This restaurant boasts a tradition that has been competing solely on taste for two generations, with a natural landscape and a great taste. The thick soy sauce, made by mixing various seasonings such as ginger and garlic in the homemade gochujang and maturing it in a crock for six months, stimulates the savory taste of the tip of the tongue. In particular, the taste of kimchi on lettuce and eating it wrapped with raw fish is superb. The basic side dishes such as octopus, sea cucumber, and snail are enough to whet the appetite of customers. For the convenience of customers, they operate a vehicle, so customers with reservations can easily find this place.
