Jinjak 진작

Salmon cured two ways, kombujime and shiojime, shows up across this Jeo-dong menu: sliced thick as sashimi, over rice with house soy sauce in the sake don, and on chilled soba with cold broth and assorted toppings. The futomaki packs tuna belly, conger eel, rolled omelet, fried shrimp, dried gourd, cucumber, shiso and avocado into one roll. Dontoro don tops rice with scored pork jowl and a special sauce, and the miso cream pasta works both Japanese miso and Korean doenjang into the sauce. Downstairs is a counter bar for sitting side by side; upstairs has tables facing each other. High chairs, takeout and delivery are available.