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4In the city of delicacies, Tokyo, we introduce the goodness of Korean traditional food

Remarks on the Publication

Korean food is the result of thousands of years researching for the perfect balance on each plate in order to deliver the vitality and energy of nature onto our dining tables. This cuisine uses seasonal ingredients in a w ay that accentuates their innate ta ste. Preparation includes fermenting, drying and storing; combined, the dishes deliver a rich taste and comfort for the soul. To top it all off, the philosophy of decoration behind every meal is the embodiment of the thought that has been put into each dish.In the 21st century, the concept of healthy lifestyles, products and foods has become a hot topic worldwide. In synch with this trend, Korean food has been evaluated as being healthy and nutritious, as well as representing slow food, ingredients that are regionally specialized and sourced. Key ingredients on the Korean table include kimchi, soy sauce, and bean paste. In 2008, kimchi - along with Greek yogurt, Spanish olive oil, Japanese fermented soy beans and Indian lentils - was chosen as one of the five healthiest foods in the world by the American website, Health.com, showing its great response from the international community. Meanwhile, dishes such as mixed rice bowl (bibimbap), marinated beef (bulgogi), marinated ribs(galbi) and spicy rice pasta (tteokbokki), are slowly stealing the hearts of people all over the world.

5We have selected Tokyo, a city noted for its high culinary standards, to share the value of Korean foods with our book, Korean Restaurant Guide 2011, Tokyo. This book introduces 34 restaurants that have withstood the test of time with never-changing good tastes, as well as those that incorporate youthful t wists, and those that have been carefully chosen by experts.Among the restaurants featured are those that are suitable for pleasure and business; their offerings range from homely, family-style meals to the most exquisite Korean cuisine found in Tokyo. There is science behind these foods that correlates to health and vitality and we expect these to lead the wave of the global well-being phenomenon. We hope that Korean Restaurant Guide 2011, Tokyo becomes a vital asset for anyone who wishes to enjoy true Korean culinary culture. We would also like to thank everyone who has participated and offered their wisdom in the makings of this book

May 2011KFF

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About this Book

Restaurant guide books are icons of a countrys cultureIn every major city in the world, there are guide books which record the exquisite tastes found in the notable restaurants of the area. As these books gain reputation and credit, they contribute to the promotion of good restaurants and become an important source on the culture of the reg ion. However, most restaurant g uides do not go beyond an introduction, selection and reviews. It is difficult to find a guide that has a consistent and fair way of picking out restaurants and reviewing them accordingly. Books introducing Korean restaurants, at time of rising global interest in the peninsulas cuisine, have a significant role in introducing Korean foods to the world.

How the restaurants were selectedThis book is dedicated to spreading the good word about Korean cuisine as well as introducing those restaurants beyond Korea that best represent this cuisine. Tokyo is the first step of our adventure.We received applications from restaurants that wished to be selected

11

from October to December 2010. After these were submitted, we sent Korean and Japanese experts on food and restaurants to visit the venues and evaluate the overall interior, exterior, service, management and of course, food. The final list was composed of 34 establishments that fit our strict criteria. In order to sufficiently organize our findings, a group of food-related journalists visited those restaurants again in Februar y and March of 2011. As a result the 34 Korean restaurants chosen are now able to share their stories, and their fine food, with the rest of the world.

Our purpose for Korean Restaurant Guide 2011, TokyoWe hope that this book will become a close companion for anyone seeking to experience Korean food in Tokyo; we hope further that it will raise the overall number of visits to Korean restaurants. In the near future, we hope to create more guides to Korean restaurants all over the world. Through our efforts, we hope that the world becomes closer in understanding the excellence of Korean dining.


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Remarks on the PublicationThis book introduces the goodness of Korean traditional food as it can be experienced in the capital city of Koreas neighbor, Japan. About this bookContents How to use this guide

What is HANSIK? Hansik is the taste earned from patience.Hansik is the food of harmony.Hansik is the taste of health.Hansik is the taste of beauty.Hansik is the taste of dedication.A special treat for a special day, Galbi jjim Almost art-like, Gujeolpan An assortment of vegetables for your health, Bibimbap The dish that everyones dying for: Bulgogi Chilled to perfection, Naengmyeon A taste of long history and tradition, KimchiThe food that satisfies all five senses, Japchae Korean dining manners

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The Korean Restaurant guideNiccorimaccori Ichiryu Yunke OzakyoOjuri Kusanoie Sharatei SION Suragan SyuenSeoulchon Sosonjae Jangheungok Ginseng ShinichikanTabemon TaikyuyaTenamu Saikabo Cheonghyangwon Naruge

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HOW TO USE THIS GUIDEIn order to fully fulfill its purpose of spreading the word about Korean cuisine, this book has been written in Japanese, Korean and English. The restaurants appear in the descending order of the Korean alphabet according to the pronunciation of the restaurants name in Japanese. The main text includes reviews, comments, and symbols that allow viewers to find information quickly. Each entry includes:

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What is Hansik?Hansik refers to Korean cuisine and its diningculture, both of which aim to bring harmony andhealth to one's mind and body

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Hansik isthe taste earned from patience.Hansik is cooked slowly from ingredients which are fermented naturally and perfectly matured through a natural balance between the earth, water, wind and sun. With many of its staple items being fermented, hansik includes soy sauce, soy bean paste, red chili paste, salted fish, and kimchi, considered by many to be one of the world's top five healthiest foods.

The process of fermentation and maturation removes the components that are detrimental to the human body, while enriching the food item's healthy side effects. Hansik is the food of patience that reflects time and nature.

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Hansik isthe food of harmony.At the same time, hansik captures the subtle harmony of five colors (yellow, blue, white, red and black) and five flavors (salty, spicy, sour, sweet and umami). The harmony of hansik's colors and flavors are not only pleasant aesthetically but they bring joy to one's palate and enrich the mind. Providing delicious flavors and healthy nutrients, hansik can be cooked, baked, roasted or fried. Hansik is the taste of harmony which has been perfected by culinary excellence and top-quality ingredients that satisfy every one of the senses.

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Hansik isthe taste of health.It is the healthy balance of flavors and nutrients. Comprised of rice and numerous side dishes, hansik is rich in three essential nutrients. Made from the freshest ingredients throughout the year, hansik offers the most enriching nutrition that nature has to offer. It is also an effective way to prevent obesity and other such diseases. In addition, hansik helps maintain a well-balanced diet that is relatively low in calories.

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Hansik isthe taste of beauty. It is the exquisite display of a cornucopia of dishes. From bansang prepared with the utmost care to clear, fragrant tea to a table replete with delectable dishes, hansik embodies the time-honored sentiments and values of Koreans. Admire these delicacies which are ser ved in pure white porcelain, as the graceful celadon and beautifully crafted brassware hansik is served in is yet another joy it provides people.

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Hansik isthe taste of dedication.Hansik is the result of the hard work farmers put in through the sowing of seeds, the weeding of the fields to harvest the produce, and of the mothers who wake up at dawn to prepare delicious meals for their family members. Dedication is what makes hansik perfect. Hansik is served with dedication and with love so that everyone can enjoy it. Indeed, hansik is the taste of dedication and ser ved so that people can share a meal together while enjoying each other's company.

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A special treat for a special dayGalbi jjim The galbi has always been with Koreans during special events. In order to make the perfect jjim, you take the ribs of a hanwoo (cows native to Korea) calf and cut it to pieces that are six to seven centimeters long. On days when the whole family would gather, the ribs should be perfectly rid of any fat. Then let the meat simmer with a special sweetened soy sauce based sauce along with cut carrots, chestnuts, and ginkgo nuts. The steam cooking process is healthy in that it takes out any fat remaining in the meat.

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Almost art-likeGujeolpanThe makings of this dish starts with the dish itself. The nine-tiered plate which holds the food is usually wood-base that had been varnished with black lacquer and decorated with beautiful pieces of shells. Each of the nine compartments holds a different type of food such as thin slices of vegetables or meats. In the final ninth compartment, grilled wheat pancake, which you can use to wrap the other foods, is presented. This dish incorporates the traditional thoughts of the five elements school by having each dish represent a color of basic elements metal, wood, water, fire and the earth. The whole experience is harmonious not only in the taste but for other senses as well.

