Majung (Majungganeun-gil) 마중 (마중가는길)

Weekdays start from the base san-jeongsik. Deul-jeongsik adds abalone stuffed with shiitake, hae-jeongsik adds borigulbi (dried yellow croaker) on top of that, and the special course, which adds live-fish sashimi, is served only to groups of ten or more who book. Meat shows up just once, and the table leans toward seafood and vegetables.