Main Dining
Reservations Required
À La Carte
Choose protein : Beef, Chicken, Pork, or Fresh Salmon
Fresh spring Mix topped with rows of ingredients: tomatoes, avocado, cucumber, carrot, blue cheese and protein, served with pure olive oil and balsamic vinegar.
Fresh spring mix topped with avocado, cucumber, seaweed, and fresh diced salmon, served with
Korean red pepper paste mixed with vinegar.
Tender soybeans in their pods, gently boiled and sprinkled with salt for a clean, delicate flavor.
Steamed soybeans sautéed with fragrant garlic and a touch of spice, offering a bold and savory twist on a classic.
Crispy golden rolls filled with seasoned edamame, perfectly fried for a light yet satisfying crunch.
Wagyu beef marinated in a Korean special soy sauce, skewered and open-fire grilled.
Chicken marinated in a house-made Korean spicy sauce, skewered and open-fire grilled.
Pork marinated in a house-made Korean spicy sauce, skewered and open-fire grilled.
Shrimp brushed with roasted garlic butter, skewered and open-fire grilled.
Filet mignon with black garlic sauce, strip loin, ribeye with truffle sauce, ribeye cap with herb salt.
Choose one of four wagyu cuts: striploin, ribeye, ribeye cap, or boneless rib. Each
order includes 4 pieces of your selected cut, served with classic Korean sides.
Wagyu beef mixed with fresh vegetables in a light flour batter and pan-fried. Served with a soy vinaigrette dipping sauce.
Julienned young green onions and assorted seafood, delicately folded into a light flour batter and pan-fried to a golden crisp. Served with a soy vinaigrette.
Tender young green onions mixed with a flour batter and pan-fried until golden. Served with a soy vinaigrette dipping sauce.
Beef mandu filling rolled in potato starch and delicately steamed with house special sauce.
A bun stuffed with seasoned Korean kimchi and vegetables, and delicately light pan-fried or deep-fried with house special sauce.
Grilled wagyu patty on a brioche bun with caramelized onion, mushroom, American cheese, and truffle sauce.
Crispy fries topped with Korean-style bulgogi, pickled jalapeño, and sweet-spicy sauce.
Braised short ribs simmered in a sweet soy sauce, served with steamed rice and classic Korean sides.
Grilled marinated Wagyu Korean BBQ short ribs, served with steamed rice and classic Korean sides.
Traditional Korean spicy stew made with aged kimchi, wagyu, Korean vegetables, and tofu served with rice.
Traditional Korean soybean stew made with
traditional Korean soybean paste, wagyu, Korean
vegetables, and tofu served with rice.
Side option (Choose 3) : Baked mushroom , Grilled tomato , Grilled asparagus , Grilled king mushroom , Boiled carrot , Baked potatos , Boiled cauliflower , Boiled broccoli , Cream spinach , Potato fries , Mashed potato , Brussels sprouts
6 oz or 9 oz Round-cut Japanese A5 (BMS 12) Filet mignon with house cobb salad and 3 side options.
8 oz or 12 oz Japanese A5 (BMS 12) Ribeye roll cut with house cobb salad and 3 side options.
6 oz or 9 oz shrimp cut Japanese A5 (BMS 12) Ribeye cab with house cobb salad and 3 side options.
8 oz or 12 oz Japanese A5 (BMS 12) striploin cut with house Cobb salad and 3 side options.
Lightly battered zucchini with red pepper and edible flower, pan-fried until golden.
A bite-sized crisp rice paper topped with salmon, onion, and house special sauce.
A savory whole grain cracker topped with salami, cherry pepper, cream cheese, and basil.
Cherry tomatoes, fresh mozzarella, and basil drizzled with balsamic vinegar and olive oil.
Roasted with truffle oil, salt, and pepper until crispy, then tossed with Parmesan cheese.
Lemon posset with coffee or tea
Ban-Sang Course
Make Your Own Course
(Select 2 from the list below)
A bite-sized crisp rice paper topped with salmon, onion, and house special sauce.
A savory whole grain cracker topped with salami, cherry pepper, cream cheese, and basil.
Cherry tomatoes, fresh mozzarella, and basil drizzled with balsamic vinegar and olive oil.
Crispy golden rolls filled with seasoned edamame, perfectly fried for a light yet satisfying crunch.
(Select 2 from the list below)
Wagyu beef marinated in a Korean special soy sauce, skewered and open-fire grilled.
Chicken marinated in a house-made Korean spicy sauce, skewered and open-fire grilled.
Pork marinated in a house-made Korean spicy sauce, skewered and open-fire grilled.
Shrimp brushed with roasted garlic butter, skewered and open-fire grilled.
(Select 1 from the list below)
Grilled wagyu patty on a brioche bun with caramelized onion, mushroom, American cheese, and truffle sauce.
Braised short ribs simmered in a sweet soy sauce, served with steamed rice and classic Korean sides.
Grilled marinated Wagyu Korean BBQ short ribs, served with steamed rice and classic Korean sides.
Homemade Dubai Chocolate with Coffee or Tea.
Han-Sang Course
Make Your Own Course
(Select 2 from the list below)
(Choose protein: Beef, Chicken, Pork, shrimp, or fresh salmon.)
Fresh spring mix topped with rows of ingredients: tomatoes, avocado, cucumber,
carrot, blue cheese, and protein—served with pure olive oil and balsamic vinegar.
Fresh spring mix topped with avocado, cucumber, seaweed, and fresh diced
salmon, served with Korean red pepper paste mixed with vinegar.
Lightly battered zucchini and eggplant with red pepper, pan-fried until golden.
Tender young green onions mixed with a flour batter and pan-fried until golden.
Served with a soy vinaigrette dipping sauce.
Bun stuffed with seasoned beef or kimchi , and vegetables and delicately light
pan-fried or deep fried with house special sauce.
(Select 3 from the list below)
2 oz Round-cut Japanese A5 (BMS 12) Filet mignon with creamed
spinach, mushroom puree, fried garlic, and Korean mandarin chips.
2 oz square-cut Japanese A5 (BMS 12) Ribeye roll with mashed potato,
grilled baby bella mushroom, boiled cauliflower, and broccoli.
2 oz shrimp cut Japanese A5 (BMS 12) Ribeye cab with grilled sweet
shrimp and real snow crab leg wrapped with fresh kelp and Korean
red pepper paste mixed with vinegar.
2 oz rectangle-cut Japanese A5 (BMS 12) striploin with kabocha puree,
boiled carrot, and grilled asparagus.
2 oz sliced Japanese A5 (BMS 12) short rib with grilled king
mushroom, grilled tomato, and fries.
Grilled marinated Wagyu Korean BBQ 3-bone short ribs with Korean
kimchi, radish pickle, and grilled paprika.
3 oz of boneless fresh pork shoulder cut with baked potato, tomato
salsa, grilled garlic, and grilled romaine salad.
(Select 1 from the list below)
Grilled 6 oz wagyu patty on a brioche bun with caramelized onion,
mushroom, American cheese, truffle sauce, and fries.
Crispy fries topped with Korean-style wagyu bulgogi, pickled jalapeño,
and sweet-spicy sauce.
Braised short ribs simmered in a sweet soy sauce.
Traditional Korean spicy stew made with aged kimchi, wagyu, Korean
vegetables, and tofu served with rice.
Traditional Korean soybean stew made with traditional Korean soybean
paste, wagyu, Korean vegetables, and tofu served with rice.
Lemon posset with Coffee or Tea