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An assortment of vegetables for your healthBibimbapAlong with cooked rice, bibimbap is enjoyed with toppings such as seasoned vegetables, and cut up meats and mixed together with red pepper paste. Under a belief that leftovers should never be left to until the proceeding year, Koreans would gather all that they have on Dec. 30 and mix it together in a bowl with rice. This became what is now known as bibimbap. With the many vegetables, the dish is pleasing to the eyes while providing a balanced diet. Even in the palace, it was said to be often enjoyed by the royal family as lunch without the need to prepare side dishes. The toppings usually include spinach, bean sprouts, bracken, mung bean sprouts, mushrooms and more. The most well-known region for this dish is Jeonju, located in Northern Jeolla province. Some call the Jeonju bibimbap a flower garden in a bowl because of its harmonious variations of colors of the vegetables.

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The dish that everyones dying forBulgogi The tender and sweet taste of the marinated beef has the world raving about this dish. Originally called, neobiani, meaning wide slices of roast, bulgogi is a delightful treat that requires the meat to be extra soft. In order to do this, beef is sl iced and marinated with fruit sauces that help the softening process along with vegetables. When the meat becomes tender, you roast it. The best part is, the sweet leftover sauce can be used to mix rice in. Because of the tender and mellow flavor, it is a favorite of many Koreans.

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Chilled to perfectionNaengmyeonApproximately dating back to the Joseon Dynasty (1392-1897), naengmyeon was a delicacy that could only be enjoyed during the cold winters. Now, this buckwheat based noodle can be enjoyed anytime and practically Korean restaurant in Korea. The soup is usually beef or chicken broth or the liquid part of radish kimchi that is slightly chilled. Some red pepper paste or seasoned sashimi is sometimes added for a spicy flavor. The cherry on top are the slices of pear, meat and egg which not only bring the whole dish together but also give a nice aesthetic effect. There are also bibim naengmyeon, which excludes the soup part for a spicier flavor. Koreans enjoy naengmyeon during hot summers or after eating oily foods such as meat.

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A taste of long history and traditionKimchiThe histor y of kimchi dates back 1,500 years since the Three Kingdoms period from 57 B.C.- 668. It is a side dish that is rarely absent in a Korean dining table. Started due to store vegetables during long winters, Kimchi is made by pickling cabbage in salt and fermenting it with various sub-ingredients such as white radish, greens, salted fish, red pepper powder and more. A wel l fermented kimc hi woul d have a spi c y ta ste t hat accompanies the Korean diet well. Due to the lactic acid bacteria produce during fermentation, kimchi is also believed to fight cancer and aging.

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The food that satisfies all five sensesJapchaeThe word japchae itself means a mixture of vegetables. As such, the dish is an array of glass noodles, and many vegetables such as spinach, carrots, mushrooms, onions and more. It is found at almost any festivities that Koreans celebrate from birthdays to Chinese New Years. The japchae is said to have first appeared during the Gwanghaegun reign in the Joseon Dynast y but without the noodles. The varied vegetables mixed in gives a nice colorful splash at any table.

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Korean dining mannersWhen dining with an elder, one should never lift up their utensils until the elder has. It goes the same way when ending the meal do not put down your spoons and chopsticks until the elder has done so.

Rice, soup or stews, and water y kimchi should be eaten with a spoon while other side dishes should be eaten with chopsticks. Never lift up your bowls while dining.

Spoons and chopsticks should be not held together at the same time. If you are using a spoon leave the chopsticks on the table and vice versa. The utensils should not be laid or set on bowls.

You should refrain from mixing the side dishes or try to pick out ingredients that you do not eat. Also, sauces should not be wiped off.

For foods that many eat together, it is best to take some out and place it in individual dishes. As for red pepper pastes, use clean spoons when taking some.

Try to match the speed of eating with the people around you. It is recommended that you do not eat too fast or too slow. When you happen to finish earlier than others, place your utensi l s on your r i ce or soup b ow l and w hen everyone is finished, set them down on the table.

Refrain from making chewing, and swallowing noises. It is ill mannered to have your utensils hit bowls or other items present on the table. If you need to cough, turn your head to the sideways and cough into a tissue or handkerchief.

The eldest member of the group you are dining with should be seated in the center of the table that is furthest from the entrance of the restaurant. You should not leave the table until the elders do.

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THE KOREAN

RESTAURANT GUIDE

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INFORMATION

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03-5816-4979

2-12-11 4F 711:0024:00 / L.O 23:00 1,800 / 1,650 / L1,500 22 / 58www.e-dongmaccori.jp

MAP NO.1/196p


INFORMATION

N i c c o r i m a c c o r i i s r u n b y t h e Edong Maccori group which first introduced makgeolli, or Korean trad it i ona l r i ce bre w, to Japan. There are conventional items such a s k i m b a p , t t e o k b o k k i , a n d pancakes, but the most popular are the dishes that go well with the selection of makgeolli. The fermented skate with pork can be uninviting even to Koreans; however, because of its nutritious components, it is highly popular among Japanese; the cold vegetable and pig trotter dish is another bestseller. A spicy mustard sauce on top of jellyfish, cucumber and trotter is particularly enjoyed by female customers due to its abundance of collagen. The kitchen is organized to deliver high quality foods at all times. Many healthy dishes using tofu and greens are available the seafood tofu wrap dish that has been introduced on Japanese food TV programs is a steady favorite. This kind of delicious, yet low-calorie foods that Niccorimaccori provides, result in an endless line of customers.

TEL.AddressTransportationDate ClosedBusiness hoursMenu

ReservationsseatingCredit CardsParking SmokingHomepage

Makgeolli and many Korean menus in accompaniment

03-5816-4979 2-12-11 Takarazuka Building 4F Makoto Ueno, Taito-ku, Tokyo, Japan Seven-minute walk from JR Ueno StationOpen all year11:00~24:00 / L.O 23:00 Haemul Dubu Ssam 1,800 / Hong-o samhap (small)1,650 / Markgolly(1L) 1,500 Reservation available 22 tables / 58 seats for sitting downAccepted No Parking All seats available for smoking www.e-dongmaccori.jp

NiccorimaccoriMAP NO.1/196p

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MAP NO.1/196p

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03-3568-8788 / 03-3582-700821317 2 1F / 5F5: / ::11:0023:30 / :24 3,940 / 2,100 / 1,575:24 / :35

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INFORMATION

A tradition of seollongtang (beef b o n e s o u p) h a s c o n t i n u e d a t Akasaka for 46 years. Ichir yu is a 24-hour seollongtang and steamed beef restaurant, while the fifth floor of the building is a yakiniku serving station. The seollongtang at Ichiryu only uses high-quality beef from the Kobe region which means the stew has no smell, but boasts a rich flavor. There is nothing more fulfilling than finishing a bowl of rice and soup, topped off with various side dishes. Another must-try dish is the steamed beef. Only portions of the cheek are used, which makes ever y bite soft and moist. The soup, made of boiled cabbage leaves, or oogeoji soup, was first served after a Japanese customer happened to taste and fall in love with the soup employees were eating for lunch. Some customers now visit Ichiryu specially for this hearty soup, available as part of a course meal.


ReservationsseatingCredit CardsParking Smoking

Main building 03-3568-8788 / Sub building 03-3582-70082-13-17 Shin Tomi Akasaka Building 2 1F / 5F Minato-ku, Tokyo, JapanFive-minute walk from Akasaka StationMain building:Open all year/ Sub building:SundaysMain building 11:00~23:30 / Sub building 24hoursPrix Fixe Menu 3,940 / Suyuk 2,100 / Solongtang1,575 Reservation availableMain building:24 seats / Sub building:35 seatsAccepted No Parking All seats available for smoking

A place where you can experience rich tasting seolleongtang and ugeojitangMAP NO.2/196p

Ichiryu

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03-3568-8788 / 03-3582-7008

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MAP NO.2/196p

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INFORMATION

G i n z a i s o n e o f t h e m o s t sophisticated and culturally chic area s of Tokyo - yet e ven here , Yunke stand s out a s one of the stylish establishments. The name of the restaurant is derived from the o w n e r s w i l l t o c o n t i n u e t h e traditional recipes of their mothers household, the Yun family of the Papyeong region. Yunke started ten years ago as a restaurant franchise for Yunga Kimchee. The menu is centered around healthy foods that reduce meat consumption. Seafood doenjang (bean paste) stew is made out of ten-year-old fermented bean paste, which adds rich flavors; various pancake dishes using sorghum and black beans are further delicacies. All vegetables, starting from the garlic, are of the highest quality due to the owners mothers devotion to serve only the healthiest foods. Because of this, without much seasoning or sauce, each dish has a deep flavor appropriate for loved ones. The interior is decorated in a fancy western style and the attention to table setting has many female customers coming back for more.


