All Lunch sets are served with Rice, Soup, Side dish and Barley Tea.
Cabbage & Side dish can be refilled.

Traditional Japanese Tonkatsu fried in Kushikatsu oil after seasoning Hokkaido Kurobuta Sirloin with milk and various spices.

Shrimp fried in Kushikatsu oil. Served with house-made tartar sauce and pork cutlet sauce.

One of Korea’s favourite soul food. Black pork sirloin from Hokkaido pounded and aged with milk and seasoning. The black pork sirloin is deep-fried and served with special demogras sauce mace by Owner Chef.

Pan-seared Kurobuta (black pig) Sirloin Steak from Hokkaido, glazed with Owner Chef’s special black pepper Teriyaki sauce. A regional specialty of Yokkaichi in Mie, Japan.

Pasta with Ureshii’s Mentaiko sauce made by Owner Chef

A Korean favourite. Sweet and sour taste of noodles with Owner Chef’s special Gochujang Sauce

Korean buckwheat needles with the finest squeezed Korean Perilla oil, air-flown from Korea weekly to bring out the original fresh taste of Perilla oil.

Osaka style deep-fried chicken, served with sweet and sour Nanban sauce, specially made by Owner Chef and house–made Tartar sauce. The boneless chicken legs are aged for 2 days with milk and various seasonings. 

Abalone Porridge made with special abalone gut sauce, made by Owner Chef using only abalone produced in Jeju Island, Korea.
*70% of abalone nutrients are in the gut and 10 abalone guts are used to make one abalone porridge.
The abalone size may change depending on the season.

Western Japanese style of Sukiyaki using Japanese A4 Sirloin Wagyu with tofu, mushrooms and assorted vegetables, simmered in our rich and flavorful house-made Sukiyaki sauce broth, in a cast-iron pot at the table. Served with raw egg dip.
*Served with Udon & Cucumber Salad. After meal, stir-fry the udon with vegetables.
*Add on A4 Sirloin Wagyu – $88 for 110gm.
** Min order 2 pax and above.

Our special house-made soy sauce has undergone a maturation process of 2 months.

Korean style Kimchi Dim Sum dumplings, filled with Korean Kimchi, Tofu, Vegetables and Pork.
*Dim Sum that Koreans love the most

Korean style Kimchi Dim Sum dumplings, filled with Korean Kimchi, Tofu, Vegetables and Pork.
*Dim Sum that Koreans love the most

1pc / 300~350gm / $98
1pc / 450 gm / $138 

One of the 3 high-end fish, from the deep sea off Hokkaido, Japan. It is a premium fish, with succulent white flesh that is exceptionally fatty and juicy, giving it an exquisite and intense sweetness. It is simmered in Ureshii’s house-special soy sauce, made by Owner Chef.

*  Mix rice with the remaining soy sauce. 

Pan-fried Mero fish harmonizing with Mero’s buttery sweet flavor and house–made ponzu sauce. 

Abalone porridge is made with special abalone gut sauce by Owner Chef using only abalones produced in Jeju Island, Korea. Kaluga sturgeon Caviar and White Truffle sauce.

* 70% of abalone nutrients are in the gut and 10 abalone guts are used to make one abalone porridge.
* The abalone size may change, depending on the season. 

Abalone Risotto is made with Owner Chef’s own special abalone gut sauce.

* 70% of abalone nutrients are in the gut and 10 abalone guts are used to make one abalone risotto.
* The abalone size may change, depending on the season. 

The finest USA prime grade minced ribs of beef. Glazed with Ureshii’s house-special soy sauce, and nuts, it is then grilled on direct fire. Tteok-Galbi was a Royal Banchan traditionally made for the Korean King.

* Add on Uni  $20 

Finest Japanese A4 Kagoshima Wagyu, lightly grilled. The large wagyu sushi is presented with rice, onion, flying fish roe, drizzled with onion sauce.

* Add on Uni  $20 

* Highly prized cut, there’s only a small section of about 1kg per 1 single cow 

This is a premium cut with incredible marbling, texture and full flavour. It is a very precious and small part of the upper core of the highest grade Japanese A4-A5 Kagoshima Wagyu. served with wasabi, salt and accompanied with onion salad.

* Baked directly in an iron pot at the table
* Add on Uni  $30 

Popular Korean fried rice, stir-fried with Kkakdugi (radish kimchi) and our house-made special Wagyu paste created by Owner Chef.