Menu : Chanchi Daibiru Honkan Honten

Our samgyeopsal is made by marinating pork belly in red wine to give it a unique flavor. Enjoy with our special oil and salt sauce. Enjoy wrapped in pajoli (green onion and chili pepper) and sanchu.

The two-ingredient stock enhances the flavor of sundubu many times over.

The flavor of the clams was made to match the richness of the butter.

Please enjoy the hand-prepared sweet and spicy minced meat with Korean specialty rock seaweed. This is Chanchi's signature menu.

Chanchi's most popular combination. Homemade kimchi deepens the richness of sundubu.

A harmony of long-cooked domestic beef tendon and melting natural cheese. Finished with a gentle taste.

Enjoy the soft acidity of tomatoes with cheese. It brings out the flavor of tofu even more.

You can order healthy black rice or white rice with seasonal namul sundubu.

Favorite toppings [Seafood] - Sweet shrimp with head 150 yen - Rock seaweed 150 yen - Large clams 180 yen - Watari crab 250 yen [Meat] - Minced beef 150 yen - Pork 140 yen - Beef tendon 150 yen [Vegetables] - Kimchi 50 yen ・Tomato 150 yen ・Paprika 150 yen ・Broccoli 150 yen ・Komatsuna 150 yen ・Green and yellow vegetables 200 yen ・Shimeji mushrooms 180 yen ・Eringi mushroom 180 yen ・Maitake mushroom 180 yen ・3 kinds of mushrooms 180 yen [Condiments] ・Butter 50 yen・Egg 50 yen ・Grinced garlic 50 yen ・Natural cheese 80 yen ・Tteokbokki 100 yen

Kalguksu is the most popular dish in Korea. Finished with plenty of clams, moules, and clams.

The stock made from various seafood ingredients adds rich flavor to the light soup!

The chicken broth and chicken wings go perfectly together. It's a delicious, low-calorie dish that's good for your body too.

Enjoy the texture of traditional Korean meat Gyoza / Dumpling and crunchy bean sprouts grown in Kyoto's high-quality groundwater.

Kujo green onions, which absorb the flavor of the fat unique to pork belly, are highly recommended. You can enjoy it easily with ginger.

This is a recommended dish where the umami of the meat melts into the soup, increasing the flavor many times over.

We offer a single serving of our traditional Medicinal Food dish, Samgyetang. It is made in our own factory by slowly simmering various herbs and collagen-rich chicken for half a day.

Adding fermented black garlic gives it a prune-like sweetness and richness that goes well with the chicken flavor, making this a highly recommended samgyetang.

The stone-grilled chanchi is made with Sundubu miso instead of the usual gochujang. All the namul is homemade.

This is authentic Korean Yakiniku (Grilled meat) grilled with Chanchi's special sauce. It's a hearty dish that's sure to go down a treat with rice!

Kimchi made with fresh cod meat

A signature dish made with fresh, crisp Chinese cabbage and Korean chili peppers

Pancake made with fresh shrimp, mussels, etc.

A lot of chives and cheese are used to make it brown and crispy.

Fresh octopus carpaccio with Korean vinegared miso sauce

A vermicelli dish made with various vegetables and chicken in sesame oil

Our special Chokochujang is made by blending Korean vinegar with chili peppers and honey. Enjoy it with crunchy lettuce!

A typical Korean street food made of rice cakes cooked in sweet and spicy miso.

A salad made with tofu that is made in our kitchen in the morning and is also used in Sundubu.

Fresh beef roasted until tender and finished in a yukhoe style.

A dish of raw snow crab marinated in soy sauce with various condiments.

A spicy dish made by combining various spices

The samgyeopsal, made with their famous three-layered meat, is served in a convenient size and is served with a side of green onions in a Chanchi style.

Nori rolls seasoned with sesame oil instead of vinegared rice

It is cooked with healthy jujube and black rice.

Made with Hinohikari from Okayama Prefecture