ReservationsseatingCredit CardsParking Smoking

03-6228-4414 3-9-6 Ginza, Chuo-ku, Tokyo, JapanThree-minute walk from Higashi-ginza StationSundays11:00~14:30 / 17:00~23:00 Pyonchae 1,280 / Seafood Doenjang jjigae 1,050 / Osek Jeon 575 Reservation available 50seats Accepted No Parking All seats available for smoking

Simple, elegant Korean food made by the 37th generation of the Papyeong Yun familyMAP NO.3/196p

Yunke

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MAP NO.4/196p

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Ozakyo, located in the Okubo area, is always crowded with customers fulfilling their hunger with dishes made by a master chef. Although the current owner is her son, the kitchen is still run by an 80-year-old chef who has cooked almost all her life. This is the reason why the flavors of all dishes, from gamjatang (pork stew with potatoes) to kimchi, emanate the rich bouquets usually offered only back home in Korea.Particularly, the yukgaejang (spicy beef soup), made by boiling ox bones for a long period with various added ingredients, boasts a deep traditional flavor. Recently, a barbeque station has been installed so that customers can enjoy grilled pork belly. The meat is seasoned with a special sauce made with various fruit juices and red pepper.


ReservationsseatingCredit CardsParking SmokingHomepage

03-5155-7294 1-12-27 Okubo, Shinjuku-ku, Tokyo, JapanFive-minute walk from Shinokubo StationOpen all year11:00~24:00 Yukgaejang 1,365 / Sundubu 1,365 / Gamjatang 2,625 Reservation available 230 seats Accepted No Parking All seats available for smokingwww.ozakyo.jp

An owner who reminds you of your own grandmotherMAP NO.4/196p

Ozakyo

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K o r e a n - s t y l e b e e f t r i p e a n d intestines dishes are on offer at Ojuri, located in Ginja. It is run by a husband-and-wife team who have long experience of the restaurant business. Through this experience, they opened the doors to, and have been serving, beef tripe and intestine dishes in Japan for ten years. Originally, the most difficult issue was getting their hands on these special ingredients they are forbidden by law in Japan. After many trials and tribulations, they were able to obtain American beef tripe and intestines. Recently, foodies have raved about this particular part of the cow due to its nutritious attributes. Ojuri is overcrowded with customers coming to taste these specially prepared dishes that are not only tasty, but healthy. Unlike Japanese-style tripe and intestines that are cut in the middle to take out the insides, Ojuris dishes are cooked as a whole. Even with its slightly high price, there is endless demand due to its delicious taste and the original sauces of the restaurant.

TEL.Address

TransportationDate ClosedBusiness hoursMenu

ReservationsSeatingCredit CardsParking Smoking

03-3538-5866 4-8-11 Good-neighborly Building 1F / 2F Ginza, Chuo-ku, Tokyo, JapanTwo-minute walk from Higashi-ginza StationSundays17:00~24:30 / L.O 11:00 Special Beef Tripe and intestines 6,500 /Seafood and Green Onion Jeon 1,500 / Namul 1,300 Reservation available 62 seats Accepted No parking 1F smoking / 2F non-smoking

The place to enjoy Korean traditional-style cow intestines dishesMAP NO.5/196p

Ojuri

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03-3589-0779 2-14-33 3F311:3002:00 / L.O 01:00(3) 8,000 / 1,100 / 600110www.kusanoie.jp

MAP NO.6/196p

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Kusanoie started 40 years ago in A z a b u Ju b a n a n d m o v e d to i t s current location in Akasaka in 2005. Focusing on high-quality Korean marinated beef, Jin Jae-cheol, the owner, carries on the talents of his aunt. The restaurant was renovated recently by using hay and red soil as f inishing , thereby hig hl ig hting a Korean mood. Kusanoie uses Matsujakagyu and Maesawagyu, two of the most famous beef types in Japan. The meat-on-the-bone(Ppyogalbi) , another popular menu, is so tender, you dont even need to chew. The secret behind the premium-quality meat is that Jin personally picks out livestock. The cold buckwheat noodle is always a good way to end a meal at Kusanoie, while the sujeonggwa (cinnamon punch with dried persimmons) jelly is perfect for dessert.

TEL.AddressTransportationDate ClosedBusiness hoursMenuReservationsSeatingCredit CardsParking SmokingHomepage

03-3589-0779 2-14-33 Mita Building 3F Akasaka, Minato-ku, Tokyo, JapanThree-minute walk from Akasaka StationOpen all year11:30~02:00 / L.O 01:00 Ppyogalbi 8,000 / Naengmyon 1,100 / Sujonggwa & Jelly 600 Reservation available 110 seats Accepted No Parking All seats available for smoking www.kusanoie.jp

Akasaka restaurant using premium Maesawagyu beefMAP NO.6/196p

Kusanoie

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03-3589-0779

2-14-33 3F

3

11:30~02:00 / L.O 01:00

(3) 8,000 / 1,100 /

600

110

www.kusanoie.jp

MAP NO.6/196p

83

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03-6423-77701-4-5 7 / 11:0015:30 / 17:0023:001,390 / 1,980 / 429B1:12 / 1F:30 www.shara-tei.com

MAP NO.7/197p

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INFORMATION

Sharateis young owner chef has great pride in Korean cuisine. The restaurant is a favorite of many office ladies and businessmen that work in large companies around the Kudansita area. In order to satisf y these working bodies, the menus have been simplified and made easy-to-eat. An example of this is the grilled pork belly dish which serves ready-gri l led pork along with kimchi and other side dishes. This dishs popularity is attributed not only to its good taste but also its packaging in a compact container Another regular seller is the tofu. Every morning, the owner makes tofu himself, which is cooked to perfection in stew and pudding. The stew has a spicy but a rich taste with various seafoods and vegetables. The pudding is sweet and soft; many find it the perfect dessert.

TEL.Address


ReservationsSeatingCredit CardsParking SmokingHomepage

03-6423-7770 1-4-5 Kudan Azuma Hide Building 1F, Kudankita, Chiyoda-ku, Tokyo, Japan In front of exit7, Metro Kudanshita StationSundays11:00~15:30 / 17:00~23:00 Sundubu jjigae Special 1,390 /Samgyupsal 1,980 / Tofu Pudding 429 Reservation available B1F:12 seats / 1F:30 seats Accepted No Parking All seats available for smoking www.shara-tei.com

Handmade tofus used in tofu soup and tofu puddingMAP NO.7/197p

Sharatei

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INFORMATION

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03-6423-7770

1-4-5 1F

7

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11:00~15:30 / 17:00~23:00

1,390 / 1,980 /

429

B1F:12 / 1F:30

www.shara-tei.com

MAP NO.7/197p

87

INFORMATION

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SION

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03-3953-1540

3-13-221F 511:3014:30 / 17:0023:30 1,200 / 1,200 /SION1,00035www.383f.net/sion/

MAP NO.8/197p


INFORMATION

Sion is a small Korean restaurant in Mejiro that specializes in fish dishes. It is set back from the main street, b eing ni cel y s ituated in a qui et n e i g h b o r h o o d t h a t m a n y appreciate for a leisurely meal. The c h e f , b o r n i n S o u t h e r n Je o l l a province renowned for its cuisine - shows off the skills he learned while working at a hotel in Jeju Island. Many items offered here are hard to find elsewhere in Japan; these include sashimi carpaccio (a dish with thick slices of sashimi, spread across vegetables and topped with spicy red pepper sauce) and sashimi bibimbap. Other creative dishes are the Sion salad which replaces the fish sauce in a Thai-style salad with a Korean-style fish sauce, and a pork dish marinated in a special sauce.

