Sinseollo)
Mix the sliced seasoned pork with red pepper paste, red pepper powder, soy sauce, garlic, sugar, and sesame oil, then grill it on high heat with vegetables, accompanied by fresh mozzarella and steamed rice.
Mix the sliced seasoned beef with soy sauce, garlic, sugar, and sesame oil, then grill it on high heat with vegetables, accompanied by cellophane noodles and steamed rice.
Mandu
A bun stuffed with seasoned meat and vegetables, and delicately light pan-fried or deep-fried with house special sauce.
A bun stuffed with seasoned Korean kimchi and vegetables, and delicately light pan-fried or deep-fried with house special sauce.
KOREAN TRADITIONAL BITE
Lightly battered zucchini and eggplant with red pepper,pan-fried until golden.
EASY BITE
A bite-sized crisp rice paper toppedwith salmon, onion, and our house special sauce.
A savory whole grain cracker toppedwith salami, cherry pepper, creamcheese, and basil.
Cherry tomatoes, fresh mozzarella, and basil drizzled with balsamic vinegar and olive oil.
Roasted with truffle oil, salt, andpepper until crispy, then tossed withparmesan cheese.
DESSERT
Half lemon shell, lemon juice, honey, and heavy cream.
Sura Course
Starter
Cherry tomatoes, fresh mozzarella, and basil drizzled with balsamicvinegar and olive oil.
Grilled sliced wagyu, scallop, bone marrow butter, and foie gras with truffle ponzu sauce.
Wagyu A5 sashimi seasoned with herb Maldon salt, pepper, and truffle oil, sliced Korean pear, radish sprouts, baked with a torch, and served with ponzu sauce.
Fresh spring mix topped with avocado, cucumber, seaweed, and fresh diced salmon, served with Korean red pepper paste mixed with vinegar.
Main Course I
2 oz square-cut Japanese A5 (BMS 12) Ribeye roll with mashed potato,
grilled baby bella mushroom, boiled cauliflower, and broccoli.
2 oz Round-cut Japanese A5 (BMS 12) Filet mignon with creamed spinach, mushroom puree, fried garlic, and Korean mandarin chips.
Refresher
Sliced tomato, Chinese yams, olive oil, balsamic vinegar pearls, and fresh basil with sweet yuzu sauce.
Sushi
1 piece of bluefin tuna otoro sushi with uni and caviar, and 1 piece of A5 wagyu sushi with kizami wasabi and gold flake.
Main Course II
2 oz rectangle-cut Japanese A5 (BMS 12) striploin with kabocha puree, boiled carrot, and grilled asparagus.
2 oz shrimp cut Japanese A5 (BMS 12) Ribeye cab with grilled sweet shrimp and real snow crab leg wrapped with fresh kelp with Korean red
pepper paste mixed with vinegar.
Korean Traditional Bite
Fresh endive leaf, marinated grilled A5 wagyu, a small portion of rice, fried garlic, and ssamjang (Korean soy bean steak sauce) with micro herb.
Meal
Breaded deep-fried A5 Wagyu cutlet with house special cutlet sauce.
Epilogue
Small dice of boiled Korean radish, carrot, and beet are covered with a thin slice of A5 wagyu filled with hot beef gravy and served with house sauce.
Dessert
Half lemon shell, lemon juice, honey, and heavy cream.
Bar & Drinks
Open 11am - 11pm walks in welcomed for bar seating
Signature Drink
Aquavit, Absinthe, Thai Chili, Thai Basil, Lime, Ginger, Honey, Extreme Spicy Tincture
Bourbon, Ruby Port Wine, Allspice Dram, Lemon, Orgeat, Cinnamon, Apple
Citrus Vodka, Aloe Liqueur, Lime, Cinnamon, Pineapple, Ginger
Bourbon, Grand Marnier, Thai Chili. Strawberry, Mint, Lemon, Cinnamon
Jamaican Rum, Aperol, Orange Curacao, Underberg, Orgeat, Lime
Gin, Campari, Grapes, Lemon, Sauvignon Blanc
Orange Bitters, Sweet Vermouth, Cynar, Lemon
Pumpkin Rye, Allspice Dram, Maple, Angostura & Peychaud's Biters
Old Tom Gin, Creme de Violet, Maraschino, Sauvignon Blanc, Lemon, Rose water, Egg White, Citrus Ash
Pisco, Cayenne Pepper, Lime, Cinnamon, Pineapple, Passionfruit Foam
Gin, St. Germain, Lillet Blanc, Lime, Cucumber, Dill, Sweet Pea, Egg White
Yellow & Green Chartreuse, Galliano, Honey, Orange, Cream, Egg Yolk
Banana-Cinnamon Bourbon, Islay Scotch, Banana, Lemon, Ginger, Brown Butter, Pineapple
Tequila Reposado, Mezcal, Apricot, Yuzu, Lime, Ginger, Cinnamon, Pineapple, Cinnamon Smoke
Gin, Velvet falernum, Lemon, Orgeat, Passionfruit
Butterfly Pea Flower Vodka, Lychee, Bergamot, Vanilla, Lime, Coconut, Bubble & Citrus Perfume
Vodka, Gin, Bergamot, Grapefruit, Hibiscus & Rose Cloud
Rum, St. Germain, Peach, Lemon, Orange, Chai Tea, Coconut Water, Chocolate Cloud
Chamomile Vodka, St. Germain, Lillet Blanc, Lemon, Yuzu, Honey, Ginger, LN2
Banana - Cinnamon Bourbon, Angostura & Orange Bitters
Donut Whiskey, Maple, Chocolate & Coffee Bitters, Brown Butter, Chocolate, Strawberry, Cream, Sprinkles
Pear Vodka, Sparkling Wine, Lemon, Ginger, Truffle Honey
Aged Rum, Campari, Pineapple & Light Rum, Lime, Yuzu, Passionfruit, Ginger, Cinnamon, Pineapple, LN2
Thai Tea Rum, Banana, Chocolate Bitters, Yuzu, Brown Butter, Passionfruit, Coconut, LN2
Pinot Noir
$60.00/Bottle
$70.00/Bottle
Merlot
$35.00/Bottle
Cabernet Sauvignon
$50.00/Bottle
$60.00/Bottle
Other Red
$55.00/Bottle
Champagnes
$50.00/Bottle
$80.00/Bottle
Sauvignon Blanc
$50.00/Bottle
$60.00/Bottle
Riesling
$35.00/Bottle
Pinot Grigio
$60.00/Bottle
Rose
$50.00/Bottle
Chardonnay
$55.00/Bottle
$60.00/Bottle
Beer
Non Alcohol Brew
Non Alcohol IPA
Tequila
Rum
Gin
Vodka
Sake
Soju
Bourbon
Rye
Irish
Scotch
Japanese
Cognac
Book your table
Call us at (214)-501-9806 or book a table through Open Table:
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