Situated right near Sinsa station, this restaurant specializes in grilled pork butt cured for 15 days before being quickly grilled on a specially made aluminum grate over Binchotan charcoal. Thanks to this method of cooking, the meat is fatty, tender, and juicy. As in the case of sushi, when it is eaten with rice (prepared with a recipe conceived by a Japanese consultant chef) and Korean horseradish, the meat juice is absorbed by the rice, making it even softer. The side orders are not to be missed.