TEL.Address



03-3953-1540 3-13-22 Chaika Building1F Meziro, Toshima-ku, Tokyo, Japan Five-minute walk from JR Mejiro StationSundays11:30~14:30 / 17:00~23:30 Sashimi Carpaccio 1,200 /Sashimi bibimbap 1,200 / Xion Salad 1,000 Reservation available 35 seats Accepted No Parking All seats available for smoking www.383f.net/sion/

A place to taste different Korean-style fish dishesMAP NO.8/197p

SION

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03-3953-1540

3-13-22 1F

JR 5

11:30~14:30 / 17:00~23:30

1,200 / 1,200 /

1,000

35

www.383f.net/sion/

MAP NO.8/197p

91

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03-5447-6588

4-3-1 B1F-A117:0001:00 1,260 / 1,26060

MAP NO.9/197p


INFORMATION

Located in the midst of some of the trendiest restaurants of Tokyo at the Ebisu Bu ilding , Su raga n is a New York-st yle modern Korean restaurant. Although located on t he sem i-ba sement f loor of t he b u i l d i n g , t h e r e s t a u r a n t i s decorated with large windows and stone statues that impart the cozy feeling of a Japanese garden. The lighting is slightly darkened and all interior decorations have been minimized to emphasize a modern feel. The most notable section is the large open kitchen behind a glass wall. The preparation and cooking process can be viewed by customers to raise confidence in the food. The menus are centered on Korean style, but also incorporate some Japanese attributes. For example, the kimchi eaten with bossam (boiled pork) is made by adding blue-fin tuna, shrimp, squid and shellfish to the fermented cabbage, along with spicy red pepper sauces upon order.Green onion pancakes, which includes dioscorea to heighten their rich taste, are another beloved dish.

TEL.Address



03-5447-6588 4-3-1 Quiz- Ebisu Building B1F-A Ebisu, Shibuya-ku, Tokyo, Japan One-minute walk from JR Ebisu StationNew Years Eve / New Years Day17:00~01:00 Special Prime Rib Sashimi 1,260 /Bossam Kimchi 1,260 Reservation available 60 seats Accepted No Parking All seats available for smoking

Trendy, New York-style modern Korean restaurantMAP NO.9/197p

Suragan

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INFORMATION

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03-5447-6588

4-3-1 B1F-A

JR 1

17:00~01:00

1,260 / 1,260

60

MAP NO.9/197p

95

INFORMATION

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03-3710-8844

-5-1 1F512311311:3015:00/17:0002:00 (:16:00) / L.O 24:00 4,8001F: 25(5) / 2F :40(1)www.syuen.net

MAP NO.10/197p


INFORMATION

Located in Nakameguro, Syuen is a charcoal yakiniku and barbeque restaurant . The contemp orar y interior is notable even in the midst of many sophisticated stores around the area: It is decorated with wood and bamboo, st yled with various ornaments and furniture brought from Korea. The second floor gives off a very private and exclusive vibe with bamboo separating apparatuses provided for each table. Many office ladies who wish to have special meetings with co-workers or celebrities choose this place for this reason.As the owner is a sommelier, all menus are provided with a selection of wines stored in the basement cellar. Beef, pork, chicken and seafood charcoal barbeque are the specialties, and are always made with the most prominent ingredients. Apart from meat dishes, dolsot (stone pot) bibimbap, or rice with mixed vegetables, is popular due to the crust of rice left on the pot.


03-3710-8844 1-5-1 1F Higashiyama, Meguro-ku, Tokyo, JapanFive-minute walk from NakameguroDec. 31~Jan. 3 11:30~15:00 / 17:00~02:00(Saturday:16:00~) / L.O 24:00 Assorted Beef Platter 4,800 Reservation available 1F:25 seats(Five tables) / 2F:40 seats(1seats for sitting downsemi-private room)Accepted No Parking All seats available for smokingwww.syuen.net

Contemporary charcoal yakiniku and barbeque restaurantMAP NO.10/197p

Syuen

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INFORMATION

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03-3710-8844

1-5-1 1F

5

12 31~1 3

11:30~15:00/ 17:00~02:00(:16:00~ ) / L.O 24:00

4,800

1F:25( 5) / 2F:40(, 1)

www.syuen.net

MAP NO.10/197p

&

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03-3877-9784

4-8-3311:0014:30 / 17:0024:00() 2,980 / 780 / 78060

MAP NO.11/197p


INFORMATION

In the town of Hunabori, located on the outskirts of Tokyo, a small Korean restaurant by the name of Seoulchon takes pride of place in a q u i e t n e i g h b o r h o o d . T h e restaurant has served high-quality food for many years, resulting in its immense popularity. The menu includes grilled pork belly, tteokbokki (spicy rice cakes), pajeon (green onion pancakes), and various soups that can be easily found on the tables of Korean homes. The owner is affiliated with distributors of agriculture and fisher y products, who bring in fresh and high-quality ingredients. Also, the sauces and seasonings used for bulgogi (Korean-style marinated beef ) and soups stick to a strict recipe that continues to bring in regular customers.The owner also works to make original dishes such as potato pancakes with cheese toppings and salad topped with tuna, kimchi, tomatoes and eggs.

TEL.AddressTransportation

Date ClosedBusiness hoursMenu


03-3877-9784 4-8-3 Hunabori, Edogawa-ku, Tokyo, JapanThree-minute walk from Toei Shinjuku Line Hunabori StationOpen all year11:00~14:30 / 17:00~24:00 Haemultang(M)2,980 / Seoul Mura Salad 780 / Kimbap780 Reservation available 60 seats Accepted No Parking All seats available for smoking

The place to enjoy haemultang in a cozy atmosphereMAP NO.11/197p

Seoulchon

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03-3877-9784

4-8-3

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11:00~14:30 / 17:00~24:00

() 2,980 / 780 /

780

60

MAP NO.11/197p

103

INFORMATION

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03-5545-6691

1-8-12 3F211:30~15:00 / 18:00~23:30 / L.O22:30 6,000 / 2,500 / 1,80034 / 1www.sosonjae.jp

MAP NO.12/197p


INFORMATION

Sosonjae offers a simple, modern interior in the Ajabujuban area. Designed by a renowned Japanese interior decorator, the surroundings were fashioned to resonate with a sophistication that is far from fancy colors and intricate patterns or decorations. Cream-colored finishing accompanies wood-toned fabrics and furniture that draw attention to the Korean style ornaments on display. The st yl ing does not stop there: From the menus to the uniforms of the servers, the whole restaurant is in sync with a simple and urban atmosphere. The foods synergize with the overall feel of the restaurant. All menus are centered to provide healthy and fresh dishes all preservative-free. The most popular menus items are the Sosonjae course and bossam (napa cabbage with steamed pork). All dishes in course menus change according to season, so customers will be able to try different types of Korean foods. The bossam is also eye-catching with its placement on a large platter, making it not only enjoyable to eat, but also to look at.

