VISIT JEJU

The representative dish here having fans is teppanyaki. The chef cooks Korean beef, lobster, shrimp, etc., on the spot based on the eating speed of guest. Since it pleases the eyes and mouth, it is perfect for someone celebrating a special day. It provides two courses for teppanyaki, Poong (wind) and Seok (stone), three types of seasonal sashimi starting with appetizers, stir-fried abalone and abalone intestine with vegetables, and the grilled fish with sauce made of Jeju Daejeong garlic and Japanese white miso. The vintage kettle "dobingmushi" (dobing refers to a kettle and mushi refers to steamed in Japanese) accompanied with teppanyaki contains broth made of bonitos, and you may taste fish meat, pine mushrooms, abalone, etc. Lobster is served with sea urchin sauce made of Jeju sea urchins and cream and grilled tenderloin cooked in a vacuumed state to hold moisture keeps its soft juices. Following the tot (hijikia fusiforme) fried rice, the great journey is finished with "cheese tofu," which is made of cheese, and ice cream.