TEL.Address



03-5545-6691 1-8-12 Uesuteru Azabuzyuuban 3F Azabu Juban, Minato-ku, Tokyo, JapanTwo-minute walk from Azabu Juban StationNew Years Eve / New Years Day11:30~15:00 / 18:00~23:30 L.O 22:30 Prix Fixe Menu 6,000 / Bossam 2,500 / Seafood Gujolpan 1,800 Reservation available 34 seats / 1 private dining room Accepted No Parking All seats available for smokingwww.sosonjae.jp

Healthy foods served in a simple, modern interiorMAP NO.12/197p

Sosonjae

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INFORMATION

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03-5545-6691

1-8-12

3F

2

11:30~15:00 / 18:00~23:30 / L.O 22:30

6,000 / 2,500 / 1,800

34 / 1

www.sosonjae.jp

MAP NO.12/197p

107

INFORMATION

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03-3849-5490

-13-17817:0021:00 1,080 / 1,080 / 70040 / 2

MAP NO.13/198p

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INFORMATION

For two generations, Tsukukoya has stood on the outskirts of Tokyo, building and continuing a tradition of delicious Korean-style yakiniku. The owners mother set up shop right after the war; now her son and d au g h ter co n t i n u e t h e l e g a c y. Customers enjoy a pleasant and cozy dining experience by eating on a tatami on the second floor, which still has the hint of a home rather than a restaurant. The main floor is divided into sections where customers can choose to sit at a bar table, a regular table or in a tatami room. The main menu includes galbi, or roast meat, along with intestine and yakiniku dishes. The owners only al low the meats from the same distributer that their grandmother used. When you order, the meats come out pre-marinated and accompanied by various side dishes made without preservatives The meat is cooked in a roaster that has been in use since the restaurants opening. The taste is so unforgettable, three generations of families have become regulars. However, you need to move fast the restaurant is only open for four hours a day,

TEL.AddressTransportationDate ClosedBusiness hoursMenuReservationsSeatingCredit CardsParking Smoking

03-3849-5490 1-3-17 Okino, Adachi-ku, Tokyo, Japan Eight-minutes by car from Nishiarai StationThursdays17:00~21:00 Kalbi 1,080 / Sirloin 1,080 / Gopchang 700 Reservation available 40 seats / 2 private dining roomsUnaccpectedNo Parking All seats available for smoking

Delicious yakiniku made on a old roaster and enjoyed on tatami matsMAP NO.13/198p

Jangheungok

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03-3849-5490

1-3-17

8

17:00~21:00

1,080 / 1,080 / 700

40 / 2

MAP NO.13/198p

111

INFORMATION

100

4,0005,000

/

03-5794-7474

2-3-14 4F3 17:0024:00 / L.O 23:00 5,800 / 1,000 / 80076 / 5www.ebisu-toraji.com

MAP NO.14/198p


INFORMATION

Ginseng has maintained the concept of a sophisticated restaurant that c o m b i n e s Ko re a n d i s h e s w i t h French dining, particularly wine; t here are more t han 100 w ines available. Given this assortment, prices range from bottles costing 4,000 to 5,000 yen (around 40 to 60 dollars) right up to those priced at tens of thousand yen. As such, a sommelier is always there to help customers pick the right wine according to food, mood and budget. Corresponding with the restaurants theme, the interior is fancily dressed in red and black, creating a luxury vibe makes Ginseng a popular place to invite important guests. The meats used for the yakiniku and royal court dishes have been specially selected from the Matsujakagyu and Yamagatagyu beef brands considered the highest-quality meats in Japan. Also, the ginseng soup - a twist on the samgyetang (a rich soup made with a whole spring chicken stuffed with rice, chestnuts, jujubes, ginseng and other nutritious herbs) - and consomme are particularly enjoyed. To top it all off, choose from the assortment of desserts.

TEL.Address


ReservationsSeatinCredit CardsParking SmokingHomepage

03-5794-7474 2-3-14 Conze Ebisu 4F Ebisuminami, Shibuya-ku, Tokyo, Japan Three-minute walk from JR Ebisu StationNew Years Eve / New Years Day17:00~24:00 / L.O 11:00 Assorted Beef Platter 5,800 / Naengmyon1,000 / Ginseng Soup 800 Reservation available 76 seats / 5 private dining rooms Accepted No Parking All seats available for smoking www.ebisu-toraji.com

Elegant combination of wine and Korean foodMAP NO.14/198p

Ginseng

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03-5794-7474

2-3-14 4F

JR 3

17:00~24:00 / L.O 11:00

5,800 / 1,000 / 800

76 / 5

www.ebisu-toraji.com

MAP NO.14/198p

115

INFORMATION

1963

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03-3209-84262-28-13JR 516:0003:30/16:0023:00 3,990 / 2,100 / 3,000100 / 22www.shinichikan.com

MAP NO.15/198p

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INFORMATION

Shinichikan was built in Kabukicho, Shinjuku w hi ch w a s , in 1963, a wasteland: The restaurant has been serving high-quality yakiniku dishes for 38 years. Setting itself apart from o t h e r y a k i n i k u r e s t a u r a n t s , S h i n i c h i k a n h a s a n e l e g a n t atmosphere that reminds visitors of a French bistro. The first floor consists of small rooms, while the second floor is styled into larger rooms for special gatherings of families and friends. Shinichikans beef comes from the Matsujakagyu brand - considered one of the top beef brands in Japan. These cows have been raised with great care, enabling a special marbling reminiscent of snowflakes falling onto the surface of the meat; some swear that it is so tender and moist, it melts upon contact with body temperature. This exquisite meat is used mostly for beef sushi or other raw beef dishes. All menus come with a quality certification number and mark which ensures confidence in S h i n i c h i k a ns co o k i n g . To f i n i s h , t r y t h e d o l s o t b i b i m b a p o r naengmyeon (cold buckwheat noodles).



03-3209-8426 2-28-13 Kabukicho, Shinjuku, Tokyo, Japan Five-minute walk from JR Seibu Shinjuku StationOpen all year16:00~03:30 / Sundays:16:00~23:00Kalbi Steak 3,900 / Beef Tongue 2,100 / Samgyetang 3,000 Reservation Available 100 seats / 22 private dining room Accepted No Parking All seats available for smokingwww.shinichikan.com

Certified matsujakagyu beef only for this yakinikuMAP NO.15/198p

Shinichikan

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03-3209-8426

2-28-13

5

16:00~03:30/ 16:00~23:00

3,900 / 2,100 /

3,000

100 / 22

www.shinichikan.com

MAP NO.15/198p

119

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51,000

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03-3585-7559

4-2-11 ZEN1F511:0003:30 2,500 / 2,500 / 1,50050www.tabemon.net

MAP NO.16/198p


INFORMATION

Tabemon is a small restaurant run by a bright and energetic owner and located in Akasaka. The log tables and wood-based partitions reflect the owners personality; the setting emits coziness. The menu offers mostly traditional Jeolla dishes a province noted Korea-wide for its excellent cuisine - and are not altered to fit the tastes of Japanese people. An eye-catching item is the Jeolla-style mackerel and kimchi stew, made spicy enough to satisfy Korean customers. All the sauces and pastes as well as ingredients used in her cooking are brought in by an affiliate from Korea. Another popular dish is the Korean marinated beef made of Wagyu (Kobe beef ). At lunch, samg yetang (chicken and ginseng soup) is the bestseller due to its healthy ingredients and low price.

TEL.Address



03-3585-7559 4-2-11 ZEN Building1F Akasaka, Minato-ku, Tokyo, JapanFive-minute walk from Akasaka-mitsuke StationOpen all year11:00~03:30 Bulgogi set menu 2,500 / Samgyetang 2,500 / Pajeon 1,500 Reservation available50 seats Accepted No parking All seats available for smoking www.tabemon.net

Korean homestyle dishes served by energetic ownerMAP NO.16/198p

Tabemon

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03-3585-7559

4-2-11 1F

5

11:00~03:30

2,500 / 2,500 / 1,500

50

www.tabemon.net

MAP NO.16/198p

123

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03-3568-8788

3-12-13 RIFA22F 511:3014:00 / 17:0004:00 1,360 / 2,900 / 1,88060 www.taikyuya.co.jp

MAP NO.17/198p

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INFORMATION

For 30 years, Taikyuya consistently provided tasty, homestyle Korean foods around Akasaka. The name o f t h e re s t au r a n t h a s a sp e c i a l meaning. the owner is from the met rop ol itan c it y of Dae g u in Southeast Korea and the added ya, meaning home in Chinese characters, denotes the restaurants firm conviction: The provision of warm and nutritious food that could have been prepared by your own (Korean) mother.The main dishes are gejang, or marinated crab, and soups, creating a hearty representation of Korean homestyle cuisine. The most eye-catching menu item is the spicy dogani, or ox tail. Although ox tails are usually eaten fully boiled or used in broths, Taikyuya adds its own touch by boiling it down with various sauces to produce a deliciously spicy flavor. This is a popular favorite as a side dish when drinking, and provides nutritional qualities with its richness in collagen, a kind of protein said to do wonders for the skin.


03-3568-8788 3-12-13 RIFA2 Building 2F Akasaka, Minato-ku, Tokyo, JapanFive-minute walk from Metro Akasaka Station Sundays 11:30~14:00 / 17:00~04:00 Spicy Dogani 1,360 / Gejang 2,900 / Rotus Root Jeon 1,880 Reservation available 60 seats Accepted No parking Smoking www.taikyuya.co.jp

The place to enjoy spicy and chewy boiled-down doganiMAP NO.17/198p

Taikyuya

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03-3568-8788

3-12-13 RIFA2 2F

5

11:30~14:00 / 17:00~04:00

1,360 / 2,900 / 1,880

60

www.taikyuya.co.jp

MAP NO.17/198p

127

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03-5436-1163

1-7-1 G2F 311:3014:30 / 17:0024:00 2,100 / 3,500 / 1,60050

MAP NO.18/198p


INFORMATION

Tenamu gives off a comfortable vibe reminiscent of an izakaya, or traditional Japanese- style bar. Even though the location, in Gotanda, c r e a t e s a s l i g h t g e o g r a p h i c a l d is ad vanta ge, t he restaurant is always teeming with customers and regulars that crowd the place every night. The secret? Menu items that use cow intestine as the key ingredient.Recently, cow intestines dishes have been praised for their richness in collagen and high-protein contents. The tastes of these delicacies vary according to the handling of the ingredients. Tenamu is known to have their own special way to bring out the best flavors. Only fresh ones are brought in each day and are flavored with just salt and lemon to allow their customers to truly enjoy the natural taste. Intestine stew, or gopchang jeongol, is particularly popular as a side dish while drinking with its spicy but rich taste. Most of the menus featured at Tenamu are more appropriate for a night out with your friends than with family.

TEL.Address


ReservationSeatingCredit CardsParkingSmoking

03-5436-11631-7-1 Pragma Gotanda G Tower 2F Nishigotanda, Shinagawa-ku, Tokyo, JapanThree-minute walk from JR Gotanda StationOpen all year11:30~14:30 / 17:00~24:00Gopchang(Intestines) Combo 2,100 / Gopchang Jeongol(Interstine Stew) 3,500 / Seafood and Green Onion Jeon(Korean Pancake)1,600Reservation available50 seatsAccepted No parkingSmoking

A restaurant with intestine dishes loaded with collagenMAP NO.18/198p

Tenamu

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03-5436-1163

1-7-1

G 2F

JR 3

11:30~14:30 / 17:00~24:00

2,100 / 3,500 /

1,600

50

MAP NO.18/198p

131

INFORMATION

1996

122

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03-3347-01081-3 12F11:3022:00 1,280 / 1,08080 / 3www.saikabo.com

MAP NO.19/199p

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INFORMATION

S a i k a b o w a s o n e o f t h e f i r s t establishments to spread the good w o r d a b o u t K o r e a n d i n i n g . Regarded as the most successful Korean f ranc his e restaurant in Japan, its first outlet opened in 1996. Currently there are 22 restaurants and Korean food stores nationwide, each advocating different concepts and themes considering local culture. The name Saikabo means the caring heart of a mother-in-law for her son-in-law. As such, the foods are warm and homey, well served. Some of their stores are situated in high-end department stores such as Odakyu and Isetan. Saikabo only hires Korean chefs who have had extensive professional training, and so is able to maintain a certain degree of quality in their foods by sticking to perfected recipes. Even the kimchi is left to a food manufacturing company in order to keep the same delicious taste.In his efforts to share the goodness of Korean food, the ow ner distributes the salt and red pepper pastes of famous Korean brands, along with other ingredients.

TEL.Address


ReservationSeatingCredit CardsParkingSmokingHomepage

03-3347-01081-3 OdakyuuShinzyuku 12F Nishi-Shinjuku, Shinjuku-ku, Tokyo, JapanJR Shinzyuku Station Odakyu Department StoreOpen all year11:30~22:00Pajeon(Green Onion Pancake) 1,280 / Sundubu(Soft Tofu Stew) 1,080Reservation available80 seats / 3 private dining roomsAcceptedParking availableSmoking prohibited during lunch hourswww.saikabo.com

The restaurant that put Korean cuisine on the mapMAP NO.19/199p

Saikabo

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03-3347-0108

1-1-3 12F

JR

11:30~22:00

1,280 / 1,080

80 / 3

www.saikabo.com

MAP NO.19/199p

135

INFORMATION

60

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03-3561-58831-6-63 14:0023:00 / 12:0023:00 / 13:0022:00 2,800 / 3,5001F:45 / 2F:40www.ginzaseikouen.net


INFORMATION

Cheonghyang won was the f irst restaurant in Japan to introduce dolsot (stone pot) bibimbap, right after Koreas l iberation. It set up shop in the Ginza area and has been providing good, nutritious dishes f o r o v er 6 0 y e a r s . A l t h o u g h i t started out in a small space that was about 50 m, it has since spread globally to Switzerland, Sweden, and the United States. Jang Jeong-ja, now 82 years old, is the master behind the success; she still maintains the Ginza branch with her daughter. Even at her age, Jang never misses her monthly trip to Korea to bring in top ingredients such as ginseng, balloon flower roots, and fermented soy beans. The Korean marinated beef is a popular item, but what really put this restaurant on the map is its dolsot bibimbap. The fried or seasoned vegetables used as toppings are personally brought in from Korea by Jang. Although it looks simple on the outside rice, vegetables, sesame oil, and fried eggs one bite and you will be hooked. The restaurants marinated beef and red pepper paste are available to take home and are steady sellers as gifts.

TEL.AddressTransportationDate ClosedBusiness hours

Menu


03-3561-58831-6-6 Ginza, Chuo-ku, Tokyo, JapanThree-minute walk from Metro Ginza StationSundaysMondays, Tuesdays, Wednesdays:14:00~23:00 / Thursdays:12:00~23:00 /Fridays, Weekends:13:00~22:00 Dolsot(Stone Pot) bibimbap 2,800 / Korean Assorted BBQ 3,500 /Jokbal(Glazed Pigs Trotter) 900Reservation available1F:45 seats / 2F:40 seatsAccepted No parkingAll seats available for smokingwww.ginzaseikouen.net

60-year-old yakiniku restaurant, first to introduced dol sot bibimbapMAP NO.20/199p

Cheonghyangwon

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03-3561-5883

1-6-6

3

: 14:00~23:00 / : 12:00~23:00 /

: 13:00~22:00

2,800 / 3,500 / 900

1F 45 / 2F 40

www.ginzaseikouen.net

MAP NO.20/199p

60

139

INFORMATION

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03-3461-82861-5-9 2F 211:3016:00 / 17:0023:00 4,500 / () 680 / 40085www.naruge.com

MAP NO.21/199p


INFORMATION

Naruge is run by a Korean-Japanese who has studied Korean traditional cuisine. Her mother-in-law, a Korean palace cuisine specialist and owner of a yakiniku restaurant, took note of Kims talents as a chef and started Naruge 30 years ago. This Korean homestyle casual restaurant is currently run by Kim and her daughter. Naruges specialty is its delicate balance between Korean and Japanese cuisines, satisfying the tastes of the nationals of both countries. Examples of this are desserts such as dotori muk, or acorn jelly, topped off with brown sugar or sweet bean powder, and a tendon dish with cheese sauce. Many of the traditional palace dishes offer mellow favors, using less seasoning than other Korean dishes. With her particular interest in Korean local foods that are healthy and nutritious, owner roams the country to find fresh ingredients like various greens and acanthopanax. Owner s passion for Korean food and promoting it idely by creating varied dishes using unconventional ingredients is notable throughout her menus and through the hospitable service at Naruge.

TEL.Address



03-3461-82861-5-9 Ranga Building 2F Dougenzaka, Shibuya-ku, Tokyo, JapanThree-minute walk from JR Shibuya StationNew Years Eve / New Years Day11:30~16:00 / 17:00~23:00Korean Assorted BBQ 4,500 / Jeon(Pan-fried Korean Pancakes)() 680 /Dotori Muk(Acorn Jelly) / Dessert 400Reservation available85 seatsAccepted No parkingSmokingwww.naruge.com

Fusion Korean cuisine made by Korean-Japanese owner chefMAP NO.21/199p

Naruge

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INFORMATION

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03-3461-8286

1-5-9 2F

JR 3

11:30~16:00 / 17:00~23:00

4,500 / () 680

400

85

www.naruge.com

MAP NO.21/199p

143

INFORMATION

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8,500

/

03-3547-35264-10-10 B1111:3015:00 /15:3023:00 7,000 / 8,500 / 70060 / 2www.yakuzenhaiyaku.com

MAP NO.22/199p


INFORMATION

Ha iya ku is a comp ound of t he w o rd s , Ha i b a r a D i s t r i c t , a n d y a k k y o k u , w h i c h m e a n s pharmacy. As you may guess from the name, the menu is centered upon foods that are good for both body and soul. The dishes do not use ingredients that are healthy but can be repulsive, such as Chinese medicinal herbs; instead, they feature more friendly ingredients, like ginseng, pine nuts and jujube. The restaurant aims to provide a balanced but enjoyable diet. Because of this, rather than just ordering one dish, set meals are recommended. There are four set menus: whitening, stew, samg yetang, and special. What makes the special set particularly noteworthy is that before dining, an individual check-up is conducted in order to customize the meal to the customer. Although it is a bit pricy, people line up to have these special meals prepared for them. The whitening course aims to detoxify the body while the stew course offers rice fried with leftover soup. There is also a wide selection of healthy teas and vinegar cocktails to fulfill your bodys needs.

TEL.Address



03-3547-35264-10-10 Ginza Sanno Building B1F Ginza, Chuo-ku, Tokyo, JapanOne-minute walk from Metro Higasi Ginza StationSundays11:30~15:00 / 15:30~23:00Whitening Special 7,000 / Special Set Menu 8,500 / Uruhada Tea 700Reservation available60 seats / 2 private dining rooms Accepted No parkingNo Smokingwww.yakuzenhaiyaku.com

Balanced foods to satisfy body and soulMAP NO.22/199p

Haiyaku

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8500

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INFORMATION

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03-3547-3526

4-10-10 B1F

1

11:30~15:00 / 15:30~23:00

7,000 / 8,500 /

700

60 / 2

www.yakuzenhaiyaku.com

MAP NO.22/199p

147

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03-5287-49191-8-11 JS2F 311:0024:00 2,980 / 1,420 / 3,00040

MAP NO.23/199p

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INFORMATION

Hanmiri is gaining popularity day by day because of their ssambap (wrap platter with rice) dish. Ssambap usually consists of slices of meat wrapped in vegetables, and Ha n m i r i p r o v i d e s a n e n d l e s s assortment of greens that are both healthy and fun to eat. Although there were some worries in the beginning that Japanese would not enjoy going through such a hassle for a meal, more and more have fallen in love with the idea that they are able to enjoy unlimited vegetables of their choice. Since vegetable wraps are not as widespread in Japan as in Korea, the greens are shipped in from Korea. Ssambap is particularly popular among young females interested in health and beaut y. Maesengi samgyetang (ginseng chicken soup) is another delicacy that is believed to have properties that are beneficial to health.

TEL.Address



03-5287-49191-8-11 JS Building 2F Hyakunincho, Shinjuku,Tokyo, JapanThree-minute walk from JR Sinokubo StationOpen all year11:00~24:00 Ssambap Jeongsik(Wrap Platter with Rice) 2,980 / GulJeon(Oyster Pancake) 1,420 / Maesengi Samgyetang(ChickenSoup with Korean Seaweed) 3,000Reservation available40 seatsAccepted No parkingAll seats available for smoking

Unlimited supply of vegetables with pork bellyMAP NO.23/199p

Hanmiri

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20~30 .

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INFORMATION

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03-5287-4919

1-8-11 JS 2F

JR 3

11:00~24:00

2,980 / 1,420 /

3,000

40

MAP NO.23/199p

151

INFORMATION

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03-5292-11611-16-15 2F 511:0024:00 / L.O 23:00 980 / 1,500 / 980120www.kankoku.co.jp

MAP NO.24/199p


INFORMATION

Hansarang is located in Okubo, Shinjuku - the center of Korean culture in Tokyo. With its prime l o c at i o n o n t h e m a i n s t re et o f Shinjuku, lunchtime is like a war in this restaurant. The interior reminds you of the streets of Insadong a famous arts and crafts district in Seoul. Many young female customers from all over Japan come to experience Korean culture at Hansarang, showing the depth of interest in Hallyu (the Korean Wave of pop culture).The main dish is samgyeopsal (roasted pork belly), buttressed with some of the most popular Korean dishes among foreigners: japchae (glass noodles) and jeon (Korean pancakes). Most notably, samgyeopsal is presented with thick slices of pork along with heavily fermented kimchi and seasoned vegetables. A factory which takes care of the restaurants needs in sauces and cooking is nearby so that flavors will always be of identical quality. Hansarangs vacuum-packaged samgyetang is a great seller; over 500 packages are sold every day.



03-5292-11611-16-15 Building 2F Okubo, Shinjuku-ku, Tokyo, JapanFive-minute walk from JR Sinokubo StationOpen all year11:00~24:00 / L.O 23:00Samgyeopsal(Grilled Pork Belly) 980 / Bossam(Napa Cabbage Wrap with Steamed Pork and Bossam Kimchi) 1,500 / Hansarang Salad 980Reservation available120 seatsAccepted No parkingAll seats available for smokingwww.kankoku.co.jp

A mix of Hallyu and Korean homestyle cuisineMAP NO.24/199p

Hansarang

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1 500

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INFORMATION

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03-5292-1161

1-16-15 2F

JR 5

11:00~24:00 / L.O 23:00

980 / 1,500 / 980

120

www.kankoku.co.jp

MAP NO.24/199p

155

INFORMATION

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03-5232-9322 2-9-7 8 2F 511:3015:00 / 17:0024:00 / L.O 11:00 2,250 / 850 30 / 4www.kan-nichi-kan.com

MAP NO.25/200p

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INFORMATION

Hanilkoan is an elegant Korean restaurant located in the Azabu Juban area . This part of tow n is crowded with high-end stores and restaurants and is also home to the Korean embassy in other words, it is an area with a high demand for business lunches and VIP dinners. The restaurant never accepts anything less than grade-A beef that is further improved with Hanilkoans special sauce. Unconventional but high- quality dishes such as fried ginseng are a further bonus. Even after being fried, the ginseng maintains its shape all the way to the roots, so is not only healthy, but also a treat to the eye.Hanilkoan started serving jokbal (glazed pigs trotter) two years ago. Every day the meat is freshly stewed in a thick broth which gives way to chewy textures and delicious flavors. A jeon (Korean pancake) assortment is also available, offering visitors three flavors at once: kimchi, pumpkin and chives; this goes perfectly with makgeolli, a traditional Korean rice brew. All this should be topped off with sujeonggwa (a Korean fruit punch made out of dried persimmons, cinnamon, ginger and peppercorn).

TEL.Address

TransportationClosedBusiness hoursMenu


03-5232 -93222-9-7 Dione8 Building 2F Azabuzyuuban, Minato-ku, Tokyo, JapanFive-minute walk from Azabuzyuuban StationOpen all year11:30~15:00 / 17:00~24:00 / L.O 11:00 Insam Teukim(Fried Ginseng) 2,250 /Jokbal(Glazed Pigs Trotter) 850Reservation availableHall 30 seats / 4 private dining rooms Accepted No parkingAll seats available for smokingwww.kan-nichi-kan.com

The place for fried ginsengMAP NO.25/200p

Hanilkoan

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03-5232-9322

2-9-7 8 2F

5

11:30~15:00 / 17:00~24:00 / L.O 11:00

2,250 / 850

30 / 4

www.kan-nichi-kan.com

MAP NO.25/200p

159

INFORMATION

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03-3980-06781-4-6 5F211:3015:00 / 17:0024:00 1,260 / 1,575 / 1,98070 / 9

MAP NO.26/200p


INFORMATION

Hanuri, a chain which has a total of s ix stores , is an up-and-coming Korean restaurant franchise gaining ever-greater popularity because of i t s i n t e r i o r , i t s v a r i e d m e n u selections and its plentiful portions. The Ikebukuro franchise, which opened two years ago, has an interior based on those found in Insadong, a popular Seoul handicrafts district. Foods conventionally found in Korea are all provided on the menu, starting from samgyeopsal (roasted pork belly), dakgalbi (spic y chicken roast), bossam (boiled pork wrapped in greens) and tteokbokki (spicy rice cakes). Another reason for the soaring popularity is the relatively low prices, which appeal to younger customers. At least three side dishes go out with every order, along with an unlimited assortment of kimchi at each table. The owner himself visits the morning markets to check out new stock every day and takes pride in bringing the best quality ingredients back to his kitchen. Another plus is the menu of the day served every lunch hour: This changes daily, allowing customers to try something new.



03-3980-06781-4-6 Yawara Takashi Building 5F Higashiikebukuro, Toshima-ku, Tokyo, JapanTwo-minute walk from JR Ikebukuro StationOpen all year11:30~15:00 / 17:00~24:00 DakGalbi(Spicy Grilled Chicken)1,260 / Bossam(Napa Cabbage Wraps with Steamed Pork and Bossam Kimchi)1,575 / Kalbijjim(Brasied Beef Shorts Ribs) 1,980Reservation available70 seats / 9 private dining rooms Accepted No parkingAll seats available for smoking

Attractive spot with big portions and homey atmosphereMAP NO.26/200p

Hanuri

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03-3980-0678

4-1 5F

JR 2

11:30~15:00/ 17:00~24:00

1,260 / 1,575 / 1,980

70 / 9

MAP NO.26/200p

163

INFORMATION

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03-5228-5060 1-11-1 7F2 / 11:0023:00 1,500 / 850 / 50065www.t-tokuyama.co.jp

MAP NO.27/200p

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INFORMATION

Deoksan Mulsan, a Korean food ingredient distribution company, owns four restaurants around the To k y o a re a n a m e d Pa n g a . Th e company is the largest distributor and producer of Korean foods in Japan and has its own line of kimchi, tteokguk (rice cake soup), and neungmyeon (cold buckwheat noodles). The restaurants offer various dishes, from Korean classics such as soft tofu soup and japchae - a mixture of glass noodles, vegetables and sliced b eef or pork - to creative foods such a s vegetable omelets and tteokbokki (spicy rice cake) spring rolls. Panga is also renowned for its spin on makgeolli (rice brew) cocktails. These alcoholic beverages are created by mixing fresh fruits with the makgeolli and slightly freezing it so that it can be enjoyed like a sherbet. There are six flavors, including kiwi and other fruits. Female customers particularly enjoy these, due to their sweet and tangy taste.Panga tries to vary their services by providing take-outs and setting up food booths in front of the restaurant.



03-5228-50601-11-1 Yomiuri Kaikan 7F Yurakucho, Chiyoda-ku, Tokyo, JapanTwo-minute walk from JR Yurakucho StationNew Years Eve / New Years Day / Chuseok (Korean Thanksgiving)11:00~23:00Braised Kimchi 1,500 / Green Onion Jeon(Korean Pancake) 850 /Markgolly(Korean Rice Wine) Cocktail 500Reservations available65 seatsAccepted No parkingSmokingwww.t-tokuyama.co.jp

Fusion Korean food with various makgeolli cocktailsMAP NO.27/200p

Panga

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03-5228-5060

1-11-1 7F

JR 2

,

11:00~23:00

1,500 / 850 / 500

65

www.t-tokuyama.co.jp

MAP NO.27/200p

167

INFORMATION

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03-5489-06551-3-11 12F311:3015:30 / 17:0023:30() 1,480 / 980 / 750 60 www.daynetfood.com/booldak

4MAP NO.28/200p


INFORMATION

Booldak has taken Sibuya by storm with its extra spicy flavored chicken. This is the first chain in Japan of the Ko r e a n c h i c k e n c h a i n b r a n d , Hongcho Booldak, which not only serves chicken dishes but other Korean homestyle menus.The interior is fashioned like a Korean traditional pub, while the kitchen is separated by a glass window to show the chefs at work. Although restaurants in Korea have one level of spiciness, Booldak provides a choice of four levels in order to satisfy Japanese customers who may not be used to powerful flavors. Although there were some worries that Japanese people would not enjoy such a hot dish, many fans have graduated all the way to to level four. In order to lessen the heat, creative side dishes such as chicken crepes have been created.Lunch time menus have added originality by providing a different dish every day for the low price of 500 yen.

TEL.Address



03-5489-06551-3-11 Building No.1 2F Ougenzaka, Shibuya-ku, Tokyo, JapanThree-minute walk from JR Shibuya StationOpen all year11:30~15:30 / 17:00~23:30Extra Spicy Chicken, Pork Combo 1,480 /Oven Roasted Chicken 980 /Dotori Muk(Acorn Starch Jelly) Salad 750Reservation available60 seatsAcceptedNo parkingSmoking

Spicy roasted chicken offered on four levelsMAP NO.28/200p

Booldak

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INFORMATION

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1-3-11 2 2F

JR 3

11:30~15:30 / 17:00~23:30

/ 1,480 / 980 /

750

60

MAP NO.28/200p

4

171

INFORMATION

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03-3267-15194-2 817:3022:00 5,50032

MAP NO.29/200p

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INFORMATION

Matsunomi gives off a comfortable a n d coz y at m o sp h ere fo r fo o d reason: Just a couple of years before, t h i s re s t au r a n t , sp e c i a l i z i n g i n Korean royal court course menus, was a regular home. The kitchen still maintains the dcor of a home, impating the ambience of a friends house rather than that of a restaurant. The restaurant is located in a narrow alley in Kagurajaka. Although hard to find without proper directions, customers visits frequently all thanks to the owners careful selection of Korean dishes. The owner wished to introduce simple and sophisticated menus rather than the spicy or richly seasoned dishes of Korea, hence traditional court foods were selected as their primary menu items. With meals prepared only for 32 people per day under a strict reservation policy, Matsunomi presents elegant foods that are mostly seasoned with salt and soy sauce. Menus change according to the season with the exception of court-style tteokbokki.The owner shows his love for Korean culture with a small Korean traditional music concert held every third Saturday of the month.

TEL.AddressTransportationDate ClosedBusiness hoursMenuReservationSeatingCredit CardsParkingSmoking

03-3267-15194-2 Kagurazaka, Shinjuku, Tokyo, JapanEight-minute walk from Iidabasi Station Sundays17:30~22:00Prix Fixe Menu 5,500Reservation only32 seatsNo credit cardsNo parkingSmoking

A meal fit for a royal court - served in a homeMAP NO.29/200p

Matsunomi

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03-3267-1519

4-2

JR 8

17:30~22:00

5,500

100%

32

MAP NO.29/200p

175

INFORMATION

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03-3342-48361-4-52:11:3015:00 / 17:0023:30 / :11:3022:30 4,725 / 1,260243www.meigetsukan.jp

64MAP NO.30/200p

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INFORMATION

In Tokyo, the restaurant immedistely immediately associated with the word, yakiniku, is Myeong wol g wan. My e o n g w o l g w a n h a d i t s 6 4 t h anniversary this year and is known as the oldest yakiniku restaurant in Tokyo. The current owner of this renowned restaurant has taken it upon himself to continue the legacy of his grandmother. The restaurants history started in 1946 in order to feed hungry Korean immigrants and students in Japan. The original owner took the leftover intestines of cows and pigs from Japanese restaurants and presented spicy stew dishes. In 1949, the restaurant took a different turn by serving soy-marinated Korean ribs, or galbi, and officially named itself Myeongwolgwan. With its rich history, Myeongwolgwan is always packed with customers and is drenched in nostalgia. It is also known for the unchanging tastes that have continued for over six decades. Myeongwolgwans naengmyeon, or cold buckwheat noodles, are handmade in the restaurant and have been a long-time favorite of regulars.



03-3342-48361-4-5 Nishi-Shinjuku, Shinjuku-ku, Tokyo, JapanTwo-minute walk from JR Shi

도쿄 레스토랑 가이드 2011

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